Chocolate Oatmeal Cream Stout - Beer Recipe - Brewer's Friend

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Chocolate Oatmeal Cream Stout

241 calories 26.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 241 calories (Per 12oz)
Carbs: 26.9 g (Per 12oz)
URL: http://www.maltosefalcons.com/comps/2013LACF
Created: Friday April 12th 2013
1.072
1.021
6.6%
39.2
34.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 35.2%
2 lb Rolled Oats2 lb Rolled Oats 33 2.2 12.8%
1.25 lb American - Chocolate1.25 lb Chocolate 29 350 8%
0.75 lb Flaked Barley0.75 lb Flaked Barley 32 2.2 4.8%
0.50 lb American - White Wheat 0.5 lb White Wheat 40 2.8 3.2%
5.50 lb United Kingdom - Pale 2-Row5.5 lb Pale 2-Row 38 2.5 35.2%
2 oz United Kingdom - Black Patent2 oz Black Patent 27 525 0.8%
15.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13 Boil 60 min 31.86 42.9%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Boil 15 min 7.3 57.1%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Cacao Nibs 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:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 365 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Add oats and some barley. Beta glucan rest Infusion -- 110 °F 20 min
Add rest of grains, and go for the full rest at 160 Infusion -- 160 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.84 27.3  
Mash volume with grains 8.09 32.3  
Grain absorption losses -1.95 -7.8  
Remaining sparge water volume (equipment estimates 2.43 g | 9.7 qt) 2.37 9.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.07 g | 28.3 qt) 7 28  
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: 9.2 36.8
Equipment Profile Used: System Default
 
Notes

Before brewing, roast 1/2 of the oats on a cookie tray in the oven at 350 degrees for ~15 minutes.

This beer won gold in the 2013 Los Angles County Fair for Stouts, and bronze in the 2013 Ventura County Fair.



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2013-08-22 18:09 UTC