Frosh weak Breakfast - Beer Recipe - Brewer's Friend

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Frosh weak Breakfast

157 calories 14.1 g 12 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Simon
Calories: 157 calories (Per 12ml)
Carbs: 14.1 g (Per 12ml)
Created: Wednesday July 20th 2022
1.048
1.009
5.1%
29.3
50.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Flaked Oats4 kg Flaked Oats 33 2.2 35.6%
2 kg Gambrinus - Pale Malt2 kg Pale Malt 37.3 2.1 17.8%
1.75 kg Bairds - Crystal Malt 1501.75 kg Crystal Malt 150 34 57 15.6%
2 kg Bairds - Chocolate Malt2 kg Chocolate Malt 31 500 17.8%
1.50 kg Briess - Caramel Malt - 120L1.5 kg Caramel Malt - 120L 34.5 120 13.3%
11.25 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Nugget28 g Nugget Hops Pellet 15.5 Boil 60 min 29.26 100%
28 g / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Chalk Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
Lallemand - LALBREW® LONDON ENGLISH-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 167 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100.4 7.8 7 10 24 34
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L Strike 67 °C 67 °C 70 min
10 L Sparge 78 °C 78 °C 10 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.84 L. Suggest reducing initial water volume to 45.4 L and adding 0.44 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 16.9
Mash volume with grains 24.3
Grain absorption losses -11.3
Remaining sparge water volume (equipment estimates 41.1 L) 50.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.8 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 40 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 40
Total: 67.2  
Equipment Profile Used: System Default
"Frosh weak Breakfast" Oatmeal Stout beer recipe by Simon. All Grain, ABV 5.05%, IBU 29.26, SRM 50, Fermentables: (Flaked Oats, Pale Malt, Crystal Malt 150, Chocolate Malt, Caramel Malt - 120L) Hops: (Nugget) Other: (Chalk, Epsom Salt)
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  • Public: Yup, Shared
  • Last Updated: 2022-07-20 19:44 UTC