108 - Stout for BTS - Beer Recipe - Brewer's Friend

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108 - Stout for BTS

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Sunday February 11th 2018
1.045
1.012
4.4%
28.2
20.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pale 2-Row3 kg Pale 2-Row 37 1.8 65.9%
0.56 kg Flaked Oats0.56 kg Flaked Oats 33 2.2 12.3%
340 g Belgian - Biscuit340 g Biscuit 35 23 7.5%
250 g Flaked Barley250 g Flaked Barley 32 2.2 5.5%
1 g American - Black Barley1 g Black Barley 27 530 0%
225 g American - Caramel / Crystal 150L225 g Caramel / Crystal 150L 33 150 4.9%
177 g American - Chocolate177 g Chocolate 29 350 3.9%
4,553 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Willamette38 g Willamette Hops Pellet 5.5 Boil 60 min 28.17 100%
38 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
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 26 9 62 45 228
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 68 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.7
Mash volume with grains 16.7
Grain absorption losses -4.6
Remaining sparge water volume (equipment estimates 18.7 L) 16.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 30.5  
Equipment Profile Used: System Default
 
Notes

Aiming for 31 IBU - Check AA of Hops.
68 degree mash
17 degree ferment

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  • Last Updated: 2018-03-25 11:21 UTC