Breakfast Stout - Beer Recipe - Brewer's Friend

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Breakfast Stout

208 calories 21 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Backcrack
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Wednesday August 28th 2019
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1.063
1.015
6.3%
28.2
30.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 80.4%
8 oz United Kingdom - Crystal 55L8 oz Crystal 55L 34 55 4%
8 oz United Kingdom - Chocolate8 oz Chocolate 34 425 4%
3 oz American - Roasted Barley3 oz Roasted Barley 33 300 1.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8%
4 oz German - De-Husked Caraf II4 oz De-Husked Caraf II 32 418 2%
199 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz East Kent Goldings1.25 oz East Kent Goldings Hops Pellet 6.4 Boil 60 min 28.22 100%
1.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6.75 g Chalk Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.25 g Gypsum Water Agt Mash 1 hr.
8.62 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 4.3 psi       Temp: 34 °F       CO2 Level: 2 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
7.58 gal Full Volume BIAB Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.44 21.8  
Mash volume with grains 6.44 25.7  
Grain absorption losses -1.55 -6.2  
Remaining sparge water volume (equipment estimates 3.41 g | 13.6 qt) 3.61 14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.05 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

Toast the oatmeal at 300 degrees until golden brown. Cold brew course ground coffee overnight in french press and add to taste at kegging along with 12 ounces of unsweetened Colaca.

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  • Last Updated: 2019-12-12 01:22 UTC