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Beginners Oyster stout

149 calories 15.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Irish Stout
Boil Time: 30 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.45 gallons
Post Boil Size: 3.13 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Sunday January 16th 2022
1.045
1.012
4.3%
21.1
36.7
5.6
0.44
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Crisp Malting - Finest Maris Otter4 lb Finest Maris Otter 36.8 2.4 80%
7 oz Flaked Barley7 oz Flaked Barley 32 2.2 8.8%
6 oz Crisp Malting - Roasted Barley6 oz Roasted Barley 31.28 600 7.5%
3 oz Crisp Malting - Chocolate Malt3 oz Chocolate Malt 32.66 450 3.8%
80 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Artisan - Columbus (CTZ)0.25 oz Columbus (CTZ) Hops Pellet 16.1 Boil 30 min 21.11 100%
0.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (anhydrous) / 1.3 Ounces Water Agt Mash 0 min.
0.25 each Campden Tablets / 92.5 Each $ 0.05 / each
$ 0.01 		Water Agt Mash 0 min.
2 each Oyster Flavor Boil 15 min.
3 g Irish Moss / 1.27 Ounces $ 4.00 / oz
$ 0.42 		Fining Boil 10 min.
1 g Wyeast - Beer Nutrient Other Boil 10 min.
$ 0.44
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
49.9 7 35 59.1 57 79.2
Black Balanced
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.3 qt Strike 163 °F 155 °F 60 min
4 qt Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 3.13 12.5  
Mash volume with grains 3.53 14.1  
Grain absorption losses -0.63 -2.5  
Remaining sparge water volume (equipment estimates 1.51 g | 6 qt) 1.2 4.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.76 g | 15 qt) 3.45 13.8  
Boil off losses -0.75 -3  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.13 12.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.13 g | 12.5 qt) 3 12  
Total: 4.33 17.3
Equipment Profile Used: System Default
 
Notes

Split yeast starter with Fishbrau II

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  • Last Updated: 2025-12-24 14:45 UTC