Damage Case - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Damage Case

193 calories 21 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jay Thomas
Calories: 193 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Saturday August 26th 2017
1.058
1.016
5.6%
44.7
29.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 75%
1 lb Belgian - Munich1 lb Munich 38 6 8.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
0.50 lb United Kingdom - Pale Chocolate0.5 lb Pale Chocolate 33 207 4.2%
0.50 lb United Kingdom - Roasted Barley0.5 lb Roasted Barley 29 550 4.2%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Northdown1.5 oz Northdown Hops Pellet 6.7 Boil 60 min 37.11 60%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 6.2 Boil 10 min 7.55 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: bottle condition       Amount: 1 cup corn sugar       CO2 Level: 2.8 Volumes
 
Target Water Profile
Eldorado Springs
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 3 6 0 20 107
Add 2 tsp gypsum and .5 tsp sodium bicarbonate to mash water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Dough inn 15 quarts @ 168 degrees Infusion -- 154 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.5 18  
Mash volume with grains 5.46 21.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.34 g | 17.4 qt) 4.75 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
"Damage Case" Oatmeal Stout beer recipe by Jay Thomas. All Grain, ABV 5.55%, IBU 44.65, SRM 29.22, Fermentables: (Maris Otter Pale, Munich, Flaked Oats, Pale Chocolate, Roasted Barley) Hops: (Northdown, Willamette) Other: (whirlfloc)
Last Updated and Sharing
 
561
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-08-26 09:28 UTC