Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

165 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Friday September 29th 2017
1.050
1.013
4.8%
46.0
49.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.33 lb United Kingdom - Maris Otter Pale2.33 lb Maris Otter Pale 38 3.75 62.6%
0.33 lb United Kingdom - Crystal 15L0.33 lb Crystal 15L 34 15 8.9%
0.19 lb Belgian - Aromatic0.1875 lb Aromatic 33 38 5%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 6.7%
0.19 lb American - Black Malt0.1875 lb Black Malt 28 500 5%
0.19 lb United Kingdom - Chocolate0.1875 lb Chocolate 34 425 5%
0.25 lb Rolled Oats0.25 lb Rolled Oats 33 2.2 6.7%
3.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.42 oz Challenger0.42 oz Challenger Hops Pellet 8.5 Boil 60 min 39.43 45.7%
0.33 oz Kent Goldings0.33 oz Kent Goldings Hops Pellet 5 Boil 10 min 6.61 35.9%
0.17 oz Crystal0.17 oz Crystal Hops Pellet 4.3 Dry Hop 7 days 18.5%
0.92 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 tsp gysum Water Agt Mash --
0.08 tsp irish moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: corn sugar       Amount: 0.75 cup      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.7 qt strike water 140F Infusion -- 132 °F 30 min
5.5 qt add 5.5 Quarts to the 11 quarts Infusion -- 155 °F 30 min
5.5 qt mash out Temperature -- 167 °F 7 min
1.2 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.16 4.7  
Mash volume with grains 1.46 5.8  
Grain absorption losses -0.47 -1.9  
Remaining sparge water volume (equipment estimates 3.08 g | 12.3 qt) 2.55 10.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.53 g | 14.1 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.72 14.9
Equipment Profile Used: System Default
 
Notes

A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil.

The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 L) with additional cold water if necessary. Aerate the wort very well.

Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week

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  • Last Updated: 2017-09-29 19:11 UTC