4. Ghosty Zone 290215 - Beer Recipe - Brewer's Friend

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4. Ghosty Zone 290215

194 calories 25.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 59% (brew house)
Calories: 194 calories (Per 330ml)
Carbs: 25.1 g (Per 330ml)
Created: Monday February 8th 2016
1.062
1.023
5.1%
33.0
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 59.9%
0.50 kg United Kingdom - Munich0.5 kg Munich 37 6 6%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6%
0.60 kg United Kingdom - Chocolate0.6 kg Chocolate 34 425 7.2%
0.40 kg United Kingdom - Crystal 15L0.4 kg Crystal 15L 34 15 4.8%
0.50 kg United Kingdom - Roasted Barley0.5 kg Roasted Barley 29 550 6%
0.50 kg Flaked Barley0.5 kg Flaked Barley 32 2.2 6%
0.35 kg Lactose (Milk Sugar)0.35 kg Lactose (Milk Sugar) 41 1 4.2%
8.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 22.21 47.6%
45 g East Kent Goldings45 g East Kent Goldings Hops Leaf/Whole 5 Boil 15 min 9.92 42.9%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 0.89 9.5%
105 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each 4 vanilla pods Flavor Primary 7 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
66%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 66 °C 75 min
21 L Sparge -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 21.6
Mash volume with grains 26.9
Grain absorption losses -8
Remaining sparge water volume (equipment estimates 21.1 L) 15.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 34.1 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 37.2  
Equipment Profile Used: System Default
"4. Ghosty Zone 290215" Oatmeal Stout beer recipe by robert katt. All Grain, ABV 5.08%, IBU 33.02, SRM 50, Fermentables: (Maris Otter Pale, Munich, Flaked Oats, Chocolate, Crystal 15L, Roasted Barley, Flaked Barley, Lactose (Milk Sugar)) Hops: (East Kent Goldings) Other: (4 vanilla pods)
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  • Public: Yup, Shared
  • Last Updated: 2016-06-19 21:34 UTC