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Dunkelweizen / Oatmeal Stout V.1

Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.52 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)

Created: Saturday August 13th 2022

Original Gravity:

1.053

Final Gravity:

1.015

ABV (standard):

5.0%

IBU (tinseth):

30.1

SRM (morey):

36.8

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.56 lb	American - Vienna2.56 lb Vienna	35	4	49.6%
1.10 lb	Gambrinus - Wheat Malt1.1 lb Wheat Malt	35.9	2	21.3%
12 oz	Quaker - Rolled Oats12 oz Rolled Oats	4	1	14.5%
6 oz	Caramel / Crystal 60L6 oz Caramel / Crystal 60L	34	60	7.3%
6 oz	Proximity - Roasted Barley6 oz Roasted Barley	33	475	7.3%
82.56 oz / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	BSG - Mount Hood0.5 oz Mount Hood Hops		Pellet	5.3	Boil	60 min	30.08	100%
0.50 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	BSG - Mount Hood (Pellet)		30.08	100%
0.50 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5.5 qt	Strike	166 °F	152 °F	60 min
11.4 qt	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Yeast

Wyeast - Whitbread Ale 1099

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	64 - 75 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 35 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 50g Temp: 70 °F CO₂ Level: 3 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

After brewing, will split this into two 1 gallon fermenters. One will be fermented with 3068 as a test for a Dunkelweizen. The other will be fermented with 1099 as a test for an Oatmeal Stout. Both will be fermented at around 58 degree ambient.

OLD*:
Mashed for 30 min at 152, then pulled a 1.5L(6 cups) decoction of thick mash. Brought decoction to simmer/boil and boiled for 30 minutes. Added the decoction back to mash and sparged.
Only used 6 quarts to sparge instead of the pre-calculated 7.6 quarts. This is probably why my pre and post boil numbers were a little off. However, I had exactly 2 gallons go into the fermenter, so water measurement was about right. The full 7.6 quarts wouldve been to cutting it to close to the top of my boil kettle.
Pre-boil gravity: 1.041
Post-boil gravity: 1.053
Adjusting brewhouse efficiency down to get OG to the actual 1.053, changes the BUGU ratio to .45

Bottled 1.5 gallons w/50 grams table sugar in 1/2 cup boiled water. Should be 3.0vol CO2.

Last Updated and Sharing

387

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Public: Yup, Shared
Last Updated: 2022-12-04 23:07 UTC

System Default

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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