Old Bridge Chocolate Oatmeal Stout - Beer Recipe - Brewer's Friend

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Old Bridge Chocolate Oatmeal Stout

179 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 110 liters (fermentor volume)
Pre Boil Size: 128 liters
Post Boil Size: 123 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Milos
Hop Utilization: 98%
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Friday January 3rd 2020
1.054
1.015
5.1%
30.0
38.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.60 kg Maltinex - Pilsner12.6 kg Pilsner 36.8 2.1 53.4%
3 kg German - CaraAroma3 kg CaraAroma 34 130 12.7%
2 kg German - Carafa II2 kg Carafa II 32 425 8.5%
2.50 kg Flaked Oats2.5 kg Flaked Oats 33 2.2 10.6%
1.50 kg German - Carapils1.5 kg Carapils 35 1.3 6.4%
2 kg Weyermann - Special W2 kg Special W 36.8 112 8.5%
23.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Magnum30 g Magnum Hops Pellet 12.3 Boil 60 min 8.61 22.2%
80 g Aurora80 g Aurora Hops Pellet 9.3 Boil 45 min 15.94 59.3%
25 g Aurora25 g Aurora Hops Pellet 9.3 Boil 60 min 5.43 18.5%
135 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Baking Soda Water Agt Mash 1 hr.
30 g Chalk Water Agt Mash 1 hr.
4.50 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.50 g Table Salt Water Agt Mash 1 hr.
35 g irish moss Fining Boil 15 min.
5.50 g Baking Soda Water Agt Sparge 1 hr.
25 g Chalk Water Agt Sparge 1 hr.
5 g Epsom Salt Water Agt Sparge 1 hr.
4 g Gypsum Water Agt Sparge 1 hr.
3 g Table Salt Water Agt Sparge 1 hr.
5.50 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6.50 g Calcium Chloride (anhydrous) Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
5 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 513 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 634.6 g       Temp: 19 °C       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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
72 L Strike 77 °C 69 °C 60 min
78 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 8 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 116.38 L. Suggest reducing initial water volume to 45.4 L and adding 70.98 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 86.38 L. Suggest reducing strike water volume to 29.82 L and adding 40.98 L sparge/top-off. 70.8
Strike water volume at mash thickness of 3 L/kg 70.8
Mash volume with grains 86.4
Grain absorption losses -23.6
Remaining sparge water volume (equipment estimates 70.1 L) 81.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 116.4 L) 128
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume (equipment estimates 110 L) 123
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 123 L) 110
Total: 152.5  
Equipment Profile Used: System Default
"Old Bridge Chocolate Oatmeal Stout" Oatmeal Stout beer recipe by Milos. All Grain, ABV 5.13%, IBU 29.98, SRM 38.35, Fermentables: (Pilsner, CaraAroma, Carafa II, Flaked Oats, Carapils, Special W) Hops: (Magnum, Aurora) Other: (Baking Soda, Chalk, Epsom Salt, Gypsum, Table Salt, irish moss, Calcium Chloride (anhydrous))
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  • Last Updated: 2020-01-12 17:14 UTC