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Oatmeal Stout

183 calories 20.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 100 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Billy Bons
Calories: 183 calories (Per 330ml)
Carbs: 20.4 g (Per 330ml)
Created: Thursday December 10th 2015
1.059
1.017
5.6%
33.1
29.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pale Ale3 kg Pale Ale 39 2.3 56.6%
0.50 kg German - Carapils0.5 kg Carapils 35 1.3 9.4%
0.30 kg American - Black Malt0.3 kg Black Malt 28 500 5.7%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 9.4%
0.50 kg Honey0.5 kg Honey 42 2 9.4%
0.50 kg German - Dark Munich0.5 kg Dark Munich 36 10 9.4%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g T90 BREWERS GOLD30 g T90 BREWERS GOLD Hops Pellet 8 Boil 20 min 21.19 50%
30 g Spalt30 g Spalt Hops Pellet 4.5 Boil 20 min 11.92 50%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Irish moss Herb Boil 10 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 55 °C 25 min
23 L Infusion -- 62 °C 30 min
23 L Infusion -- 72 °C 25 min
23 L Infusion -- 78 °C 5 min
Starting Mash Thickness: 4.18 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.2 L/kg 20.1
Mash volume with grains 23.2
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 13.1 L) 8.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 27.8 L) 23
Boil off losses -9.5
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 18
Going into fermentor 18
Total: 28.4  
Equipment Profile Used: System Default
 
Notes

FERMENTATION
Fermentation temperature at around 22 ºC 3-5 days

MATURING
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 10 °C 20-25 days

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  • Last Updated: 2016-02-29 21:24 UTC