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Oatmeal Coffee Stout

242 calories 29.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (ending kettle volume)
Pre Boil Size: 6.75 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Rob Vrabel
Calories: 242 calories (Per 12oz)
Carbs: 29.2 g (Per 12oz)
Created: Tuesday October 27th 2015
1.072
1.024
6.3%
38.4
35.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb American - Pale 2-Row9.5 lb Pale 2-Row 37 1.8 71.7%
20 oz Flaked Oats20 oz Flaked Oats 33 2.2 9.4%
0.75 lb American - Victory0.75 lb Victory 34 28 5.7%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 3.8%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.8%
0.38 lb American - Chocolate0.375 lb Chocolate 29 350 2.8%
0.38 lb United Kingdom - Pale Chocolate0.375 lb Pale Chocolate 33 207 2.8%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Goldings2 oz Goldings Hops Pellet 5.6 Boil 60 min 38.43 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Coffee Spice Other --
1 each Whirlfloc Water Agt Boil 10 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:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 261 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Single infusion Infusion -- 154 °F 45 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 8.66 34.6  
Mash volume with grains 9.72 38.9  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.83 g | 27.3 qt) 6.75 27  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.18 g | 20.7 qt) 5.25 21  
Estimated amount in fermentor 5.25 21  
Total: 8.66 34.6
Equipment Profile Used: System Default
 
Notes

Water adjustments: 2mL acid, 1.0g gypsum, 3.5g CaCl2

Strike Water Needed 6.34 Gallons
Strike Water Temp 162 Fahrenheit
Total Mash Volume 7.34 Gallons
Dunk Sparge Volume 1.00 Gallons
PreBoil Wort 6.75 Gallons
PostBoil Wort 5.25 Gallons
Into Fermenter 5.25 Gallons

Toast the oats at 375 a few days before brewing.

1.25L starter 2 days before, decant down to 1.0 liter

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  • Last Updated: 2016-12-07 12:34 UTC