Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

176 calories 18.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Wednesday May 22nd 2019
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Oatmeal Stout 009

by MAS-BRAUHAUS

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 29

1.057
1.015
5.6%
32.9
39.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg United Kingdom - Maris Otter Pale3.7 kg Maris Otter Pale 38 3.75 58.8%
650 g Flaked Oats650 g Flaked Oats 33 2.2 10.3%
420 g American - Victory420 g Victory 34 28 6.7%
370 g United Kingdom - Pale Chocolate370 g Pale Chocolate 33 207 5.9%
280 g Flaked Barley280 g Flaked Barley 32 2.2 4.5%
320 g American - Black Barley320 g Black Barley 27 530 5.1%
280 g American - Caramel / Crystal 80L280 g Caramel / Crystal 80L 33 80 4.5%
100 g American - Chocolate100 g Chocolate 29 350 1.6%
170 g Weyermann - Acid Malt170 g Acid Malt 37 2.2 2.7%
6,290 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Nugget24 g Nugget Hops Leaf/Whole 12.9 Boil 60 min 32.85 100%
24 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Chalk Water Agt Mash 0 min.
1.30 g Gypsum Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L Infusion -- 69 °C --
14 L Up to 30L Sparge -- 77 °C --
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 19.5
Mash volume with grains 23.7
Grain absorption losses -6.3
Remaining sparge water volume (equipment estimates 19.4 L) 17.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Going into fermentor 23
Total: 37.2  
Equipment Profile Used: System Default
 
Notes

Use Newcastle yeast

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-07-24 20:31 UTC