Bone and Steel - Beer Recipe - Brewer's Friend

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Bone and Steel

169 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Jay Thomas
Calories: 169 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Thursday January 16th 2020
1.051
1.015
4.7%
22.7
39.2
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Halcyon9 lb Halcyon 36 2 79.1%
0.75 lb United Kingdom - Roasted Barley0.75 lb Roasted Barley 29 550 6.6%
18 oz New Zealand - Rolled Oats18 oz Rolled Oats 12.4 1.4 9.9%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.4%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Styrian Goldings3 oz Styrian Goldings Hops Leaf/Whole 2.9 Boil 60 min 19.34 42.9%
1 oz Willamette1 oz Willamette Hops Leaf/Whole 4.2 Boil 10 min 3.38 14.3%
3 oz Styrian Goldings3 oz Styrian Goldings Hops Leaf/Whole 2.9 Boil 0 min 42.9%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
0.10 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 tbsp Baking Soda Water Agt Mash 0 min.
0.50 tsp Baking Soda Water Agt Mash 0 min.
 
Yeast
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
Imperial Yeast - A10 Darkness
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 92 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 1 cup       Temp: 68 °F       CO2 Level: 1.9 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
28.2 3 6 30.4 20 104.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Dough in 5 gallons @ 165 degrees Strike 165 °F 154 °F 90 min
3.5 gal Batch Sparge 180 °F 180 °F 10 min
5 gal Dough in 5 gallons @ 165 degrees Strike 165 °F 154 °F 90 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.98 19.9  
Mash volume with grains 5.89 23.5  
Grain absorption losses -1.42 -5.7  
Remaining sparge water volume (equipment estimates 3.96 g | 15.8 qt) 4.2 16.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.26 g | 29.1 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.26 -1.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.17 36.7
Equipment Profile Used: System Default
"Bone and Steel" Oatmeal Stout beer recipe by Jay Thomas. All Grain, ABV 4.71%, IBU 22.72, SRM 39.16, Fermentables: (Halcyon, Roasted Barley, Rolled Oats, Chocolate) Hops: (Styrian Goldings, Willamette) Other: (Calcium Chloride (anhydrous), Whirlfloc, Wyeast - Beer Nutrient, Baking Soda)
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  • Last Updated: 2020-05-25 16:11 UTC