Oatmeal Stout Beer Recipe | BIAB Oatmeal Stout by Rory Best | Brewer's Friend
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Oatmeal Stout

215 calories 22.1 g 12 oz
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.75 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 22.1 g (Per 12oz)
Created: Monday January 15th 2018
1.065
1.016
6.3%
33.0
46.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb United Kingdom - Maris Otter Pale4 lb Maris Otter Pale 38 3.75 73.6%
5 oz United Kingdom - Chocolate5 oz Chocolate 34 425 5.7%
4 oz American - Black Malt4 oz Black Malt 28 500 4.6%
4 oz American - Caramel / Crystal 120L4 oz Caramel / Crystal 120L 33 120 4.6%
10 oz Flaked Oats10 oz Flaked Oats 33 2.2 11.5%
87 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Fuggles0.75 oz Fuggles Hops Pellet 4.5 Boil 60 min 32.97 100%
0.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.9 gal No Sparge Temperature -- 154 °F 60 min
 
Yeast
Inland Island Yeast - English Dry Ale INIS-318
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Denver Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

1/14/2018
No Sparge, Mash 152-154F 60 minutes.
Mash Efficiency = 70%
Brewhouse Efficiency 60%
Pre-Boil Gravity 1.032 @150F = 1.049 @ 68F
Post-Boil Gravity 1.060 @68F
bottled I gal 2/3/18

very dark, black, tastes very toasty. more like an American stout, not very oat-y. went for 2.1 on the carb scale with priming sugar but wanted extra head so sprinkled approx .5 g into bottling bucket in addition to the recipe.

final gravity 1.020 - weird because it fermented for 3 weeks. possible that 1st week in the basement (62-65f) caused a lag. observed fine bubbles ascending in primary fermenter, somewhat aggressively days leading up, but bottled anyway.

2/3/18 transferred 1 gal to secondary with toasted and bourbon soaked oak chips

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  • Public: Yup, Shared
  • Last Updated: 2019-02-20 13:59 UTC
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