Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

191 calories 23.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.9 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 69% (ending kettle)
Source: Mark and Tess
Calories: 191 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Saturday November 28th 2015
1.057
1.019
5.0%
29.4
36.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.75 lb United Kingdom - Maris Otter Pale8.75 lb Maris Otter Pale 38 3.75 73.7%
10 oz United Kingdom - Extra Dark Crystal 120L10 oz Extra Dark Crystal 120L 33 120 5.3%
10 oz United Kingdom - Chocolate10 oz Chocolate 34 425 5.3%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley 29 550 3.2%
12 oz Rolled Oats12 oz Rolled Oats 33 2.2 6.3%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) 41 1 6.3%
190 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz East Kent Goldings1.4 oz East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 29.38 100%
1.40 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:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (British Bitter, Porter)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 6 22 10 24 82
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.2 qt Infusion -- 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.87 19.5  
Mash volume with grains 5.76 23  
Grain absorption losses -1.39 -5.6  
Remaining sparge water volume 3.61 14.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil volume (equipment estimates 5.35 g | 21.4 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.48 33.9
Equipment Profile Used: System Default
 
Notes

Toast oats at 165C until golden. Beta Glucan Rest for the oats plus 100g (30%) of base malt for 15 mins @ 45C. Add back into mash after the 15 mins.

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  • Last Updated: 2016-11-22 14:57 UTC