Oatmeal Stout #5 - Beer Recipe - Brewer's Friend

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Oatmeal Stout #5

190 calories 18.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Santiago Aon
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Monday December 11th 2017
1.062
1.014
6.3%
41.2
35.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Liquid Malt Extract - Amber1.7 kg Liquid Malt Extract - Amber - (late boil kettle addition) 35 10 31.7%
1.36 kg Dry Malt Extract - Light1.36 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 25.4%
0.75 kg Flaked Oats0.75 kg Flaked Oats 33 2.2 14%
0.40 kg United Kingdom - Chocolate0.4 kg Chocolate - (late boil kettle addition) 34 425 7.5%
0.30 kg New Zealand - American Ale Malt0.3 kg American Ale Malt 37.3 2.54 5.6%
0.25 kg United Kingdom - Crystal 60L0.25 kg Crystal 60L 34 60 4.7%
0.10 kg United Kingdom - Roasted Barley0.1 kg Roasted Barley - (late boil kettle addition) 29 550 1.9%
0.25 kg New Zealand - Toffee Malt0.25 kg Toffee Malt 38.8 5.33 4.7%
0.25 kg New Zealand - Biscuit Malt0.25 kg Biscuit Malt 35 30.46 4.7%
5.36 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
60 g Fuggles (NZ)60 g Fuggles (NZ) Hops Pellet 6 Boil 60 min 41.2 100%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Cocoa Powder Flavor Boil 15 min.
50 g Coffee - Cold Steep Flavor Secondary 1 days
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 262 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Water treated to mimic Average San Diego with .5 g per gallon of chalk. Initially, but the mash pH was around 5.0 (at room temperature), so I increased the amount of chalk and baking soda above my original planned amounts.

DC Water with (per gallon):
.3 g gypsum
.05 g Epsom
.2 g salt
.4 g baking soda
.2 g CaCl
.3 g Chalk
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 L 2-row, Flaked Oats & Crystal Malt Infusion -- 65 °C 60 min
1 L Cold steep Dark Malts Infusion -- 20 °C 60 min
1 L Cold steep Coffee Infusion -- 20 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 29.2 L) 10.3
Mash volume with grains (equipment estimates 29.2 L) 11.8
Grain absorption losses (steeping) -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 8
Volume increase from sugar/extract (late additions) 2.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 23
Going into fermentor 23
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 10.3  
Equipment Profile Used: System Default
 
Notes

Toast flaked oats at 150ºC

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  • Last Updated: 2017-12-26 23:06 UTC