Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

189 calories 20.8 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Wednesday March 27th 2019
1.057
1.016
5.4%
34.6
32.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg New Zealand - American Ale Malt3.5 kg American Ale Malt 37.3 2.54 68.3%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 14.6%
0.20 kg United Kingdom - Pale Chocolate0.2 kg Pale Chocolate 33 207 3.9%
0.13 kg United Kingdom - Black Patent0.125 kg Black Patent 27 525 2.4%
0.10 kg United Kingdom - Brown0.1 kg Brown 32 65 2%
0.10 kg United Kingdom - Chocolate0.1 kg Chocolate 34 425 2%
0.30 kg German - CaraBohemian0.3 kg CaraBohemian 33 75 5.9%
0.05 kg American - Midnight Wheat Malt0.05 kg Midnight Wheat Malt 33 550 1%
5.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Columbus17 g Columbus Hops Pellet 15 Boil 60 min 34.6 100%
17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.30 g Calcium Chloride Water Agt Mash 1 hr.
3.30 g Epsom Salt Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
1 g Table Salt Water Agt Mash 1 hr.
0.56 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Weston Creek, ACT, Australia
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Infusion -- 66 °C 50 min
Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.8 L) 33
Mash volume with grains (equipment estimates 35.2 L) 36.4
Grain absorption losses -5.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Volume into fermentor 20
Total: 33  
Equipment Profile Used: System Default
 
Notes

Roast 250g Cacao Nibs at 120C for 20 minutes. Soak in vodka for 2 weeks. Add at end of primary fermentation.

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  • Public: Yup, Shared
  • Last Updated: 2019-06-29 20:52 UTC