danado de bom oatmeal stout - Beer Recipe - Brewer's Friend

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danado de bom oatmeal stout

143 calories 16.4 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 143 calories (Per 12oz)
Carbs: 16.4 g (Per 12oz)
Created: Monday September 2nd 2019
1.043
1.013
3.9%
28.9
43.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Thomas Fawcett - Maris Otter7 lb Maris Otter 38 2.1 63.6%
1 lb American - Caramel / Crystal 15L1 lb Caramel / Crystal 15L 35 15 9.1%
0.50 lb Belgian - Aromatic0.5 lb Aromatic 33 38 4.5%
0.75 lb Belgian - Roasted Barley0.75 lb Roasted Barley 30 575 6.8%
0.50 lb Finland - Black Malt0.5 lb Black Malt 30 526 4.5%
0.50 lb Finland - Chocolate Malt0.5 lb Chocolate Malt 31 338 4.5%
0.75 lb New Zealand - Rolled Oats0.75 lb Rolled Oats 12.4 1.4 6.8%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Challenger1.25 oz Challenger Hops Pellet 5.8 Boil 60 min 22 55.6%
1 oz Kent Goldings1 oz Kent Goldings Hops Pellet 6.3 Boil 10 min 6.93 44.4%
2.25 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.10 tsp Irish Moss Fining Mash 10 min.
 
Yeast
Wyeast - Northwest Ale 1332
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
High
Optimum Temp:
65 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 78 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 13.94 gal (55.77 qt). Suggest reducing strike water volume to 11.12 gal (44.48 qt) and adding 1.94 gal (7.77 qt) sparge/top-off. 13.06 52.3  
WARNING: Based on your provided mash thickness (4.75 qt/lb), your strike volume will exceeds the total water needed for the recipe (9.13 g). Reduce mash thickness to 3.31 qt/lb or increase pre-boil volume to 11.44 g.    
Strike water volume at mash thickness of 4.75 qt/lb 13.06 52.3  
Mash volume with grains 13.94 55.8  
Grain absorption losses -1.38 -5.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.7 26.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.7 g | 26.8 qt) 5.5 22  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

started with 11 quarts of ware and grain brewed 30 min at 132f
added 5.5 quarts boiling water and mash holding temp 155f additional 30 min. sparge aprox 3.5 gal or till vessel has 6 gal in it water at 170 begin 60 min boil

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  • Public: Yup, Shared
  • Last Updated: 2019-09-02 21:28 UTC