Virgin Stout (Oatmeal Coffee Stout) - Beer Recipe - Brewer's Friend

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Virgin Stout (Oatmeal Coffee Stout)

226 calories 18.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4 liters (fermentor volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Me
Calories: 226 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created: Sunday October 21st 2018
1.074
1.012
8.1%
41.7
42.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Maris Otter Pale1 kg Maris Otter Pale 38 3.75 66.7%
0.15 kg Rolled Oats0.15 kg Rolled Oats 33 2.2 10%
0.10 kg American - Chocolate0.1 kg Chocolate 29 350 6.7%
0.05 kg American - Roasted Barley0.05 kg Roasted Barley 33 300 3.3%
0.20 kg American - Caramel / Crystal 40L0.2 kg Caramel / Crystal 40L 34 40 13.3%
1.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Summit3 g Summit Hops Pellet 14 Boil 60 min 26.86 33.3%
3 g Summit3 g Summit Hops Pellet 14 Boil 4 min 4.37 33.3%
3 g Summit3 g Summit Hops Pellet 14 Whirlpool at 100 °C 15 min 10.5 33.3%
9 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Ground Coffee Flavor Boil 5 min.
10 g Ground Coffee Flavor Primary 5 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 L Full volume mash Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.1 L) 8.4
Mash volume with grains (equipment estimates 13.1 L) 9.4
Grain absorption losses -1.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 9.7 L) 6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 4
Hops absorption losses (whirlpool, hop stand) -0
Volume into fermentor 4
Total: 8.4  
Equipment Profile Used: System Default
 
Notes

Second 10g of coffee grounds added in primary after fermentation complete and "dry hopped" for 5 days.

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  • Public: Yup, Shared
  • Last Updated: 2018-10-28 15:54 UTC