Oatmilk Stout cacao noisette - Beer Recipe - Brewer's Friend

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Oatmilk Stout cacao noisette

298 calories 35.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 50 min
Batch Size: 7.5 liters (fermentor volume)
Pre Boil Size: 13.13 liters
Post Boil Size: 8.14 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.095 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 298 calories (Per 330ml)
Carbs: 35.4 g (Per 330ml)
Created: Monday December 2nd 2019
1.095
1.031
8.4%
4.9
98.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.66 kg United Kingdom - Maris Otter Pale1.66 kg Maris Otter Pale 38 8.51 49.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 15%
0.30 kg Belgian - Biscuit0.3 kg Biscuit 35 59.88 9%
0.25 kg Briess - Carapils Malt0.25 kg Carapils Malt 34.5 2.51 7.5%
0.27 kg German - Carafa III0.27 kg Carafa III 32 1426.18 8.1%
0.20 kg Belgian - Chocolate0.2 kg Chocolate 30 905.81 6%
0.15 kg Lactose (Milk Sugar)0.15 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1.17 4.5%
3.33 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Waimea7 g Waimea Hops Pellet 13.5 Boil at 100 °C 55 min 4.9 100%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
17 g tourteau de noisette Spice Mash 0 min.
17 g tourteau de noisette Spice Boil 0 min.
13 g cacao Spice Boil 0 min.
13 g cacao Spice Mash 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Infusion 14 °C 68 °C 60 min
Starting Mash Thickness: 2.9 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.9 L/kg 9.2
Mash volume with grains 11.3
Grain absorption losses -3.2
Remaining sparge water volume (equipment estimates 7 L) 8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.2 L) 13.1
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -4.8
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 7.5 L) 8.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8.1 L) 7.5
Total: 17.2  
Equipment Profile Used: System Default
"Oatmilk Stout cacao noisette" Oatmeal Stout beer recipe by Brewer #252985. All Grain, ABV 8.39%, IBU 4.9, SRM 98.5, Fermentables: (Maris Otter Pale, Flaked Oats, Biscuit, Carapils Malt, Carafa III, Chocolate, Lactose (Milk Sugar)) Hops: (Waimea) Other: (tourteau de noisette, cacao)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-11-01 22:50 UTC