Oatey Bagoatey Stout #2 - Beer Recipe - Brewer's Friend

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Oatey Bagoatey Stout #2

219 calories 27.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 219 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Wednesday November 18th 2015
1.065
1.023
5.5%
31.7
32.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Finland - Pale Ale Malt17 lb Pale Ale Malt 36 2 61.8%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 10.9%
2 lb Lactose (Milk Sugar)2 lb Lactose (Milk Sugar) 41 1 7.3%
1.50 lb American - Chocolate1.5 lb Chocolate 29 350 5.5%
1.50 lb Canadian - Honey Malt1.5 lb Honey Malt 37 25 5.5%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 3.6%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 1.8%
27.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 21.18 50%
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 15 min 10.51 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Aurora, CO Municipal Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 12 46 47 65 145

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 154 °F --
Starting Mash Thickness: 1.35 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.58 gal (50.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.57 gal (2.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.35 qt/lb 8.61 34.4  
Mash volume with grains 10.65 42.6  
Grain absorption losses -3.19 -12.8  
Remaining sparge water volume (equipment estimates 7.25 g | 29 qt) 5.67 22.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.16 0.6  
Pre boil volume (equipment estimates 12.58 g | 50.3 qt) 11 44  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 14.28 57.1
Equipment Profile Used: System Default
 
Notes

Ended up with an OG of 1.059 pitched yeast into both fermenters and fermented at 66 degrees

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  • Last Updated: 2016-10-27 22:55 UTC