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Chocolate Oatmeal Cream Stout mk2

175 calories 16 carbs
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 11.5 gallons (fermentor volume)
Pre Boil Size: 13.9 gallons
Post Boil Size: 12.4 gallons
Pre Boil Gravity: 11.0 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 175 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
URL: http://www.maltosefalcons.com/comps/2013LACF
Created Thursday August 22nd 2013
13.2 °P
2.6 °P
5.68%
43.99
33.3
5.66
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 30.3%
7.50 lb United Kingdom - Maris Otter Pale7.5 lb Maris Otter Pale 38 3.75 30.3%
4 lb Rolled Oats4 lb Rolled Oats 33 2.2 16.2%
2.50 lb American - Chocolate2.5 lb Chocolate 29 350 10.1%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 8.1%
1 lb American - White Wheat1 lb White Wheat 40 2.8 4%
4 oz United Kingdom - Black Patent4 oz Black Patent 27 525 1%
24.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.60 oz Chinook1.6 oz Chinook Hops Pellet 13 Boil 60 min 36.21 44.4%
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 15 min 7.77 55.6%
 
Mash Guidelines
Amount Description Type Temp Time
Add rest of grains, and go for the full rest at 160 Infusion 160 °F 60 min
 
Other Ingredients
Amount Name Type Use Time
8 oz Cacao Nib Tinture Flavor Secondary 0 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 575 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Notes

Before brewing, roast the oats on a cookie tray in the oven at 350 degrees for ~15 minutes or until browned and toasty.

Start with a sacrification rest of 110 for 20 minutes. Add oats and a few pounds of 2-row, bring to temp. After that 20m, add the rest of the grains and bring to 160 for a 60m rest.

REVISED: Add oats and 1lb of non-dark malt. Add a total of 8qt of water to bring to ~115. It helps to add 6Q, and then use the last two to adjust. Let rest for 20m.

Heat 24.7Q of water to 198F. Add to mash, and then add the rest of the malt.

Mash for 60.

Add nibs to secondary and leave for up to two weeks. Flavor will be mild.

This beer won gold in the 2013 Los Angles County Fair for Stouts, and bronze in the 2013 Ventura County Fair.



Award Winning Recipe
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-09-12 21:32 UTC
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