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Oatmeal Export Stout

Name: Oatmeal Export Stout
Prep time: 75 min
Cook time: 60 min
Total time: 135 min
Yield: 2.5 gallons
Cuisine: Homebrewing
Ingredients: 5.25 lb Maris Otter Pale Ale Malt; 1 lb Barke Munich Malt; 0.3 lb Chocolate Malt; 0.3 lb Pale Chocolate Malt; 0.5 lb Dark Crystal 80L; 0.75 lb Rolled Oats; 0.5 lb Victory Malt; 0.3 lb Roasted Barley; 1.5 oz East Kent Goldings Hops; 0.25 oz East Kent Goldings Hops

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Method: BIAB
Style: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.13 gallons
Post Boil Size: 2.56 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 64% (brew house)
Hop Utilization: 96%
Calories: 279 calories (Per 12oz)
Carbs: 32.4 g (Per 12oz)

Created: Monday February 2nd 2026

Original Gravity:

1.083

Final Gravity:

1.026

ABV (standard):

7.5%

IBU (tinseth):

49.5

SRM (morey):

50.0

Mash pH

5.4

Cost $

n/a

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.25 lb	Thomas Fawcett - Maris Otter Pale Ale Malt5.25 lb Maris Otter Pale Ale Malt	38	2.65	59%
1 lb	Weyermann - Barke Munich Malt1 lb Barke Munich Malt	37	8	11.2%
0.30 lb	Thomas Fawcett - Chocolate Malt0.3 lb Chocolate Malt	32.2	420	3.4%
0.30 lb	Thomas Fawcett - Pale Chocolate Malt0.3 lb Pale Chocolate Malt	32.2	230	3.4%
0.50 lb	United Kingdom - Dark Crystal 80L0.5 lb Dark Crystal 80L	33	80	5.6%
0.75 lb	Rolled Oats0.75 lb Rolled Oats	33	2.2	8.4%
0.50 lb	Briess - Victory Malt0.5 lb Victory Malt	34.5	28	5.6%
0.30 lb	United Kingdom - Roasted Barley0.3 lb Roasted Barley	29	550	3.4%
8.90 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.50 oz	East Kent Goldings1.5 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	46.71	85.7%
0.25 oz	East Kent Goldings0.25 oz East Kent Goldings Hops	Pellet	5	Boil	10 min	2.82	14.3%
1.75 oz / $ 0.00

Show Summary View

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	Saccharification Rest	Infusion	--	154 °F	60 min
	Mash Out	Infusion	--	168 °F	15 min

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Campden Tablets	Water Agt	Mash	0 min.
1.20 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1.20 g	Gypsum	Water Agt	Mash	1 hr.
0.97 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

Wyeast - London ESB Ale 1968

Amount:	1 Each	Cost:
Attenuation (avg):	69%	Flocculation:	Very High
Optimum Temp:	64 - 72 °F	Starter:	No
Fermentation Temp:	66 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 66 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.75 Volumes

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	5	35	75	50	75
Mash Chemistry and Brewing Water Calculator

Notes

Pitch yeast at 66 F, and leave there for 24 hours. Then raise temperature to 68-69 F.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-28 03:24 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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Amount	Variety	Cost	IBU	Bill %
1.75 oz	East Kent Goldings (Pellet)		49.53	100%
1.75 oz / $ 0.00

View Recipe

Oatmeal Export Stout

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