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Oatmeal Milk Stout

279 calories 38.4 g 12 oz
Beer Stats
Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.75 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 72% (steeping grains only)
Calories: 279 calories (Per 12oz)
Carbs: 38.4 g (Per 12oz)
Created Sunday December 13th 2020
1.082
1.034
6.37%
28.14
50
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - DME Pale Ale6 lb DME Pale Ale 45 6 46.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.8%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 7.8%
0.85 lb Proximity - Chocolate Malt0.85 lb Chocolate Malt 32 350 6.6%
0.75 lb Proximity - Crystal 600.75 lb Crystal 60 35 60 5.8%
0.75 lb Proximity - Caramunich 600.75 lb Caramunich 60 34.5 60 5.8%
0.75 lb Proximity - Pale Roasted Barley0.75 lb Pale Roasted Barley 33 475 5.8%
0.50 lb United Kingdom - Black Patent0.5 lb Black Patent 27 525 3.9%
1.25 lb Lactose (Milk Sugar)1.25 lb Lactose (Milk Sugar) - (late addition) 41 1 9.7%
12.85 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 22.23 33.3%
1 oz Orbit (NZ)1 oz Orbit (NZ) Hops Pellet 5.5 Boil 10 min 5.91 66.7%
1.5 oz / 0.00
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 412 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.28 psi       CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
 
Notes

Mash at 156°F (69°C) for 60 minutes while constantly recirculating. Target 5.2 pH. Mash out at 168°F (76°C) for 10 minutes, then begin runoff and sparge. Boil for 60 minutes. With 15 minutes left in boil, add lactose and Oreo cookie pieces. Chill to 67°F (19°C), pitch yeast, and oxygenate for 90 seconds at a rate of 2 L/min. with pure O2. Ferment at 67°F (19°C) for 7 days, then raise temp to 70°F (21°C) and hold for 3 days. Cold crash to 33°F (1°C) and hold for 5 days. Force carbonate to 2.5 vol. (5 g/L) CO2.

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  • Public: Yup, Shared
  • Last Updated: 2020-12-31 00:58 UTC
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