ISOatmeal Stout 12/07/20 - Beer Recipe - Brewer's Friend

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ISOatmeal Stout 12/07/20

183 calories 21.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Irish Extra Stout
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 183 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Saturday June 20th 2020
1.059
1.019
5.3%
34.5
35.7
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 kg Gladfield - Ale (Base Malt)9.5 kg Ale (Base Malt) 36 2.6 79.2%
0.30 kg Briess - Midnight Wheat Malt0.3 kg Midnight Wheat Malt 25 550 2.5%
0.25 kg New Zealand - Rolled Barley0.25 kg Rolled Barley 35.4 1.7 2.1%
0.10 kg Weyermann Carafa Special II (Roasted)0.1 kg Weyermann Carafa Special II (Roasted) 30 450 0.8%
0.10 kg Joe White Roast Barley (Roast Malt)0.1 kg Joe White Roast Barley (Roast Malt) 30 525 0.8%
0.50 kg Simpsons - Simpons Chocolate0.5 kg Simpons Chocolate 33 350 4.2%
0.50 kg Joe White Dark (Crystal Malt)0.5 kg Joe White Dark (Crystal Malt) 34 103 4.2%
0.25 kg New Zealand - Rolled Oats0.25 kg Rolled Oats 12.4 1.4 2.1%
0.50 kg Voyager Craft Malt - Malted Oats Mitika0.5 kg Malted Oats Mitika 27 3.05 4.2%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Styrian Goldings100 g Styrian Goldings Hops Pellet 3.5 Boil 30 min 15.49 76.9%
10 g Nugget10 g Nugget Hops Leaf/Whole 12 Boil 60 min 6.28 7.7%
20 g Nugget20 g Nugget Hops Pellet 12 Boil 45 min 12.69 15.4%
130 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
68%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Australia, Melbourne, Caufield 13/14
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Infusion -- 38 °C 90 min
50 L Sparge -- 77 °C 120 min
Starting Mash Thickness: 2.6 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.35 L. Suggest reducing initial water volume to 45.4 L and adding 1.95 L sparge/top-off.  
Strike water volume at mash thickness of 2.6 L/kg 31.2
Mash volume with grains (equipment estimates 38.1 L) 39.1
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 29.1 L) 26.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.4 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 41
Top off amount 1
Going into fermentor 42
Total: 57.9  
Equipment Profile Used: System Default
 
Notes

Grain Hulls with oats!!!!!!!!!!!!!!!

  • PH was a bit too high and didn't move down as much as expected.
  • Its a bit too smooth and lacks a bit of malt taste. I think we should lift the roasted barley and Drop some of the oats by 1/3.
    We may also need to adjust the chloride ratio to Crisp it up a bit with some S04.

  • Darker beers and beers with more Crystal and roast malts always seam to struggle converting. We should probably aim for 70% efficiency on these types. Anything with less than 90% base malt.

  • The nottingham did not move any points at all past the first week. Once this yeast drops its done.


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  • Last Updated: 2020-07-29 10:30 UTC