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Oatmeal Milk Stout

Method: BIAB
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.8 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 74% (brew house)
Source: Yooper - HBT
Calories: 215 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)

Created: Wednesday September 27th 2017

Original Gravity:

1.064

Final Gravity:

1.022

ABV (standard):

5.5%

IBU (tinseth):

33.4

SRM (morey):

33.6

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Maris Otter Pale8 lb Maris Otter Pale	38	3.75	62.7%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.8%
0.75 lb	American - Victory0.75 lb Victory	34	28	5.9%
0.75 lb	United Kingdom - Pale Chocolate0.75 lb Pale Chocolate - (late boil kettle addition)	33	207	5.9%
0.50 lb	Flaked Barley0.5 lb Flaked Barley	32	2.2	3.9%
0.50 lb	American - Black Barley0.5 lb Black Barley - (late boil kettle addition)	27	530	3.9%
0.50 lb	American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L	33	80	3.9%
0.75 lb	Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	5.9%
12.75 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.80 oz	Willamette1.8 oz Willamette Hops		Pellet	4.8	Boil	60 min	33.41	100%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.80 oz	Willamette (Pellet)		33.41	100%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	thin mash, ~1.75qt/lb, pH 5.5-5.6	Infusion	--	156 °F	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 each	whirlfloc		Fining	Boil	10 min.

Yeast

Wyeast - British Ale 1335

Amount:	1 Each	Cost:
Attenuation (avg):	74.5%	Flocculation:	High
Optimum Temp:	63 - 75 °F	Starter:	No
Fermentation Temp:	64 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 245 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
85	26	10	65	45	0
Mash Chemistry and Brewing Water Calculator

Notes

Roasted grains (pale chocolate and black barley) hot steeped separate from mash:
When beginning boil, heat 1/2 gal of water to ~155 and then add roasted grains. (may need to add some baking soda to get pH to 5.4-5.5). Cover and steep until 15 mins left in boil. Then pull bag of grains and squeeze bag. At 10 min, add steeped wort/extract to boil kettle with lactose.

For 1335: generally start it at 63 degrees or so, and go up to about 68 degrees as fermentation slows

For Dennys fav 50: run it at 62-65F. After a week or so, I let it warm up to whatever temp the house is at the moment...usually 68-70. I usually allow it about 3-4 weeks to finish and drop out

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2018-09-13 11:27 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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