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013 - Oatmeal Stout + Amélanchier

227 calories 21.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BenD
Calories: 227 calories (Per 330ml)
Carbs: 21.1 g (Per 330ml)
Created: Friday August 18th 2017
1.074
1.015
7.7%
39.4
34.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Flaked Oats1.6 kg Flaked Oats 33 2.2 20.4%
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 63.7%
288 g American - Roasted Barley288 g Roasted Barley 33 300 3.7%
283 g American - Chocolate283 g Chocolate 29 350 3.6%
457 g American - Caramel / Crystal 120L457 g Caramel / Crystal 120L 33 120 5.8%
220 g American - Caramel / Crystal 20L220 g Caramel / Crystal 20L 35 20 2.8%
7,848 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Goldings75 g Goldings Hops Leaf/Whole 4.5 Boil 60 min 30.72 42.9%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 15 min 8.69 28.6%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 0 min 28.6%
175 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 kg Fruits: Amélanchier Other Secondary 7 days
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 310 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 64 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 24.3
Mash volume with grains 29.5
Grain absorption losses -7.8
Remaining sparge water volume (equipment estimates 14 L) 12.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 23
Going into fermentor 23
Total: 36.7  
Equipment Profile Used: System Default
 
Notes

OG: 1.075
FG1: 1.022 avant de pitcher 21L sur amélanchier.
FG2: 1.019
7.35% abv

18L Final: Brun-Rouge sang.
Aromes de café
Toasté
amertume lègère mais présente.
Texture douce.

150g dextrose pour estimé 21L... mais 18L
oups = 2.8 de carbonation.

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  • Last Updated: 2018-11-01 17:27 UTC