Chocolate Oatmeal Stout Beer Recipe | BIAB American Stout by Semper Sitientem | Brewer's Friend
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Chocolate Oatmeal Stout

219 calories 22.2 g 12 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.29 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Semper Sitientem
Hop Utilization: 96%
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday February 1st 2023
1.066
1.016
6.6%
42.7
46.4
5.4
19.85
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Muntons - Maris Otter Extra Pale2.5 lb Maris Otter Extra Pale 1.85 / lb
4.63
38 2 35.7%
2.50 lb Rahr - Standard 2-Row2.5 lb Standard 2-Row 1.75 / lb
4.38
36.8 1.8 35.7%
12 oz Proximity - Pale Chocolate12 oz Pale Chocolate 1.85 / lb
1.39
32 300 10.7%
6 oz Muntons - Roasted Barley6 oz Roasted Barley 1.85 / lb
0.69
29 550 5.4%
5 oz Flaked Barley5 oz Flaked Barley 2.25 / lb
0.70
32 2.2 4.5%
5 oz Flaked Oats5 oz Flaked Oats 0.06 / oz
0.30
33 2.2 4.5%
4 oz Briess - Carapils Copper Malt4 oz Carapils Copper Malt 1.95 / lb
0.49
34.5 30 3.6%
112 oz / 12.57
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz BSG - Willamette0.75 oz Willamette Hops 2.45 / oz
1.84
Pellet 7.7 Boil 45 min 33.36 75%
0.25 oz BSG - Willamette0.25 oz Willamette Hops 2.45 / oz
0.61
Pellet 7.7 Boil 30 min 9.31 25%
1 oz / 2.45
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.65 gal Infusion 158 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 tsp Calcium Chloride (dihydrate) 0.17 / tsp
0.13
Water Agt Mash 1 hr.
0.50 each Campden Tablets 0.10 / each
0.05
Water Agt Mash 1 hr.
0.50 tsp Gypsum 0.14 / tsp
0.07
Water Agt Mash 1 hr.
3 oz Cacao Nibs 0.56 / oz
1.68
Flavor Boil 15 min.
0.50 each Whirlfloc 0.20 / each
0.10
Water Agt Boil 15 min.
1 tsp Yeast Nutrient 0.05 / tsp
0.05
Other Boil 15 min.
2.08
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
8.60 Grams
Cost:
0.32 / g
2.75
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
2.75 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 3 oz       Temp: 68 °F       CO2 Level: 2.75 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

Taste profile is a creamy mouthfeel with dark chocolate/mild coffee finish.

  • Toasted flaked oats for 15 minutes @ 350, stir, repeat in 5 minute increments until golden brown.

  • Toasted cacao nibs for 10-15 minutes @ 300, stirring half way through. Check at 10 to make sure small pieces aren’t burning. They should smell like brownies.

  • Created a tincture for the cacao nibs using vodka and soaking for several weeks.

  • I added the tincture and nibs to the last 15 minutes of the boil to remove most of the vodka and leave the cocoa flavor.
Recipe Photos
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-11-02 21:12 UTC
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