Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Chocolate Oatmeal Stout

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Thursday September 13th 2018
1.061
1.016
5.9%
39.5
34.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.80 lb United Kingdom - Maris Otter Pale8.8 lb Maris Otter Pale 38 3.75 67.4%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.5%
0.83 lb American - Victory0.83 lb Victory 34 28 6.4%
0.83 lb Finland - Chocolate Malt0.83 lb Chocolate Malt 31 338 6.4%
0.55 lb American - Roasted Barley0.55 lb Roasted Barley 33 300 4.2%
0.55 lb New Zealand - Medium Crystal Malt0.55 lb Medium Crystal Malt 35.4 56.35 4.2%
13.06 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g Challenger48 g Challenger Hops Pellet 6.5 Boil 60 min 39.45 100%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
5 g Table Salt Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - A01 House
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
62 - 70 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Fly Sparge -- 170 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.57 18.3  
Mash volume with grains 5.62 22.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.37 g | 17.5 qt) 4.56 18.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

Original recipe from Ngali on HBT

Chocolate Oatmeal Stout (20L)
Estimated OG 1.066 / FG 1.021 - 5.9% ABV
60 min Mash at 68 degrees / 60 min Boil

3.9 Kg Maris Otter Malt (Thomas Fawcett Floor Malted)
700 g Oats
380 g Victory Malt (Briess)
380 g Chocolate Malt (Bairds)
250 g Barley Roasted - Unmalted (Bairds)
250 g Crystal Malt Medium (Bairds)
48 g Challenger Hops (6.5% AA) @ 60 min (34 IBU)
Wyeast 1099 Whitbread Ale
180 g Cacao Nibs after Primary fermentation finished, steeped for 1 week

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  • Public: Yup, Shared
  • Last Updated: 2018-09-18 15:38 UTC