Breakfast stout 1 - Beer Recipe - Brewer's Friend

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Breakfast stout 1

159 calories 15.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 liters (fermentor volume)
Pre Boil Size: 5.5 liters
Post Boil Size: 4 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Wednesday February 5th 2020
1.052
1.012
5.2%
27.1
32.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
365 g United Kingdom - Maris Otter Pale365 g Maris Otter Pale 38 3.75 30.4%
315 g Weyermann - Munich Type I315 g Munich Type I 38 6 26.3%
100 g German - CaraAmber100 g CaraAmber 34 23 8.3%
95 g Bestmalz - BEST Black Malt eXtra95 g BEST Black Malt eXtra 30 500 7.9%
230 g Rolled Oats230 g Rolled Oats 33 2.2 19.2%
40 g German - Pale Wheat40 g Pale Wheat 39 1.5 3.3%
55 g Brown Sugar55 g Brown Sugar 45 15 4.6%
1,200 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Fuggles10 g Fuggles Hops Pellet 4.5 Boil at 100 °C 60 min 23.35 55.6%
8 g Fuggles8 g Fuggles Hops Pellet 4.5 Aroma 5 min 3.72 44.4%
18 g / $ 0.00
Priming
CO2 Level: 2.25 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 Following step mash at 45 for 30 mins Infusion 72 °C 68 °C 60 min
1.25 L Sparge 67 °C 65 °C --
5 L Following step mash at 45 for 30 mins Infusion 72 °C 68 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 11.8 L) 7.5
Mash volume with grains (equipment estimates 12.6 L) 8.3
Grain absorption losses -1.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0
Pre boil volume (equipment estimates 9.8 L) 5.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 4
Top off amount 1
Volume into fermentor 5
Total: 7.5  
Equipment Profile Used: System Default
 
Notes

Start at 48C for a target mash temperature of 45C for 30 minutes. Increase to 72C for a target mash temp to 68C for further 60 minutes.

0.5 litres of cold brew coffee added to the primary - volume wort added to the fermenter should be about 3.7L, making 4.2 in total once the coffee is added.

100g toasted oats (baking tray in oven at 175 for about 25 minutes, until lightly golden), 130g normal oats.

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  • Last Updated: 2020-03-21 13:20 UTC