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Oatmeal Stout

Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.024 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Ian Purvis
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)

Created: Friday July 23rd 2021

Original Gravity:

1.056

Final Gravity:

1.015

ABV (standard):

5.4%

IBU (tinseth):

30.7

SRM (morey):

33.5

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5 lb	Briess - LME Pale Ale5 lb LME Pale Ale - (late boil kettle addition)	34.5	6	43.5%
2 lb	Simpsons - Maris Otter pale2 lb Maris Otter pale	38	2.4	17.4%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	8.7%
1 lb	US - Pale 2-Row1 lb Pale 2-Row	37	1.8	8.7%
0.75 lb	American - Chocolate0.75 lb Chocolate	29	350	6.5%
0.75 lb	Briess - Victory Malt0.75 lb Victory Malt	34.5	28	6.5%
0.50 lb	American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L	33	80	4.3%
0.50 lb	American - Roasted Barley0.5 lb Roasted Barley	33	300	4.3%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
1.60 oz	Kent Goldings1.6 oz Kent Goldings Hops		Pellet	4.4	Boil	60 min	30.72	100%
1.60 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.60 oz	Kent Goldings (Pellet)		30.72	100%
1.60 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
8.25 qt	Partial mash	Strike	165 °F	154 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.60 g	Chalk	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
0.20 g	Salt	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	Fining	Boil	10 min.
0.50 tsp	Wyeast - Beer Nutrient	Water Agt	Boil	5 min.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Partial mash. Pre-heat 2+ gal water in 3 gal pot to 165 deg. Add grain in bag. Wet thoroughly and let sit 30 min. Heat to return to 155 deg. Let sit another 30 min. Meanwhile heat 2.0 gal water in boil kettle to 165 deg. Lift grain bag from mash pot, drain 1 min, then transfer to boil kettle; let sit 10 min. Lift and drain. Add wort from mash pot plus extract, and water as needed to 7.0 gal. Boil and add hops etc.
Wyeast 1968 London ESB or white Labs WLP002 English Ale Yeast od Safale S-04

Last Updated and Sharing

448

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Brews

Public: Yup, Shared
Last Updated: 2021-07-24 11:20 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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