Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Dorset Oatmeal Stout

166 calories 16.8 g 330 ml
Beer Stats
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
1.054
1.013
5.3%
26.2
33.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Mash Guidelines
Amount Description Type Temp Time
18 L Infusion 68 °C 60 min
8 L Fly Sparge 72 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
 
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
 
84
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-03-09 20:27 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top