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Oatmeal Stout #5

Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Santiago Aon
Calories: 190 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)

Created: Monday December 11th 2017

Original Gravity:

1.062

Final Gravity:

1.014

ABV (standard):

6.3%

IBU (tinseth):

41.2

SRM (morey):

35.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.70 kg	Liquid Malt Extract - Amber1.7 kg Liquid Malt Extract - Amber - (late boil kettle addition)	35	10	31.7%
1.36 kg	Dry Malt Extract - Light1.36 kg Dry Malt Extract - Light - (late boil kettle addition)	42	4	25.4%
0.75 kg	Flaked Oats0.75 kg Flaked Oats	33	2.2	14%
0.40 kg	United Kingdom - Chocolate0.4 kg Chocolate - (late boil kettle addition)	34	425	7.5%
0.30 kg	New Zealand - American Ale Malt0.3 kg American Ale Malt	37.3	2.54	5.6%
0.25 kg	United Kingdom - Crystal 60L0.25 kg Crystal 60L	34	60	4.7%
0.10 kg	United Kingdom - Roasted Barley0.1 kg Roasted Barley - (late boil kettle addition)	29	550	1.9%
0.25 kg	New Zealand - Toffee Malt0.25 kg Toffee Malt	38.8	5.33	4.7%
0.25 kg	New Zealand - Biscuit Malt0.25 kg Biscuit Malt	35	30.46	4.7%
5.36 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
60 g	Fuggles (NZ)60 g Fuggles (NZ) Hops		Pellet	6	Boil	60 min	41.2	100%
60 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
60 g	Fuggles (NZ) (Pellet) 60 g Fuggles (NZ) (Pellet) Hops		41.2	100%
60 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
2 L	2-row, Flaked Oats & Crystal Malt	Infusion	--	65 °C	60 min
1 L	Cold steep Dark Malts	Infusion	--	20 °C	60 min
1 L	Cold steep Coffee	Infusion	--	20 °C	60 min

Other Ingredients

Amount	Name	Cost	Type	Use	Time
500 g	Cocoa Powder		Flavor	Boil	15 min.
50 g	Coffee - Cold Steep		Flavor	Secondary	1 days

Yeast

Fermentis - Safale - English Ale Yeast S-04

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 262 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Water treated to mimic Average San Diego with .5 g per gallon of chalk. Initially, but the mash pH was around 5.0 (at room temperature), so I increased the amount of chalk and baking soda above my original planned amounts. DC Water with (per gallon): .3 g gypsum .05 g Epsom .2 g salt .4 g baking soda .2 g CaCl .3 g Chalk
Mash Chemistry and Brewing Water Calculator

Notes

Toast flaked oats at 150ºC

Last Updated and Sharing

441

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Public: Yup, Shared
Last Updated: 2017-12-26 23:06 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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