Romanian Oatmeal Stout - Beer Recipe - Brewer's Friend

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Romanian Oatmeal Stout

177 calories 25.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 10.5 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 97%
Calories: 177 calories (Per 12oz)
Carbs: 25.4 g (Per 12oz)
Created: Monday February 24th 2020
1.052
1.023
3.8%
26.3
32.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb Briess - Brewers Malt 2-Row15 lb Brewers Malt 2-Row 37 1.8 75%
2 lb Briess - Caramel Malt - 60L2 lb Caramel Malt - 60L 35.4 60 10%
1.50 lb Briess - Dark Chocolate Malt1.5 lb Dark Chocolate Malt 33 420 7.5%
0.50 lb Briess - Roasted Barley0.5 lb Roasted Barley 33.1 300 2.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5%
15 lb Briess - Brewers Malt 2-Row15 lb Brewers Malt 2-Row 37 1.8 42.9%
35 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 60 min 21.56 30%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 4.75 40%
0.75 oz Magnum0.75 oz Magnum Hops Pellet 15 Boil 0 min 30%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 tsp Gypsum Water Agt Mash 5 min.
1.50 tsp Chalk Water Agt Mash 5 min.
2 tsp Irish Moss Fining Mash 10 min.
3 tsp Gypsum Water Agt Mash 5 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
56%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
Fermentis - Safale - English Ale Yeast S-04
Amount:
2 Each
Cost:
Attenuation (custom):
56%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 179 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.26 psi       Temp: 68 °F       CO2 Level: 1.65 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: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.09 gal (48.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.09 gal (0.38 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 15.93 gal (63.7 qt). Suggest reducing initial water volume to 9.2 gal (36.8 qt) and adding 3.93 gal (15.7 qt) sparge/top-off. 13.13 52.5  
Strike water volume at mash thickness of 1.5 qt/lb 13.13 52.5  
Mash volume with grains 15.93 63.7  
Grain absorption losses -4.38 -17.5  
Remaining sparge water volume 5 20  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.09 g | 48.4 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume (equipment estimates 11.91 g | 47.6 qt) 10.5 42  
Estimated amount in fermentor 10.5 42  
Total: 18.13 72.5
Equipment Profile Used: System Default
 
Notes

Note:Toast oats on cookie sheet at 325F for 75 minutes
Starting Water (11 gal at room temp): Add Gypsum and Chalk
Strike Water (10.75 gal at 155F): Add all grains and oats, hold for 45 min
Elevate Mash temperature to 165F for 15 min
Fly Sparge (3.5 gal at 185F)

Add yeast at secondary to confirm problem?
Consider lowering strike water temp as FG was too high?

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  • Last Updated: 2020-03-05 11:54 UTC