Choco Oatmeal Stout (20 L) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Choco Oatmeal Stout (20 L)

195 calories 20.9 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andre
Calories: 195 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)
Created: Monday August 8th 2016
1.063
1.017
6.0%
31.0
39.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,400 g United Kingdom - Pale 2-Row4400 g Pale 2-Row 38 2.5 73.9%
370 g United Kingdom - Chocolate370 g Chocolate 34 425 6.2%
370 g Flaked Oats370 g Flaked Oats 33 2.2 6.2%
230 g United Kingdom - Crystal 60L230 g Crystal 60L 34 60 3.9%
210 g United Kingdom - Roasted Barley210 g Roasted Barley 29 550 3.5%
370 g Lactose (Milk Sugar)370 g Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6.2%
5,950 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11.31 g Nugget11.31 g Nugget Hops Pellet 15 Boil 60 min 20.48 33.3%
22.62 g Willamette22.62 g Willamette Hops Pellet 5 Boil 30 min 10.49 66.7%
33.93 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
371.54 g lactose sugar Fining Boil 10 min.
92.08 g cocoa powder Flavor Boil 15 min.
92.08 g cocoa nibs Flavor Primary 4 days
119.54 ml Whisky Flavor Primary 4 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
I add to my soft water (Rorevatn, Aust-agder, Norway)

Mash water:
CaCO3: 12 gram
NaHCO3: 6 gram
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
29.1 L Temperature -- 68 °C 60 min
Mash out - No sparge Temperature -- 82 °C 2 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 27.9
Mash volume with grains 31.6
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 5.2 L) 2.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.6 L) 24
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Roast your cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

Read about No Sparge here:
http://brulosophy.com/2014/08/27/no-sparge-brewing-with-a-beersmith-tutorial/

Optional
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Last Updated and Sharing
 
1,745
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-09-02 10:58 UTC