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Oatmeal Coffee Stout UK Pale & DME (1 Gallon)

Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 1 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 214 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)

Created: Monday December 11th 2017

Original Gravity:

1.064

Final Gravity:

1.019

ABV (standard):

5.8%

IBU (tinseth):

42.4

SRM (morey):

34.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1 lb	United Kingdom - Pale 2-Row1 lb Pale 2-Row	38	2.5	41.7%
0.60 lb	Dry Malt Extract - Light0.6 lb Dry Malt Extract - Light	42	4	25%
0.30 lb	Flaked Oats0.3 lb Flaked Oats	33	2.2	12.5%
0.15 lb	American - Caramel / Crystal 40L0.15 lb Caramel / Crystal 40L	34	40	6.3%
0.15 lb	American - Chocolate0.15 lb Chocolate	29	350	6.3%
0.10 lb	American - Roasted Barley0.1 lb Roasted Barley	33	300	4.2%
0.10 lb	American - Victory0.1 lb Victory	34	28	4.2%
2.40 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.10 oz	Nugget0.1 oz Nugget Hops	Pellet	13.3	Boil	60 min	29.76	28.6%
0.15 oz	Willamette0.15 oz Willamette Hops	Pellet	4.9	Boil	30 min	12.64	42.9%
0.10 oz	Willamette0.1 oz Willamette Hops	Pellet	4.9	Boil	0 min		28.6%
0.35 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.10 oz	Nugget (Pellet)	29.76	28.6%
0.25 oz	Willamette (Pellet)	12.64	71.5%
0.35 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
1.5 gal		Temperature	--	158 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
0.25 tsp	Irish Moss	Fining	Boil	15 min.
0.25 tsp	Yeast Nutrient	Other	Boil	15 min.
0.30 oz	Chocolate Baking Nibs	Flavor	Boil	--
0.45 oz	Dark Bakers Chocolate	Flavor	Boil	--
0.35 oz	Coarse Ground Guatemalan Coffee	Flavor	Boil	--
0.35 oz	Coarse Ground Guatemalan Coffee	Flavor	Secondary	7 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Corn Sugar Amount: .70

Notes

Mash grains for 45-60 mins then pour hot water over BIAB to sparge off excess sugar.

Mash temp 158f. Higher levels give a less fermentable wort and a more full-bodied beer.

Roast Cocoa nibs at 300 for 10-15 minutes.

Add cocoa nibs, dark bakers chocolate and first addition of coffee at flameout. You can skip this coffee addition for a more balanced or less coffee flavored beer. Then maybe only do .5oz coarse ground coffee in secondary.

Filter off hops, coffee, cocoa into fermenter.

After ferment rack onto coarse ground coffee for 7 days. Coffee can be soaked overnight in vodka.

Coffee Must be coarse!

I boil about 1/4 gallon every 15 mins in a 4 gallon (16 quart) kettle so it took me an hour to boil off 1 gallon. I adjusted recipe to start with 2 gallons.

Head Retention: It's possible oils from the cocoa or coffee beans can reduce head retention. Choose dry beans. Or soaking them in vodka can help.

Last Updated and Sharing

1,052

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Public: Yup, Shared
Last Updated: 2018-01-29 21:17 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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