Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

142 calories 15.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 70 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 26.9 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Greg Hughes / Home Brew Shop
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Saturday September 28th 2019
1.046
1.013
4.3%
26.1
21.5
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.20 kg United Kingdom - Maris Otter Pale4.2 kg United Kingdom - Maris Otter Pale 38 3.75 86.1%
250 g Flaked Oats250 g Flaked Oats 33 2.2 5.1%
200 g United Kingdom - Crystal 60L200 g United Kingdom - Crystal 60L 34 60 4.1%
160 g United Kingdom - Chocolate160 g United Kingdom - Chocolate 34 425 3.3%
70 g United Kingdom - Roasted Barley70 g United Kingdom - Roasted Barley 29 550 1.4%
4,880 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
39 g Challenger39 g Challenger Hops Pellet 5.1 Boil 70 min 26.1 54.9%
16 g Challenger16 g Challenger Hops Pellet 5.1 Boil 0 min 22.5%
16 g East Kent Goldings16 g East Kent Goldings Hops Pellet 5 Boil 0 min 22.5%
71 g / £ 0.00
 
Yeast
Wyeast - Ringwood Ale 1187
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Essex & Suffolk Tap Water
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
20 L Mash in Infusion -- 67 °C 60 min
16 L Sparge -- 67 °C --
Starting Mash Thickness: 4 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 19.5
Mash volume with grains 22.7
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 16.3 L) 17.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30 L) 31
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 23 L) 26.9
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 26.9 L) 23
Total: 36.8  
Equipment Profile Used: System Default
 
Notes

Take extra care not to introduce oxygen when packaging as the oats make this beer more susceptible to going stale.

Note re Ringwood yeast:
This yeast took 6 days before the OG started to come down, in that time there was no sign of active fermentation. After 5 days the yeast was roused and the temperature raised by 1C.
The yeast is know to produce high levels of diacytl so temp was raised by 3C once gravity had hit 1011 for a 2-3 day diacytl rest.
The beer finished with no detectable taste of diacytl, but with a subtle blackberry/forest fruits flavour.

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  • Last Updated: 2019-12-24 11:12 UTC