Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 30 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Juliano Krause
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Saturday June 8th 2019
1.045
1.010
4.5%
16.7
37.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg American - Pilsner3 kg Pilsner 37 1.8 45.5%
1 kg Crisp Malting - Brown Malt1 kg Brown Malt 32.7 65 15.2%
1.50 kg Flaked Oats1.5 kg Flaked Oats 33 2.2 22.7%
150 g German - Carafa I150 g Carafa I 32 340 2.3%
150 g German - Carafa III150 g Carafa III 32 535 2.3%
150 g German - Carafa I150 g Carafa I - (late boil kettle addition) 32 340 2.3%
150 g German - Carafa III150 g Carafa III - (late boil kettle addition) 32 535 2.3%
500 g Belgian - Special B500 g Special B 34 115 7.6%
6,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 16.72 100%
35 g / $ 0.00
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
26 litros brassagem [5g sulfato de calcio + 10g cloreto de calcio + 5g bicarbonato].
15 litros de água para sparge [2g sulfato de calcio + 4g cloreto de calcio + 2g bicarbonato].
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Infusion -- 55 °C 15 min
Infusion -- 65 °C 50 min
Infusion -- 72 °C 15 min
Top Off -- 78 °C 20 min
15 L lavar grãos Sparge -- 80 °C 15 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 50 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 26.4
Mash volume with grains 30.8
Grain absorption losses -6.6
Remaining sparge water volume 9.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 22.6 L) 30
Estimated amount in fermentor 30
Total: 36  
Equipment Profile Used: System Default
 
Notes

Inocular fermento a 18ºC, fermentar em 20ºC durante 3 dias, no 4º dia alterar temperatura para 22ºC até terminar a fermentação.
Baixar temperatura para 2-4ºC para maturação durante 1 semana.

Cold brew:
150g Carafa I + 150g Carafa III, 24 horas coldbrew grãos na geladeira, coar e adicionar ao final da maturação, 2 dias antes de engarrafar. 3 litros de agua filtrada e fervida, ou mineral.
10g malte para 100ml de água.


Priming 5g/l

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  • Last Updated: 2020-06-30 13:00 UTC