Oatmeal Stout (Light) - Beer Recipe - Brewer's Friend

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Oatmeal Stout (Light)

233 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 12 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Brewminatti
Calories: 233 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Friday October 18th 2019
1.070
1.018
6.9%
19.4
50.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb German - CaraMunich I12 lb CaraMunich I 34 39 35.3%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 8.8%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 5.9%
2 lb German - CaraAroma2 lb CaraAroma 34 130 5.9%
1.50 lb Finland - Chocolate Malt1.5 lb Chocolate Malt 31 338 4.4%
1.50 lb German - Carafa I1.5 lb Carafa I 32 340 4.4%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 2.9%
11 lb German - Vienna11 lb Vienna 37 4 32.4%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 9.54 42.9%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 3.18 14.3%
1.50 oz Cascade1.5 oz Cascade Hops Leaf/Whole 7 Boil 15 min 6.7 42.9%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 271 B cells required
Wyeast - British Ale 1335
Amount:
1 Each
Cost:
Attenuation (avg):
74.5%
Flocculation:
High
Optimum Temp:
63 - 75 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Toronto
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 8 13 26 26 85
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal Infusion 165 °F 154 °F 60 min
3 gal Infusion 165 °F 154 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 154 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.63 gal (6.53 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.35 gal (53.38 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 1.35 gal (5.38 qt) sparge/top-off. 10.63 42.5  
Strike water volume at mash thickness of 1.25 qt/lb 10.63 42.5  
Mash volume with grains 13.35 53.4  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 7.51 g | 30 qt) 7.38 29.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.63 g | 54.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume 12 48  
Going into fermentor 12 48  
Total: 18 72
Equipment Profile Used: System Default
 
Notes

Mash at 154°F (68°C) for 60 minutes. Boil for 90 minutes following the hops schedule.

If you’d like to bring this closer to style guidelines, double the Vienna Malt and drop the Munich Malt.

Starter needs two steps to get the desired yeast count
Yeast Pitch Rate:
Units:
Sugar Scale:
Wort Gravity (OG):
1.070
(1.xxx)
Wort Volume:
12
Gallons
Target Pitch Rate:
(million cells / ml / degree plato)
Yeast Type:
Liquid Packs:
1
(packs/vials)
Mfg Date:
2019/10/18
(yyyy/mm/dd)
Date yeast pack was made.
Viability: Yeast is 0 days old, the viability is estimated at 100%.


Cells Available:
100 billion cells
Pitch Rate As-Is:
0.13M cells / mL / °P
Target Pitch Rate Cells:
581 billion cells
Difference:
-481 billion cells

Needs starter (see below), or more yeast.

Part 2: Make a starter if required, supports up to 3 step-ups.
Yeast Starter - Up To 3 Step-Ups:
Starting Yeast Count:
100
(Billion Cells)
Enter the number of cells you are starting with, or click the 'grab from above' button if you set up your yeast in the previous section.
Starter - Step 1:
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
2
1.036

<br />

DME Required:
7.2 oz, 205.4 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.49
Ending Cell Count:
388 billion cells
Resulting Pitch Rate:
0.50M cells / mL / °P
Starter does not create enough yeast cells. Increase starter size, change aeration technique, or do another step.
Starter Size (L) Gravity (1.xxx) Growth Model and Aeration
2.0
1.036

<br />

DME Required:
7.2 oz, 205.4 g
Increase:
1.1
Intial Cells Per Extract (B/g): 1.89
Ending Cell Count:
606 billion cells
Resulting Pitch Rate:
0.78M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2020-02-01 20:44 UTC