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OATMEAL STOUT SABRO Test 1

Method: All Grain
Style: Oatmeal Stout
Boil Time: 80 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 97%
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)

Created: Monday July 25th 2022

Original Gravity:

1.045

Final Gravity:

1.010

ABV (standard):

4.5%

IBU (tinseth):

26.5

EBC (ebcmorey):

45.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
3.20 kg	Belgian - Pilsner3.2 kg Pilsner	37	2.77	79.4%
300 g	Flaked Oats300 g Flaked Oats	33	4.37	7.4%
250 g	Brown Malt250 g Brown Malt	34	239.62	6.2%
200 g	Belgian - Chocolate200 g Chocolate	30	905.81	5%
80 g	Bestmalz - BEST Black Malt80 g BEST Black Malt	30	1132.64	2%
4,030 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
8 g	Yakima Valley Hops - Sabro8 g Sabro Hops	Pellet	15.1	Boil	50 min	16.05	24.2%
5 g	Yakima Valley Hops - Sabro5 g Sabro Hops	Pellet	15.1	Boil	10 min	3.83	15.2%
5 g	Yakima Valley Hops - Sabro5 g Sabro Hops	Pellet	15.1	Boil	5 min	2.1	15.2%
15 g	Yakima Valley Hops - Sabro15 g Sabro Hops	Pellet	15.1	Whirlpool at 98 °C	10 min	4.53	45.5%
33 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
33 g	Yakima Valley Hops - Sabro (Pellet) 33 g Sabro (Pellet) Hops		26.51	100.1%
33 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L	Empâtage	Strike	71 °C	69 °C	80 min
	Mash Out	Infusion	69 °C	78 °C	10 min
4 L	Rinçage 2 x 2L	Sparge	78 °C	78 °C	15 min
Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
1 ml	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
2.07 ml	Lactic acid	Water Agt	Mash	1 hr.
3.50 g	Spindasol	Fining	Boil	10 min.
0.80 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	10 - 22 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 78 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pau BU

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45	4	4	4	9	165
Mash Chemistry and Brewing Water Calculator

Notes

Fermentation Ale
2 jours 20°C puis 8 jours à 18°C
Garde/Affinage 12°C pendant 3 à 4 semaines
Cold crash 3 à 4 jours
Resucrage 4g/L

Last Updated and Sharing

270

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Brews

Public: Yup, Shared
Last Updated: 2022-11-18 12:55 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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