Oatmeal Coffee Stout All Grain BIAB (1 Gallon) - Beer Recipe - Brewer's Friend

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Oatmeal Coffee Stout All Grain BIAB (1 Gallon)

203 calories 23 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Sunday December 17th 2017
1.061
1.018
5.6%
42.9
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb United Kingdom - Pale 2-Row2 lb Pale 2-Row 38 2.5 71.4%
0.30 lb Flaked Oats0.3 lb Flaked Oats 33 2.2 10.7%
0.15 lb American - Caramel / Crystal 40L0.15 lb Caramel / Crystal 40L 34 40 5.4%
0.15 lb American - Chocolate0.15 lb Chocolate 29 350 5.4%
0.10 lb American - Roasted Barley0.1 lb Roasted Barley 33 300 3.6%
0.10 lb American - Victory0.1 lb Victory 34 28 3.6%
2.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Nugget0.1 oz Nugget Hops Pellet 13.3 Boil 60 min 30.09 28.6%
0.15 oz Willamette0.15 oz Willamette Hops Pellet 4.9 Boil 30 min 12.78 42.9%
0.10 oz Willamette0.1 oz Willamette Hops Pellet 4.9 Boil 0 min 28.6%
0.35 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 tsp Irish Moss Fining Boil 15 min.
0.25 tsp Yeast Nutrient Other Boil 15 min.
0.30 oz Chocolate Baking Nibs Flavor Boil --
0.45 oz Dark Bakers Chocolate Flavor Boil --
0.35 oz Coarse Ground Guatemalan Coffee Flavor Boil --
0.35 oz Coarse Ground Guatemalan Coffee Flavor Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: .70      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal Temperature -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 3.86 g | 15.5 qt) 2.6 10.4  
Mash volume with grains (equipment estimates 4.09 g | 16.3 qt) 2.82 11.3  
Grain absorption losses -0.35 -1.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.26 g | 13.1 qt) 2 8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil Volume 1 4  
Volume into fermentor 1 4  
Total: 2.6 10.4
Equipment Profile Used: System Default
 
Notes

Mash grains for 45-60 mins then pour hot water over BIAB to sparge off excess sugar.

Mash temp 158f. Higher levels give a less fermentable wort and a more full-bodied beer.

Roast Cocoa nibs at 300 for 10-15 minutes.

Add cocoa nibs, dark bakers chocolate and first addition of coffee at flameout. You can skip this coffee addition for a more balanced or less coffee flavored beer. Then maybe only do .5oz coarse ground coffee in secondary.

Filter off hops, coffee, cocoa into fermenter.

After ferment rack onto coarse ground coffee for 7 days. Coffee can be soaked overnight in vodka.

Coffee Must be coarse!

I boil about 1/4 gallon every 15 mins in a 4 gallon (16 quart) kettle so it took me an hour to boil off 1 gallon. I adjusted recipe to start with 2 gallons.

Head Retention: It's possible oils from the cocoa or coffee beans can reduce head retention. Choose dry beans. Or soaking them in vodka can help.

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  • Last Updated: 2018-01-29 21:16 UTC