Caramel Chocolate Coffee biscuit oat stout - Beer Recipe - Brewer's Friend

Caramel Chocolate Coffee biscuit oat stout

133 calories 11.9 g
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 17.95 liters
Post Boil Size: 11.94 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 133 calories (Per )
Carbs: 11.9 g (Per )
Created: Saturday September 25th 2021
1.044
1.008
4.7%
17.0
45.2
5.1
82.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Bestmalz - BEST Munich Dark 1 kg BEST Munich Dark $ 30.00 / kg
$ 30.00 		36.23 11 45.5%
400 g Bestmalz - BEST Caramel Aromatic400 g BEST Caramel Aromatic $ 0.05 / g
$ 20.00 		34.5 19 18.2%
400 g Flaked Barley400 g Flaked Barley $ 0.03 / g
$ 12.00 		32 2.2 18.2%
100 g Crisp Malting - Chocolate Malt100 g Chocolate Malt $ 0.05 / g
$ 5.00 		32.66 450 4.5%
200 g Crisp Malting - Roasted Barley200 g Roasted Barley $ 0.05 / g
$ 10.00 		31.28 520 9.1%
100 g Weyermann - CaraWheat100 g CaraWheat $ 0.05 / g
$ 5.00 		31 45 4.5%
2,200 g / $ 82.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Bramling Cross7 g Bramling Cross Hops Leaf/Whole 6.5 Boil 60 min 12.64 53.8%
6 g Bramling Cross6 g Bramling Cross Hops Pellet 6.5 Boil 10 min 4.32 46.2%
13 g / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Sparge -- -- --
6 L Sparge -- -- --
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
1 tsp Gypsum (Calcium Sulfate) Water Agt Mash 0 min.
100 g cacao powder Flavor Boil 0 min.
200 g gjendekjeks Flavor Boil 0 min.
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 38 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
68 0 2 8 120 25
Mash Chemistry and Brewing Water Calculator
"Caramel Chocolate Coffee biscuit oat stout" Oatmeal Stout beer recipe by Brewer #362596. BIAB, ABV 4.69%, IBU 16.96, SRM 45.18, Fermentables: (BEST Munich Dark , BEST Caramel Aromatic, Flaked Barley, Chocolate Malt, Roasted Barley, CaraWheat) Hops: (Bramling Cross) Other: (Five Star Chemicals - 5.2 pH Stabilizer, Gypsum (Calcium Sulfate), cacao powder, gjendekjeks)
View Count: 228
Brew Count: 0
Last Updated: 2021-09-28 17:02 UTC

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