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Oatmeal Stout

186 calories 19.9 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ian Purvis
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created: Friday July 23rd 2021
1.056
1.015
5.4%
30.7
33.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - LME Pale Ale5 lb LME Pale Ale - (late boil kettle addition) 34.5 6 43.5%
2 lb Simpsons - Maris Otter pale2 lb Maris Otter pale 38 2.4 17.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
1 lb US - Pale 2-Row1 lb Pale 2-Row 37 1.8 8.7%
0.75 lb American - Chocolate0.75 lb Chocolate 29 350 6.5%
0.75 lb Briess - Victory Malt0.75 lb Victory Malt 34.5 28 6.5%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.3%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Kent Goldings1.6 oz Kent Goldings Hops Pellet 4.4 Boil 60 min 30.72 100%
1.60 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.60 g Chalk Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 10 min.
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 5 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.25 qt Partial mash Strike 165 °F 154 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 7.45 g | 29.8 qt) 8.31 33.3  
Mash volume with grains (equipment estimates 7.45 g | 29.8 qt) 8.83 35.3  
Grain absorption losses (steeping) -0.81 -3.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.63 g | 26.5 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.43 1.7  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Partial mash. Pre-heat 2+ gal water in 3 gal pot to 165 deg. Add grain in bag. Wet thoroughly and let sit 30 min. Heat to return to 155 deg. Let sit another 30 min. Meanwhile heat 2.0 gal water in boil kettle to 165 deg. Lift grain bag from mash pot, drain 1 min, then transfer to boil kettle; let sit 10 min. Lift and drain. Add wort from mash pot plus extract, and water as needed to 7.0 gal. Boil and add hops etc.
Wyeast 1968 London ESB or white Labs WLP002 English Ale Yeast od Safale S-04

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  • Last Updated: 2021-07-24 11:20 UTC