Good Morning Stout - Beer Recipe - Brewer's Friend

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Good Morning Stout

286 calories 33.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Granero'd Homebrew
Calories: 286 calories (Per 12oz)
Carbs: 33.5 g (Per 12oz)
Created: Sunday March 24th 2019
1.085
1.027
7.5%
44.8
50.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14.50 lb American - Pale 2-Row14.5 lb Pale 2-Row 37 1.8 77.9%
20 oz Flaked Oats20 oz Flaked Oats 33 2.2 6.7%
1 lb American - Chocolate1 lb Chocolate 29 350 5.4%
12 oz United Kingdom - Roasted Barley12 oz Roasted Barley 29 550 4%
9 oz Finland - Black Malt9 oz Black Malt 30 526 3%
9 oz American - Caramel / Crystal 120L9 oz Caramel / Crystal 120L 33 120 3%
298 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 39.87 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 4.93 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2 oz ground Espresso Flavor Whirlpool 0 min.
2.50 oz dark bittersweet baker's chocolate Flavor Whirlpool 0 min.
1.50 oz unsweetened chocolate baking nibs Flavor Whirlpool 0 min.
2 oz ground Columbian coffee Flavor Secondary 14 days
1 lb Sugar Other Whirlpool 0 min.
4 oz Organic Maple Syrup Flavor Secondary 0 min.
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Infusion -- 155 °F 60 min
Infusion -- 175 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.05 24.2  
Mash volume with grains 7.54 30.2  
Grain absorption losses -2.33 -9.3  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.03 12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.08 36.3
Equipment Profile Used: System Default
 
Notes

Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached. Transfer to a fermenter.

Add the Columbian coffee and condition for one week, then bottle or keg. Carbonate and age for 2 weeks.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-04-06 15:23 UTC
  • Snapshot Created: 2019-03-24 14:48 UTC
  • Link To Parent Recipe