V’s oatmeal Stout - Beer Recipe - Brewer's Friend

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V’s oatmeal Stout

264 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 38 gallons (fermentor volume)
Pre Boil Size: 40 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 264 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Thursday June 2nd 2016
1.080
1.016
8.5%
40.0
40.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
27 lb Canadian - Pale 2-Row27 lb Pale 2-Row 36 1.75 24%
27 lb United Kingdom - Maris Otter Pale27 lb Maris Otter Pale 38 3.75 24%
27 lb American - Ashbourne Mild27 lb Ashbourne Mild 30 5.3 24%
7.50 lb American - Chocolate7.5 lb Chocolate 29 350 6.7%
5 lb Flaked Oats5 lb Flaked Oats 33 2.2 4.4%
7 lb United Kingdom - Carastan (30/37)7 lb Carastan (30/37) 35 34 6.2%
5 lb American - Roasted Barley5 lb Roasted Barley 33 300 4.4%
1 lb German - CaraMunich III1 lb CaraMunich III 34 57 0.9%
3 lb Torrified Wheat3 lb Torrified Wheat 36 2 2.7%
3 lb Canadian - Pale Wheat3 lb Pale Wheat 36 2 2.7%
112.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 oz Willamette15 oz Willamette Hops Pellet 4.5 Boil 60 min 26.71 50%
15 oz Willamette15 oz Willamette Hops Pellet 4.5 Boil 15 min 13.25 50%
30 oz / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 2086 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (Dark Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
82 20 4 2 16 320
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 154 °F 60 min
Temperature -- 170 °F 12 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 40.63 gal (162.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 28.63 gal (114.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 51.19 gal (204.75 qt). Suggest reducing strike water volume to 3 gal (12 qt) and adding 39.19 gal (156.75 qt) sparge/top-off. 42.19 168.8  
Strike water volume at mash thickness of 1.5 qt/lb 42.19 168.8  
Mash volume with grains 51.19 204.8  
Grain absorption losses -14.06 -56.3  
Remaining sparge water volume (equipment estimates 12.75 g | 51 qt) 12.13 48.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 40.63 g | 162.5 qt) 40 160  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -1.13 -4.5  
Post boil Volume 38 152  
Going into fermentor 38 152  
Total: 54.31 217.3
Equipment Profile Used: System Default
 
Notes

135gr S 04
480gr US 05
100gr Windsor yeast
Brewed 3/4/2017
Treat mash with 5 tsp chalk
Brewed 11/16/2017
OG 1080

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  • Last Updated: 2017-11-17 21:04 UTC