16 Oatmeal Stout - Beer Recipe - Brewer's Friend

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16 Oatmeal Stout

183 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 183 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Tuesday December 1st 2015
1.055
1.016
5.1%
25.2
38.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 lb United Kingdom - Pale 2-Row3.7 lb Pale 2-Row 38 2.5 68.5%
0.40 lb United Kingdom - Pale Chocolate0.4 lb Pale Chocolate 33 207 7.4%
0.40 lb American - Caramel / Crystal 60L0.4 lb Caramel / Crystal 60L 34 60 7.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 9.3%
0.40 lb United Kingdom - Chocolate0.4 lb Chocolate 34 425 7.4%
5.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Legacy0.5 oz Legacy Hops Pellet 6.2 Boil 60 min 25.2 100%
0.50 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 6 32 57 40 0
Prepare 4.5gal from distilled:
----------
Gypsum .5g
Epsom 1g
Cal Chloride 2g
Chalk 4g
Baking Soda 2g
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.6 gal Infusion -- 156 °F 60 min
2.9 gal Fly Sparge -- 170 °F --
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 1.62 6.5  
Mash volume with grains 2.05 8.2  
Grain absorption losses -0.68 -2.7  
Remaining sparge water volume (equipment estimates 3.32 g | 13.3 qt) 2.56 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.02 g | 16.1 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.5 10  
Going into fermentor 2.5 10  
Total: 4.18 16.7
Equipment Profile Used: System Default
 
Notes

60 min mash or 2-row base malt only.
Then added specialty grains for additional 20 min.

Base malt mash pH target: 5.6

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  • Last Updated: 2015-12-20 00:41 UTC