Oat Stout - Beer Recipe - Brewer's Friend

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Oat Stout

213 calories 23.4 g 12 oz
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Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (steeping grains only)
Source: JB
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Tuesday January 3rd 2017
1.064
1.018
6.0%
39.4
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Dry Malt Extract - Dark2 lb Dry Malt Extract - Dark 44 30 44.4%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 22.2%
3 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 5.6%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 11.1%
0.25 lb American - Black Malt0.25 lb Black Malt 28 500 5.6%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 11.1%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 20 min 39.35 100%
1 oz / $ 0.00
 
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
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 4 g | 16 qt) 3.96 15.8  
Mash volume with grains (equipment estimates 4 g | 16 qt) 4.08 16.3  
Grain absorption losses (steeping) -0.19 -0.8  
Volume increase from sugar/extract (early additions) 0.23 0.9  
Pre boil volume (equipment estimates 4.04 g | 16.2 qt) 4 16  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 2.5 10  
Going into fermentor 2.5 10  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.96 15.8
Equipment Profile Used: System Default
 
Notes

To brew the Left Hand Milk Stout clone, mash at 151°F (66°C) for 90 minutes. Boil for 90 minutes, following hop schedule. Add lactose 15 minutes before end of boil.
Ferment at 70°F (21°C), then condition in secondary at 60°F (16°C) for at least one week.

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  • Last Updated: 2017-12-02 22:25 UTC