BYO McQuaker’s Oatmeal Stout (orig) - Beer Recipe - Brewer's Friend

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BYO McQuaker’s Oatmeal Stout (orig)

170 calories 19.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.3 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jamil Zainasheff, BYO Mar/Apr 2013
Calories: 170 calories (Per 330ml)
Carbs: 19.1 g (Per 330ml)
URL: https://byo.com/mead/item/2815-oatmeal-stout-style-profile
Created: Sunday August 27th 2017
1.055
1.016
5.1%
28.9
39.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.85 kg United Kingdom - Maris Otter Pale3.85 kg Maris Otter Pale 38 3.75 73.3%
400 g Flaked Oats400 g Flaked Oats 33 2.2 7.6%
300 g United Kingdom - Chocolate300 g Chocolate 34 425 5.7%
300 g United Kingdom - Crystal 15L300 g Crystal 15L 34 15 5.7%
200 g United Kingdom - Dark Crystal 80L200 g Dark Crystal 80L 33 80 3.8%
200 g United Kingdom - Roasted Barley200 g Roasted Barley 29 550 3.8%
5,250 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
42 g Kent Goldings42 g Kent Goldings Hops Pellet 5 Boil 60 min 28.87 100%
42 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Temperature -- 76 °C --
Fly Sparge -- 77 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.1 L) 28.5
Mash volume with grains (equipment estimates 34.5 L) 31.9
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.9 L) 22.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Volume into fermentor 19
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

McQuaker’s Oatmeal stout
(5 gallons/19 L, all-grain)
OG = 1.055 (13.5 °P)
FG = 1.016 (4.1 °P)
IBU = 28 SRM = 35 ABV = 5.1%

Ingredients
8.5 lb. (3.85 kg) Thomas Fawcett & Sons Maris Otter pale ale malt
(or similar English pale ale malt)
14.1 oz. (400 g) Great Western flaked oats 1 °L<
10.6 oz. (300 g) Briess Victory® malt 28 °L 10.6 oz. (300 g) Thomas Fawcett & Sons chocolate malt 350 °L
7.1 oz. (200 g) Thomas Fawcett & Sons roasted barley 500 °L 7.1 oz. (200 g) Thomas Fawcett & Sons crystal malt 85 °L
7.5 AAU Kent Goldings pellet hops (60 min.) (1.5 oz./42 g at 5% alpha acids) White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) yeast

Step by Step
Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill all of the grains together and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P).

The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes.

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  • Last Updated: 2017-08-27 14:47 UTC