Oat of this world Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oat of this world Oatmeal Stout

215 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Thursday January 12th 2017
1.065
1.015
6.7%
27.0
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.60 lb United Kingdom - Maris Otter Pale9.6 lb Maris Otter Pale 38 3.75 50.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 7.9%
9 oz American - Roasted Barley9 oz Roasted Barley 33 300 3%
12 oz United Kingdom - Chocolate12 oz Chocolate 34 425 4%
6 oz American - Caramel / Crystal 90L6 oz Caramel / Crystal 90L 33 90 2%
12 oz American - Victory12 oz Victory 34 28 4%
4.40 lb Rice Hulls4.4 lb Rice Hulls 0 0 23.2%
1 lb Brown Sugar1 lb Brown Sugar 45 15 5.3%
18.94 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Magnum0.6 oz Magnum Hops Pellet 15 Boil 60 min 27 100%
0.60 oz / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Infusion -- 154 °F 60 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 6.73 26.9  
Mash volume with grains 8.16 32.6  
Grain absorption losses -2.24 -9  
Remaining sparge water volume (equipment estimates 3.21 g | 12.9 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.52 g | 30.1 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 9.42 37.7
Equipment Profile Used: System Default
 
Notes

Toast 2/3 of oat flakes in oven on cookie pan at 300f, until slightly roasted/nutty then mill with the rest

soak rice hulls

Add teaspoon of baking soda to mash water

Dough in with 6 gallons of water

mash one hour at 154f

brewered 30 july 2017, og 1.052, fermented at 17.5

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  • Last Updated: 2017-09-06 20:06 UTC