Oatmeal Milk Stout - Beer Recipe - Brewer's Friend

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Oatmeal Milk Stout

215 calories 26.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Yooper - HBT
Calories: 215 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Wednesday September 27th 2017
1.064
1.022
5.5%
33.4
33.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Maris Otter Pale8 lb Maris Otter Pale 38 3.75 62.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
0.75 lb American - Victory0.75 lb Victory 34 28 5.9%
0.75 lb United Kingdom - Pale Chocolate0.75 lb Pale Chocolate - (late boil kettle addition) 33 207 5.9%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 3.9%
0.50 lb American - Black Barley0.5 lb Black Barley - (late boil kettle addition) 27 530 3.9%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.9%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.9%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Willamette1.8 oz Willamette Hops Pellet 4.8 Boil 60 min 33.41 100%
1.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 245 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
85 26 10 65 45 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
thin mash, ~1.75qt/lb, pH 5.5-5.6 Infusion -- 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.76 g | 35 qt) 9.55 38.2  
Mash volume with grains (equipment estimates 9.72 g | 38.9 qt) 10.51 42  
Grain absorption losses -1.5 -6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.01 g | 28 qt) 7.8 31.2  
Volume increase from sugar/extract (late additions) 0.06 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.55 38.2
Equipment Profile Used: System Default
 
Notes

Roasted grains (pale chocolate and black barley) hot steeped separate from mash:
When beginning boil, heat 1/2 gal of water to ~155 and then add roasted grains. (may need to add some baking soda to get pH to 5.4-5.5). Cover and steep until 15 mins left in boil. Then pull bag of grains and squeeze bag. At 10 min, add steeped wort/extract to boil kettle with lactose.

For 1335: generally start it at 63 degrees or so, and go up to about 68 degrees as fermentation slows

For Dennys fav 50: run it at 62-65F. After a week or so, I let it warm up to whatever temp the house is at the moment...usually 68-70. I usually allow it about 3-4 weeks to finish and drop out

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  • Last Updated: 2018-09-13 11:27 UTC