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Welsh Black Oat Laver Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 24 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 201 calories (Per 330ml)
Carbs: 21.9 g (Per 330ml)

Created: Monday August 22nd 2022

Original Gravity:

1.065

Final Gravity:

1.018

ABV (standard):

6.2%

IBU (tinseth):

38.9

SRM (morey):

31.6

Mash pH

5.4

Cost $

n/a

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Brew Log History

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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	Crisp Malting - Extra Pale Maris Otter3.5 kg Extra Pale Maris Otter	37.5	2	51%
0.16 kg	United Kingdom - Chocolate0.16 kg Chocolate	34	425	2.3%
1.50 kg	Simpsons - Munich Malt1.5 kg Munich Malt	36.8	8	21.9%
1.50 kg	Flaked Oats1.5 kg Flaked Oats	33	2.2	21.9%
0.20 kg	Weyermann - Carafa Special Type III0.2 kg Carafa Special Type III	29.9	525	2.9%
6.86 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Target25 g Target Hops	Pellet	11.5	Boil	60 min	36.04	50%
25 g	Fuggles25 g Fuggles Hops	Pellet	4.5	Boil	5 min	2.81	50%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
25 g	Target (Pellet) 25 g Target (Pellet) Hops	36.04	50%
25 g	Fuggles (Pellet) 25 g Fuggles (Pellet) Hops	2.81	50%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	Heat Oats + 800g Base Malt in separate pot and hold for 20mins	Temperature	62 °C	62 °C	20 min
	Boil for 20 mins	Decoction	--	100 °C	20 min
7.15 L	Add to Mash tun with remainder of malt and add cold water to bring to temp	Strike	--	67 °C	60 min
17.5 L	Batch Sparge then Recirculate	Batch Sparge	80 °C	72 °C	10 min
Starting Mash Thickness: 2.5 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
0.50 tsp	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.75 tsp	Epsom Salt	Water Agt	Mash	1 hr.
1 tsp	Gypsum	Water Agt	Mash	1 hr.
2.53 ml	Lactic acid	Water Agt	Mash	1 hr.
0.25 tsp	Salt	Water Agt	Mash	1 hr.
0.50 each	Protafloc	Fining	Boil	15 min.
5 g	Laver Flakes	Flavor	Boil	5 min.
5 g	Laver Flakes	Flavor	Primary	3 days

Yeast

Wyeast - Scottish Ale 1728

Amount:	1 Each	Cost:
Attenuation (avg):	71%	Flocculation:	High
Optimum Temp:	13 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.75 (M cells / ml / ° P) 227 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 0 Volumes

Target Water Profile

Edinburgh EH8

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	20	15	50	110	95
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

147

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Brews

Public: Yup, Shared
Last Updated: 2023-06-08 16:09 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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Welsh Black Oat Laver Stout

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