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Oatmeal stout

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 14.9 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday December 18th 2022
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OG: 1.050 FG: 1.010 ABV: 5.4% IBU: 40

1.053
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5.3%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg United Kingdom - Maris Otter Pale2.3 kg Maris Otter Pale 38 3.75 83.2%
135 g United Kingdom - Chocolate135 g Chocolate 34 425 4.9%
66 g Muntons - Black Malt66 g Black Malt 34.5 600 2.4%
163 g Flaked Oats163 g Flaked Oats 33 2.2 5.9%
78 g Rice Hulls78 g Rice Hulls 0 0 2.8%
24 g United Kingdom - Roasted Barley24 g Roasted Barley 29 550 0.9%
2,766 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Northern Brewer13 g Northern Brewer Hops Pellet 7.8 Boil 60 min 24.14 46.4%
15 g BSG - Fuggle15 g Fuggle Hops Pellet 4.2 Boil 60 min 15 53.6%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g gypsum Water Agt Mash 0 min.
1 g Whirfloc Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 50 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 59.9 g       Temp: 20 °C       CO2 Level: 2.1 Volumes
 
Target Water Profile
2018 Halifax (Pockwock Water Supply)
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
17.78 L Strike 68 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 10.1
Mash volume with grains 11.9
Grain absorption losses -2.8
Remaining sparge water volume (equipment estimates 10.4 L) 8.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 16.8 L) 14.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 11 L) 13
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 13 L) 11
Total: 18.6  
Equipment Profile Used: System Default
 
Notes

the batch produced closer to 12.5 litres

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-02-03 19:42 UTC