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Dorset Oatmeal Stout

Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 85% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 166 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)

Created: Wednesday November 24th 2021

Original Gravity:

1.054

Final Gravity:

1.013

ABV (standard):

5.3%

IBU (tinseth):

26.2

SRM (morey):

33.4

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	Simpsons - Maris Otter pale3 kg Maris Otter pale	38	2.4	62.5%
300 g	Crisp Malting - Chocolate Malt300 g Chocolate Malt	32.66	450	6.2%
200 g	German - Chocolate Wheat200 g Chocolate Wheat	31	413	4.2%
400 g	Rolled Oats400 g Rolled Oats	33	2.2	8.3%
100 g	United Kingdom - Cara Malt100 g Cara Malt	35	17.5	2.1%
500 g	German - Wheat Malt500 g Wheat Malt	37	2	10.4%
100 g	Belgian - Special B100 g Special B	34	115	2.1%
200 g	United Kingdom - Dark Crystal 80L200 g Dark Crystal 80L	33	80	4.2%
4,800 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	East Kent Goldings30 g East Kent Goldings Hops	Pellet	5	First Wort	0 min	16.32	60%
20 g	East Kent Goldings20 g East Kent Goldings Hops	Pellet	5	Boil	30 min	9.89	40%
50 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	East Kent Goldings (Pellet) 50 g East Kent Goldings (Pellet) Hops		26.21	100%
50 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18 L		Infusion	68 °C	68 °C	60 min
8 L		Fly Sparge	--	72 °C	--

Other Ingredients

Amount	Name	Type	Use
1 each	Campden Tablets	Water Agt	Mash
5 g	Gypsum	Water Agt	Mash
5 g	Calcium Chloride (dihydrate)	Water Agt	Mash

Yeast

Crossmyloof - Real Ale

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Medium
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 107 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

Weymouth tap

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
107	0	12	28	16	267
Mash Chemistry and Brewing Water Calculator

Notes

With this complex malt bill I want to taste this in all its glory, so no coffee, cocoa nibs/powder or vanilla extract. Just an Oatmeal Stout.
Smooth brew day. Left mash to Mash Out at 72c for about 30 mins. Efficiency jumped to 85%. Very pleased with this.
OG 1.054 15 litres Day 11 1.020. Long way to go. Upped temp to 18.5.
5 litres watered down with 4 litres of tap water OG 1.029. Predicting that will end up like a Mild. Will be interesting to see. Day 11 1.010
Weaker batch bottled after 14 days.

Remaining stronger batch did not finish off with bump in temp. Added more yeast and vanilla essence with high sugar content to try to get the yeast going...no movement after a week. Moved batch to bottling bucket and pitched more yeast. Finally 10 days later down to 1.015. 3 days later no movement and bottled. 26 bottles. Samples taste very good and chocolatey.

Last Updated and Sharing

212

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Brews

Public: Yup, Shared
Last Updated: 2022-03-09 20:27 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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