GBC Dry Smokey Oatmeal Stout - Beer Recipe - Brewer's Friend

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GBC Dry Smokey Oatmeal Stout

158 calories 16.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Ron Dignard
Calories: 158 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Saturday April 20th 2019
1.048
1.012
4.7%
43.8
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale Malt (2 Row) US7 lb Pale Malt (2 Row) US 36.3 2 63.6%
2 lb German - Smoked Malt2 lb Smoked Malt 36.8 9 18.2%
1 lb American - Black Malt (Bairds) 1 lb Black Malt (Bairds) 34.5 500 9.1%
1 lb Oats, Flaked1 lb Oats, Flaked 36.8 1 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Willamette1.5 oz Willamette Hops Pellet 5.5 Boil 60 min 30.87 60%
1 oz Yakima Valley Hops - Fuggle1 oz Fuggle Hops Pellet 4.5 Boil 30 min 12.94 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
73%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
19.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       CO2 Level: 100 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
13.8 qt Mash In Infusion -- 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 3.91 g | 15.6 qt) 3.21 12.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.09 g | 28.4 qt) 6.4 25.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.03 32.1
Equipment Profile Used: System Default
"GBC Dry Smokey Oatmeal Stout" Dry Stout beer recipe by Ron Dignard. All Grain, ABV 4.67%, IBU 43.81, SRM 34.38, Fermentables: (Pale Malt (2 Row) US, Smoked Malt, Black Malt (Bairds) , Oats, Flaked) Hops: (Willamette, Fuggle) Other: (Irish Moss)
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  • Last Updated: 2019-04-20 12:48 UTC