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OMP Oatmeal Vanilla Stout

127 calories 10.9 g 330 ml
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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
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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 Flakes / Flaked oats650 g Brewers Oat Flakes / Flaked oats 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
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28.31 L Infusion 67 °C 65 °C 60 min
Starting Mash Thickness: 6.82 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 6.8 L/kg 28.3
Mash volume with grains (equipment estimates 30 L) 31
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 2.7 L) 2.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Top off amount 1
Going into fermentor 21
Total: 31.1  
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: 2024-01-08 05:03 UTC