Chocolate Oatmeal Stout 2021 (3 gal) - Beer Recipe - Brewer's Friend

Chocolate Oatmeal Stout 2021 (3 gal)

186 calories 20.7 g
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Tony Gilardi
Calories: 186 calories (Per )
Carbs: 20.7 g (Per )
Created: Thursday February 18th 2021
1.056
1.016
5.3%
33.0
37.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb US - Pale 2-Row4.5 lb Pale 2-Row 37 1.8 68.2%
0.60 lb Rolled Oats0.6 lb Rolled Oats 33 2.2 9.1%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 7.6%
0.40 lb American - Victory0.4 lb Victory 34 28 6.1%
0.25 lb United Kingdom - Roasted Barley0.25 lb Roasted Barley 29 550 3.8%
0.25 lb United Kingdom - Crystal 70L0.25 lb Crystal 70L 34 70 3.8%
1.50 oz German - Acidulated Malt1.5 oz Acidulated Malt 27 3.4 1.4%
6.59 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz helga0.75 oz helga Hops Pellet 6.2 Boil 60 min 28.35 75%
0.25 oz helga0.25 oz helga Hops Pellet 6.2 Boil 15 min 4.69 25%
1 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal strike at 166 Infusion 166 °F 154 °F 60 min
2.2 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Baking Soda Water Agt Mash 1 hr.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
3.50 g Gypsum Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
0.40 tsp Wyeast - Beer Nutrient Other Boil 10 min.
 
Yeast
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
High
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
128 5.5 38.5 95 132 139
salts added to mash
Mash Chemistry and Brewing Water Calculator
 
Notes

RO water, Add 3 oz cocoa nibs (soak in vodka overnight) and ~1 lb of raspberry puree to secondary.
mash pH ~ 5.53

View Count: 267
Brew Count: 0
Last Updated: 2021-02-20 17:03 UTC

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