Oatmeal SMOKING STOUT - Beer Recipe - Brewer's Friend

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Oatmeal SMOKING STOUT

194 calories 20.2 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: 26 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 194 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Sunday October 28th 2018
1.063
1.016
6.1%
24.1
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 kg Canadian - Pale 2-Row3.75 kg Pale 2-Row 36 1.75 60%
0.30 kg Belgian - Special B0.3 kg Special B 34 115 4.8%
0.25 kg United Kingdom - Chocolate0.25 kg Chocolate 34 425 4%
0.15 kg United Kingdom - Black Patent0.15 kg Black Patent 27 525 2.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8%
0.25 kg American - Smoked Malt0.25 kg Smoked Malt 37 5 4%
0.25 kg American - Aromatic Malt0.25 kg Aromatic Malt 35 20 4%
0.15 kg Rice Hulls0.15 kg Rice Hulls 0 0 2.4%
0.50 kg Canadian - Pale Wheat0.5 kg Canadian - Pale Wheat 36 2 8%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 2.4%
6.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Willamette25 g Willamette Hops Pellet 4.5 Boil 60 min 13.77 71.4%
10 g Galena10 g Galena Hops Pellet 11 Boil 30 min 10.35 28.6%
35 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
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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
eau de Pointe Claire ajout de gypse
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion -- 66 °C 60 min
2 L mash out Infusion -- 100 °C 10 min
14 L batch sparge Sparge -- 80 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.5
Mash volume with grains 20.5
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 17.3 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 26
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 33  
Equipment Profile Used: System Default
"Oatmeal SMOKING STOUT" Oatmeal Stout beer recipe by Francois Baudry. All Grain, ABV 6.07%, IBU 24.11, SRM 33.47, Fermentables: (Pale 2-Row, Special B, Chocolate, Black Patent, Flaked Oats, Smoked Malt, Aromatic Malt, Rice Hulls, Canadian - Pale Wheat, Lactose (Milk Sugar)) Hops: (Willamette, Galena)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-06-03 19:47 UTC