Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Chocolate Oatmeal Stout

219 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.29 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Semper Sitientem
Hop Utilization: 96%
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday February 1st 2023
1.066
1.016
6.6%
42.7
46.4
5.4
19.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Muntons - Maris Otter Extra Pale2.5 lb Maris Otter Extra Pale $ 1.85 / lb
$ 4.63 		38 2 35.7%
2.50 lb Rahr - Standard 2-Row2.5 lb Standard 2-Row $ 1.75 / lb
$ 4.38 		36.8 1.8 35.7%
12 oz Proximity - Pale Chocolate12 oz Pale Chocolate $ 1.85 / lb
$ 1.39 		32 300 10.7%
6 oz Muntons - Roasted Barley6 oz Roasted Barley $ 1.85 / lb
$ 0.69 		29 550 5.4%
5 oz Flaked Barley5 oz Flaked Barley $ 2.25 / lb
$ 0.70 		32 2.2 4.5%
5 oz Flaked Oats5 oz Flaked Oats $ 0.06 / oz
$ 0.30 		33 2.2 4.5%
4 oz Briess - Carapils Copper Malt4 oz Carapils Copper Malt $ 1.95 / lb
$ 0.49 		34.5 30 3.6%
112 oz / $ 12.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz BSG - Willamette0.75 oz Willamette Hops $ 2.45 / oz
$ 1.84 		Pellet 7.7 Boil 45 min 33.36 75%
0.25 oz BSG - Willamette0.25 oz Willamette Hops $ 2.45 / oz
$ 0.61 		Pellet 7.7 Boil 30 min 9.31 25%
1 oz / $ 2.45
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (dihydrate) $ 0.17 / tsp
$ 0.13 		Water Agt Mash 1 hr.
0.50 each Campden Tablets $ 0.10 / each
$ 0.05 		Water Agt Mash 1 hr.
0.50 tsp Gypsum $ 0.14 / tsp
$ 0.07 		Water Agt Mash 1 hr.
3 oz Cacao Nibs $ 0.56 / oz
$ 1.68 		Flavor Boil 15 min.
0.50 each Whirlfloc $ 0.20 / each
$ 0.10 		Water Agt Boil 15 min.
1 tsp Yeast Nutrient $ 0.05 / tsp
$ 0.05 		Other Boil 15 min.
$ 2.08
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
8.60 Grams
Cost:
$ 0.32 / g
$ 2.75
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 2.75 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.65 gal Infusion 158 °F 152 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.66 g | 22.7 qt) 5.42 21.7  
Mash volume with grains (equipment estimates 6.22 g | 24.9 qt) 5.98 23.9  
Grain absorption losses -0.88 -3.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 4.29 17.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 3 12  
Volume into fermentor 3 12  
Total: 5.42 21.7
Equipment Profile Used: System Default
 
Notes

Taste profile is a creamy mouthfeel with dark chocolate/mild coffee finish.

  • Toasted flaked oats for 15 minutes @ 350, stir, repeat in 5 minute increments until golden brown.

  • Toasted cacao nibs for 10-15 minutes @ 300, stirring half way through. Check at 10 to make sure small pieces aren’t burning. They should smell like brownies.

  • Created a tincture for the cacao nibs using vodka and soaking for several weeks.

  • I added the tincture and nibs to the last 15 minutes of the boil to remove most of the vodka and leave the cocoa flavor.
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  • Last Updated: 2023-11-02 21:12 UTC