Chocolate Oatmeal Vanilla Stout - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Chocolate Oatmeal Vanilla Stout

213 calories 23.4 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: American Porter
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Ken
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Wednesday November 23rd 2016
1.064
1.018
6.1%
37.2
41.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 60.8%
1.75 lb Flaked Oats1.75 lb Flaked Oats 33 2.2 13.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.6%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 7.6%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3.8%
6 oz American - Caramel / Crystal 120L6 oz Caramel / Crystal 120L 33 120 2.9%
4.50 oz United Kingdom - Chocolate4.5 oz Chocolate 34 425 2.1%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.9%
13.16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 First Wort 0 min 9.05 28.6%
1.50 oz Fuggles1.5 oz Fuggles Hops Pellet 4.5 Boil 60 min 22.41 42.9%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.12 14.3%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 5 min 1.65 14.3%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each Vanilla Beans Spice Secondary 14 days
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: Depends!       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 26 9 62 45 228
Yooper's Oatmeal Stout Profile above
Mine after adj:
Ca 86 Cl 62
Mg 13 SO4 46
Na 20 HCO3 216
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21.5 qt Infusion -- 156 °F 50 min
Mash Out Temperature -- 170 °F 10 min
10.76 qt Fly Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.63 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.63 qt/lb 5.36 21.4  
Mash volume with grains 6.41 25.7  
Grain absorption losses -1.64 -6.6  
Remaining sparge water volume (equipment estimates 3.66 g | 14.7 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.13 g | 28.5 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.39 33.6
Equipment Profile Used: System Default
 
Notes

Water adj to hit above (mash water includes 1g of distilled I had on hand):

MASH: Sparge:
1.6g Epsom Salt 0.9g Gypsum
1.2g Calcium Chloride 0.9g Epsom Salt
2.7g Chalk 2.0g Calcium Chloride

                                      0.8ml Lactic Acid <br />


Yeast Starter of 1.1L to hit ~243B cells

Last Updated and Sharing
 
1,343
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-23 20:58 UTC