Spankys Chocolate Toasted Oat Stout Beer Recipe | All Grain Oatmeal Stout | Brewer's Friend
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Spankys Chocolate Toasted Oat Stout

238 calories 23.1 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.08 gallons
Post Boil Size: 3.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.072 (recipe based estimate)
Efficiency: 88% (brew house)
Source: RJ Maillie
Calories: 238 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)
Created: Sunday May 19th 2024
1.072
1.016
7.3%
35.9
42.9
4.3
43.65
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.10 lb US - Rice Biscuit 4L3.1 lb Rice Biscuit 4L 3.60 / lb
11.16
28 4 34.4%
1.40 lb US - Buckwheat Pale1.4 lb Buckwheat Pale 4.26 / lb
5.96
31 2 15.6%
12 oz US - Oats Rolled12 oz Oats Rolled 0.22 / oz
2.64
37 1 8.3%
12 oz US - Roasted CaraMillet Malt12 oz Roasted CaraMillet Malt 0.32 / oz
3.84
25 30 8.3%
8 oz Grouse Malt House - Chocolate Roasted Millet Malt8 oz Chocolate Roasted Millet Malt 0.31 / oz
2.48
25 140 5.6%
8 oz Grouse Malt House - French Roasted Millet8 oz French Roasted Millet 0.23 / oz
1.84
25 27.5 5.6%
8 oz Eckert Malting - Gas Hog Rice Malt8 oz Gas Hog Rice Malt 0.32 / oz
2.56
22 375 5.6%
8 oz US - Oat Malt Pale8 oz Oat Malt Pale 4.02 / lb
2.01
28 2 5.6%
8 oz Candi Syrup - Belgian Candi Syrup - D-1808 oz Belgian Candi Syrup - D-180 - (late boil kettle addition) 0.44 / oz
3.52
32 180 5.6%
8 oz US - Rice Hulls8 oz Rice Hulls 3.98 / lb
1.99
0.1 1 5.6%
144 oz / 38.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Northern Brewer14 g Northern Brewer Hops 0.04 / g
0.56
Pellet 10.2 Boil 60 min 28.74 50%
14 g East Kent Goldings14 g East Kent Goldings Hops Pellet 3.3 Boil 30 min 7.15 50%
28 g / 0.56
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.5 qt Protein Strike 132 °F 125 °F 15 min
Yield Temperature -- 145 °F 60 min
Attenuation Temperature -- 175 °F 60 min
6 qt Sparge Sparge -- 165 °F --
Starting Mash Thickness: 1.71 qt/lb
Starting Grain Temp: 66 °F
 
Other Ingredients
Amount Name Cost Type Use Time
8.50 ml Ceremix Flex / 92.95 Milliliters 0.00 / ml
0.00
Other Mash 1 min.
8.50 ml Ondea Pro / 24.65 Milliliters 0.00 / ml
0.00
Other Mash 1 min.
8.50 ml Termamyl SC DS / 31.65 Milliliters Other Mash 1 min.
1 g Whirlfloc / 33.5 Grams 0.00 / g
0.00
Fining Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
54 ml Cacao Nib Tincture Spice Kegging --
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
5.09 / each
5.09
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 199 B cells required
5.09 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.1 psi       Temp: 40 °F       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
38 0 38 45 35 87
Mash Chemistry and Brewing Water Calculator
 
Notes
  • Toast oats @275° for two hours.
  • Pitch and ferment at cellar temps 3 weeks;
  • Rack to keg and cellar age 1 month
  • Carbonate for two weeks.
    ________________

    Cacao Tincture (courtesy of Drew Beechum)
  • 175 mL vodka
  • 85 g cacao nibs

    Combine in a mason jar. Shake often and strain nibs after 4 days. Freeze overnight, removing fat. Strain again if needed. Keeps for a year.
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2024-05-19 15:44 UTC
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