Rum Stout

270 calories 29 g
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 270 calories (Per )
Carbs: 29 g (Per )
Created Monday August 27th 2018
1.081
1.022
7.7%
26.7
37.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 61.5%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 12.3%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 6.2%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 7.7%
1.25 lb Flaked Oats1.25 lb Flaked Oats 33 2.2 7.7%
0.75 lb Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.6%
16.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 90 min 14.6 50%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 6.82 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 5.25 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.9 gal grain temperatureat 65 h2o needs to be at 167 Infusion 155 °F 60 min
4.9 gal 1.7 gallons at boil will raise temperature Sparge 169 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Belgian Stout 1581
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
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
"Rum Stout" Oatmeal Stout beer recipe. All Grain, ABV 7.74%, IBU 26.67, SRM 37.24, Fermentables: (Pale 2-Row, Caramel / Crystal 60L, Caramel / Crystal 20L, Chocolate, Flaked Oats, Lactose (Milk Sugar)) Hops: (Domestic Hallertau)
View Count: 484
Brew Count: 0
Last Updated: 2018-08-27 04:36 UTC

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