Oatmeal Stout (3 gal ed.) - Beer Recipe - Brewer's Friend

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Oatmeal Stout (3 gal ed.)

183 calories 21.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.25 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Toronto Brewing Co.
Calories: 183 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Monday September 2nd 2019
1.055
1.017
5.0%
39.7
22.8
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 75%
0.60 lb Flaked Oats0.6 lb Flaked Oats 33 2.2 15%
3.20 oz United Kingdom - Dark Crystal 80L3.2 oz Dark Crystal 80L 33 80 5%
0.80 oz United Kingdom - Roasted Barley0.8 oz Roasted Barley 29 550 1.3%
2.40 oz Finland - Chocolate Malt2.4 oz Chocolate Malt 31 338 3.8%
64 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Warrior0.3 oz Warrior Hops Leaf/Whole 16 Boil 60 min 39.66 100%
0.30 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Danstar - Windsor Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
64 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.52 oz       Temp: 68 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
36 9 15 28 25 90
Campen: Crush before use. Add half to mash water and half to strike water before adding grain to remove chlorine from tap water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.4 gal Strike -- 156 °F --
2.8 qt Sparge -- 156 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 1.4 5.6  
Mash volume with grains 1.72 6.9  
Grain absorption losses -0.5 -2  
Remaining sparge water volume (equipment estimates 2.86 g | 11.4 qt) 2.6 10.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.51 g | 14 qt) 3.25 13  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 4 16
Equipment Profile Used: System Default
 
Notes

Once lauded for its nourishing, restorative effects, the use of oats in Oatmeal stout is now largely for enhanced body, silky mouthfeel and a baked oatmeal cookie-like flavour. Our interpretation uses high quality English base malt and a British ale yeast strain to enhance the malt character.

Origin of Style: UK
Estimated ABV: 5.8%
Colour: Black
Gravity Level: Medium
Hop Rating (1-5): 2

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  • Last Updated: 2019-09-02 21:53 UTC