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BLM

217 calories 23.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4.5 liters (fermentor volume)
Pre Boil Size: 6.5 liters
Post Boil Size: 4.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 217 calories (Per 330ml)
Carbs: 23.3 g (Per 330ml)
Created: Wednesday December 15th 2021
1.070
1.019
6.7%
18.9
33.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
900 g Weyermann - Pale Ale900 g Pale Ale 39 2.3 66.1%
85 g German - CaraRye85 g CaraRye 34 67 6.2%
29 g German - CaraAroma29 g CaraAroma 34 130 2.1%
50 g German - CaraAmber50 g CaraAmber 34 23 3.7%
37 g Weyermann - Roasted Barley37 g Roasted Barley 29.9 432 2.7%
50 g Weyermann - Chocolate Wheat50 g Chocolate Wheat 34.8 415 3.7%
160 g Flaked Oats160 g Flaked Oats 33 2.2 11.8%
50 g Weyermann - Melanoidin50 g Melanoidin 34.5 27 3.7%
1,361 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Willamette8 g Willamette Hops Pellet 4.5 Boil 40 min 18.04 50%
8 g Willamette8 g Willamette Hops Pellet 4.5 Boil 1 min 0.89 50%
16 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash --
0.50 g Gypsum Water Agt Mash --
0.50 qt Cinnamon stick Spice Secondary 7 days
1 ml Vanilla extract Spice Secondary 7 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 27 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
6.5 L 74 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 12.5 L) 8.8
Mash volume with grains (equipment estimates 13.4 L) 9.7
Grain absorption losses -1.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.3 L) 6.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4.5
Volume into fermentor 4.5
Total: 8.8  
Equipment Profile Used: System Default
 
Notes
  1. aerate the wort then pitch yeast

  2. Hops : Willamette
    (Chinook <--consider )

  3. cinnamon stick (steeping in vodka) and vanilla extract -> secondary or after secondary

    toasted oats = 120 degree , 25 mins
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-12-16 02:17 UTC