Oatmeal white stout (Maple) - Beer Recipe - Brewer's Friend

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Oatmeal white stout (Maple)

227 calories 20.4 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: 6.7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 97%
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday March 4th 2020
1.069
1.013
7.4%
23.0
10.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb US - Pale 2-Row8 lb Pale 2-Row 37 1.8 52.3%
4 lb Flaked Oats4 lb Flaked Oats 33 2.2 26.1%
2 lb Briess - Bonlander Munich Malt 10L2 lb Bonlander Munich Malt 10L 35.9 10 13.1%
0.15 lb Briess - Victory Malt0.15 lb Victory Malt 34.5 28 1%
0.15 lb American - Caramel / Crystal 120L0.15 lb Caramel / Crystal 120L 33 120 1%
16 oz Maple Syrup16 oz Maple Syrup - (late fermenter addition) 30 35 6.5%
15.30 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 6.6 First Wort 0 min 22.99 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
10 g Baking Soda Water Agt Mash 1 hr.
14.43 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- omega
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
Milwaukee, WI Home
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 7.15 28.6  
Mash volume with grains 8.29 33.2  
Grain absorption losses -1.79 -7.2  
Remaining sparge water volume (equipment estimates 1.93 g | 7.7 qt) 1.59 6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.7 26.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.74 35
Equipment Profile Used: System Default
 
Notes

Mash Schedule

  • 122º protein rest for 20 mins
  • 154º Conversion rest for 60 mins
  • 170º mash out

    FRM schedule
  • yeast in at 68º hold at 70º
  • Day 5 transfer to secondary FRM on top of syrup, 2 days later rack to Keg
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-11-22 19:43 UTC