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Experimental Oatmeal Stout Batch #2

249 calories 31.1 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.170 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Samwhois75
Calories: 249 calories (Per 12oz)
Carbs: 31.1 g (Per 12oz)
Created: Monday September 13th 2021
1.074
1.026
6.3%
46.4
33.7
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Briess - DME Traditional Dark3 lb DME Traditional Dark 44.6 30 11%
42 oz Rolled Oats42 oz Rolled Oats 33 2.2 9.6%
17 lb Bairds - Maris Otter Finest Ale Malt 17 lb Maris Otter Finest Ale Malt 37.7 2.5 62.4%
28 oz Briess - Chocolate28 oz Chocolate 25 350 6.4%
1 lb United Kingdom - Carastan (30/37)1 lb Carastan (30/37) 35 34 3.7%
8 oz Briess - Midnight Wheat Malt8 oz Midnight Wheat Malt 25 550 1.8%
6 oz Brown Sugar6 oz Brown Sugar 45 15 1.4%
1 lb United Kingdom - Carastan Light (15L)1 lb Carastan Light (15L) 35 15 3.7%
27.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Brewer's Gold6 oz Brewer's Gold Hops Pellet 5.5 Boil 60 min 46.36 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Epsom Salt Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
2 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
 
Yeast
White Labs - Dusseldorf Alt Yeast WLP036
Amount:
1 Each
Cost:
Attenuation (avg):
68.5%
Flocculation:
Medium
Optimum Temp:
65 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 274 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.52 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11.5 9 11.9 18.4 35.5 0
Filtered Keokuk water from Mikey G
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 158 °F 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 17.14 gal (68.56 qt). Suggest reducing initial water volume to 10.09 gal (40.36 qt) and adding 5.14 gal (20.56 qt) sparge/top-off. 15.23 60.9  
Heat water added to kettle (equipment estimates 9.46 g | 37.8 qt) 15.23 60.9  
Mash volume with grains (equipment estimates 9.46 g | 37.8 qt) 17.14 68.6  
Grain absorption losses (steeping) -2.98 -11.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.25 1  
Pre boil volume (equipment estimates 6.73 g | 26.9 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil volume 5 20  
Top off amount 6.5 26  
Going into fermentor 11.5 46  
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: 21.73 86.9
Equipment Profile Used: System Default
 
Notes

0.5tsp chalk to mash with pinch of salt, epsom and calcium chloride
Adjust wort Ph to 5.5 with baking soda at end of boil.

Cereal mash with rolled oats
Mash
42oz Rolled Oats
16oz Maris Otter
Hold 136 degrees x15 minutes then slowly bring to a boil for 30 minutes. Add to main mash

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  • Last Updated: 2021-12-08 13:55 UTC