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Frau Stern's breakfast

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 29 liters (fermentor volume)
Pre Boil Size: 32.2 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 205 calories (Per 330ml)
Carbs: 27.6 g (Per 330ml)

Created: Friday November 17th 2023

Original Gravity:

1.065

Final Gravity:

1.026

ABV (standard):

5.1%

IBU (tinseth):

45.7

EBC (ebcmorey):

98.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
7.50 kg	German - Pale Ale7.5 kg Pale Ale	39	4.64	67.6%
0.80 kg	Briess - Brewers Oat Flakes / Flaked oats0.8 kg Brewers Oat Flakes / Flaked oats	32.2	5.17	7.2%
500 g	Crisp Malting - Chocolate Malt500 g Chocolate Malt	32.66	1199.36	4.5%
500 g	Weyermann - Roasted Barley500 g Roasted Barley	29.9	1151.32	4.5%
400 g	German - Carafa II400 g Carafa II	32	1132.64	3.6%
400 g	German - CaraAroma400 g CaraAroma	34	345.42	3.6%
1,000 g	Rice Hulls1000 g Rice Hulls	0		9%
11,100 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Columbus20 g Columbus Hops	Pellet	15	Boil	60 min	24.33	40%
15 g	Columbus15 g Columbus Hops	Pellet	15	Boil at 85 °C	30 min	14.02	30%
15 g	Columbus15 g Columbus Hops	Leaf/Whole	13.4	Boil at 85 °C	15 min	7.35	30%
50 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Columbus (Pellet) 35 g Columbus (Pellet) Hops	38.35	70%
15 g	Columbus (Leaf/Whole) 15 g Columbus (Leaf/Whole) Hops	7.35	30%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
24 L	beta glucan	Temperature	--	40 °C	20 min
	beta	Temperature	--	62 °C	50 min
	alpha	Temperature	--	72 °C	20 min
	mashout	Temperature	--	78 °C	5 min
18 L		Sparge	--	78 °C	--
Starting Mash Thickness: 2.82 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
30 g	Cacao Nibs		Flavor	Secondary	7 days
90 g	Coffee Beans		Flavor	Bottling	0 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (custom):	60%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 161 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.41 g/l

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Great collaboration with RoseyBoneBrewer :)

Soak cacao nibs in rum for 3 days and add as if dry-hopping.

Cold brew the coffee and add together with the priming sugar.

-----------
Mashing efficiency was somehow very low...
Attenuation is also very low, FG was around 1.035 when bottling. Let's see how conditioning will work.

Last Updated and Sharing

166

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Brews

Public: Yup, Shared
Last Updated: 2023-12-03 17:36 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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