Oatmeal Stout Braggot ( Chock ??? ) T - Beer Recipe - Brewer's Friend

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Oatmeal Stout Braggot ( Chock ??? ) T

265 calories 25.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Braggot
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26.7 liters
Post Boil Size: 20.7 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Post Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 265 calories (Per 330ml)
Carbs: 25.6 g (Per 330ml)
Created: Sunday May 31st 2020
1.086
1.019
8.8%
23.0
96.1
3.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg Honey2 kg Honey 35 3.84 28.3%
2.80 kg American - Pale 2-Row2.8 kg Pale 2-Row 37 3.31 39.6%
0.34 kg Briess - Carapils Malt0.34 kg Carapils Malt 34.5 2.51 4.8%
0.34 kg Gladfield - Light Crystal Malt0.34 kg Light Crystal Malt 35.4 83.84 4.8%
0.91 kg Flaked Oats0.91 kg Flaked Oats 33 4.37 12.9%
0.45 kg Gladfield - Light Chocolate Malt0.45 kg Light Chocolate Malt 32.7 1217.64 6.4%
113 g New Zealand - Roast Barley113 g Roast Barley 32.7 1962.67 1.6%
113 g American - Black Malt113 g Black Malt 28 1332.78 1.6%
7.07 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
11 g Magnum11 g Magnum Hops Leaf/Whole 15 Boil 60 min 17.27 8.8%
11 g Fuggles11 g Fuggles Hops Pellet 4.5 Boil 60 min 5.7 8.8%
11 g Willamette11 g Willamette Hops Pellet 4.5 Boil 0 min 8.8%
92 g cocoa powder92 g cocoa powder Hops Fresh 0 Boil 15 min 73.6%
125 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 g Five Star Chemicals - 5.2 pH Stabilizer Other Mash 45 min.
 
Yeast
- English Ale Yeast - WLP002
Amount:
2 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 20 °C       CO2 Level: 1.5 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
bring strike water up to temp and add Ph 5.2 before starting the mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.7 L Strike 66 °C 66 °C 45 min
3 L Batch Sparge 66 °C 66 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.2
Mash volume with grains 18.5
Grain absorption losses -5.1
Remaining sparge water volume (equipment estimates 14.7 L) 16.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.4
Pre boil volume (equipment estimates 25.3 L) 26.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume (equipment estimates 19 L) 20.7
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.7 L) 19
Total: 31.3  
Equipment Profile Used: System Default
 
Notes
Step by Step<br />
<br />

This is a single infusion mash.

Mash in 23.7 L of strike water at 66 °C for 45 minutes then begin the lauter process.

Sparge to collect about 26.5 L wort.

Boil for 90 minutes, adding hops, and cocoa at times indicated in

the ingredient list. Once the boil is complete, cool and ferment<br />
at 19 °C.
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  • Last Updated: 2020-05-31 06:17 UTC