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Oat Stout

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 23.7 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
No Chill: 10 minute extended hop boil time
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Sunday June 14th 2015
1.052
1.014
5.0%
34.6
32.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 69%
0.45 kg United Kingdom - Crystal 45L0.45 kg Crystal 45L 34 45 10.3%
0.10 kg German - De-Husked Caraf I0.1 kg De-Husked Caraf I 32 340 2.3%
0.25 kg United Kingdom - Roasted Barley0.25 kg Roasted Barley 29 550 5.7%
0.30 kg Flaked Barley0.3 kg Flaked Barley 32 2.2 6.9%
0.25 kg Rolled Oats0.25 kg Rolled Oats 33 2.2 5.7%
4.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Magnum28 g Magnum Hops Leaf/Whole 10.5 First Wort 0 min 23.31 35.9%
30 g East Kent Goldings30 g East Kent Goldings Hops Leaf/Whole 4.73 Aroma 0 min 6.74 38.5%
20 g Fuggles20 g Fuggles Hops Leaf/Whole 4.83 Aroma 0 min 4.59 25.6%
78 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Yeast nutrient Other Boil 45 min.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
18.6 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 244 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar in bottle       Amount: 3gr per bottle       CO2 Level: 2.1 Volumes
 
Target Water Profile
Woking, Surrey
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
129 9 26 41 48 325
Mash water treated with 0.5 gr CaSO4, 0.5 gr MgSO4 And 3.5 ml of 75% phosphoric to obtain GH of 376 ppm CaCO3 and KH of 55 ppm CaCO3. Mash PH estimated 5.36
No treatment on sparge water.
Estimated overall Cl:SO4 0.75
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temp slowly ramped down to 65 Infusion -- 66.5 °C 70 min
8.5 L Sparge -- 72 °C 5 min
6 L Sparge -- 72 °C 5 min
Starting Mash Thickness: 3.45 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15
Mash volume with grains 17.9
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 15.3 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.1 L) 23.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 19
Going into fermentor 19
Total: 29  
Equipment Profile Used: System Default
 
Notes


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  • Last Updated: 2015-06-20 05:47 UTC