Velvet Merlin - Beer Recipe - Brewer's Friend

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Velvet Merlin

207 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.46 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Saturday May 3rd 2025
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OG: 1.057 FG: 1.014 ABV: 5.8% IBU: 26

1.062
1.019
5.5%
22.0
43.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Rahr - Standard 2-Row11 lb Standard 2-Row 36.8 1.8 69.6%
1.56 lb Flaked Oats1.56 lb Flaked Oats 33 2.2 9.9%
1.56 lb Briess - Roasted Barley1.56 lb Roasted Barley 33.1 300 9.9%
0.87 lb Briess - Caramel Malt - 120L0.87 lb Caramel Malt - 120L 34.5 120 5.5%
5 oz Briess - Carapils Malt5 oz Carapils Malt 34.5 1.5 2%
4 oz American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L 33 80 1.6%
4 oz Weyermann - Carafa Special Type III4 oz Carafa Special Type III 29.9 525 1.6%
15.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
24 g Fuggles24 g Fuggles Hops Pellet 4.5 Boil 60 min 12.45 50%
24 g Fuggles24 g Fuggles Hops Pellet 4.5 Boil 30 min 9.56 50%
48 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.32 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.94 19.8  
Mash volume with grains 6.2 24.8  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume (equipment estimates 4.35 g | 17.4 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 6.46 25.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 8.69 34.7
Equipment Profile Used: System Default
 
Notes

Mash the grains (and calcium chloride) at 145°F (63°C) for 15 minutes.

Raise the mash temperature to 155°F (68°C) and hold for 30 minutes.

Raise the temperature to a mashout of 168°F (76°C).

Mash out, vorlauf, and then sparge at 168°F (76°C). You should now have 6 gallons (23 liters) of 1.051 SG wort.

Ferment at 68°F (20°C) until final gravity is reached.

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  • Last Updated: 2025-05-03 15:20 UTC