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Iron Sands vs Jamil Oatmeal Stout / Moonraker Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 70 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 71% (brew house)
Source: Matt Gilbert
Calories: 195 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)

Created: Thursday May 27th 2021

Stout - Young Clone

by jgt

OG: 1.061 FG: 1.021 ABV: 5.3% IBU: 30

Dark'n'nutty 2 Electric bogaloo

by Dic_Rodgers

OG: 1.050 FG: 1.011 ABV: 5.2% IBU: 31

Oatmeal Stout 009

by MAS-BRAUHAUS

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 29

Original Gravity:

1.063

Final Gravity:

1.017

ABV (standard):

6.1%

IBU (tinseth):

26.3

SRM (morey):

32.0

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 kg	Bairds - Maris Otter Pale Ale5 kg Maris Otter Pale Ale	37.5	2.5	77.3%
0.29 kg	Gladfield - Shepherds Delight Malt0.29 kg Shepherds Delight Malt	35.4	120	4.5%
0.13 kg	German - Rye0.13 kg Rye	38	3.5	2%
0.16 kg	Flaked Oats0.16 kg Flaked Oats	33	2.2	2.5%
0.29 kg	Gladfield - Medium Crystal Malt0.29 kg Medium Crystal Malt	35.4	56.35	4.5%
0.20 kg	Gladfield - Light Chocolate Malt0.2 kg Light Chocolate Malt	32.7	355	3.1%
0.10 kg	Gladfield - Roast Barley0.1 kg Roast Barley	32.7	507	1.5%
0.10 kg	Gladfield - Dark Chocolate Malt0.1 kg Dark Chocolate Malt	32.7	488	1.5%
0.20 kg	Torrified Wheat0.2 kg Torrified Wheat	36	2	3.1%
6.47 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Southern Cross15 g Southern Cross Hops	Pellet	12.2	Boil	70 min	21.01	25%
45 g	NZ Williamette45 g NZ Williamette Hops	Pellet	7.1	Whirlpool at 90 °C	20 min	5.25	75%
60 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Southern Cross (Pellet) 15 g Southern Cross (Pellet) Hops	21.01	25%
45 g	NZ Williamette (Pellet) 45 g NZ Williamette (Pellet) Hops	5.25	75%
60 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25.9 L	Strike	71 °C	65 °C	--
25.9 L	Temperature	65 °C	65 °C	120 min
25.9 L	Temperature	65 °C	76 °C	10 min
25.9 L	Batch Sparge	76 °C	76 °C	--
Starting Mash Thickness: 5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.75 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
3 g	Chalk	Water Agt	Mash	1 hr.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (custom):	71%	Flocculation:	Very High
Optimum Temp:	18 - 20 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 122 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 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

Last Updated and Sharing

330

Views

Brews

Public: Yup, Shared
Last Updated: 2021-08-01 02:13 UTC

System Default

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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