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Irish Oatmeal Stout

6587 calories 589.3 g 20 qt
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Beer Stats
Method: BIAB
Style: Irish Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 68% (brew house)
Hop Utilization: 99%
Calories: 6587 calories (Per 20qt)
Carbs: 589.3 g (Per 20qt)
Created: Monday October 10th 2022
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Murphy's Irish Stout

by BruceS

OG: 1.051 FG: 1.014 ABV: 4.9% IBU: 36

1.038
1.007
4.2%
44.7
30.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Briess - Pale Ale Malt 2-Row5 lb Pale Ale Malt 2-Row 36.8 3.5 57.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 22.9%
1 lb Weyermann - Munich Type I1 lb Munich Type I 38 6 11.4%
0.50 lb Weyermann - Carafa Special Type III0.5 lb Carafa Special Type III $ 0.00 / lb
$ 0.00 		29.9 525 5.7%
0.25 lb Bairds - Roasted Barley0.25 lb Roasted Barley $ 0.00 / lb
$ 0.00 		33 600 2.9%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 14.1 Boil 30 min 44.69 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.22 g Potassium Metabisulfite Water Agt Mash 1 hr.
1 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
60 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 69 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 qt Temperature -- 150 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.38 g | 33.5 qt) 8.59 34.4  
Mash volume with grains (equipment estimates 9.08 g | 36.3 qt) 9.29 37.2  
Grain absorption losses -1.09 -4.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 8.59 34.4
Equipment Profile Used: System Default
 
Notes

8 oz yeast slurry from Oaked Altbier

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  • Last Updated: 2022-10-10 15:20 UTC