Fremont Brewing's Before Dark Star Oatmeal Stout - Beer Recipe - Brewer's Friend

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Fremont Brewing's Before Dark Star Oatmeal Stout

196 calories 21.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://beerandbrewing.com/fremont-brewings-before-dark-star-oatmeal-stout-recipe/
Calories: 196 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday February 16th 2020
1.059
1.016
5.6%
52.2
50.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
134 oz Great Western - Pale High Color134 oz Pale High Color 37 3 64.1%
22 oz American - Caramel / Crystal 75L22 oz Caramel / Crystal 75L 33 75 10.5%
13 oz American - Roasted Barley13 oz American - Roasted Barley 33.1 300 6.2%
18 oz Bairds - Chocolate Malt18 oz Chocolate Malt 31 475 8.6%
4 oz Weyermann - Carafa Special II4 oz Carafa Special II 32 425 1.9%
18 oz American - Flaked Oats18 oz Flaked Oats 0 0 8.6%
209 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Horizon1 oz Horizon Hops Pellet 13 Boil 60 min 44.72 50%
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 6 Boil 10 min 7.48 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Saigon Cinnamon chips Water Agt Primary 0 min.
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.1 g | 32.4 qt) 8.02 32.1  
Mash volume with grains (equipment estimates 8.83 g | 35.3 qt) 8.76 35  
Grain absorption losses -1.15 -4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.37 1.5  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.02 32.1
Equipment Profile Used: System Default
 
Notes

DIRECTIONS

Mash at 154°F (68°C). Boil for 60 minutes with a good, rolling boil, following the hops and additions schedule. After the boil, chill the wort to slightly below fermentation temperature, about 60°F (16°C). Oxygenate the wort very well and pitch the yeast. Ferment between 65°F (18°C) and 75°F (24°C) for 30 days, adding cinnamon at the start and tasting every 12, 24, 36 hours until you reach the desired level of taste, remembering that the flavors will meld over time.

TIPS FOR SUCCESS

Don’t sweat the cinnamon too much. During fermentation with the cinnamon, remember it will fade over time, so it’s best to start out with both the cinnamon and licorice a bit larger in the presentation than you may want. Time is the key to this beer coming together.

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  • Last Updated: 2020-02-21 22:57 UTC