Maple Sap Oatmeal Raisin Stout - Beer Recipe - Brewer's Friend

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Maple Sap Oatmeal Raisin Stout

323 calories 30.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Polish Hammer Brewing
Calories: 323 calories (Per 12oz)
Carbs: 30.6 g (Per 12oz)
Created: Monday March 11th 2019
1.097
1.021
9.9%
59.2
40.0
4.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row - Toasted10 lb Pale 2-Row - Toasted 33 30 48.8%
2.50 lb American - Black Malt2.5 lb Black Malt 28 500 12.2%
2 lb Brown Sugar2 lb Brown Sugar 45 15 9.8%
2 lb Belgian - CaraMunich2 lb CaraMunich 33 50 9.8%
1.50 lb United Kingdom - Maris Otter Pale1.5 lb Maris Otter Pale 38 3.75 7.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.9%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 2.4%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 2.4%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 1.2%
0.25 lb American - Roasted Barley0.25 lb Roasted Barley 33 300 1.2%
20.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz Willamette2.5 oz Willamette Hops Pellet 4.5 Boil 60 min 48.4 71.4%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 30 min 10.75 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Coco Powder Flavor Boil 10 min.
2 each Vanilla Beans Flavor Secondary 0 min.
2 each Cinnamon Sticks Flavor Secondary 0 min.
8 oz Raisins Flavor Secondary 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 3.3oz       CO2 Level: 2 Volumes
 
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
15 qt Rest @ 120 Infusion -- 130 °F 20 min
4 qt Rest @ 130 Infusion -- 212 °F 15 min
10 qt Rest at 152 Infusion -- 212 °F 45 min
12 qt Sparge -- 160 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.94 27.8  
Mash volume with grains 8.42 33.7  
Grain absorption losses -2.31 -9.3  
Remaining sparge water volume (equipment estimates 2.86 g | 11.4 qt) 2.98 11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.15 0.6  
Pre boil volume (equipment estimates 7.38 g | 29.5 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.91 39.7
Equipment Profile Used: System Default
 
Notes

90 minute boil
8 oz Cocoa Powder at last 10 minutes of boil

**Toast 8 oz of oats before mash (bake at 300 for 15, mix, 15 more

Step mash grains at 121F for 20 minutes then raise to 130F for 15 minutes. Raise temp to 152F for 45 minutes.


Soak raisins and cinnamon in whiskey for 48 hours prior to adding to secondary. Rack onto Raisins and Cinnamon.

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  • Last Updated: 2019-03-12 19:57 UTC