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Oatmeal Stout

Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Brew Your Own, December 2018
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)

Created: Monday November 8th 2021

Original Gravity:

1.061

Final Gravity:

1.013

ABV (standard):

6.3%

IBU (tinseth):

22.5

SRM (morey):

40.1

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	United Kingdom - Maris Otter Pale10 lb Maris Otter Pale	38	3.75	76.2%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	7.6%
12 oz	United Kingdom - Dark Crystal 80L12 oz Dark Crystal 80L - (late mash tun addition)	33	80	5.7%
10 oz	Crisp Malting - Chocolate Malt10 oz Chocolate Malt - (late mash tun addition)	32.66	450	4.8%
8 oz	United Kingdom - Roasted Barley8 oz Roasted Barley - (late mash tun addition)	29	550	3.8%
4 oz	American - Caramel / Crystal 40L4 oz Caramel / Crystal 40L - (late mash tun addition)	34	40	1.9%
210 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Kent Goldings0.75 oz Kent Goldings Hops	Pellet	5	Boil	60 min	12.75	50%
0.75 oz	Kent Goldings0.75 oz Kent Goldings Hops	Pellet	5	Boil	30 min	9.8	50%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.50 oz	Kent Goldings (Pellet)		22.55	100%
1.50 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	Conversion	Strike	65 °F	154 °F	60 min
3 gal	Mash Out	Infusion	154 °F	168 °F	15 min
2.5 gal	Sparge	Fly Sparge	165 °F	170 °F	--
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Campden Tablet	Water Agt	Mash	0 min.
1 each	Whirlfloc tablet	Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
10 ml	Clarity Ferm	Other	Primary	0 min.

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Medium
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 109 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 7.18 psi Temp: 36 °F CO₂ Level: 2.2 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

Adjust brewing water to pH of 5.5.

Mash pale ale and oats at 154 deg F for 60 minutes.
Add crystal, dark malts, and roasted barley to mash tun.
Increase mash temp to 168 deg F and hold for 15 min.
Vorlauf and sparge with 170 deg F water, collect 6.5 gallons of wort.

Boil wort for 90 minutes, adding hops and others per recipe.

Chill to 65 deg F, aerate, and pitch yeast.

Ferment and clarify, package and carbonate.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2021-11-08 02:51 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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