Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Gonzalo Torres
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Thursday June 1st 2017
1.053
1.012
5.3%
22.4
33.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.35 kg German - Pilsner3.35 kg Pilsner 38 1.6 69.8%
0.30 kg German - CaraAmber0.3 kg CaraAmber 34 23 6.3%
0.40 kg German - Carafa I0.4 kg Carafa I 32 340 8.3%
0.40 kg German - CaraMunich III0.4 kg CaraMunich III 34 57 8.3%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 5.2%
0.10 kg German - Carafa III0.1 kg Carafa III 32 535 2.1%
4.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Nugget14 g Nugget Hops Pellet 12.14 Boil 60 min 22.39 100%
14 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.3 L Infusion -- 66 °C 60 min
13.3 L Infusion -- 72 °C 30 min
19 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12
Mash volume with grains 15.2
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19.5 L) 16.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 28.7  
Equipment Profile Used: System Default
 
Notes

Maceración escalonada iniciando a 64 grados durante una hora para luego pasar a 70 grados durante treinta minutos y finalizar con Mash Out a 75 grados durante 15 minutos. Recircular el macerado sobre la cama de grano de ser posible, hasta lograr un líquido limpio. Trasvasar a la Olla de Hervido y encender el fuego. Hervir durante 60 minutos fuerte y vigoroso. Agregar lúpulo de amargor al inicio (60 min). Apagar el fuego, hacer Wirlpool y dejar reposar por al menos 15 minutos. Enfriar hasta 20 grados e inocular la levadura. Fermentar a 18 grados. Al séptimo dia y una vez que la actividad del airlock ha cesado, purgar levadura y pasar a temperatura de maduración (lo más bajo posible).

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  • Last Updated: 2017-09-29 19:56 UTC