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Bigfoot Breakfast Stout

185 calories 19.2 g 12 oz
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2.85 gallons (fermentor volume)
Pre Boil Size: 4.7 gallons
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 70% (brew house)
Source: The Brewery @ Chang-Sang Estates
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created Tuesday May 28th 2019
1.056
1.014
5.5%
38.3
33.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.52 lb Flaked Oats0.52 lb Flaked Oats 33 2.2 10.8%
3.11 lb Crisp Malting - Finest Maris Otter3.11 lb Finest Maris Otter 38 3 64.8%
0.39 lb Briess - Victory0.38875 lb Victory 34 28 8.1%
0.26 lb American - Caramel / Crystal 80L0.26 lb American - Caramel / Crystal 80L - (late boil kettle addition) 33 80 5.4%
0.26 lb Briess - Roasted Barley0.26 lb Roasted Barley - (late boil kettle addition) 21 300 5.4%
0.26 lb American - Midnight Wheat Malt0.26 lb Midnight Wheat Malt - (late boil kettle addition) 33 550 5.4%
4.80 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20.73 g Sasquatch20.73 g Sasquatch Hops Pellet 6.6 Boil 60 min 38.34 100%
20.73 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.69 gal Infusion 154 °F 75 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
1.05 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Strike water volume (equipment estimates 4.44 g | 17.8 qt) 4.79 19.2  
Grain absorption losses -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.29 1.2  
Pre boil volume (equipment estimates 4.35 g | 17.4 qt) 4.7 18.8  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 2.85 11.4  
Volume into fermentor 2.85 11.4  
Total: 4.79 19.2
Equipment Profile Used: System Default
"Bigfoot Breakfast Stout" Oatmeal Stout beer recipe by The Brewery @ Chang-Sang Estates. BIAB, ABV 5.54%, IBU 38.34, SRM 33.26, Fermentables: (Flaked Oats, Finest Maris Otter, Victory, American - Caramel / Crystal 80L, Roasted Barley, Midnight Wheat Malt) Hops: (Sasquatch) Other: (Calcium Chloride (dihydrate), Gypsum, Baking Soda, Lactic acid)
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  • Last Updated: 2019-08-04 07:49 UTC