Chocolate Coffee Oatmeal Stout - Beer Recipe - Brewer's Friend

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Chocolate Coffee Oatmeal Stout

247 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2.5 gallons
Post Boil Size: 1 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 247 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Sunday October 13th 2019
1.074
1.020
7.1%
74.1
38.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 66.7%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 16.7%
0.25 lb American - Chocolate0.25 lb Chocolate 29 350 8.3%
0.25 lb American - Caramel / Crystal 80L0.25 lb Caramel / Crystal 80L 33 80 8.3%
3 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Chinook0.25 oz Chinook Hops Pellet 13 Boil 60 min 74.14 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Course Ground Coffee Flavor Primary 8 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 24 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: .6 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
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
1 gal Steeping grains, 2-Row, and Flaked oats Steeping 166 °F 156 °F 60 min
1.5 gal Sparge 180 °F 180 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 0.98 3.9  
Mash volume with grains 1.22 4.9  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 2.16 g | 8.6 qt) 2.15 8.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 2.5 10  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 1 4  
Going into fermentor 1 4  
Total: 3.13 12.5
Equipment Profile Used: System Default
 
Notes

This is an experimental brew and my first brew not using a kit.

Im using 1 gal of Crystal Geyser spring water.

  • Sanitize siphon, stirring spoon, fermentor, and air lock
  • Heat water to approx 160F then turn off heat and steep American Chocolate, Caramel/Crystal, 2 Row, and Oats, for 30-45 minutes.
  • Turn heat back on and stir in DME.
  • Once Boiling start timer for 60 minutes and put in hops for duration
  • Move wort to ice bath chilling to approx 75F within 45 mins.
  • Siphon wort to fermentor and top off wort with filtered water ( Im using my Brita pitcher) leave head space.
    -Add lactose
    -Pitch Yeast and place air lock on fermentor using vodka or sanitizer in air lock
  • Place fermentor into cool dark area and NO TOUCHY AFTER THAT

    -After 7 days add course ground coffee and let sit for 7 days.

    -After 14 days total sanitize siphon, spoon, bottles, and bottle caps(if necessary)
  • Add 1 part water to 1 part table sugar to pot and bring to a boil for 10 minutes. Then bring to room temp.
  • Once at room temp add beer to sugar water and stir gently.
  • Rack beer to bottles and let sit in dark room for 14 days to condition

  • After conditioning, beer can be refrigerated and...drank? drunk? drinked? all the above?
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  • Last Updated: 2019-11-04 19:03 UTC