Dark Oats,Vanilla & Choc Porter

177 calories 16 g
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 29.26 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Neil
No Chill: 20 minute extended hop boil time
Calories: 177 calories (Per )
Carbs: 16 g (Per )
Created Wednesday March 20th 2019
1.058
1.011
6.1%
34.8
59.8
5.4
36.71
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
300 g Bairds - United Kingdom - Chocolate300 g United Kingdom - Chocolate - (late mash tun addition) $ 3.80 / kg
$ 1.14 		34 425 5%
350 g German - Chocolate Wheat350 g Chocolate Wheat - (late mash tun addition) 31 1100.62 5.8%
600 g New Zealand - Rolled Oats600 g Rolled Oats $ 0.00 / kg
$ 0.00 		12.4 2.24 10%
250 g Simpsons - Crystal Light 250 g Crystal Light $ 6.45 / kg
$ 1.61 		33.1 38.03 4.2%
4.50 kg Weyermann - Pale Ale4.5 kg Pale Ale $ 3.60 / kg
$ 16.20 		39 2.3 75%
6,000 g / $ 18.95
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops $ 0.13 / g
$ 1.56 		Pellet 12.9 Boil 45 min 20.23 23.1%
40 g East Kent Goldings40 g East Kent Goldings Hops $ 0.08 / g
$ 3.20 		Pellet 4.7 Boil at 100 °C 0 min 14.61 76.9%
52 g / $ 4.76
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.1 L Mash Strike 67 °C 67 °C 60 min
9.3 L mash Out/Sparge Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.00 / each
$ 0.00 		Water Agt Boil 10 min.
25 g Vanilla extract Spice Primary 0 min.
150 ml Coffee Flavor Primary 0 min.
25 ml prestige chocolate cocoa Flavor Primary 0 min.
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
5.50 g Gypsum Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
3.92 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
$ 6.50 / each
$ 13.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 150 B cells required
$ 13.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.25 bar       Temp: 3 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 35 100 100 265
Mash Chemistry and Brewing Water Calculator
 
Notes

Add Dark Malts @ 30 mins in the mash
Add Coffee @ Fermenter
Vanilla in Fermenter
Prestige Chocalate in the fermenter
Condition for 8 Weeks (longer the Better)

View Count: 1659
Brew Count: 5
Last Updated: 2023-05-21 02:14 UTC

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