Oatmeal Coffee Milk Stout v3 - Beer Recipe - Brewer's Friend

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Oatmeal Coffee Milk Stout v3

263 calories 32.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Efficiency: 75% (brew house)
Source: Jeremy Ricketts
Calories: 263 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)
Created: Saturday March 9th 2013
1.078
1.027
6.7%
35.9
40.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 57%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 19%
1 lb American - Chocolate1 lb Chocolate 29 350 6.3%
0.80 lb Lactose (Milk Sugar)0.8 lb Lactose (Milk Sugar) 41 1 5.1%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 6.3%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 3.2%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.2%
15.80 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 60 min 15.41 50%
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 7.8 Boil 30 min 20.53 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Coffee Flavor Secondary --
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 189 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 160 °F 60 min
Sparge -- 170 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.56 26.3  
Mash volume with grains 7.76 31.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 2.37 g | 9.5 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 6.88 g | 27.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.3 21.2  
Going into fermentor 5.3 21.2  
Total: 9.56 38.2
Equipment Profile Used: System Default
 
Notes

>>>VERSION 1<<<

My goal here is to make a sweet, chewy, smooth coffee stout. I have a high mash temp, lots of oats, some carapils for added chewiness, and a full pound of lactose. If I had a nitro setup, I'd probably serve with nitro. But I don't.

http://www.brewersfriend.com/mash/ says I should use 18.7 Quarts @175.2º to get the mash to resting at 160º(F).

I want to keep a higher mash temp this time, to create longer chain sugars which will increase mouthfeel and possibly make slightly sweeter.

--

Other notes: Switched from C120 to C60. Also "Roasted Barley" & "Black Barley" are the same thing at my LHBS.

>>>>VERSION 2<<<<

First batch tasted good. This is a solid starting point. Thoughts:

  • Sugar is a little heavy handed. Going to reduce to .8lb lactose.
  • More oats for creaminess and mouthfeel.
  • More carapils. Since carapils is a type of crystal and I'm trying to reduce sweetness a bit, I ditched the 1lb C60.

    Brew day: 5/11/2013
  • 5 gallon yield @ OG of 1.08. So, a little high.
  • Had to boil another 30 min or so to get the right terminal volume. That could account for the higher OG.
  • FG with coffee is 1.04. So it's way off. Because of the lactose? Does this calculator calculate that?

    Thoughts: Coffee too strong. If extracting in the beer, start with 6oz (about 1/3 lb) and go up from there. Don't use Sumatra.

    >>>>VERSION 3<<<<
  • Bumped the oats to 3lbs (up form 2).
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  • Last Updated: 2013-06-12 02:31 UTC