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KVCC Oatmeal Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 105 liters (fermentor volume)
Pre Boil Size: 113.72 liters
Post Boil Size: 105 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 189 calories (Per 330ml)
Carbs: 22.1 g (Per 330ml)

Created: Saturday August 19th 2023

Original Gravity:

1.061

Final Gravity:

1.019

ABV (standard):

5.4%

IBU (rager):

30.3

SRM (morey):

32.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 kg	United Kingdom - Maris Otter Pale10 kg Maris Otter Pale	38	3.75	39.2%
7 kg	United Kingdom - Golden Promise7 kg Golden Promise	37	3	27.5%
2 kg	Weyermann - Carafoam2 kg Carafoam	34.5	2.2	7.8%
1 kg	Briess - Chocolate1 kg Chocolate	25	350	3.9%
1 kg	Simpsons - Roasted Barley1 kg Roasted Barley	28.52	600	3.9%
1 kg	Simpsons - DRC1 kg DRC	34.7	115	3.9%
3.50 kg	Gambrinus - Honey Malted Oats3.5 kg Honey Malted Oats	29	3	13.7%
25.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
120 g	Willamette120 g Willamette Hops	Pellet	4.5	Boil	60 min	15.39	37.5%
100 g	Fuggles100 g Fuggles Hops	Pellet	4.5	Boil	60 min	12.83	31.3%
100 g	Fuggles100 g Fuggles Hops	Pellet	4.5	Boil	5 min	2.08	31.3%
320 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
120 g	Willamette (Pellet) 120 g Willamette (Pellet) Hops	15.39	37.5%
200 g	Fuggles (Pellet) 200 g Fuggles (Pellet) Hops	14.91	62.6%
320 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
66.3 L		Strike	74 °C	67 °C	30 min
	Mash Temp Raise	Temperature	--	70 °C	40 min
	Mash off	Temperature	--	80 °C	5 min
47 L		Fly Sparge	--	80 °C	--
Starting Mash Thickness: 2.6 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	YeastEx	Other	Boil	1 hr.
11 g	gypsum (calcium sulfate)	Water Agt	Other	0 min.
9 g	Calcium Chloride (anhydrous)	Water Agt	Other	0 min.

Yeast

Omega Yeast Labs - Irish Ale OYL-005

Amount:	5 Each	Cost:
Attenuation (custom):	73%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 1572 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.62 bar Temp: 2 °C CO₂ Level: 2.4 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
143.8	28.8	0	141.2	73.5	297
Mash Chemistry and Brewing Water Calculator

Notes

Add salts to HLT. Mash in with all grain and 65 L of HLT water. Follow Mash and Lauter schedule. This is a thick mash so sparge slowly and be patient. Boil for 75 minutes, the first hop strike is for 60 minutes and the second one for 5 minutes. Add antifoam as needed. Whirlpool for 15 minutes and let rest for 20 minutes. KO @ 17 C and set the fermentation vessel to 20 C. Pitch yeast and allow wort temperature to rise to 20 C.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2023-08-19 16:36 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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