Oatmeal rye stout - Beer Recipe - Brewer's Friend

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Oatmeal rye stout

228 calories 26.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 11.7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Patchworx
Calories: 228 calories (Per 12oz)
Carbs: 26.3 g (Per 12oz)
Created: Monday September 23rd 2019
1.068
1.021
6.1%
44.3
42.6
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 57.1%
4 lb American - Rye4 lb Rye 38 3.5 14.3%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 7.1%
1.50 lb United Kingdom - Chocolate1.5 lb Chocolate 34 425 5.4%
1.50 lb United Kingdom - Crystal 70L1.5 lb Crystal 70L 34 70 5.4%
1 lb United Kingdom - Roasted Barley1 lb Roasted Barley 29 550 3.6%
1 lb Belgian - Special B1 lb Special B 34 115 3.6%
1 lb Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) 41 1 3.6%
28 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 First Wort 0 min 28.87 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 30 min 6.85 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 20 min 5.4 25%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 3.23 25%
4 oz / $ 0.00
 
Yeast
Imperial Yeast - A31 Tartan
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 242 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Patchworx water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 22 46 48 52 92
Filtered all water through a carbon filter. Added 1 tsp of gypsum salt and a touch of sodium metabisulfite to the mash water. Mashed at 154 degrees for 75 minutes
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.03 gal (52.1 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.03 gal (4.1 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 12.29 gal (49.14 qt). Suggest reducing strike water volume to 9.84 gal (39.36 qt) and adding 0.29 gal (1.14 qt) sparge/top-off. 10.13 40.5  
Strike water volume at mash thickness of 1.5 qt/lb 10.13 40.5  
Mash volume with grains 12.29 49.1  
Grain absorption losses -3.38 -13.5  
Remaining sparge water volume (equipment estimates 6.45 g | 25.8 qt) 6.42 25.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 13.03 g | 52.1 qt) 13 52  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume (equipment estimates 11 g | 44 qt) 11.7 46.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.7 g | 46.8 qt) 11 44  
Total: 16.55 66.2
Equipment Profile Used: System Default
"Oatmeal rye stout" Oatmeal Stout beer recipe by Patchworx. All Grain, ABV 6.07%, IBU 44.34, SRM 42.57, Fermentables: (Pale 2-Row, Rye, Rolled Oats, Chocolate, Crystal 70L, Roasted Barley, Special B, Lactose (Milk Sugar)) Hops: (Bravo, Styrian Goldings)
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  • Last Updated: 2019-11-23 06:02 UTC