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Oatmeal stout

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Wednesday July 30th 2025
1.049
1.012
4.8%
33.9
36.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg New Zealand - Ale Malt3 kg Ale Malt 37.4 3.05 63.3%
0.50 kg Gladfield - Munich Malt0.5 kg Munich Malt 36.8 7.87 10.5%
0.50 kg Gladfield - Harraway's Rolled Oats0.5 kg Harraway's Rolled Oats 39.1 1.4 10.5%
0.30 kg New Zealand - Medium Crystal Malt0.3 kg Medium Crystal Malt 35.4 56.35 6.3%
0.28 kg New Zealand - Light Chocolate Malt0.28 kg Light Chocolate Malt 32.7 456.85 5.9%
0.06 kg Gladfield - Eclipse Roasted Wheat0.06 kg Eclipse Roasted Wheat 34 525.6 1.3%
0.10 kg New Zealand - Roast Barley0.1 kg Roast Barley 32.7 736.04 2.1%
4.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
21 g Cascade cryo21 g Cascade cryo Hops Pellet 12.3 Boil 60 min 33.86 100%
21 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.20 g Chalk Water Agt Mash 1 hr.
1.68 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.68 g Gypsum Water Agt Mash 1 hr.
1.68 g Magnesium Chloride Water Agt Mash 1 hr.
2.52 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
0.84 Each
Cost:
Attenuation (avg):
75.5%
Flocculation:
Medium
Optimum Temp:
19 - 21 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
16 L Infusion 68 °C 68 °C 60 min
16 L Fly Sparge 68 °C 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 10 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.2
Mash volume with grains 17.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 18.2 L) 16.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.8 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 30.6  
Equipment Profile Used: System Default
"Oatmeal stout" Oatmeal Stout beer recipe by Grubrowe. All Grain, ABV 4.82%, IBU 33.86, SRM 36.28, Fermentables: (Ale Malt, Munich Malt, Harraway's Rolled Oats, Medium Crystal Malt, Light Chocolate Malt, Eclipse Roasted Wheat, Roast Barley) Hops: (Cascade cryo) Other: (Chalk, Calcium Chloride (anhydrous), Gypsum, Magnesium Chloride, Baking Soda)
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  • Last Updated: 2025-07-31 23:11 UTC