Cinnamon Oatmeal Stout - Beer Recipe - Brewer's Friend

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Cinnamon Oatmeal Stout

197 calories 24.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JayKim
Calories: 197 calories (Per 330ml)
Carbs: 24.5 g (Per 330ml)
Created: Tuesday June 25th 2019
1.063
1.022
5.4%
38.8
41.7
n/a
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 63.9%
0.20 kg Briess - Chocolate0.2 kg Chocolate - (late boil kettle addition) 25 350 3.5%
0.23 kg German - Chocolate Wheat0.23 kg Chocolate Wheat - (late boil kettle addition) 31 413 4%
0.45 kg Flaked Oats0.45 kg Flaked Oats 33 2.2 7.8%
0.34 kg Briess - Organic Caramel Malt - 60L0.34 kg Organic Caramel Malt - 60L 33.6 60 5.9%
0.34 kg Briess - Victory Malt0.34 kg Victory Malt 34.5 28 5.9%
0.23 kg German - Carafa II0.23 kg Carafa II - (late boil kettle addition) 32 425 4%
0.30 kg Lactose (Milk Sugar)0.3 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 5.2%
5.79 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56 g East Kent Goldings56 g East Kent Goldings Hops Pellet 5 Boil at 100 °C 60 min 38.82 100%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Mash 15 min.
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
2 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 108 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 112.4 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein & Gum Rest Temperature -- 49 °C 20 min
Saccharification Temperature -- 68 °C 60 min
Mash Out Temperature -- 78 °C 10 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17
Mash volume with grains 20.6
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 15.2 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 26
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

보일링 직후: 계피 우린 보드카 : 200 ml
2차발효: 50g 계피 (보드카 소독)

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  • Public: Yup, Shared
  • Last Updated: 2019-07-05 04:03 UTC