Playhouse Oatmeal Stout - Beer Recipe - Brewer's Friend

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Playhouse Oatmeal Stout

213 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Charlie Tritschler
Hop Utilization: 99%
Calories: 213 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Thursday March 14th 2019
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OG: 1.053 FG: 1.014 ABV: 5.1% IBU: 31

1.064
1.017
6.2%
33.1
37.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.69 lb Crisp Malting - No.19 Floor Malt Maris Otter8.69 lb No.19 Floor Malt Maris Otter 37 3 71.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.2%
0.75 lb Briess - Victory Malt0.75 lb Victory Malt 34.5 28 6.1%
0.50 lb Bairds - Medium Caramel / Crystal 80L0.5 lb Medium Caramel / Crystal 80L 34 80 4.1%
0.50 lb Briess - Black Malt - 2-Row0.5 lb Black Malt - 2-Row 25 500 4.1%
0.38 lb Briess - Chocolate0.38 lb Chocolate 25 350 3.1%
0.38 lb Crisp Malting - Pale Chocolate0.38 lb Pale Chocolate 32.7 220 3.1%
12.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Goldings2 oz Goldings Hops Pellet 4.5 Boil 60 min 33.05 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g Epsom Salt Water Agt Mash 1 hr.
0.90 g Gypsum Water Agt Mash 1 hr.
0.50 g Magnesium Chloride Water Agt Mash 1 hr.
0.25 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.25 each Whirlfloc Water Agt Boil 5 min.
0.70 g Calcium Chloride (dihydrate) Water Agt Sparge 1 hr.
0.20 g Epsom Salt Water Agt Sparge 1 hr.
0.70 g Gypsum Water Agt Sparge 1 hr.
0.40 g Magnesium Chloride Water Agt Sparge 1 hr.
1.80 g Baking Soda Water Agt Mash 1 hr.
0.60 g Slaked Lime Water Agt Mash 1 hr.
0.20 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 222 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.19 psi       Temp: 45 °F       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
53 5 34 34 46 140
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.58 gal Strike 163 °F 154 °F 60 min
3.73 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.58 18.3  
Mash volume with grains 5.55 22.2  
Grain absorption losses -1.53 -6.1  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 5.2 20.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 6.6 26.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.6 g | 26.4 qt) 5 20  
Total: 9.78 39.1
Equipment Profile Used: System Default
"Playhouse Oatmeal Stout" Oatmeal Stout beer recipe by Charlie Tritschler. All Grain, ABV 6.19%, IBU 33.05, SRM 37.77, Fermentables: (No.19 Floor Malt Maris Otter, Flaked Oats, Victory Malt, Medium Caramel / Crystal 80L, Black Malt - 2-Row, Chocolate, Pale Chocolate) Hops: (Goldings) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Magnesium Chloride, Wyeast - Beer Nutrient, Whirlfloc, Baking Soda, Slaked Lime, Lactic acid)
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  • Last Updated: 2020-12-12 18:29 UTC