Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

266 calories 28.3 g 500 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 11 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 95% (brew house)
Hop Utilization: 99%
Calories: 266 calories (Per 500ml)
Carbs: 28.3 g (Per 500ml)
Created: Saturday May 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.31 kg Crisp Malting - Extra Pale Maris Otter1.31 kg Extra Pale Maris Otter 1.17 € / kg
1.53 € 		37.5 2 63.3%
0.20 kg Flaked Oats0.2 kg Flaked Oats 4.00 € / kg
0.80 € 		33 2.2 9.7%
0.14 kg United Kingdom - Chocolate0.14 kg Chocolate 2.00 € / kg
0.28 € 		34 425 6.8%
0.14 kg United Kingdom - Amber0.14 kg Amber 2.20 € / kg
0.31 € 		32 27 6.8%
0.10 kg United Kingdom - Crystal 90L0.095 kg Crystal 90L 2.20 € / kg
0.21 € 		33 90 4.6%
0.10 kg United Kingdom - Roasted Barley0.095 kg Roasted Barley 2.00 € / kg
0.19 € 		29 550 4.6%
0.09 kg Corn Sugar - Dextrose0.09 kg Corn Sugar - Dextrose 2.50 € / kg
0.23 € 		42 0.5 4.3%
2.07 kg / 3.54 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops 0.03 € / g
0.49 € 		Pellet 9.9 Boil 60 min 34.96 100%
15 g / 0.49 €
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Protafloc Tablet Fining Boil 45 min.
0.50 each Camden Tablet Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
3.00 € / each
3.00 €
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
3.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 52.5 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Cork City
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 20 9 18 26 181.5
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 L Strike 67 °C 68 °C 60 min
5 L Batch Sparge 80 °C 77 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 5.9
Mash volume with grains 7.2
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 13.2 L) 8.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 16.3 L) 12
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 10.5 L) 11
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 11 L) 10.5
Total: 14.8  
Equipment Profile Used: System Default
 
Notes

Poor attenuation across two different batches using 'S-04' and 'M15 Empire Ale Yeast', FG of ~1.020 in each case (barely 60% attenuation). Optimise mash temp in future batches and consider revising grain bill to increase diastatic power - maybe malted oats instead of flaked.

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  • Last Updated: 2021-10-31 17:39 UTC