Honey Oatmeal Stout - Beer Recipe - Brewer's Friend

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Honey Oatmeal Stout

192 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 100 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Billy Bons
Calories: 192 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Thursday December 10th 2015
1.062
1.017
5.9%
30.8
33.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pale Ale3.5 kg Pale Ale 39 2.3 58.8%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 8.4%
1 kg German - CaraMunich I1 kg CaraMunich I 34 39 16.8%
0.30 kg American - Black Malt0.3 kg Black Malt 28 500 5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.4%
0.15 kg Honey0.15 kg Honey 42 2 2.5%
5.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Brewer's Gold20 g Brewer's Gold Hops Pellet 9 Boil 85 min 27.31 66.7%
10 g spalter select10 g spalter select Hops Pellet 4 Boil 20 min 3.46 33.3%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g irish moss Other Boil 20 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Font Agudes Montseny
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
59 17 30 16 38 259
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 55 °C 25 min
23 L Infusion -- 62 °C 30 min
23 L Infusion -- 72 °C 25 min
23 L Infusion -- 78 °C 5 min
Starting Mash Thickness: 3.96 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 23
Mash volume with grains 26.8
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 11.3 L) 6.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 27.7 L) 23
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Going into fermentor 18
Total: 29.6  
Equipment Profile Used: System Default
 
Notes

FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C

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  • Last Updated: 2016-01-21 22:33 UTC