Oatmeal Stout (GF) v2 - Beer Recipe - Brewer's Friend

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Oatmeal Stout (GF) v2

189 calories 20.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 50% (brew house)
Source: Derek Chapman
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday October 4th 2018
1.057
1.016
5.4%
39.9
33.9
3.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free 37 1.5 26%
0.85 lb Rolled Oats0.85 lb Rolled Oats 33 2.2 6.7%
4 oz Maltodextrin4 oz Maltodextrin - (late boil kettle addition) 39 0 2%
3 lb French Roasted Millet Malt3 lb French Roasted Millet Malt 25 22 23.6%
5 oz Gas Hog Rice Malt5 oz Gas Hog Rice Malt 21 350 2.5%
3 lb Vienna Millet Malt3 lb Vienna Millet Malt 31 10 23.6%
1 lb Chocolate Roasted Millet Malt1 lb Chocolate Roasted Millet Malt 22 200 7.9%
1 lb Amber Rice Malt1 lb Amber Rice Malt 22 15 7.9%
12.71 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 39.89 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Water Agt Boil 15 min.
3 tsp Yeast Nutrient Other Boil 15 min.
1 each Chiller Other Boil 15 min.
30 ml SEBAmyl L Other Mash 1 hr.
30 ml BAL 100 Other Mash 90 min.
30 ml SEBAmyl L Other Mash 30 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Carbonation Drops       CO2 Level: 2.2 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Use filtered water and adjust to above water profile, which is ideal for a Porter.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3 gal w/ Bal100 Temperature -- 170 °F 90 min
1 qt w/ SeBAmyl L Temperature -- 160 °F 60 min
4 gal Sparge -- 170 °F --
1 qt w/ SeBAmyl L Temperature -- 160 °F 35 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.93 g | 27.7 qt) 6.37 25.5  
Mash volume with grains (equipment estimates 6.93 g | 27.7 qt) 7.1 28.4  
Grain absorption losses (steeping) -1.15 -4.6  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.27 1.1  
Pre boil volume (equipment estimates 6.05 g | 24.2 qt) 5.5 22  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 4.5 18  
Going into fermentor 4.5 18  
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: 6.37 25.5
Equipment Profile Used: System Default
 
Notes

Do a split boil of 2.5 gallons (30 min) and then 3 gallons (full boil with ingredients).

Ferment for two weeks.
Transfer to secondary and condition cool (50-55°F) for 3-4 weeks.
Bottle and age at 50°F for 3 weeks.

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  • Last Updated: 2019-03-16 09:05 UTC