Chocolate Milk Oatmeal Stout - Beer Recipe - Brewer's Friend

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Chocolate Milk Oatmeal Stout

278 calories 31.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 6.3 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 278 calories (Per 12oz)
Carbs: 31.7 g (Per 12oz)
Created: Thursday July 20th 2017
1.083
1.025
7.6%
42.0
35.1
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale Ale7 lb Pale Ale 37 3.5 56%
1 lb American - Chocolate1 lb Chocolate 29 350 8%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 8%
0.50 lb American - Victory0.5 lb Victory 34 28 4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 8%
1 lb Dry Malt Extract - Munich1 lb Dry Malt Extract - Munich 42 8 8%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 60 min 28.88 66.7%
0.50 oz Cluster0.5 oz Cluster Hops Pellet 6.5 Boil 30 min 13.12 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz cocoa nibs Flavor Secondary 14 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 379 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 6.76 g | 27.1 qt) 7.66 30.6  
Mash volume with grains (equipment estimates 7.52 g | 30.1 qt) 8.42 33.7  
Grain absorption losses -1.19 -4.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 5.4 g | 21.6 qt) 6.3 25.2  
Volume increase from sugar/extract (late additions) 0.15 0.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4 16  
Volume into fermentor 4 16  
Total: 7.66 30.6
Equipment Profile Used: System Default
 
Notes

cocoa nibs for 2 weeks before keg

3 yeast packets

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  • Last Updated: 2018-11-08 17:37 UTC