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Choco Oatmeal Stout (20 L)

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Andre
Calories: 195 calories (Per 330ml)
Carbs: 20.9 g (Per 330ml)

Created: Monday August 8th 2016

Original Gravity:

1.063

Final Gravity:

1.017

ABV (standard):

6.0%

IBU (tinseth):

31.0

SRM (morey):

39.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4,400 g	United Kingdom - Pale 2-Row4400 g Pale 2-Row	38	2.5	73.9%
370 g	United Kingdom - Chocolate370 g Chocolate	34	425	6.2%
370 g	Flaked Oats370 g Flaked Oats	33	2.2	6.2%
230 g	United Kingdom - Crystal 60L230 g Crystal 60L	34	60	3.9%
210 g	United Kingdom - Roasted Barley210 g Roasted Barley	29	550	3.5%
370 g	Lactose (Milk Sugar)370 g Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.2%
5,950 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
11.31 g	Nugget11.31 g Nugget Hops	Pellet	15	Boil	60 min	20.48	33.3%
22.62 g	Willamette22.62 g Willamette Hops	Pellet	5	Boil	30 min	10.49	66.7%
33.93 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
11.31 g	Nugget (Pellet) 11.31 g Nugget (Pellet) Hops	20.48	33.3%
22.62 g	Willamette (Pellet) 22.62 g Willamette (Pellet) Hops	10.49	66.7%
33.93 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
29.1 L		Temperature	--	68 °C	60 min
	Mash out - No sparge	Temperature	--	82 °C	2 min
Starting Mash Thickness: 5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
371.54 g	lactose sugar	Fining	Boil	10 min.
92.08 g	cocoa powder	Flavor	Boil	15 min.
92.08 g	cocoa nibs	Flavor	Primary	4 days
119.54 ml	Whisky	Flavor	Primary	4 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 243 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
I add to my soft water (Rorevatn, Aust-agder, Norway) Mash water: CaCO3: 12 gram NaHCO3: 6 gram
Mash Chemistry and Brewing Water Calculator

Notes

Roast your cocoa nibs and let rest in whisky for a few days. Rack to secondary after about 5 - 7 days and "dry hop" with your cocoa nibs / whisky solution.

Read about No Sparge here:
http://brulosophy.com/2014/08/27/no-sparge-brewing-with-a-beersmith-tutorial/

Optional
Cold crash beer until it is below 10°C (50°F) and add gelatin solution. Continue cold crash to 0°C (32°F) and let sit for about 32 hours.

Last Updated and Sharing

1,508

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Brews

Public: Yup, Shared
Last Updated: 2016-09-02 10:58 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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