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Dunkelweizen / Oatmeal Stout V.1

189 calories 20.8 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3.52 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created Saturday August 13th 2022
1.057
1.016
5.4%
29.5
35.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb American - Vienna2.5 lb Vienna 35 4 54.1%
1 lb Gambrinus - Wheat Malt1 lb Wheat Malt 35.9 2 21.6%
8 oz Quaker - Rolled Oats8 oz Rolled Oats 4 1 10.8%
6 oz Proximity - Roasted Barley6 oz Roasted Barley 33 475 8.1%
4 oz Caramel / Crystal 60L4 oz Caramel / Crystal 60L 34 60 5.4%
74 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 29.46 100%
0.50 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.2 qt Strike 152 °F 60 min
11.8 qt Sparge 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
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) 37 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
 
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  • Public: Yup, Shared
  • Last Updated: 2022-11-24 01:24 UTC
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