Quaker's Oatmeal Stout - Beer Recipe - Brewer's Friend

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Quaker's Oatmeal Stout

165 calories 16.1 g 330 ml
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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: 25 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Tuesday July 7th 2020
1.054
1.012
5.6%
34.6
36.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg American - Pale 2-Row3.6 kg Pale 2-Row 37 1.8 65.1%
0.60 kg American - Caramel / Crystal 40L0.6 kg Caramel / Crystal 40L 34 40 10.8%
0.40 kg American - Dark Chocolate0.4 kg Dark Chocolate 29 420 7.2%
0.23 kg American - Roasted Barley0.23 kg Roasted Barley 33 300 4.2%
0.70 kg Rolled Oats0.7 kg Rolled Oats 33 2.2 12.7%
5.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Bramling Cross25 g Bramling Cross Hops Pellet 6.7 Boil 60 min 20.62 45.5%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.7 Aroma 30 min 9.51 27.3%
15 g Bramling Cross15 g Bramling Cross Hops Pellet 6.7 Boil 10 min 4.48 27.3%
55 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Whirlfloc Other Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
11 Grams
Cost:
Attenuation (custom):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 156.9 g       Temp: 28 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Strike 73 °C 67 °C 60 min
5 L Sparge 70 °C -- --
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 17.4
Mash volume with grains 21
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16 L) 14.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 21 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21
Total: 31.4  
Equipment Profile Used: System Default
 
Notes

Mashing: Beta-glucanase rest is necessary for the oats (due to higher grist %) at 50C and hold for 30 minutes before reaching mashing temperature of 68C.

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  • Last Updated: 2020-07-15 18:26 UTC