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Chocoffee Oatmeal Stout

176 calories 19.4 g 330 ml
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 65% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created Friday November 20th 2020
1.057
1.016
5.4%
32.8
36.5
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Belgian - Pale Ale1 kg Pale Ale 38 3.4 17.5%
300 g Crisp Malting - Chocolate Malt300 g Chocolate Malt 32.66 450 5.3%
200 g German - Chocolate Wheat200 g Chocolate Wheat 31 413 3.5%
400 g Rolled Oats400 g Rolled Oats 33 2.2 7%
250 g United Kingdom - Crystal 70L250 g Crystal 70L 34 70 4.4%
1.10 kg German - Wheat Malt1.1 kg Wheat Malt 37 2 19.3%
2.36 kg United Kingdom - Golden Promise2.36 kg Golden Promise 37 3 41.4%
40 g Belgian - Special B40 g Special B 34 115 0.7%
50 g Cane Sugar50 g Cane Sugar - (late fermenter addition) 46 0 0.9%
5,700 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Challenger20 g Challenger Hops Pellet 8.5 First Wort 0 min 22.56 66.7%
10 g Challenger10 g Challenger Hops Pellet 8.5 Boil 30 min 10.25 33.3%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
18 L Infusion 68 °C 60 min
8 L Fly Sparge 72 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
38 ml Vanilla extract Spice Primary 0 min.
250 g Coffee Flavor Primary 12 hr.
100 g Coffee Flavor Primary 12 hr.
250 g Cocoa powder Flavor Boil 5 min.
 
Yeast
Mangrove Jack - Empire Ale M15
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-High
Optimum Temp:
21 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 107.1 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Ikoma natural mineral water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Having trouble adding my late additions...
250g Cocoa powder 5 mins left in the boil
250g Coffee beans 12 hr before bottling
100g ground coffee in tea bags 12 hrs before bottling

Brew day. Had to change up the malt bill and have saved those.
Lowered mash temp 30 mins in gave it a good stir. Not too vigorous though. Temp was overshooting. At time of stir, sitting at 67...after stir, 72...tells you how hot it is inside. No wonder I have been having efficiency issues...
We shall see what the pre-boil gravity reading is.
1.052...a bit off...
2 x 2 litres sparges over boil kettle
2 x 2 litres sparges in secondary fermenting/ holding vessel. All runnings added back to boul vessel.
20 litres into fermentor
1.056...bit off again.
Gravity on Day 6 1.024. Doing pretty well. Won't measure again until Day 10.
Gravity on Day 10 1.021. Not come down as much as I was hoping. Probably won't be bottling on Day14. Might go to Day 18...
Day 14 gravity...hasn't budged. Still 1.021. Bumping temp to 20c to try to get it over the line...
Pitched 5g of rehydrated Champagne Yeast on Day 16.
Day 17. Gravity 1.0205...maybe. Added 50g table sugar in solution and 38ml vanilla extract (contained glucose). Only 10% vanilla, so I am not expecting vanilla overkill. Slight gamble of course. But now maybe better to add it with that sugar content. Keep fermented at 20c. Measure again on Day 20. Hopefully be bottling or adding coffee beans and ground coffee then.
Measured gravity on Day 19 1.0205 ish. So yeast had already munched through the extra 50g and glucose in the essence and possibly more. Sample tasted the same as previously with no real detectable vanilla element, surprisingly.
Measure again day 21.
Last night (day 21) gravity hadn't budged. Added 200g of beans and 100g ground coffee in tea bags. Bottled 12hrs later. Sample at bottling tasted quite astringent and bitter which was a surprise. However, we have 2 weeks of bottle conditioning. Primed primary with 110g of table sugar in a warm (boiled) water solution. Two weeks of conditioning has done this a lot of good. No longer astringent. Mellowed a lot. Coffee and chocolate are noticeable. Coffee more than chocolate. Aroma is a odd. Very pleasant drink.
Have had Krausen-looking foam on the beer in the bottles which is surprising given that the gravity was stable over three days at room temps.
Anyway, decent drink. Bottles are now stored in a cool location and no bulging caps or gushers so far.

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  • Last Updated: 2020-12-29 17:56 UTC
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