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

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Dark Oats,Vanilla & Choc Porter

18572 calories 1676.2 g 38 L
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 38.91 liters
Post Boil Size: 32.5 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Neil
No Chill: 20 minute extended hop boil time
Calories: 18572 calories (Per 38L)
Carbs: 1676.2 g (Per 38L)
Created: Wednesday March 20th 2019
1.053
1.010
5.6%
31.7
47.4
5.6
40.31
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
400 g German - Chocolate Wheat400 g Chocolate Wheat 31 1100.62 5.6%
750 g Gladfield - Harraway's Rolled Oats750 g Harraway's Rolled Oats $ 5.55 / kg
$ 4.16 		39.1 1.4 10.5%
350 g Simpsons - Crystal Light 350 g Crystal Light $ 6.45 / kg
$ 2.26 		33.1 38.02 4.9%
5.50 kg Weyermann - Pale Ale5.5 kg Pale Ale $ 3.60 / kg
$ 19.80 		39 2.3 77%
140 g Weyermann - German - Carafa III140 g German - Carafa III $ 4.50 / kg
$ 0.63 		32 535 2%
7,140 g / $ 26.85
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops $ 0.10 / g
$ 2.00 		Pellet 6 First Wort 45 min 11.75 24.4%
62 g East Kent Goldings62 g East Kent Goldings Hops $ 0.08 / g
$ 4.96 		Pellet 4.7 Boil at 100 °C 10 min 19.94 75.6%
82 g / $ 6.96
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc $ 0.00 / each
$ 0.00 		Water Agt Boil 10 min.
36 g Vanilla extract Spice Primary 0 min.
220 ml Coffee Flavor Primary 0 min.
38 ml prestige chocolate cocoa Flavor Primary 0 min.
7.20 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
2.70 g Epsom Salt Water Agt Mash 1 hr.
7.50 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
1.11 ml Lactic acid Water Agt Mash 1 hr.
1.69 ml Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
$ 6.50 / each
$ 6.50
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
10 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 196 B cells required
$ 6.50 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
30 L Mash Strike 72 °C 67 °C 60 min
Mash Out Temperature 77 °C 77 °C 20 min
21.1 L Fly Sparge 77 °C 77 °C 20 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 21 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 28.6
Mash volume with grains 33.3
Grain absorption losses -7.1
Remaining sparge water volume (equipment estimates 15.6 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 36.1 L) 38.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume (equipment estimates 30 L) 32.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 32.5 L) 30
Total: 47  
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: 2024-03-06 22:19 UTC