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Oatmeal stout

161 calories 18.7 g 330 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 15 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created Sunday March 12th 2023
1.052
1.016
4.7%
38.6
35.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.20 kg Gladfield - Ale Malt2.2 kg Ale Malt 37.4 2.8 69%
0.40 kg Rolled Oats0.4 kg Rolled Oats 33 2.2 12.5%
0.15 kg Simpsons - Chocolate Malt0.15 kg Chocolate Malt 31.7 444 4.7%
0.13 kg Briess - Victory Malt0.13 kg Victory Malt 34.5 28 4.1%
0.11 kg Simpsons - Crystal Medium0.11 kg Crystal Medium 33 65.01 3.4%
0.10 kg Simpsons - DRC0.1 kg DRC 34.7 115 3.1%
0.10 kg Simpsons - Roasted Barley0.1 kg Roasted Barley 28.52 600 3.1%
3.19 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Leaf/Whole 17 Boil 60 min 38.57 100%
12 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion 68 °C 68 °C 60 min
8 L Fly Sparge 70 °C 70 °C --
Starting Mash Thickness: 3.13 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
my Home water
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 BT Justice. All Grain, ABV 4.7%, IBU 38.57, SRM 35.15, Fermentables: (Ale Malt, Rolled Oats, Chocolate Malt, Victory Malt, Crystal Medium, DRC, Roasted Barley) Hops: (Magnum) Other: (Calcium Chloride (dihydrate), Gypsum)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-03-20 04:32 UTC
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