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1963 Stout

268 calories 29.7 g 12 oz
Beer Stats
Method: Extract
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.115 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Matt Whit
Calories: 268 calories (Per 12oz)
Carbs: 29.7 g (Per 12oz)
Created Monday December 5th 2016
1.080
1.023
7.48%
23.06
36.85
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb Dry Malt Extract - Light14 lb Dry Malt Extract - Light 42 4 56%
3 lb Liquid Malt Extract - Dark3 lb Liquid Malt Extract - Dark 35 30 12%
17 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
4 lb Rolled Oats4 lb Rolled Oats 33 2.2 16%
1 lb United Kingdom - Coffee Malt1 lb Coffee Malt 36 150 4%
1 lb American - Chocolate1 lb Chocolate 29 350 4%
0.50 lb German - Carafa III0.5 lb Carafa III 32 535 2%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 2%
1 lb Maple Syrup1 lb Maple Syrup 29.8 0 4%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Cluster2 oz Cluster Hops Pellet 6.5 Boil 60 min 13.81 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 30 min 7.35 33.3%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 5 min 1.91 33.3%
6 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz cocoa nib Spice Primary 7 days
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
66 - 71 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 256 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Author: Matt Whit, Method: Extract, Style: Oatmeal Stout, ABV 7.48%, IBU 23.06, SRM 36.85, Fermentables: (Dry Malt Extract - Light, Liquid Malt Extract - Dark) Steeping Grains: (Rolled Oats, Coffee Malt, Chocolate, Carafa III, Roasted Barley, Maple Syrup) Hops: (Cluster, Willamette) Other: (cocoa nib)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-12-05 06:49 UTC
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