Heavy Metal - Beer Recipe - Brewer's Friend

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Heavy Metal

338 calories 39.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 100 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Robby Brosman
Calories: 338 calories (Per 12oz)
Carbs: 39.5 g (Per 12oz)
Created: Wednesday December 19th 2018
1.100
1.032
8.9%
35.1
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb American - Pale 2-Row14 lb Pale 2-Row 37 1.8 65.5%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 14%
2.25 lb Belgian - Roasted Barley2.25 lb Roasted Barley 30 575 10.5%
10 oz American - Chocolate10 oz Chocolate 29 350 2.9%
1 lb Belgian - Munich1 lb Munich 38 6 4.7%
0.50 lb Lactose (Milk Sugar)0.5 lb Lactose (Milk Sugar) 41 1 2.3%
21.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Nugget0.75 oz Nugget Hops Pellet 14 Boil 60 min 29.49 42.9%
1 oz Glacier1 oz Glacier Hops Pellet 5.5 Boil 10 min 5.6 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
21 g Table Salt Water Agt Boil 10 min.
6 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
1 each whirlfloc Fining Boil 15 min.
1 tsp yeast nutrient Other Boil 10 min.
2 tsp lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 157 B cells required
$ 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 -- 156 °F 90 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.39 g | 41.5 qt) 8.82 35.3  
Mash volume with grains (equipment estimates 12.06 g | 48.2 qt) 10.49 42  
Grain absorption losses -2.61 -10.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.04 0.2  
Pre boil volume (equipment estimates 7.57 g | 30.3 qt) 6 24  
Boil off losses -2.5 -10  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 8.82 35.3
Equipment Profile Used: System Default
 
Notes

add 2tsp lactic acid to lower pH to ~5.4

secondary ferment on 1lb toasted coconut chips

FG 1.050

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  • Last Updated: 2019-03-30 02:08 UTC