Yooper's Oatmeal Stout Beer Recipe | All Grain Oatmeal Stout by Yooper | Brewer's Friend
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Yooper's Oatmeal Stout

168 calories 21.3 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 168 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday September 28th 2018
1.050
1.018
4.3%
33.2
34.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb United Kingdom - Maris Otter Pale7 lb Maris Otter Pale 38 3.75 63.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
0.75 lb American - Victory0.75 lb Victory 34 28 6.8%
10 oz United Kingdom - Pale Chocolate10 oz Pale Chocolate 33 207 5.7%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 4.5%
0.50 lb American - Black Barley0.5 lb Black Barley 27 530 4.5%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.5%
2 oz United Kingdom - Chocolate2 oz Chocolate 34 425 1.1%
11 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Willamette2 oz Willamette Hops Pellet 4.5 Boil 60 min 33.24 100%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 qt Infusion -- 154 °F 60 min
mashout Temperature -- 168 °F 15 min
4.25 gal Sparge Sparge -- 168 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Wyeast - Denny's Favorite 50 1450
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
Low
Optimum Temp:
60 - 70 °F
Starter:
Yes
Fermentation Temp:
62 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
84 20 9 62 45 228
Shoot for a mash pH of 5.4-5.5 for best smoothness.
Mash Chemistry and Brewing Water Calculator
 
Notes

Smooth, rich, velvety, not too roasty, not too dry! Coffee roast notes without a burnt flavor. GREAT beer.

Wyeast 1335 is an option, but the 1450 gives a luscious mouthfeel.

Finishes at 1.016-1.020, depending on yeast strain.

For dry yeast S04 would work, but keep it on the low temperature range, 62-65 if possible.

For Imperial, use A10.




Award Winning Recipe
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  • Public: Yup, Shared
  • Last Updated: 2018-09-28 12:52 UTC
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Brewer profile picture
I_playdrums 10/14/2018 at 11:41am
I really like the idea of taking big beers, typically, knocking the ABV down, and maintaining flavor, malt, hop, and yeast characteristics. I will use this as a template to update my stout. Thanks in advance!


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