Andy142 Chocolate Oatmeal Stout (peanut butter & vanilla ) - Beer Recipe - Brewer's Friend

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Andy142 Chocolate Oatmeal Stout (peanut butter & vanilla )

227 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 21.38 gallons
Post Boil Size: 19.88 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 227 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Friday June 21st 2019
1.069
1.014
7.2%
29.0
46.4
n/a
95.17
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb US - Pale 2-Row18 lb Pale 2-Row $ 1.36 / lb
$ 24.48 		37 1.8 36.7%
2 lb United Kingdom - Crystal 60L2 lb Crystal 60L $ 2.48 / lb
$ 4.96 		34 60 4.1%
5 lb United Kingdom - Chocolate5 lb Chocolate $ 1.64 / lb
$ 8.20 		34 425 10.2%
5 lb Flaked Oats5 lb Flaked Oats $ 1.99 / lb
$ 9.95 		33 2.2 10.2%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley $ 1.64 / lb
$ 1.64 		29 550 2%
4 lb Brown Sugar4 lb Brown Sugar - (late boil kettle addition) $ 0.69 / lb
$ 2.76 		45 15 8.2%
7 lb German - Vienna7 lb Vienna $ 1.27 / lb
$ 8.89 		37 4 14.3%
7 lb Munich - Light 10L7 lb Munich - Light 10L $ 1.27 / lb
$ 8.89 		33 10 14.3%
49 lbs / $ 69.77
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Leaf/Whole 7 Boil 60 min 22.75 50%
4 oz Saaz4 oz Saaz Hops $ 2.19 / oz
$ 8.76 		Pellet 3.5 Boil 15 min 6.21 50%
8 oz / $ 8.76
 
Other Ingredients
Amount Name Cost Type Use Time
4 tsp Gypsum Water Agt Boil 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1592 B cells required
Wyeast - starter
Amount:
7 Each
Cost:
$ 0.95 / each
$ 6.65
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
69 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 1592 B cells required
$ 16.64 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.98 psi       Temp: 40 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.06 gal Strike 170 °F 150 °F 60 min
14.59 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.68 gal (86.72 qt). Suggest reducing initial water volume to 11.7 gal (46.8 qt) and adding 9.68 gal (38.72 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 20.48 gal (81.9 qt). Suggest reducing strike water volume to 8.4 gal (33.6 qt) and adding 8.48 gal (33.9 qt) sparge/top-off. 16.88 67.5  
Strike water volume at mash thickness of 1.5 qt/lb 16.88 67.5  
Mash volume with grains (equipment estimates 20.36 g | 81.4 qt) 20.48 81.9  
Grain absorption losses -5.63 -22.5  
Remaining sparge water volume 10.38 41.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 21.38 85.5  
Volume increase from sugar/extract (late additions) 0.3 1.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 19.88 79.5  
Top off amount 0.12 0.5  
Going into fermentor 20 80  
Total: 27.26 109
Equipment Profile Used: System Default
 
Notes

Additives Note:

  1. 2 oz. of peanut butter extract to 5 gallons @ kegging $2.00
  2. 3 oz. of vanilla extract to 5 Gallons @kegging $2.00

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  • Last Updated: 2022-10-25 20:39 UTC