Dark Oats,Vanilla & Choc Porter - Beer Recipe - Brewer's Friend

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Dark Oats,Vanilla & Choc Porter

18920 calories 1692.6 g 38 L
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 51.3 liters
Post Boil Size: 44.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Neil
No Chill: 20 minute extended hop boil time
Calories: 18920 calories (Per 38L)
Carbs: 1692.6 g (Per 38L)
Created: Wednesday March 20th 2019
1.054
1.010
5.7%
36.8
30.3
5.6
68.40
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
560 g Weyermann - Chocolate Wheat560 g Chocolate Wheat - (late mash tun addition) 6.85 / kg
3.84
34.8 415 5.5%
1,000 g Gladfield - Harraway's Rolled Oats1000 g Harraway's Rolled Oats 5.55 / kg
5.55
39.1 1.4 9.9%
650 g Weyermann - Caramunich Type 2650 g Caramunich Type 2 6.15 / kg
4.00
34 45 6.4%
7.70 kg Weyermann - Pale Ale7.7 kg Pale Ale 3.60 / kg
27.72
39 2.3 76.2%
200 g Weyermann - German - Carafa III200 g German - Carafa III - (late mash tun addition) 4.50 / kg
0.90
32 535 2%
10,110 g / 42.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops 0.10 / g
3.00
Pellet 6 First Wort 45 min 12.82 18.8%
130 g East Kent Goldings130 g East Kent Goldings Hops 0.08 / g
10.40
Pellet 4.7 Boil at 100 °C 0 min 23.96 81.3%
160 g / 13.40
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc 0.00 / each
0.00
Water Agt Boil 10 min.
50 g Vanilla extract Spice Primary --
300 ml Coffee Flavor Primary --
50 ml prestige chocolate cocoa Flavor Primary --
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
3.78 g Epsom Salt Water Agt Mash 1 hr.
10.50 g Gypsum Water Agt Mash 1 hr.
1.40 g Salt Water Agt Mash 1 hr.
7 g Baking Soda Water Agt Mash 1 hr.
1.55 ml Lactic acid Water Agt Mash 1 hr.
2.37 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
2 Each
Cost:
6.50 / each
13.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 280 B cells required
13.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.25 bar       Temp: 3 °C       CO2 Level: 1.8 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 20 35 100 100 265
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41 L Mash Strike 72 °C 67 °C 60 min
Mash Out Temperature 77 °C 77 °C 20 min
25 L Fly Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.5 L. Suggest reducing initial water volume to 45.4 L and adding 3.1 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 47.11 L. Suggest reducing strike water volume to 38.73 L and adding 1.71 L sparge/top-off. 40.4
Strike water volume at mash thickness of 4 L/kg 40.4
Mash volume with grains 47.1
Grain absorption losses -10.1
Remaining sparge water volume (equipment estimates 19.1 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.5 L) 51.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume (equipment estimates 42 L) 44.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 44.5 L) 42
Total: 62.3  
Equipment Profile Used: System Default
 
Notes

Add Dark Malts @ 30 mins in the mash
Add Coffee @ Fermenter
Vanilla in Fermenter
Prestige Chocalate in the fermenter
Condition for 8 Weeks (longer the Better)

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  • Last Updated: 2024-05-23 21:47 UTC