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Standard Content

199 calories 20.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 199 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created: Wednesday November 16th 2016
1.060
1.015
6.0%
38.7
36.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 70.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 15.7%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 7.8%
8 oz United Kingdom - Roasted Barley8 oz Roasted Barley 29 550 3.9%
4 oz American - Blackprinz4 oz Blackprinz 36 500 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Boil 60 min 34.56 50%
0.25 oz Chinook0.25 oz Chinook Hops Pellet 13 Boil 10 min 4.18 16.7%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 12.5 Boil 0 min 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.75 gal Infusion -- 155 °F 75 min
-- -- 185 °F 10 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.78 19.1  
Mash volume with grains 5.8 23.2  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 4.12 g | 16.5 qt) 4.06 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.84 35.4
Equipment Profile Used: System Default
"Standard Content" Oatmeal Stout beer recipe by Downs Brewing Co.. All Grain, ABV 5.96%, IBU 38.74, SRM 36.02, Fermentables: (Pale 2-Row, Flaked Oats, Coffee Malt, Roasted Barley, Blackprinz) Hops: (Chinook, Mosaic) Other: (irish moss)
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  • Last Updated: 2017-01-09 02:25 UTC