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Chocolate Oatmeal Stout (1st attempt)

Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)

Created: Saturday February 20th 2016

Original Gravity:

1.077

Final Gravity:

1.019

ABV (standard):

7.6%

IBU (tinseth):

22.5

SRM (morey):

36.1

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.75 lb	Flaked Oats0.75 lb Flaked Oats	33	2.2	5.2%
10.75 lb	Canadian - Pale 2-Row10.75 lb Pale 2-Row	36	1.75	74.1%
1 lb	American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L	34	60	6.9%
0.50 lb	Finland - Black Malt0.5 lb Black Malt	30	526	3.4%
0.50 lb	Finland - Chocolate Malt0.5 lb Chocolate Malt	31	338	3.4%
1 lb	Finland - Munich Malt1 lb Munich Malt	36	7	6.9%
14.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	30 min	9.42	50%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	90 min	13.11	50%
1 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Cascade (Pellet)		22.53	100%
1 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2.25 qt		Sparge	--	160 °F	90 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	99%,cocoa		Flavor	Boil	80 min.

Yeast

Wyeast - American Ale 1056

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-Low
Optimum Temp:	60 - 72 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 124 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Mix all of the crushed grains with 4.75 gallons (18 L) of 173°F (78 °C) water to stabilize at 157ºF (69 ºC) for 90 minutes. Slowly sparge with 175 ºF (79 ºC) water. Collect approximately 6.5 gallons (23 L) of wort runoff to boil for 90 minutes.

Mash keeping the tempature as close to 157 degrees as possible.

Add the Cascade hops 1/2 oz when it reaches a boil and another 1/2 oz one hour later. Use pellet hops. If you use whole leaf, you will need to use more. Add 1 tsp Irish Moss 15 minutes before the end of the boil. Drop to 69 degrees as quickly as possible after the boil and pitch the yeast

Goal:
Original Gravity: 1.066
Final Gravity: 1.018
Alcohol by Vol: 6.29%
Color SRM: 40
Bitterness IBU: 30
Recipe Type: all-grain
Yield: 5.00 Gallons

Boil: 90 Minutes
Primary Ferment: 2 to 3 days, as soon as the activity drops
Secondary Ferment: 3 weeks

Last Updated and Sharing

773

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Brews

Public: Yup, Shared
Last Updated: 2016-02-21 17:27 UTC

System Default

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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