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Yooper's Oatmeal Stout

168 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 168 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday September 28th 2018
1.050
1.018
4.3%
33.2
34.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 63.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
0.75 lb American - Victory0.75 lb Victory 34 28 6.8%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 5.7%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.5%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 4.5%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.5%
2 oz United Kingdom - Chocolate2 oz Chocolate 34 425 1.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 33.24 100%
2 oz / $ 0.00
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 20 9 62 45 228
Shoot for a mash pH of 5.4-5.5 for best smoothness.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion -- 154 °F 60 min
mashout Temperature -- 168 °F 15 min
4.25 gal Sparge Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 4 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 4.93 g | 19.7 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 8.13 32.5
Equipment Profile Used: System Default
 
Notes

Smooth, rich, velvety, not too roasty, not too dry! Coffee roast notes without a burnt flavor. GREAT beer.

Wyeast 1335 is an option, but the 1450 gives a luscious mouthfeel.

Finishes at 1.016-1.020, depending on yeast strain.

For dry yeast S04 would work, but keep it on the low temperature range, 62-65 if possible.

For Imperial, use A10.




Award Winning Recipe
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  • Last Updated: 2018-09-28 12:52 UTC