Classic Oatmeal Stout - Beer Recipe - Brewer's Friend

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Classic Oatmeal Stout

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 68% (brew house)
Source: BYO Oatmeal Stout
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Saturday September 3rd 2016
1.056
1.017
5.1%
31.7
32.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
20 lb United Kingdom - Maris Otter Pale20 lb Maris Otter Pale 38 3.75 73.5%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 7.4%
1.60 lb American - Victory1.6 lb Victory 34 28 5.9%
1.60 lb American - Chocolate1.6 lb Chocolate 29 350 5.9%
1 lb American - Roasted Barley1 lb Roasted Barley 33 300 3.7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 3.7%
27.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Kent Goldings4 oz Kent Goldings Hops Pellet 5 Boil 60 min 0 100%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tsp Irish Moss Other Boil 15 min.
8 oz Cacao Nibs Flavor Secondary 7 days
5 lb Tart Cherries (Frozen) Flavor Secondary 7 days
16 oz Cold Brewed Coffee Flavor Kegging --
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 470 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ann Arbor, MI, USA Tap 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
32 24 60 115 58 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike @ 168 Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.65 gal (54.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.65 gal (6.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.2 qt/lb 8.16 32.6  
Mash volume with grains 10.34 41.3  
Grain absorption losses -3.4 -13.6  
Remaining sparge water volume (equipment estimates 9.14 g | 36.6 qt) 8.99 36  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.65 g | 54.6 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 17.15 68.6
Equipment Profile Used: System Default
 
Notes

Roast oats in oven for @ 300F for 15 min before mash.

Cover cacao nibs in water, soak at 160F for 15 min before adding to secondary.

This is a double bath recipe, split into two carboys. Had to use a thicker mash based on constraints of the size of my mash tun.

Made two starters.

Carboy #1, in secondary: 4 oz cacao + 5 lbs frozen tart cherries
Carboy #2, in secondary: 4 oz cacao; 16 oz cold brewed coffee at kegging

Based on BYO style guide, but additions at secondary are my own.

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  • Last Updated: 2017-10-22 15:02 UTC