Opportunistic Stout - Beer Recipe - Brewer's Friend

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Opportunistic Stout

232 calories 24 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 13.5 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 58% (brew house)
Source: James Bird
Calories: 232 calories (Per 330ml)
Carbs: 24 g (Per 330ml)
Created: Friday October 23rd 2015
1.075
1.019
7.4%
58.7
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg United Kingdom - Maris Otter Pale3.5 kg Maris Otter Pale 38 3.75 60.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 17.2%
0.30 kg United Kingdom - Chocolate0.3 kg Chocolate 34 425 5.2%
0.35 kg United Kingdom - Roasted Barley0.35 kg Roasted Barley 29 550 6%
0.20 kg United Kingdom - Crystal 30L0.2 kg Crystal 30L 34 30 3.4%
0.30 kg United Kingdom - Pale Chocolate0.3 kg Pale Chocolate 33 207 5.2%
0.15 kg United Kingdom - Crystal 70L0.15 kg Crystal 70L 34 70 2.6%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
66 g East Kent Goldings66 g East Kent Goldings Hops Leaf/Whole 5.85 Boil 60 min 58.72 100%
66 g / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=2HMPF7Y
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 64 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 26.2 L) 22.7
Mash volume with grains (equipment estimates 30.1 L) 26.5
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.5 L) 16
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 13.5
Volume into fermentor 13.5
Total: 22.7  
Equipment Profile Used: System Default
 
Notes

Sunday 25th October 2015 - 1.5L starter WY1318. 10am

13.5L at 1.075

Saturday 7th November 2015 - Beer cold crashed to 1oC. Dry beaned with 120g whole coffee beans (Per Nordby Heleanna beans. Roasted the day before).

Monday 9th November 2015 - Kegged. FG = 1.025. 6.6% ABV.

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  • Last Updated: 2015-12-01 19:07 UTC