Oatmeal Stout Beer Recipe | All Grain Sweet Stout by Brewer #352090 | Brewer's Friend
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Oatmeal Stout

141 calories 15 g 330 ml
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 90 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 58 liters
Post Boil Size: 48 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 60% (brew house)
No Chill: 15 minute extended hop boil time
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Thursday April 14th 2022
1.046
1.012
4.5%
33.3
38.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 69.6%
1.40 kg Joe White - Chocolate Malt1.4 kg Chocolate Malt 33.1 244 12.2%
0.75 kg Joe White - Light Crystal Malt0.75 kg Light Crystal Malt 34.5 45.53 6.5%
0.75 kg United Kingdom - Golden Naked Oats0.75 kg Golden Naked Oats 33 10 6.5%
0.60 kg Barrett Burston - Roasted Barley0.6 kg Roasted Barley 34.5 340 5.2%
11.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Ella35 g Ella Hops Pellet 14.8 Boil 60 min 33.27 100%
35 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32.57 L Strike 75 °C 67 °C 60 min
30 L Fly Sparge -- -- --
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 BBL Pitch
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 184 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"Oatmeal Stout" Sweet Stout beer recipe by Brewer #352090. All Grain, ABV 4.45%, IBU 33.27, SRM 37.96, Fermentables: (Maris Otter Pale, Chocolate Malt, Light Crystal Malt, Golden Naked Oats, Roasted Barley) Hops: (Ella)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2022-04-26 01:12 UTC
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