Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

180 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.25 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 180 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Tuesday October 25th 2016
1.054
1.017
4.9%
32.0
34.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.15 lb United Kingdom - Maris Otter Pale4.15 lb Maris Otter Pale 38 3.75 63.4%
0.60 lb Flaked Oats0.6 lb Flaked Oats 33 2.2 9.2%
7.10 oz American - Victory7.1 oz Victory 34 28 6.8%
5.90 oz United Kingdom - Pale Chocolate5.9 oz Pale Chocolate 33 207 5.6%
4.75 oz Flaked Barley4.75 oz Flaked Barley 32 2.2 4.5%
4.75 oz American - Black Barley4.75 oz Black Barley 27 530 4.5%
4.75 oz American - Caramel / Crystal 80L4.75 oz Caramel / Crystal 80L 33 80 4.5%
1.50 oz American - Chocolate1.5 oz Chocolate 29 350 1.4%
104.75 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Willamette1 oz Willamette Hops Pellet 4.4 Boil 60 min 27.79 80%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.4 First Wort 0 min 4.21 20%
1.25 oz / $ 0.00
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.87 g | 23.5 qt) 5.32 21.3  
Mash volume with grains (equipment estimates 6.39 g | 25.6 qt) 5.84 23.4  
Grain absorption losses -0.82 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.8 g | 19.2 qt) 4.25 17  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume 3.25 13  
Volume into fermentor 3.25 13  
Total: 5.32 21.3
Equipment Profile Used: System Default
 
Notes

Gypsum = 1.10 grams
Calcium Chloride = 1.10 grams
Epsom Salt = 0.25 grams
Canning Salt = 0.25 grams
Baking Soda = 0.70 grams

Predicted pH = 5.45
Actual pH = 5.44

Pre-Boil Volume = 4.15
Pre-Boil Gravity = 1.045

Post-Boil Volume = 2.9
Post-Boil Original Gravity = 1.062

Post-Boil Sludge = 0.4 gal
Into Fermenter Volume = 2.75

Final Gravity =

Oxygenate @ 1 lpm for 45 seconds after pitching

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  • Last Updated: 2016-10-28 14:31 UTC