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Oatmeal Oil Stout - Braumeister 20l

197 calories 23 carbs
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
51

Calories: 197 calories (Per 355mL)
Carbs: 23 g (Per 355mL)
Created Monday December 14th 2015
1.059
1.018
5.37%
34
39.74
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
1.5 kg United Kingdom - Maris Otter Pale1.5 kg Maris Otter Pale 38 3.75 28.3%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 18.9%
500 g Flaked Oats500 g Flaked Oats 33 2.2 9.4%
450 g German - Melanoidin450 g Melanoidin 37 25 8.5%
50 g United Kingdom - Roasted Barley50 g Roasted Barley 29 550 0.9%
250 g Lactose (Milk Sugar)250 g Lactose (Milk Sugar) - (late addition) 41 1 4.7%
250 g German - Carapils250 g Carapils 35 1.3 4.7%
500 g German - Carafa II500 g Carafa II 32 425 9.4%
450 g German - CaraMunich III450 g CaraMunich III 34 57 8.5%
200 g German - Acidulated Malt200 g Acidulated Malt 27 3.4 3.8%
150 g Rice Hulls150 g Rice Hulls 0 0 2.8%
5.3 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
5 g Warrior5 g Warrior Hops Pellet 16 Boil 60 min 10.75 25%
15 g Columbus15 g Columbus Hops Pellet 15 Boil 30 min 23.24 75%
 
Mash Guidelines
Amount Description Type Temp Time
27 L strike Temperature 55 °C 0 min
0 L Mash 1 Infusion 64 °C 30 min
0 L Mash 2 Infusion 72 °C 40 min
0 L Mash out Infusion 78 °C 15 min
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2       CO2 Level: 2.0 Volumes
 
Target Water Profile
Black Full
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 5 33 45 35 140
Mash Chemistry and Brewing Water Calculator
 
Notes

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 27l.

27l water 7 grm of Calcium Chorite

black malt add in the last 40 minutes of the mash

Aerate the wort with pure oxygen or filtered air and pitch the yeast. Ferment at 19 c˚
Fermentation at 20 C˚ - 10 days
Cold crash "5 days" at 0c˚
Carbonation at 2c˚ with 25grm with cocoa's chips

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-03-26 13:22 UTC
Discussion about this recipe:
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AnteK 12/14/2015 at 02:51am
5 of 5

Excellent Robuster Portes. Chocolate, coffee and caramel flavour.

Cheers!



AnteK 12/14/2015 at 03:16pm



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