Good Morning Stout - Beer Recipe - Brewer's Friend

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Good Morning Stout

317 calories 32.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Granero'd Homebrew
Calories: 317 calories (Per 12oz)
Carbs: 32.6 g (Per 12oz)
Created: Friday March 22nd 2019
1.095
1.024
9.4%
41.3
50.0
6.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pale 2-Row16 lb Pale 2-Row 37 1.8 76.1%
26.50 oz Flaked Oats26.5 oz Flaked Oats 33 2.2 7.9%
1.20 lb American - Chocolate1.2 lb Chocolate 29 350 5.7%
14.50 oz United Kingdom - Roasted Barley14.5 oz Roasted Barley 29 550 4.3%
11 oz Finland - Black Malt11 oz Black Malt 30 526 3.3%
9 oz American - Caramel / Crystal 120L9 oz Caramel / Crystal 120L 33 120 2.7%
336.20 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 Boil 60 min 36.8 50%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 4.54 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 0 min 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Boil 15 min.
2 oz ground Sumatran coffee Flavor Secondary --
2.50 oz dark bittersweet baker's chocolate Flavor Boil --
1.50 oz unsweetened chocolate baking nibs Flavor Boil --
2 oz ground Columbian coffee Flavor Secondary 14 days
 
Yeast
Wyeast - London ESB Ale 1968
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Infusion -- 175 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 6.83 27.3  
Mash volume with grains 8.51 34  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume (equipment estimates 3.12 g | 12.5 qt) 2.55 10.2  
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 5.5 22  
Going into fermentor 5.5 22  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Pitch the yeast and ferment at 68°F (20°C) until final gravity is reached.

Add the Columbian coffee and condition for one week, then bottle or keg.

Carbonate and age for 2 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-27 20:55 UTC