OATMEAL STOUT 30 L - Beer Recipe - Brewer's Friend

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OATMEAL STOUT 30 L

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 35 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 75% (brew house)
Source: OATMEAL STOUT 30 L
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Wednesday May 4th 2016
1.061
1.014
6.2%
32.4
34.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg German - Pilsner7 kg Pilsner 38 1.6 75.1%
1.02 kg Flaked Oats1.02 kg Flaked Oats 33 2.2 10.9%
0.50 kg German - CaraMunich III0.5 kg CaraMunich III 34 57 5.4%
0.40 kg Belgian - Chocolate0.4 kg Chocolate 30 340 4.3%
0.40 kg Belgian - Roasted Barley0.4 kg Roasted Barley 30 575 4.3%
9.32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Northern Brewer30 g Northern Brewer Hops Pellet 7.8 Boil 60 min 20.59 50%
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 30 min 10.55 33.3%
10 g Hallertau Hersbrucker10 g Hallertau Hersbrucker Hops Pellet 4 Boil 10 min 1.28 16.7%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g CAFÉ EM GRÃOS MOIDO Flavor Boil 30 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 393 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L 10 MINUTOS A 45ºC Decoction -- 45 °C 10 min
30 L 10 MINUTOS A 55ºC Infusion -- 55 °C 10 min
30 L 70 MINUTOS A 68º Sparge -- 68 °C 70 min
30 L 10 MINUTOS MASH OUT Temperature -- 76 °C 10 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 23.3
Mash volume with grains 29.5
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 27.9 L) 61.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41 L) 75
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 35
Going into fermentor 35
Total: 85.2  
Equipment Profile Used: System Default
 
Notes
  • Água

    • 30 Litros para mostura
    • 23 Litros para Lavagem a 76°

  • Rampas

    • 10 mim 45° (nutrientes para Levedura)
    • 10 mim 55°
    • 70 mim 68°
    • Mash Out 10 mim 76°

  • 01 SAQUINHO M44 - MAGROVE

  • OBS: FAZER A INFUSÃO DOS MALTES TORRADOS NOS ÚLTIMOS 30 MINUTOS DA BRASSAGEM PARA DIMINUIR A ADSTRINGÊNCIA ( contração das mucosas da boca).

  • Fermentação 19° até estabilizar
  • Fermentação Secundaria 4 dias a 23°
  • Maturação 10 dias a 8°
  • Clarificação 10 dias 0°

  • Fervura 60 minutos






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  • Last Updated: 2017-06-19 14:07 UTC