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stout

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Sunday December 10th 2017
1.045
1.010
4.6%
34.6
45.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 45.5%
0.25 kg American - Black Malt0.25 kg Black Malt 28 500 11.4%
0.12 kg United Kingdom - Roasted Barley0.12 kg Roasted Barley 29 550 5.5%
0.03 kg United Kingdom - Chocolate0.03 kg Chocolate 34 425 1.4%
0.80 kg Flaked Oats0.8 kg Flaked Oats 33 2.2 36.4%
2.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 15 Boil 60 min 29.92 66.7%
4 g Magnum4 g Magnum Hops Pellet 13 Boil 10 min 4.7 33.3%
12 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Leeds, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 6 15 23 65 151
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 65 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 6.6
Mash volume with grains 8.1
Grain absorption losses -2.2
Remaining sparge water volume (equipment estimates 14.3 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.8 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Going into fermentor 12
Total: 20.1  
Equipment Profile Used: System Default
 
Notes

Thin body so decided to make some additional a.

Split into 3 4l batches. Added 200ml of coffee and a squirt of maple syrup. Result, possibly too much coffee.

Second batch added 2 dessert spoons of cocoa in 200ml of hot water, drop of orange oilk (probably not needed) and 2 dessert spoons of dried orange peel.

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  • Last Updated: 2018-03-06 06:49 UTC