Oatmeal Stout - Beer Recipe - Brewer's Friend

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Oatmeal Stout

198 calories 24.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Sonny
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Sunday October 29th 2017
1.059
1.020
5.2%
36.5
39.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb United Kingdom - Maris Otter Pale9.5 lb Maris Otter Pale 38 3.75 67.8%
1.30 lb Flaked Oats1.3 lb Flaked Oats 33 2.2 9.3%
0.84 lb American - Chocolate0.84 lb Chocolate 29 350 6%
0.84 lb American - Roasted Barley0.84 lb Roasted Barley 33 300 6%
0.84 lb United Kingdom - Dark Crystal 80L0.84 lb Dark Crystal 80L 33 80 6%
0.42 lb American - Victory0.42 lb Victory 34 28 3%
0.28 lb United Kingdom - Pale Chocolate0.28 lb Pale Chocolate 33 207 2%
14.02 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
48 g East Kent Goldings48 g East Kent Goldings Hops Pellet 5.6 Boil 60 min 36.48 100%
48 g / $ 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 247 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Pittsburgh Tap (7/3/21)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 6 17 18 11 51
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.2 gal Single Infusion Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 4.91 19.6  
Mash volume with grains 6.03 24.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.31 g | 33.3 qt) 7.75 31  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.3  
Post boil volume (equipment estimates 5.44 g | 21.7 qt) 6 24  
Estimated amount in fermentor 6 24  
Total: 9.75 39
Equipment Profile Used: System Default
 
Notes

YEAST STARTER

  1. Approximately 4 Days prior to Brewing, make 10% DME solution in Erlenmeyer Flask.

    MFG Date: //__
    Starter: __ gm DME / __ L (per MrMalty.com)

  2. Apply Ice Bath until Temperature reaches ~70F.
  3. Squeeze 1 packet of WLP002 into DME Solution.
  4. Cover with Aluminum Foil + apply to Stir Plate for 18 hours.
  5. Refrigerate for ~72 hours prior to brewing.

    MASH

    PRE-HEAT MASH - 2 gal of Boiling Water
    PRE-HEAT SPARGE - 2 gal of Boiling Water
    (conduct Simultaneously)

    Water Volume: 4.2 gallons for 1.4 lb/qt ratio.

  6. Prior to heating HLT, check pH of tap water

    pH: ______

  7. STRIKE WATER: 165F.
  8. Add Grains @ 164F.
  9. Allow Temperature to fall to 154F prior to closing lid.
  10. Check Mash pH ~15 minutes into Mash.

    pH: ______

  11. Total Mash Time: 60 minutes

    FINAL MASH TEMP: ____F
    FINAL MASH pH:     ____

  12. Add 1.5gal of Boiling Water at the end of Mash and stir into solution
  13. Begin Vorlauf!

    SPARGE

  14. Add 6.5gal of water + Kettle salts to Pot. Prior to heating, adjust pH to </= 6.0 with Lactic Acid

    Lactic Acid addition: ____ mL
    Final pH measurement:     ____

  15. Heat 6.5gal of Water to 175F. Add to Sparge Vessel.
  16. Recirculate 4 times prior to collecting wort.
  17. Attempt to Sparge over 40 minutes, collect 7.75gal into boil kettle.

    BOIL

  18. Check Pre-Boil Gravity (goal: 1.043) + pH
    NOTE: Make sure to adjust for TEMPERATURE

    PRE-BOIL GRAVITY: ____ @ ____F

  19. Adjust Gravity to Goal (1.043)

    Adjusted Gravity: ____ (__ @ __ F)

    PRE-BOIL pH:     ____

  20. Adjust Pre-Boil pH to: ~5.4 (+/- 0.1)

    Final pH measurement: ____
    Lactic Acid addition:     ____ mL

  21. Boil for 90 minutes (goal OG: 1.056)
  22. Add Kent Golding Hops @ 60 minutes.
  23. Add 1 crushed Whirlfloc tablet @ 5 minutes.
  24. Chill wort to ~70F after completion of Boil
  25. Auto-siphon wort from Kettle into Mash Cooler with fine mesh bag attached (at the end of auto-siphon)
  26. Gravity feed 5.25gal (5gal mark) of wort from Mash Cooler into Catalyst Fermenter
  27. Allow Ranco/Chest Freezer to adjust wort temperature to goal starting temp

    ORIGINAL GRAVITY: ______ (goal: 1.056)

    FERMENTATION

  28. Goal Starting Temp: 68F
  29. Once signs of Fermentation begin to slow, increase temp by 1F/24hr until 72F. Leave at 72F for the duration of Fermentation
  30. Allow yeast to flocculate and beer to clear prior to bottling.

    PRIMING

    "carbonate to approximately 2.4 volumes CO2"
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  • Last Updated: 2022-01-08 18:44 UTC