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6:00

169 calories 18 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.56 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Pickett
Hop Utilization: 97%
Calories: 169 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Friday October 21st 2016
1.051
1.014
4.73%
30.22
39.28
5.4
 
Brew Log History

Target 68°F
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Fermentables
Amount Fermentable PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 70%
0.5 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 5%
0.5 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 5%
1 lb American - Chocolate1 lb Chocolate 29 350 10%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10%
10 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.25 oz Willamette1.25 oz Willamette Hops Pellet 5.1 Boil 60 min 26.06 71.4%
0.5 oz Fuggles0.5 oz Fuggles Hops Pellet 4.1 Boil 15 min 4.16 28.6%
 
Mash Guidelines
Amount Description Type Temp Time
13.4 qt Mash Infusion 154 °F 60 min
9.2 qt Batch Sparge Sparge 170 °F 10 min
9.2 qt Batch Sparge Sparge 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tbsp Cocoa Powder (Hersey's Special Dark) Flavor Secondary 7 days
4 oz Cocoa Nibs Flavor Secondary 7 days
2 each Madagascar Vanilla Beans Flavor Secondary 7 days
1 tsp Irish Moss Fining Boil 10 min.
2 oz Cognac Chips (optional) Flavor Secondary 7 days
11 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1.63 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.18 psi       CO2 Level: 2.2 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Notes

Carbonation:

  • 2.0 volumes CO2
  • 39 degrees F (3.9 C)
  • 7 PSI
  • 23" Beer Line

    Flavoring:
  • Add vanilla and cocoa powder to vodka for 2 weeks and dump in secondary
  • Add cocoa nibs and (optional) cognac chips to grain bag and put in secondary
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-08-14 14:15 UTC
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