Ninkasi Oatis Oatmeal Stout Clone - Beer Recipe - Brewer's Friend

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Ninkasi Oatis Oatmeal Stout Clone

15317 calories 1739.7 g 20 qt
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.6 gallons
Post Boil Size: 5.6 gallons
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (brew house)
Source: https://byo.com/recipe/ninkasi-brewing-company-vanilla-oatis-oatmeal-stout-clone/
Calories: 15317 calories (Per 20qt)
Carbs: 1739.7 g (Per 20qt)
Created: Friday July 19th 2019
1.086
1.026
7.8%
45.9
34.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Canadian - Pale 2-Row12 lb Pale 2-Row $ 0.00 / lb
$ 0.00 		36 1.75 73.115%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L $ 0.00 / lb
$ 0.00 		33 120 6.09292%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate $ 0.00 / lb
$ 0.00 		33 207 6.09292%
1 lb Flaked Oats1 lb Flaked Oats $ 0.00 / lb
$ 0.00 		33 2.2 6.09292%
12 oz American - Vienna12 oz American - Vienna $ 0.00 / lb
$ 0.00 		35 4 4.56969%
4.60 oz American - Roasted Barley4.6 oz Roasted Barley $ 0.00 / lb
$ 0.00 		33 300 1.75171%
4 oz Rice Hulls4 oz Rice Hulls $ 0.00 / lb
$ 0.00 		0 0 1.52323%
2 oz American - Chocolate2 oz American - Chocolate $ 0.00 / lb
$ 0.00 		29 350 0.761615%
16.41 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Nugget0.6 oz Nugget Hops $ 0.00 / oz
$ 0.00 		Pellet 13 Boil 60 min 25.9513 50%
0.60 oz Nugget0.6 oz Nugget Hops $ 0.00 / oz
$ 0.00 		Pellet 13 Boil 30 min 19.9442 50%
1.20 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss $ 0.00 / oz
$ 0.00 		Fining Boil 15 min.
2 each Vanilla Beans $ 0.00 / oz
$ 0.00 		Flavor Primary --
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F      
 
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
21 qt Infusion -- 158 °F 60 min
20 qt Sparge -- 175 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 5.33 21.3  
Mash volume with grains 6.65 26.6  
Grain absorption losses -2.05 -8.2  
Remaining sparge water volume (equipment estimates 3.51 g | 14.1 qt) 3.57 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.55 g | 26.2 qt) 6.6 26.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.6 22.4  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.6 g | 22.4 qt) 5 20  
Total: 8.9 35.6
Equipment Profile Used: System Default
 
Notes

This is a single step infusion mash. Mix the crushed grains with 5.5 gallons (21 L) of water at 163 °F (73 °C), stabilizing at 152 °F (67 °C) for 60 minutes until conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) with approximately 3.1 gallons (11.7 L) of 200 °F (93 °C) water, and then collect 7 gallons (26.5 L) of wort to begin your 60-minute boil. Add hops and Irish moss at times indicated. At the end of the boil there should be 5.5 gallons (21 L) wort left in your kettle. Chill the wort rapidly and pitch the yeast when the temperature is less than 75 °F (24 °C), and allow to cool to 68 °F (20 °C) for fermenting. Add the 2 vanilla beans to the fermenter after slicing one side of the bean open to expose the inside of the vanilla bean. When fermentation is complete, do a 3-day diacetyl rest, and then bottle or keg. Carbonate to approximately 2 to 2.5 volumes.

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  • Last Updated: 2021-10-30 14:21 UTC