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OMP Oatmeal Vanilla Stout

127 calories 10.9 g 330 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Thomas
Calories: 127 calories (Per 330ml)
Carbs: 10.9 g (Per 330ml)
Created Friday April 5th 2019
1.042
1.007
4.5%
31.7
29.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg United Kingdom - Maris Otter Pale3 kg Maris Otter Pale 38 3.75 72.3%
650 g Briess - Brewers Oat Flakes650 g Brewers Oat Flakes 32.2 2.5 15.7%
300 g American - Dark Chocolate300 g Dark Chocolate 29 420 7.2%
200 g Briess - Roasted Barley200 g Roasted Barley 33.1 300 4.8%
4,150 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Northern Brewer20 g Northern Brewer Hops Pellet 7.8 Boil 60 min 21.81 44.4%
25 g Northern Brewer25 g Northern Brewer Hops Pellet 7.8 Boil 10 min 9.89 55.6%
45 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28.31 L Infusion 65 °C 60 min
Starting Mash Thickness: 6.82 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Baking Soda Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
17 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 77 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe was last saved using Metric units, but you are currently using US units. Adjusting volumes to US units    
Strike water volume at mash thickness of 3.27 qt/lb 7.48 29.9  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 0.71 g | 2.8 qt) 0.73 2.9  
Mash Lauter Tun losses -0.24 -1  
Pre boil volume (equipment estimates 6.85 g | 27.4 qt) 6.87 27.5  
Boil off losses -1.51 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.28 21.1  
Top off amount 0.26 1.1  
Going into fermentor 5.55 22.2  
Total: 8.2 32.8
Equipment Profile Used: System Default
 
Notes

On day 3 cut, scrape, and soak 2 vanilla beans in 1 ounce of Maker's Mark Bourbon. Add to the fermenter on day 4.

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  • Last Updated: 2020-03-24 07:30 UTC