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Oatmeal Milk Stout

Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.082 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Calories: 279 calories (Per 12oz)
Carbs: 38.4 g (Per 12oz)

Created: Sunday December 13th 2020

Original Gravity:

1.082

Final Gravity:

1.034

ABV (standard):

6.4%

IBU (tinseth):

28.1

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Briess - DME Pale Ale6 lb DME Pale Ale	45	6	46.7%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.8%
1 lb	Flaked Barley1 lb Flaked Barley	32	2.2	7.8%
0.85 lb	Proximity - Chocolate Malt0.85 lb Chocolate Malt	32	350	6.6%
0.75 lb	Proximity - Crystal 600.75 lb Crystal 60	35	60	5.8%
0.75 lb	Proximity - Caramunich 600.75 lb Caramunich 60	34.5	60	5.8%
0.75 lb	Proximity - Pale Roasted Barley0.75 lb Pale Roasted Barley	33	475	5.8%
0.50 lb	United Kingdom - Black Patent0.5 lb Black Patent	27	525	3.9%
1.25 lb	Lactose (Milk Sugar)1.25 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	9.7%
12.85 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Columbus0.5 oz Columbus Hops	Pellet	15	Boil	60 min	22.23	33.3%
1 oz	Orbit (NZ)1 oz Orbit (NZ) Hops	Pellet	5.5	Boil	10 min	5.91	66.7%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Columbus (Pellet)	22.23	33.3%
1 oz	Orbit (NZ) (Pellet)	5.91	66.7%
1.50 oz / $ 0.00

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	67 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 412 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.28 psi Temp: 38 °F CO₂ Level: 1.65 Volumes

Target Water Profile

Balanced Profile II

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
150	10	80	150	160	220

Notes

Mash at 156°F (69°C) for 60 minutes while constantly recirculating. Target 5.2 pH. Mash out at 168°F (76°C) for 10 minutes, then begin runoff and sparge. Boil for 60 minutes. With 15 minutes left in boil, add lactose and Oreo cookie pieces. Chill to 67°F (19°C), pitch yeast, and oxygenate for 90 seconds at a rate of 2 L/min. with pure O2. Ferment at 67°F (19°C) for 7 days, then raise temp to 70°F (21°C) and hold for 3 days. Cold crash to 33°F (1°C) and hold for 5 days. Force carbonate to 2.5 vol. (5 g/L) CO2.

Last Updated and Sharing

395

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Brews

Public: Yup, Shared
Last Updated: 2020-12-31 00:58 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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