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Stout - Low Alcohol2

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 23 gallons
Post Boil Size: 21.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 82% (brew house)
Source: John Travers
Calories: 126 calories (Per 12oz)
Carbs: 14.8 g (Per 12oz)

Created: Saturday April 6th 2019

Original Gravity:

1.038

Final Gravity:

1.012

ABV (standard):

3.4%

IBU (tinseth):

30.7

SRM (morey):

31.0

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
20 lb	American - Pale 2-Row20 lb Pale 2-Row	37	1.8	73.4%
2 lb	United Kingdom - Crystal 50L2 lb Crystal 50L	34	50	7.3%
1 lb	United Kingdom - Chocolate1 lb Chocolate	34	425	3.7%
20 oz	United Kingdom - Roasted Barley20 oz Roasted Barley	29	550	4.6%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	3.7%
1 lb	American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt)	33	1.8	3.7%
1 lb	American - Black Malt1 lb Black Malt	28	500	3.7%
27.25 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3.40 oz	Fuggles3.4 oz Fuggles Hops	Pellet	4.5	Boil	60 min	15.89	43.6%
3.40 oz	East Kent Goldings3.4 oz East Kent Goldings Hops	Pellet	5	Boil	30 min	13.57	43.6%
1 oz	Saaz1 oz Saaz Hops	Leaf/Whole	3.5	Hopback at 200 °F	2 min	1.25	12.8%
7.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3.40 oz	Fuggles (Pellet)	15.89	43.6%
3.40 oz	East Kent Goldings (Pellet)	13.57	43.6%
1 oz	Saaz (Leaf/Whole)	1.25	12.8%
7.80 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 gal	Protein Rest	Temperature	--	122 °F	30 min
12 gal	Saccrification	Temperature	--	151 °F	40 min
12 gal	Saccrification	Temperature	--	156 °F	20 min
14 gal	Sparge	Fly Sparge	--	165 °F	10 min
Starting Mash Thickness: 2 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Irish Moss	Fining	Boil	15 min.
20 ml	Lactic acid	Water Agt	Mash	1 hr.
18 g	Chalk	Water Agt	Mash	1 hr.
10 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
6 g	Epsom Salt	Water Agt	Mash	1 hr.
12 g	Gypsum	Water Agt	Mash	1 hr.
6 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	2 Each	Cost:
Attenuation (custom):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 567 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 21.36 psi Temp: 68 °F CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

add 1 Servomyces tablet for yeast
trying low alcohol beer, added more % more roast barley etc. to get a bit more bite with the reduced alcohol.
Using a mash thickness of 2qt/lb which is quite thin. There is danger of extracting tannins on the fly sparge. Watch the SG on the last runnings and stop when SG is less than 1.008. Add hot liquor to BK if necessary to get to 22.5 gals. Ensure sparge and mash are pH 5.4
secondary fermentation 69 degrees,

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2019-10-17 00:58 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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