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Stout - Young Clone

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 82% (brew house)
Source: John Travers
Calories: 205 calories (Per 12oz)
Carbs: 25.3 g (Per 12oz)

Created: Saturday March 22nd 2014

Oatmeal Stout 009

by MAS-BRAUHAUS

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

Original Gravity:

1.061

Final Gravity:

1.021

ABV (standard):

5.3%

IBU (tinseth):

30.4

SRM (morey):

30.9

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
32 lb	American - Pale 2-Row32 lb Pale 2-Row	37	1.8	74.4%
4 lb	United Kingdom - Crystal 50L4 lb Crystal 50L	34	50	9.3%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	2.3%
1 lb	United Kingdom - Roasted Barley1 lb Roasted Barley	29	550	2.3%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	4.7%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	2.3%
1 lb	American - Black Malt1 lb Black Malt	28	500	2.3%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	2.3%
43 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
4 oz	Fuggles4 oz Fuggles Hops	Pellet	4.5	Boil	60 min	15.74	44.4%
4 oz	East Kent Goldings4 oz East Kent Goldings Hops	Pellet	5	Boil	30 min	13.44	44.4%
1 oz	Saaz1 oz Saaz Hops	Leaf/Whole	3.5	Hopback at 200 °F	2 min	1.25	11.1%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
4 oz	Fuggles (Pellet)	15.74	44.4%
4 oz	East Kent Goldings (Pellet)	13.44	44.4%
1 oz	Saaz (Leaf/Whole)	1.25	11.1%
9 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
15 gal	Protein Rest	Temperature	--	122 °F	30 min
	Saccrification	Infusion	--	151 °F	40 min
	Saccrification	Infusion	--	156 °F	20 min
15 gal	Sparge	Sparge	--	165 °F	10 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Irish Moss	Fining	Boil	15 min.
45 g	Chalk	Water Agt	Mash	1 hr.
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7 g	Epsom Salt	Water Agt	Mash	1 hr.
6 g	Gypsum	Water Agt	Mash	1 hr.
7.50 g	Table Salt	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.
10 ml	Lactic acid	Water Agt	Mash	1 hr.
1 lb	cacao	Flavor	Secondary	0 min.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	2 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 893 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.1 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
30 tsp Burton Salts. 885 ppm. 20 ml Lactic Acid. target pH 5,4 YWYNP0X
Mash Chemistry and Brewing Water Calculator

Notes

1 Servomyces tablet
secondary fermentation 69 degrees

Last Updated and Sharing

11,928

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Brews

Public: Yup, Shared
Last Updated: 2019-11-11 17:22 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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