Alan’s Oatmeal Stout - Beer Recipe - Brewer's Friend

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Alan’s Oatmeal Stout

194 calories 24.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 21 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jan 21,2019
Calories: 194 calories (Per 330ml)
Carbs: 24.4 g (Per 330ml)
Created: Monday January 21st 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale 38 3.75 80.8%
0.50 kg American - Caramel / Crystal 40L0.5 kg Caramel / Crystal 40L 34 40 9%
0.22 kg American - Chocolate0.22 kg Chocolate 29 350 3.9%
0.25 kg Flaked Oats0.25 kg Flaked Oats 33 2.2 4.5%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley 29 550 1.8%
5.57 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Fuggles30 g Fuggles Hops Pellet 6 First Wort 60 min 27.15 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 tsp Gypsum Water Agt Mash 1 hr.
0.50 tsp Baking Soda Water Agt Mash 1 hr.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
11 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 100 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53.1 0 40.6 59.2 60.2 84.2
1/2 cambden tab to strike and sparse water
call 0.6 tsp
caso4 0.2 tsp
baking soda 0.5 tsp added to strike water Note should not add to sparge water as can extract tannins
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 68 °C 90 min
12 L Sparge -- 70 °C 30 min
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.9
Mash volume with grains 17.6
Grain absorption losses -5.6
Remaining sparge water volume (equipment estimates 16.4 L) 13.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.9 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 18 L) 19
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 19 L) 18
Total: 27.5  
Equipment Profile Used: System Default
 
Notes

Jan 21, 2019
Done on induction burner with 15 L pots
Strike and sparge boiled separately and combined in fermenter before yeast added
Strike wort mashed and boiled 60 min with hops (marris otter and oats)
Then chocolate and crystal added to mash for additional 30 min with sparge mash and boiled for 30 min
Note due to space in tun only 10 L of strike water in first mash
and 2 L / hr boil off 3 L in total to boil and 3 to mash
Sparge went from 10 to 9 L and strike 14 to 12 L as 2 L of sparge water was added to the strike boil from sparge water
OG = 1.065 ph pre boil 5.7 after boil 5.5 17 L in fermentor
Note ? not to use baking soda next time
FG = 1.022 ph 4.6 ( 4.3 -4.7) being optimal in bottle
ABV = 5.64
carbonated to 2.5 volumes using 100 gm of sucrose
Bottled Jan31,2019. 16 L giving 38 Grolsh bottles
fermenting temp = 21 C to get 2.5 vols of CO2 at 6 gm per L is
6 X 16 L = 96 gm of sucrose To be done Jan 31,2019
BU/GU for style is 0.55 so 0.45 is a little on low side like
Feb 11 2019 very nice smooth mellow roasted semisweet flavour
pleasant mouthfeel
May 16. Very nice smooth just the right bitter and roast from dark grains added late.

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  • Last Updated: 2019-11-05 10:42 UTC