Black Bear Coffee Oatmeal Stout - Beer Recipe - Brewer's Friend

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Black Bear Coffee Oatmeal Stout

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 18.25 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Bruin Brewing
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Thursday April 5th 2018
1.052
1.012
5.3%
26.4
40.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg United Kingdom - Pale 2-Row3.6 kg Pale 2-Row 38 2.5 69.2%
0.50 kg United Kingdom - Crystal 90L0.5 kg Crystal 90L 33 90 9.6%
0.35 kg United Kingdom - Chocolate0.35 kg Chocolate 34 425 6.7%
0.45 kg Rolled Oats0.45 kg Rolled Oats 33 2.2 8.7%
0.30 kg German - Carafa III0.3 kg Carafa III 32 535 5.8%
5.20 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Phoenix10 g Phoenix Hops Pellet 10 Boil 60 min 15.27 33.3%
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil 30 min 5.28 33.3%
10 g East Kent Goldings10 g East Kent Goldings Hops Pellet 5 Boil 30 min 5.87 33.3%
30 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
80 g Coffee Flavor Secondary 5 days
 
Yeast
- Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 82 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Carharrack, Redruth, Cornwall, UK
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 2 0 36 13 8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Temperature -- 67 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.8
Mash volume with grains 24.2
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 9.4 L) 9.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.1 L) 24
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18.3
Going into fermentor 18.3
Total: 30.1  
Equipment Profile Used: System Default
 
Notes

Matured for 8 weeks before drinking gives smooth, very smooth light coffee stout.
Large tan coloured head, deep black body.
Aroma of coffee, flavours of chocolate and light coffee.
Nice balance of bitter and sweet with full velvet body.
Really pleased with this one

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  • Last Updated: 2020-09-24 15:08 UTC