BCS-Oatmeal Stout - Beer Recipe - Brewer's Friend

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BCS-Oatmeal Stout

195 calories 20.4 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: 7.32 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Sunday October 16th 2016
1.059
1.015
5.8%
35.7
38.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb United Kingdom - Maris Otter Pale6.5 lb Maris Otter Pale 38 3.75 52.7%
2 lb United Kingdom - Pearl2 lb Pearl 37 2.1 16.2%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.1%
0.75 lb American - Chocolate0.75 lb Chocolate - (late boil kettle addition) 29 350 6.1%
0.75 lb American - Victory0.75 lb Victory 34 28 6.1%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.1%
0.50 lb American - Black Barley0.5 lb Black Barley - (late boil kettle addition) 27 530 4.1%
0.33 lb Rice Hulls0.33 lb Rice Hulls 0 0 2.7%
12.33 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.70 oz Kent Goldings1.7 oz Kent Goldings Hops Pellet 5 Boil 60 min 35.67 100%
1.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each whirlfloc Fining Boil 10 min.
8 each Fermcap S Other Boil 90 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 227 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2-2.5 Volumes
 
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
3.3 gal 168.2 F Infusion -- 154 °F 90 min
3 gal -- -- 180 °F 10 min
3 gal -- -- 175 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 3.85 15.4  
Mash volume with grains 4.84 19.4  
Grain absorption losses -1.54 -6.2  
Remaining sparge water volume (equipment estimates 5 g | 20 qt) 5.26 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.3 qt) 7.32 29.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

Throw roasted grains in cold Steep, end of mash or in whole time???

Thinking end of mash for some coffee flavors and less roasted.

Black roasted barley 500L

Toast oats in the oven at 300 till start to brown a little.

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  • Last Updated: 2016-10-17 11:35 UTC