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Double Oatmeal Stout

243 calories 21.1 g 12 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.074 (recipe based estimate)
Efficiency: 68% (brew house)
Rating:
5.00 (1 Review)

Calories: 243 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created Monday July 27th 2020
1.074
1.013
8.0%
53.5
42.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Bairds - Maris Otter Pale Ale8 lb Maris Otter Pale Ale 37.5 2.5 50.8%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 9.5%
1 lb Briess - Cherry Wood Smoked Malt1 lb Cherry Wood Smoked Malt 37 5 6.3%
1 lb Crisp Malting - Pale Chocolate1 lb Pale Chocolate 32.7 220 6.3%
0.75 lb American - Midnight Wheat Malt0.75 lb Midnight Wheat Malt 33 550 4.8%
0.75 lb Finland - Pilsner Malt0.75 lb Pilsner Malt 37 2 4.8%
0.75 lb American - Victory0.75 lb Victory 34 28 4.8%
0.75 lb German - CaraMunich II0.75 lb CaraMunich II 34 46 4.8%
0.25 lb American - White Wheat0.25 lb White Wheat 40 2.8 1.6%
1 lb Brown Sugar1 lb Brown Sugar 45 15 6.3%
15.75 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Millenium0.6 oz Millenium Hops Pellet 16.3 Boil 60 min 31.4 23.1%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 30 min 12.34 38.5%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 5 Boil 20 min 9.72 38.5%
2.60 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Baking Soda Water Agt Mash 0 min.
3 g Epsom Salt Water Agt Mash 0 min.
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
0.50 each Whirlfloc Fining Boil 5 min.
2.20 g Wyeast - Beer Nutrient Other Boil 5 min.
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 187 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Cville Tap
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
66.6 11.4 67.6 119.5 67.2 138.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 161 °F 154 °F 90 min
0.5 gal BIAB "sparge" in bucket Batch Sparge 170 °F 165 °F 5 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.12 g | 36.5 qt) 9.02 36.1  
Mash volume with grains (equipment estimates 10.3 g | 41.2 qt) 10.2 40.8  
Grain absorption losses -1.84 -7.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.1 g | 28.4 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.1 -0.4  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.02 36.1
Equipment Profile Used: System Default
 
Notes

Goal: smooth, full, complex stout without the bitterness of highly roasted malts or the sweetness of too much caramel/crystal malt. Initial taste from OG pull was incredible! Lots of coffee and chocolate notes, very smooth, no bitterness. Expecting more character and balance to come out post fermentation and conditioning.

0.35oz orange peel @5 min (McCormmick's Dried Valencia)
Added the brown sugar at end of boil

Due to volume constraint, mashed with 7.5 gal, then "sparged" BIAB with half gal (170 deg) in bucket. Started boil with 7 gal.

Collected 1L of pre-boiled wort, boiled separately for 5 min, used as yeast starter (1.052, since pre-boil and brown sugar not added yet). Pitched 24 hrs later.

Ferment at 65 for 3 days, then raise to 68-70 for 4 weeks. No secondary. Bottle at 4 weeks, bottle condition for 3-4 months.

Pilsner malt & white wheat were leftovers from a previous brew. Recommend replacing with extra 1 lb maris otter or victory.

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  • Last Updated: 2020-07-27 20:24 UTC