Sam Smith's Oatmeal Stout - Beer Recipe - Brewer's Friend

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Sam Smith's Oatmeal Stout

158 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Efficiency: 69% (ending kettle)
Calories: 158 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Friday May 31st 2013
1.051
1.015
4.8%
30.2
36.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,400 g United Kingdom - Maris Otter Pale4400 g Maris Otter Pale 38 3.75 79.8%
308 g United Kingdom - Extra Dark Crystal 120L308 g Extra Dark Crystal 120L 33 120 5.6%
308 g United Kingdom - Chocolate308 g Chocolate 34 425 5.6%
190 g United Kingdom - Roasted Barley190 g Roasted Barley 29 550 3.4%
308 g Rolled Oats308 g Rolled Oats 33 2.2 5.6%
5,514 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g East Kent Goldings45 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 30.15 100%
45 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (British Bitter, Porter)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 6 22 10 24 82
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
13.8 Infusion -- 67 °C 60 min
17.5 Fly Sparge -- 75 °C 25 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 20.1
Mash volume with grains 23.8
Grain absorption losses -5.5
Remaining sparge water volume 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 22.6 L) 23
Estimated amount in fermentor 23
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Toast oats at 165C until golden. Beta Glucan Rest for the oats plus 100g (30%) of base malt for 15 mins @ 45C. Add back into mash after the 15 mins.

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  • Last Updated: 2013-06-20 09:27 UTC