Oatmeal covid - Beer Recipe - Brewer's Friend

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Oatmeal covid

176 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Friday April 10th 2020
1.057
1.016
5.4%
30.7
32.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 74.1%
300 g Gladfield - Aurora Malt300 g Aurora Malt 37.2 29.44 5.6%
200 g Gladfield - Dark Crystal Malt200 g Dark Crystal Malt 35.4 96.45 3.7%
300 g Gladfield - Light Chocolate Malt300 g Light Chocolate Malt - (late mash tun addition) 32.7 355 5.6%
100 g Gladfield - Roast Barley100 g Roast Barley - (late mash tun addition) 32.7 507 1.9%
300 g Flaked Oats300 g Flaked Oats 33 2.2 5.6%
200 g New Zealand - Brown Malt200 g Brown Malt 34 90.36 3.7%
5,400 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Magnum18 g Magnum Hops Pellet 11.8 Boil 60 min 29.41 47.4%
20 g Goldings20 g Goldings Hops Pellet 4.5 Whirlpool at 80 °C 0 min 1.26 52.6%
38 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.59 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.1 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L strike water 74°C mashed at 63° strike water needs to be a couple of degrees hotter than stated in claculator Infusion -- 66 °C 60 min
18 L Sparge -- -- --
Starting Mash Thickness: 2.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 13.5
Mash volume with grains 17.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 18.7 L) 19.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 20.1 L) 21
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 20.9 L) 20
Total: 33.3  
Equipment Profile Used: System Default
 
Notes

This is version 2
Original had 300gm of Munich, changed this to 300gm of Shepherds delight for more mid level flavour.

Mash temp at 65 for 20 mins then raised to 69 degrees worked well for mouthfeel.

Try a late addition of the dark malts this time so the Mash Ph doesn't drop to far. Get in seperate bags. This may also impact the flavour of the beer.

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  • Last Updated: 2021-05-22 08:12 UTC