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Oatmeal Stout

Method: BIAB
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.64 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Big Book of Clone
Calories: 203 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)

Created: Sunday December 18th 2022

Original Gravity:

1.061

Final Gravity:

1.017

ABV (standard):

5.8%

IBU (tinseth):

14.1

SRM (morey):

29.8

Mash pH

5.7

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8.75 lb	US - Pale 2-Row8.75 lb Pale 2-Row	37	1.8	72.1%
12 oz	American - Caramel / Crystal 40L12 oz Caramel / Crystal 40L	34	40	6.2%
12 oz	Munich Dark 20L12 oz Munich Dark 20L	34	20	6.2%
1.30 oz	American - Roasted Barley1.3 oz Roasted Barley	33	300	0.7%
14 oz	American - Chocolate14 oz Chocolate	29	350	7.2%
15 oz	Flaked Oats15 oz Flaked Oats	33	2.2	7.7%
194.30 oz / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.28 oz	Columbus0.28 oz Columbus Hops	Pellet	14	Boil	60 min	14.05	52.8%
0.25 oz	Northern Brewer0.25 oz Northern Brewer Hops	Pellet	7.8	Boil	0 min		47.2%
0.53 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.28 oz	Columbus (Pellet)	14.05	52.8%
0.25 oz	Northern Brewer (Pellet)		47.2%
0.53 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
28.6 qt		Infusion	--	154 °F	60 min

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Gypsum	Water Agt	Mash	1 hr.
2.50 g	Irish Moss	Fining	Boil	15 min.
1.30 g	Yeast Nutrient	Other	Boil	15 min.

Yeast

Danstar - London ESB Yeast

Amount:	1 Each	Cost:
Attenuation (custom):	73%	Flocculation:	Low
Optimum Temp:	65 - 72 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

Mash at 154 °F (68 °C) in 18 qts.
(17 L) of water. Collect wort until last
runnings dip below original gravity
1.012. Adjust pre-boil volume to have
enough for a 90-minute boil. Add hops
at times indicated. After the boil, cool
to 68 °F (20 °C) and ferment at that
temperature. Bottle or keg as normal.

Last Updated and Sharing

205

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Brews

Public: Yup, Shared
Last Updated: 2022-12-18 23:15 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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