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OATMEAL STOUT

207 calories 21.5 g 330 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 156.65 liters
Post Boil Size: 150 liters
Pre Boil Gravity: 1.064 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Javier
Calories: 207 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created Saturday January 14th 2023
1.067
1.017
6.5%
31.4
40.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.08 kg Weyermann - CaraRed1.08 kg CaraRed 35 19.3 2.2%
2.03 kg Weyermann - Carafa III2.03 kg Carafa III 32 525 3.8%
2.66 kg Weyermann - CaraAroma2.66 kg CaraAroma 36 140 5.6%
1.88 kg Bestmalz - BEST Chocolate1.88 kg BEST Chocolate 34.5 337.82 3.8%
7.98 kg Flaked Oats7.98 kg Flaked Oats 33 2.2 15.4%
30.35 kg Weyermann - Pale Ale30.35 kg Pale Ale 39 2.3 69.2%
45.98 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Nugget90 g Nugget Hops Pellet 15.2 Boil at 96 °C 60 min 20.45 47.4%
50 g Nugget50 g Nugget Hops Pellet 15.2 Boil at 96 °C 30 min 8.73 26.3%
50 g Nugget50 g Nugget Hops Pellet 15.2 Boil at 96 °C 5 min 2.26 26.3%
190 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
164.34 L Infusion 68 °C 100 min
Fly Sparge -- --
Starting Mash Thickness: 3 L/kg
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
57.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 859 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
"OATMEAL STOUT" Oatmeal Stout beer recipe by Javier. All Grain, ABV 6.5%, IBU 31.44, SRM 40.12, Fermentables: (CaraRed, Carafa III, CaraAroma, BEST Chocolate, Flaked Oats, Pale Ale) Hops: (Nugget)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-14 20:26 UTC
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