Dunkelweizen / Oatmeal Stout V.1

176 calories 19.5 g
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.52 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 176 calories (Per )
Carbs: 19.5 g (Per )
Created Saturday August 13th 2022
1.053
1.015
5.0%
30.1
36.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.56 lb American - Vienna2.56 lb Vienna 35 4 49.6%
1.10 lb Gambrinus - Wheat Malt1.1 lb Wheat Malt 35.9 2 21.3%
12 oz Quaker - Rolled Oats12 oz Rolled Oats 4 1 14.5%
6 oz Caramel / Crystal 60L6 oz Caramel / Crystal 60L 34 60 7.3%
6 oz Proximity - Roasted Barley6 oz Roasted Barley 33 475 7.3%
82.56 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Mount Hood0.5 oz Mount Hood Hops Pellet 5.3 Boil 60 min 30.08 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 qt Strike 152 °F 60 min
11.4 qt Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - Whitbread Ale 1099
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
64 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 35 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 50g       Temp: 70 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

After brewing, will split this into two 1 gallon fermenters. One will be fermented with 3068 as a test for a Dunkelweizen. The other will be fermented with 1099 as a test for an Oatmeal Stout. Both will be fermented at around 58 degree ambient.


OLD*:
Mashed for 30 min at 152, then pulled a 1.5L(6 cups) decoction of thick mash. Brought decoction to simmer/boil and boiled for 30 minutes. Added the decoction back to mash and sparged.
Only used 6 quarts to sparge instead of the pre-calculated 7.6 quarts. This is probably why my pre and post boil numbers were a little off. However, I had exactly 2 gallons go into the fermenter, so water measurement was about right. The full 7.6 quarts wouldve been to cutting it to close to the top of my boil kettle.
Pre-boil gravity: 1.041
Post-boil gravity: 1.053
Adjusting brewhouse efficiency down to get OG to the actual 1.053, changes the BUGU ratio to .45

Bottled 1.5 gallons w/50 grams table sugar in 1/2 cup boiled water. Should be 3.0vol CO2.

View Count: 139
Brew Count: 0
Last Updated: 2022-12-04 23:07 UTC

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