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Oatmeal Oil Stout - Braumeister 20l

197 calories
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)
Share: <EMBED>
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
5 g Warrior5 g Warrior Hops Pellet 16 Boil 60 min 10.75
15 g Columbus15 g Columbus Hops Pellet 15 Boil 30 min 23.24
 
Mash Guidelines
Amount Description Type Temp Time
27 LstrikeTemperature55 °C0 min
0 LMash 1Infusion64 °C30 min
0 LMash 2Infusion72 °C40 min
0 LMash outInfusion78 °C15 min
 
Other Ingredients
Amount Name Type Use Time
1 each Yeast Nutrient Fining Boil 15 min.
1 each Whirlfloc Fining Boil 15 min.
 
Yeast
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
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Recipe QR Code
View Count: 1873
Brew Count: 1
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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