Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 833 liters (fermentor volume)
Pre Boil Size: 838 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MicroCerveceria Drakonus
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Monday May 2nd 2016
1.054
1.014
5.1%
28.5
31.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
99.96 kg German - Pale Ale99.96 kg Pale Ale 39 2.3 52%
19.99 kg German - Munich Dark19.99 kg Munich Dark 37 15.5 10.4%
19.99 kg German - Munich Light19.99 kg Munich Light 37 6 10.4%
11.33 kg German - Red X11.33 kg Red X - (late boil kettle addition) 36 12 5.9%
10 kg German - Vienna10 kg Vienna 37 4 5.2%
5.66 kg Belgian - Roasted Barley5.66 kg Roasted Barley - (late boil kettle addition) 30 575 2.9%
5.66 kg Flaked Oats5.66 kg Flaked Oats 33 2.2 2.9%
5.66 kg German - Acidulated Malt5.66 kg Acidulated Malt 27 3.4 2.9%
5.66 kg German - CaraAroma5.66 kg CaraAroma - (late boil kettle addition) 34 130 2.9%
5.66 kg United Kingdom - Chocolate5.66 kg Chocolate - (late boil kettle addition) 34 425 2.9%
2.83 kg American - Black Malt2.83 kg Black Malt - (late boil kettle addition) 28 500 1.5%
192.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
233.24 g Hallertau Mittelfruh233.24 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 60 min 2.52 18.9%
999.60 g Perle999.6 g Perle Hops Pellet 8.2 Boil 60 min 26.01 81.1%
1,232.84 g / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 8330 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 66 °C 70 min
Mash Out Infusion -- 76 °C 15 min
Starting Mash Thickness: 2.8 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 844.86 L. Suggest reducing initial water volume to 45.4 L and adding 799.46 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 665.7 L 538.7
Strike water volume at mash thickness of 2.8 L/kg 538.7
Mash volume with grains 665.7
Grain absorption losses -192.4
Remaining sparge water volume (equipment estimates 499.4 L) 492.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 844.9 L) 838
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -6.2
Post boil Volume 833
Going into fermentor 833
Total: 1031.3  
Equipment Profile Used: System Default
 
Notes

Maltas: Todas son BestMaltz a menos que se indique lo contrario

  • German Red X es la Best Special X
  • UK Chocolate es la Best Chocolate
  • Belgian Roasted Barley es Best Roasted Barley
  • American Black Malt es la Black Malt Extra de Best
    -Ajustar pH del macerado a 5.5
    -Agregar granos obscuros y caramelizados hasta el vorlauf

    Levaduras y Fermentacion
    *Se puede sustituir por cepas britanicas con baja produccion de esteres (WLP002, 004, 005, 007)
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  • Last Updated: 2016-05-02 05:54 UTC