bullet Brewer's Friend iPhone Apps

Peppermint Oatmeal Stout

237 calories
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Boil Size: 48.15 liters
Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Duncan Blackman
Share: Share recipe to twitter Share recipe to Facebook Share recipe to google plus Share recipe to Pinterest <EMBED>
Amount Fermentable PPG °L Bill %
8.5 kgCanadian - Pale 2-Row8.5 kg Pale 2-Row361.7561.4%
2 kgFlaked Oats2 kg Flaked Oats332.214.4%
0.75 kgGerman - Melanoidin0.75 kg Melanoidin37255.4%
0.5 kgUnited Kingdom - Extra Dark Crystal 160L0.5 kg Extra Dark Crystal 160L331603.6%
0.5 kgGerman - De-Husked Caraf III0.5 kg De-Husked Caraf III324703.6%
0.8 kgGerman - De-Husked Caraf II0.8 kg De-Husked Caraf II324185.8%
0.8 kgGerman - De-Husked Caraf I0.8 kg De-Husked Caraf I323405.8%
13.85 kg Total      
Amount Variety Type AA Use Time IBU
30 gZeus30 g Zeus HopsPellet16Boil60 min28.17
85 gPeppermint85 g Peppermint HopsLeaf/Whole0Dry Hop3 days
Mash Guidelines
Amount Description Type Temp Time
31.4 LMashInfusion68 C60 min
26.6 LSpargeSparge77 C30 min
Starting Mash Thickness: 2.5 L/kg
Other Ingredients
Amount Name Type Use Time
4 gGypsum4 g GypsumWater AgtMash1 hr.
6 gTable Salt6 g Table SaltWater AgtMash1 hr.
6 gCalcium Chloride6 g Calcium ChlorideWater AgtMash1 hr.
12 gBaking Soda12 g Baking SodaWater AgtMash1 hr.
22.2 gCitric Acid22.2 g Citric AcidWater AgtMash1 hr.
Attenuation (avg):
Optimum Temp:
17.8 - 21.1 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P)
519 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Oatmeal Stout
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 4 100 120 40 5
Mash Chemistry and Brewing Water Calculator
Author: Duncan Blackman, Method: All Grain, Style: Oatmeal Stout, ABV 7%, IBU 28.17, SRM 50, Fermentables: (Pale 2-Row, Flaked Oats, Melanoidin, Extra Dark Crystal 160L, De-Husked Caraf III, De-Husked Caraf II, De-Husked Caraf I) Hops: (Zeus, Peppermint) Other: (Gypsum, Table Salt, Calcium Chloride, Baking Soda, Citric Acid)
This recipe is shared.
Recipe QR Code
View Count: 186
Brew Count: 0
Last Updated: 2016-05-07 20:02 UTC
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
Brewer's Friend's twitter Brewer's Friend's facebook page Brewer's Friend's google plus