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Oat_Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 22 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 147 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)

Created: Tuesday October 26th 2021

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.8%

IBU (tinseth):

38.6

SRM (morey):

41.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Simpsons - Maris Otter pale2.5 kg Maris Otter pale	38	2.4	54.9%
0.50 kg	Flaked Oats0.5 kg Flaked Oats	33	2.2	11%
0.15 kg	Weyermann - Roasted Barley0.15 kg Roasted Barley	29.9	432	3.3%
0.40 kg	Simpsons - Brown Malt0.4 kg Brown Malt	32	187.93	8.8%
0.50 kg	Simpsons - Imperial Malt0.5 kg Imperial Malt	34.5	15.6	11%
0.20 kg	Simpsons - Black Malt0.2 kg Black Malt	34	700	4.4%
0.30 kg	Castle Malting - Château Cara Gold0.3 kg Château Cara Gold	34	45	6.6%
4.55 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
35 g	East Kent Goldings35 g East Kent Goldings Hops	Pellet	6	Boil	60 min	28.3	35%
35 g	East Kent Goldings35 g East Kent Goldings Hops	Pellet	6	Boil	10 min	10.26	35%
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	6	Whirlpool at 70 °C	0 min		30%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	East Kent Goldings (Pellet) 100 g East Kent Goldings (Pellet) Hops		38.56	100%
100 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
16 L	Infusion	75 °C	69 °C	60 min
9 L	Batch Sparge	75 °C	75 °C	--
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
9.50 g	Baking Soda	Water Agt	Mash	1 hr.
2 g	Servomyces	Other	Boil	0 min.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 83 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 91.1 g Temp: 20 °C CO₂ Level: 2 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

564

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Brews

Public: Yup, Shared
Last Updated: 2021-11-05 07:39 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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