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small batch oatmeal stout

175 calories 17.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 6.8 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Friday March 30th 2018
1.057
1.013
5.7%
32.8
29.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg American - Pale 2-Row1 kg Pale 2-Row 37 1.8 76.3%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 7.6%
50 g American - Caramel / Crystal 60L50 g Caramel / Crystal 60L 34 60 3.8%
60 g American - Roasted Barley60 g Roasted Barley 33 300 4.6%
50 g American - Caramel / Crystal 120L50 g Caramel / Crystal 120L 33 120 3.8%
50 g American - Chocolate50 g Chocolate 29 350 3.8%
1,310 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Magnum4 g Magnum Hops Pellet 15 Boil 60 min 32.84 100%
4 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 68 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 3.9
Mash volume with grains 4.8
Grain absorption losses -1.3
Remaining sparge water volume (equipment estimates 9 L) 5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.7 L) 6.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 5
Going into fermentor 5
Total: 9  
Equipment Profile Used: System Default
"small batch oatmeal stout" Oatmeal Stout beer recipe by Brewer #101344. All Grain, ABV 5.67%, IBU 32.84, SRM 29.53, Fermentables: (Pale 2-Row, Flaked Oats, Caramel / Crystal 60L, Roasted Barley, Caramel / Crystal 120L, Chocolate) Hops: (Magnum)
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  • Public: Yup, Shared
  • Last Updated: 2018-03-30 13:50 UTC