My Stout Tier 14 - Beer Recipe - Brewer's Friend

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My Stout Tier 14

233 calories 20.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Basement Bottom Brewing/Rogue Shakespeare
Calories: 233 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Saturday January 23rd 2016
1.071
1.013
7.6%
72.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.50 lb American - Pale 2-Row12.5 lb Pale 2-Row 37 1.8 72.3%
1.60 lb United Kingdom - Chocolate1.6 lb Chocolate 34 425 9.2%
1.30 lb United Kingdom - Roasted Barley1.3 lb Roasted Barley 29 550 7.5%
1 lb United Kingdom - Crystal 140L1 lb Crystal 140L 33 140 5.8%
0.90 lb Flaked Oats0.9 lb Flaked Oats 33 2.2 5.2%
17.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Pellet 5.8 Boil 60 min 65.16 75.5%
1.30 oz Cascade1.3 oz Cascade Hops Pellet 5.8 Boil 10 min 7.68 24.5%
5.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
1 g Ferm Cap-S Water Agt Boil 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 319 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.6 Volumes
 
Target Water Profile
Albuquerque, NM Zone 6 (2012)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 6 22 21 60 136
1 t CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 153 °F 60 min
12 qt Temperature -- 168 °F 15 min
12 qt Sparge -- 165 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.49 26  
Mash volume with grains 7.87 31.5  
Grain absorption losses -2.16 -8.7  
Remaining sparge water volume 4.43 17.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.95 g | 35.8 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.2 -0.8  
Post boil volume (equipment estimates 6.05 g | 24.2 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.91 43.7
Equipment Profile Used: System Default
"My Stout Tier 14" Oatmeal Stout beer recipe by Basement Bottom Brewing/Rogue Shakespeare. All Grain, ABV 7.62%, IBU 72.84, SRM 50, Fermentables: (Pale 2-Row, Chocolate, Roasted Barley, Crystal 140L, Flaked Oats) Hops: (Cascade) Other: (Yeast Nutrient, Whirlfloc, Ferm Cap-S)
Last Updated and Sharing
 
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  • Last Updated: 2016-10-23 16:37 UTC