Oatmeal Dry Stout - Beer Recipe - Brewer's Friend

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Oatmeal Dry Stout

140 calories 13.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Kauré Martins
No Chill: 15 minute extended hop boil time
Calories: 140 calories (Per 330ml)
Carbs: 13.6 g (Per 330ml)
Created: Thursday April 27th 2017
1.046
1.010
4.8%
33.7
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 71.4%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 20.4%
0.40 kg Belgian - Roasted Barley0.4 kg Roasted Barley - (late boil kettle addition) 30 575 8.2%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
16 g Centennial16 g Centennial Hops Pellet 10 Boil 60 min 22.34 39%
25 g Centennial25 g Centennial Hops Pellet 10 Whirlpool at 98 °C 0 min 11.36 61%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
150 g Cocoa Flavor Boil --
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Table Sugar       Amount: 100g       CO2 Level: 2 g/l
 
Target Water Profile
Wolfsburg Leitungswasser
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
42 3 0 26 0 146
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash-in Temperature -- 57.5 °C --
20 L Infusion -- 54 °C 15 min
20 L Infusion -- 66 °C 60 min
20 L Mash-out Infusion -- 78 °C 10 min
20 L Add Rosted Barley Infusion -- 66 °C 45 min
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.6
Mash volume with grains 22.8
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 14.1 L) 14.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 22
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Roasted Barley should be fine grinded and will be added after 45 min after Mash-in.

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  • Public: Yup, Shared
  • Last Updated: 2017-04-30 20:29 UTC