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Oatmeal Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 75 min
Batch Size: 5.1 gallons (fermentor volume)
Pre Boil Size: 7.3 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 75% (brew house)
Source: rawlus
Calories: 324 calories (Per 12oz)
Carbs: 33.7 g (Per 12oz)

Created: Thursday October 1st 2015

Original Gravity:

1.097

Final Gravity:

1.025

ABV (standard):

9.5%

IBU (tinseth):

51.2

SRM (morey):

50.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
12.25 lb	United Kingdom - Pale 2-Row12.25 lb Pale 2-Row	38	2.5	66.7%
1.75 lb	Flaked Oats1.75 lb Flaked Oats	33	2.2	9.5%
1.75 lb	Flaked Barley1.75 lb Flaked Barley	32	2.2	9.5%
12 oz	United Kingdom - Chocolate12 oz Chocolate	34	425	4.1%
12 oz	United Kingdom - Dark Crystal 80L12 oz Dark Crystal 80L	33	80	4.1%
9 oz	United Kingdom - Roasted Barley9 oz Roasted Barley	29	550	3.1%
9 oz	United Kingdom - Black Patent9 oz Black Patent	27	525	3.1%
294 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.80 oz	Nugget0.8 oz Nugget Hops	Pellet	12.8	Boil	60 min	32.48	57.1%
0.60 oz	Nugget0.6 oz Nugget Hops	Pellet	12.8	Boil	30 min	18.72	42.9%
1.40 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.40 oz	Nugget (Pellet)		51.2	100%
1.40 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
6.9 gal	mash in	Temperature	--	151 °F	60 min
	mash out	Temperature	--	169 °F	15 min
2.3 gal	sparge	Fly Sparge	--	169 °F	15 min
Starting Mash Thickness: 0.7 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.50 tsp	Yeast Nutrient		Other	Boil	15 min.
6 g	Gypsum		Water Agt	Mash	--

Yeast

White Labs - California Ale V Yeast WLP051

Amount:	1 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-High
Optimum Temp:	66 - 70 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 446 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Oatmeal Coffee Stout

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
48	6	2	70	3	120
Ca = 48 ppm Mg = 6 ppm Na = 2 ppm Cl = 70 ppm SO4 = 3 ppm
Mash Chemistry and Brewing Water Calculator

Notes

Treat with 6g gypsum
Mash in 151F (66C) for 60min 6.9gal water
Mash out 169F (76C) for 15min
Sparge 169F (76C) 2.3 gal water
Targed pre-boil SG 1.065

Boil for 75min
whirlpool and flameout steep for 10min

Chill wort to 66F (19C) before pitching yeast
Aerate with O2 for 90 seconds and pitch WLP051 (California V)
Pitch rate 294Billion cells - create starter if necessary

Ferment at 68F (20C) until 1.033 SG
then raise fermentation to 72F (22C) for additional 14days
After 14 days, crash cool by dropping temp in 5F (3C) per day increments until 32F (0C) is reached.
Hold at 32F (0C) for 5-7days then add cold brew coffee to taste

Cold Brew coffee: Soak 4oz (112g) coarsly ground coffee in 16fl oz (473ml) of pre-boiled then chilled water for 12-24 hours. Strain cold brew coffee through coffee filter. Add this extract to keg to taste.

Carbonate to 2.2vol CO2

Last Updated and Sharing

974

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Public: Yup, Shared
Last Updated: 2015-10-18 13:12 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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