Wheat-Oatmeal Nut Stout Beer Recipe | BIAB Oatmeal Stout | Brewer's Friend
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Wheat-Oatmeal Nut Stout

184 calories 17.6 g 12 oz
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.07 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: NorthWest Small Batch Brewing
Hop Utilization: 99%
Calories: 184 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Wednesday June 8th 2022
1.056
1.012
5.8%
38.6
38.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Great Western - Domestic 2-Row6.6 lb Domestic 2-Row 37 2 54.2%
2.20 lb American - Wheat2.2 lb Wheat 38 1.8 18.1%
1.10 lb American - Caramel / Crystal 10L1.1 lb Caramel / Crystal 10L 35 10 9%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 4.1%
0.55 lb Belgian - Roasted Barley0.55 lb Roasted Barley 30 575 4.5%
0.55 lb American - Black Malt0.55 lb Black Malt 28 500 4.5%
11 oz Flaked Oats11 oz Flaked Oats 33 2.2 5.6%
12.19 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.20 oz Willamette2.2 oz Willamette Hops Pellet 4.5 Boil 60 min 33.71 66.7%
0.55 oz Yakima Chief Hops - MT Hood0.55 oz MT Hood Hops Pellet 5.3 Boil 15 min 4.92 16.7%
0.55 oz Crystal0.55 oz Crystal Hops Pellet 4.3 Dry Hop 7 days 16.7%
3.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.99 gal Strike 162 °F 155 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Rice hulls Water Agt Mash 1 hr.
0.50 each Whirlfloc Tab Water Agt Mash 10 min.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1.10 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 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
 
Notes

Bittering hops can be Glacier or sub Goldings
Aroma hops can be Mt. Hood or sub Vanguard
Dry hops can be Crystal or Mt. Hood

For liquid yeast use an Irish Ale Yeast.
For dry use Nottingham English Ale, S05 or S04.

The IBU is high on this one but the cyrstal malt, oats, and wheat balance it out..

7 gals strike water at 162F for a 155F Mash x60mins
Keep the roasted grains out for top mashing
Add rice hulls to starting mash

Add roasted grain after 60 mins and steap while mashing out to 170F for at least 20 mins. Pull grain at 170F and drain while raising word to boiling.

Boil for 1 hour
add 60 min addition
add 15 min additions
add 10 min Whirfloc

Cool to pitching temp.
Ferment 3 weeks.
add dry hops for 1 week.
Keg.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-08-02 13:40 UTC
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