Stout a lo tico - Beer Recipe - Brewer's Friend

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Stout a lo tico

277 calories 28.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 7.5 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 277 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created: Wednesday February 1st 2017
1.083
1.021
8.1%
45.5
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb American - Pale Ale17 lb Pale Ale 37 3.5 68%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8%
1.50 lb American - Victory1.5 lb Victory 34 28 6%
1.50 lb American - Caramel / Crystal 80L1.5 lb Caramel / Crystal 80L 33 80 6%
1 lb American - Black Malt1 lb Black Malt 28 500 4%
1 lb American - Chocolate1 lb Chocolate 29 350 4%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 4%
25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Goldings4 oz Goldings Hops Pellet 5 Boil 60 min 45.5 100%
4 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
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 9.38 37.5  
Mash volume with grains 11.38 45.5  
Grain absorption losses -3.13 -12.5  
Remaining sparge water volume (equipment estimates 3.15 g | 12.6 qt) 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 9.15 g | 36.6 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 7.5 30  
Going into fermentor 7.5 30  
Total: 13.38 53.5
Equipment Profile Used: System Default
"Stout a lo tico" Oatmeal Stout beer recipe by AlexUC. All Grain, ABV 8.14%, IBU 45.5, SRM 50, Fermentables: (Pale Ale, Flaked Oats, Victory, Caramel / Crystal 80L, Black Malt, Chocolate, Pale Chocolate) Hops: (Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2017-02-01 19:07 UTC