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Oatmeal Stout

165 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 8.5 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Source: https://byo.com/article/oatmeal-stout-style/
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
URL: https://byo.com/article/oatmeal-stout-style/
Created: Thursday July 4th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Briess - Pale Ale Malt 2-Row1 kg Pale Ale Malt 2-Row 36.8 3.5 76.9%
0.05 kg Crisp Malting - Pale Chocolate0.05 kg Pale Chocolate 32.7 220 3.8%
0.05 kg United Kingdom - Roasted Barley0.05 kg Roasted Barley 29 550 3.8%
0.10 kg United Kingdom - Dark Crystal 80L0.1 kg Dark Crystal 80L 33 80 7.7%
0.10 kg Rolled Oats0.1 kg Rolled Oats 33 2.2 7.7%
1.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 45 min 36.99 100%
15 g / $ 0.00
 
Yeast
Mangrove Jack - New World Strong Ale M42
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
High
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 23 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: BrownSugar       Amount: 41.2 g       Temp: 18 °C       CO2 Level: 2.75 Volumes
 
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
5 L Infusion -- 68 °C 60 min
Temperature -- 75 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13 L) 10.7
Mash volume with grains (equipment estimates 13.8 L) 11.6
Grain absorption losses -1.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 8.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 5
Volume into fermentor 5
Total: 10.7  
Equipment Profile Used: System Default
 
Notes

All malts are from Joe White

Mash in at 65C - 70C
Mash out at 75C

Sparge well with 75C water

Add Irish Moss 15 mins before end of boil

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  • Public: Yup, Shared
  • Last Updated: 2019-07-30 07:40 UTC