Oatmeal Stout V1 - Beer Recipe - Brewer's Friend

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Oatmeal Stout V1

194 calories 23.3 g 12 oz
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brans
Calories: 194 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Sunday December 8th 2019
1.058
1.019
5.2%
42.7
31.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb American - Pale 2-Row19 lb Pale 2-Row 37 1.8 78.2%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.2%
15 oz American - Roasted Barley15 oz Roasted Barley 33 300 3.9%
15 oz American - Chocolate15 oz Chocolate 29 350 3.9%
7.50 oz United Kingdom - Black Patent7.5 oz Black Patent 27 525 1.9%
7.50 oz American - White Wheat7.5 oz White Wheat 40 2.8 1.9%
7.50 oz German - Carapils7.5 oz Carapils 35 1.3 1.9%
388.50 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Northern Brewer3 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 41.96 60%
2 oz Kent Goldings2 oz Kent Goldings Hops Pellet 5 Boil 1 min 0.77 40%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Water Agt Mash 5 min.
9.50 tsp Wyeast - Beer Nutrient Water Agt Mash 5 min.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 426 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.57 psi       Temp: 32 °F       CO2 Level: 2.75 Volumes
 
Target Water Profile
Chesapeake, VA, United States
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
14.5 gal BIAB Infusion 153 °F 153 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.19 gal (48.75 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.19 gal (0.75 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 17.23 gal (68.91 qt). Suggest reducing initial strike volume to 10.06 gal (40.23 qt) and adding 5.23 gal (20.91 qt) sparge/top-off. 15.29 61.1  
Strike water volume (equipment estimates 15.47 g | 61.9 qt) 15.29 61.1  
Mash volume with grains (equipment estimates 17.42 g | 69.7 qt) 17.23 68.9  
Grain absorption losses -3.04 -12.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.19 g | 48.8 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 10.5 42  
Volume into fermentor 10.5 42  
Total: 15.29 61.1
Equipment Profile Used: System Default
 
Notes

mash temperature is 153°F. We recommend a fermentation temperature in the 68–70°F range.

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  • Last Updated: 2019-12-14 22:46 UTC