6:00 - Beer Recipe - Brewer's Friend

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6:00

169 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pickett
Hop Utilization: 97%
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Friday October 21st 2016
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Oatmeal Stout

by SonnyK85

OG: 1.059 FG: 1.020 ABV: 5.2% IBU: 31

1.051
1.014
4.7%
30.2
39.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 70%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 5%
1 lb American - Chocolate1 lb Chocolate 29 350 10%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Willamette1.25 oz Willamette Hops Pellet 5.1 Boil 60 min 26.06 71.4%
0.50 oz Fuggles0.5 oz Fuggles Hops Pellet 4.1 Boil 15 min 4.16 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Cocoa Powder (Hersey's Special Dark) Flavor Secondary 7 days
4 oz Cocoa Nibs Flavor Secondary 7 days
2 tbsp Vanilla Extract Flavor Secondary 7 days
1 tsp Irish Moss Fining Boil 10 min.
4 oz Cognac Chips (optional) Flavor Secondary 7 days
11 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.63 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.18 psi       Temp: 36 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.4 qt Mash Infusion -- 154 °F 60 min
9.2 qt Batch Sparge Sparge -- 170 °F 10 min
9.2 qt Batch Sparge Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume 4.94 19.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.56 26.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.06 32.2
Equipment Profile Used: System Default
 
Notes

Create a 1.5 L yeast starter (150g DME in 1.5 L water) 24 hours before brewing.

Carbonation:

  • 2.0 volumes CO2
  • 39 degrees F (3.9 C)
  • 7 PSI
  • 23" Beer Line

    Flavoring:
  • Add vanilla and cocoa powder to vodka and dump in secondary
  • Add cocoa nibs and (optional) cognac chips to secondary. Can use a grain bag, but it's difficult to get back out.
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  • Last Updated: 2021-01-24 19:17 UTC