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

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Blackberry Chocolate Oatmeal Stout

252 calories 25.2 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan Anders
Calories: 252 calories (Per 12oz)
Carbs: 25.2 g (Per 12oz)
Created: Friday February 24th 2017
1.076
1.018
7.6%
21.3
47.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb US - Pale 2-Row12 lb Pale 2-Row 37 1.8 71.6%
2 lb American - Caramel / Crystal 60L2 lb Caramel / Crystal 60L 34 60 11.9%
1 lb American - Dark Chocolate1 lb Dark Chocolate 29 420 6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6%
8 oz American - Roasted Barley8 oz Roasted Barley 33 300 3%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1.5%
16.75 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 14.25 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.5 Boil 15 min 7.07 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Lactose Flavor Boil 15 min.
1 each Warflock Tablet Fining Secondary 15 min.
3 lb Blackberry puree (canned) Flavor Secondary 14 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
- 1 dry yeast packets
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Est .10g water retained per grain lb; 10% boiloff per hr, therefore:
- 1.67g lost in grain, topped up with sparge water to 7g starting boil
- .7g lost during boil yields 6.3 before chill....above the 5.5 recipe target to be safe.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Mash-in @161 degrees Infusion -- 148 °F 45 min
5.25 gal step-up mash temp 4°F Infusion -- 152 °F 45 min
3.5 gal <=4g sparge; pre-boil = 7.0g Sparge -- 168 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.42 g | 37.7 qt) 9.34 37.4  
Mash volume with grains (equipment estimates 10.76 g | 43 qt) 10.68 42.7  
Grain absorption losses -2.09 -8.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.34 37.4
Equipment Profile Used: System Default
 
Notes
  • Mill grain twice

    BrewToad MashWaterCalc said for SingleInfusion SpargeRinse BIAB:
  • Strike grains with 5.23 gal of water at 161 °F.
  • Mash at 148°F for 90min. (I'm doing 148°F for 45min then 152°F for 45min)
  • Rinse the grain in 3.44 gal sparge water at 168 °F.
  • Drain grain bag & combine mash & sparge water to make 7 gal wort.

  • Try sparging in blue bucket while kettle heats up for boil

  • Primary ferment for 2 weeks in bottling bucket
  • Sanitize blackberry can and opener prior to adding in secondary

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  • Last Updated: 2022-08-12 20:10 UTC