Karl's Awesome Oatmeal Stout - Beer Recipe - Brewer's Friend

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Karl's Awesome Oatmeal Stout

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Karl Helmstetter
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday June 15th 2018
1.059
1.014
5.9%
38.3
32.5
4.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17.50 lb American - Pale 2-Row17.5 lb Pale 2-Row 37 1.8 72.9%
1.50 lb American - Victory1.5 lb Victory 34 28 6.3%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 4.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 2.1%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.3%
0.75 lb Murphy & Rude Black semi debitterred 0.75 lb Murphy & Rude Black semi debitterred 28 530 3.1%
0.75 lb Murphy & Rude Milk Chocolate Wheat0.75 lb Murphy & Rude Milk Chocolate Wheat 32.7 275 3.1%
24 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz East Kent Goldings3 oz East Kent Goldings Hops Pellet 5.8 Boil 60 min 38.25 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
No
Fermentation Temp:
74 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 288 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 75 50 150
Roasted Malts added at end of mash.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Sparge -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.11 gal (48.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.11 gal (0.45 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 7.5 30  
Mash volume with grains 9.42 37.7  
Grain absorption losses -3 -12  
Remaining sparge water volume (equipment estimates 7.86 g | 31.5 qt) 8.25 33  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.11 g | 48.5 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 10.5 42  
Going into fermentor 10.5 42  
Total: 15.75 63
Equipment Profile Used: System Default
 
Notes

Other thoughts:.
You could replace the American pale 2 row with some nice British pale.

For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F, turning and mixing midway through. Allow oats to sit in brown paper bag or empty cereal box for 1-2 weeks so volatile/bitter flavors smooth out.

Next time mash 154 for more mouthfeel.

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  • Last Updated: 2018-09-28 20:56 UTC