Hall and Oats - Beer Recipe - Brewer's Friend

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Hall and Oats

160 calories 13.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 160 calories (Per 12oz)
Carbs: 13.5 g (Per 12oz)
Created: Sunday August 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb United Kingdom - Maris Otter Pale5 lb Maris Otter Pale 38 3.75 50%
1 lb Briess - Bonlander Munich1 lb Bonlander Munich 36 10 10%
1 lb Thomas Fawcett - Pale Chocolate Malt1 lb Pale Chocolate Malt 32.2 230 10%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
1 lb Briess - Victory Malt1 lb Victory Malt 34.5 28 10%
0.50 lb Briess - Midnight Wheat Malt0.5 lb Midnight Wheat Malt 25 550 5%
0.50 lb Dingemans - Cara 45 0.5 lb Cara 45 34.5 47 5%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz BSG - Magnum0.5 oz Magnum Hops Pellet 12.8 Boil 60 min 20.42 33.3%
1 oz Fuggle UK1 oz Fuggle UK Hops Pellet 5.2 Boil 10 min 6.02 66.7%
1.50 oz / $ 0.00
 
Yeast
BSI - A-18 London Ale III
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 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
3.1 gal 148.4 @ 60 min Strike 167 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 85 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.13 12.5  
Mash volume with grains (equipment estimates 2.43 g | 9.7 qt) 3.93 15.7  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.43 g | 17.7 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.06 g | 24.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 4.5 18  
Top off amount 1.5 6  
Going into fermentor 6 24  
Total: 7.5 30
Equipment Profile Used: System Default
 
Notes

Starting Mash temp 166.7, 149.6 after adding grains. Raised to 152.1 by adding boiling water. Mash temp 148.4 after 60 min. Heated 6 gal to 180 (35 min) for sparge water. Mashed out 10 min per gallon @ 149.4 (1 hr).
Boiled 6 gal. 4.5 gal after boil. Ice bath 20 min to 104. Added ice water to 6 gal to get below 70. Added too much. Dropped to 52 and had to raise with boiling water. Next time add 1 gal Ice water and slowly drop to 68 for 5.5 gal in fermenter with higher OG.
OG 1.05 (Can prob get to 1.055 w this recipe.)
Oxygenated with drill paddle
Pitched yeast at 67.6*
No sign of fermentation after 72 hours
Re-pitched with new package of Wyeast London III
FG 1.008 (7 days in primary)
Attenuation 83% (higher than usual - maybe from 2 packs of yeast?)

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  • Last Updated: 2020-08-24 14:16 UTC