Uncle Ray's Own Oatmeal Stout - Beer Recipe - Brewer's Friend

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Uncle Ray's Own Oatmeal Stout

210 calories 23.3 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: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Brewing Classic Styles
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Saturday April 2nd 2016
1.063
1.018
5.8%
30.2
33.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
144 oz American - Pale 2-Row144 oz Pale 2-Row 37 1.8 69.2%
16 oz Flaked Oats16 oz Flaked Oats 33 2.2 7.7%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 4.8%
12 oz American - Victory12 oz Victory 34 28 5.8%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 3.8%
8 oz American - Black Barley8 oz Black Barley 27 530 3.8%
8 oz Flaked Barley8 oz Flaked Barley 32 2.2 3.8%
2 oz American - Chocolate2 oz Chocolate 29 350 1%
208 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.80 oz Kent Goldings1.8 oz Kent Goldings Hops Pellet 5 Boil 60 min 30.2 100%
1.80 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 156 °F 90 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.69 22.8  
Mash volume with grains 6.73 26.9  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 3.26 g | 13 qt) 2.69 10.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.38 33.5
Equipment Profile Used: System Default
 
Notes

OG: 1.055 (13.5 °P)
FG: 1.016 (4.1 °P)
ADF: 70%
IBU: 36
Color: 35 SRM (69 EBC)
Alcohol: 5.1% ABV (4.0% ABW)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5L)
Pre-Boil Gravity: 1.047 (11.6 °P)

Toasting the oats in the oven at around 300° F (149° C) until they begin to slightly color up and give off a nutty oatmeal cookie character tends to help them stand out a bit more.

Mash at 154° F (68° C). With the need to convert the flaked oats, you may need to lengthen the rest time to 90 minutes to get full conversion.

Yeast
White Labs WLP002 English Ale, Wyeast 1968 London ESB, or Fermentis Safale S-04

Wy 1335 is also a candidate UK Ale 2
Wy 1450 Dennys Favorite is a Candidate

Use 11 grams of properly rehydrated dry yeast, 2 liquid yeast packages, or make an appropriate starter. Ferment at 68° F (20° C). When finished, carbonate the beer to approximately 2 to 2.5 volumes.

Some Ideas from http://www.homebrewtalk.com/showthread.php?t=210376 . Yooper's oatmeal stout

Mash Schedule:
Mash Schedule

Strike grains with 4.56 gal of water at 166.7 °F.
Mash at 154 °F for 90 min.
Vorlauf and lauter 2.76 gal in your first runnings.
Add 4.24 gal of sparge water at 168 °F.
Vorlauf and lauter 4.24 gal in your second runnings.
Your combined runnings should be 7 gal.

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  • Last Updated: 2017-09-05 04:15 UTC