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Velvet Merlin

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.46 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 207 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)

Created: Saturday May 3rd 2025

Grandma's Secret Stash

by Rothrock Brewing Company

OG: 1.057 FG: 1.014 ABV: 5.8% IBU: 26

Original Gravity:

1.062

Final Gravity:

1.019

ABV (standard):

5.5%

IBU (tinseth):

22.0

SRM (morey):

43.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
11 lb	Rahr - Standard 2-Row11 lb Standard 2-Row	36.8	1.8	69.6%
1.56 lb	Flaked Oats1.56 lb Flaked Oats	33	2.2	9.9%
1.56 lb	Briess - Roasted Barley1.56 lb Roasted Barley	33.1	300	9.9%
0.87 lb	Briess - Caramel Malt - 120L0.87 lb Caramel Malt - 120L	34.5	120	5.5%
5 oz	Briess - Carapils Malt5 oz Carapils Malt	34.5	1.5	2%
4 oz	American - Caramel / Crystal 80L4 oz Caramel / Crystal 80L	33	80	1.6%
4 oz	Weyermann - Carafa Special Type III4 oz Carafa Special Type III	29.9	525	1.6%
15.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
24 g	Fuggles24 g Fuggles Hops	Pellet	4.5	Boil	60 min	12.45	50%
24 g	Fuggles24 g Fuggles Hops	Pellet	4.5	Boil	30 min	9.56	50%
48 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
48 g	Fuggles (Pellet) 48 g Fuggles (Pellet) Hops		22.01	100%
48 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.32 gal		Strike	163 °F	152 °F	60 min
Starting Mash Thickness: 1.25 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
7 g	Calcium Chloride (anhydrous)		Water Agt	Mash	0 min.

Yeast

White Labs - English Ale Yeast WLP002

Amount:	1 Each	Cost:
Attenuation (avg):	66.5%	Flocculation:	Very High
Optimum Temp:	65 - 68 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 1.65 Volumes

Target Water Profile

Dublin (Dry Stout)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
110	4	12	19	53	280
Mash Chemistry and Brewing Water Calculator

Notes

Mash the grains (and calcium chloride) at 145°F (63°C) for 15 minutes.

Raise the mash temperature to 155°F (68°C) and hold for 30 minutes.

Raise the temperature to a mashout of 168°F (76°C).

Mash out, vorlauf, and then sparge at 168°F (76°C). You should now have 6 gallons (23 liters) of 1.051 SG wort.

Ferment at 68°F (20°C) until final gravity is reached.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-05-03 15:20 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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