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Peppermint Oatmeal Stout

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
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1.071
1.020
7%
28.17
50
Fermentables
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      
Hops
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.
Yeast
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
17.8 - 21.1 °C
Starter:
No
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
V9GCGWK
Mash Chemistry and Brewing Water Calculator
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Recipe QR Code
View Count: 163
Brew Count: 0
Last Updated: 2016-05-07 20:02 UTC
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