Oatmeal Rye Stout - Beer Recipe - Brewer's Friend

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Oatmeal Rye Stout

171 calories 17 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.75 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 68% (brew house)
Source: C. Schaefer
No Chill: 25 minute extended hop boil time
Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Tuesday October 1st 2013
1.052
1.012
5.2%
37.5
36.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 lb American - Pale 2-Row4.8 lb Pale 2-Row 37 1.8 75.4%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 7.9%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 7.9%
3 oz United Kingdom - Black Patent3 oz Black Patent 27 525 2.9%
6 oz United Kingdom - Roasted Barley6 oz Roasted Barley 29 550 5.9%
6.36 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13.70 g Northern Brewer13.7 g Northern Brewer Hops Pellet 10.3 Boil 40 min 37.52 100%
13.70 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
ZVV3J80

3/4 tsp 88% lactic added to mash to achieve 5.4/5.5 pH.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 qt Infusion -- 120 °F 20 min
Temperature -- 154 °F 40 min
Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.56 g | 22.3 qt) 5.8 23.2  
Mash volume with grains (equipment estimates 6.07 g | 24.3 qt) 6.3 25.2  
Grain absorption losses -0.8 -3.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.52 g | 18.1 qt) 4.75 19  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.8 23.2
Equipment Profile Used: System Default
 
Notes

Pre-boil gravity 10.25 brix.
Post boil gravity

Hot break at beginning of boil largely skimmed off.

Brew day Wednesday October 2. Target OG of 1.047, actual was 1.052 (68% vs 63% efficiency).

Pitch 1/2 packet Nottingham rehydrated for 20 minutes in 4 oz cooled boiled water (partial tap) on Wed. October 9. Fridge set at 60F, ferment at 67-68 according to Carboy strip. Raise by 2 degrees Friday October 11 2013.

Transfer from primary to keg with 1.25 oz. Corn sugar on Saturday October 19 2013.

This beer turned out very nice and I'm still enjoying in mid December. One to make again for sure, perhaps with the WLP007 Dry English Ale yeast to compare.

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  • Last Updated: 2014-02-09 10:30 UTC