oatmeal stout II - Beer Recipe - Brewer's Friend

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oatmeal stout II

166 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Wednesday September 6th 2017
1.054
1.013
5.4%
33.7
32.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Ireland - Ale Malt3.5 kg Ale Malt 37 3 70.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.1%
0.22 kg United Kingdom - Roasted Barley0.22 kg Roasted Barley 29 550 4.4%
0.13 kg United Kingdom - Chocolate0.13 kg Chocolate 34 425 2.6%
0.25 kg German - CaraMunich I0.25 kg CaraMunich I 34 39 5%
0.10 kg United Kingdom - Crystal 45L0.1 kg Crystal 45L 34 45 2%
0.20 kg Belgian - Special B0.2 kg Special B 34 115 4%
0.02 kg German - Carafa II0.02 kg Carafa II 32 425 0.4%
0.05 kg Belgian - Cara 45L0.05 kg Cara 45L 34 42 1%
4.97 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Fuggles35 g Fuggles Hops Pellet 5.2 Boil 60 min 21.83 53.8%
20 g Fuggles20 g Fuggles Hops Pellet 5.2 Boil 30 min 9.59 30.8%
10 g Fuggles10 g Fuggles Hops Pellet 5.2 Boil 10 min 2.26 15.4%
65 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 293 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.5 L Fly Sparge -- 68 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 12.4
Mash volume with grains 15.7
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.5 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

0.1 kg 113ebc crystal and 0.05 kg 120ebc chateau cara gold. For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F or 150C or gas mark 2, turning and mixing midway through. Yeast was re-used from tropic thunder slurry.

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  • Last Updated: 2017-09-10 13:46 UTC