oatmeal stout - Beer Recipe - Brewer's Friend

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oatmeal stout

142 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 70 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Source: BADZ
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday October 18th 2016
1.046
1.013
4.4%
25.9
35.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 79.2%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5.9%
0.30 kg United Kingdom - Roasted Barley0.3 kg Roasted Barley 29 550 5.9%
0.20 kg German - Munich Light0.2 kg Munich Light 37 6 4%
0.18 kg German - Carafa II0.175 kg Carafa II 32 425 3.5%
0.08 kg American - Caramel / Crystal 120L0.075 kg Caramel / Crystal 120L 33 120 1.5%
5.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
36 g East Kent Goldings36 g East Kent Goldings Hops Pellet 4.5 Boil 60 min 21.18 64.3%
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 4.5 Boil 20 min 4.28 21.4%
8 g East Kent Goldings8 g East Kent Goldings Hops Pellet 4.5 Boil 2 min 0.4 14.3%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g irish moss Fining Boil 15 min.
5 g Yeast nutrients Other Boil 5 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: gyle       Amount: 1 litre +/-       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
from the filter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 2.75 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 13.9
Mash volume with grains 17.2
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 21 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 34  
Equipment Profile Used: System Default
 
Notes

brown sugar is a late addition last 15 minutes of the boil.

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  • Last Updated: 2016-12-02 10:27 UTC