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Oatmeal Stout

213 calories 23.4 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Daniel Langmaid
Calories: 213 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created Saturday September 14th 2013
1.064
1.018
6.07%
37.84
32.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb United Kingdom - Maris Otter Pale9 lb Maris Otter Pale 38 3.75 60%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 6.7%
1 lb American - Victory1 lb Victory 34 28 6.7%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.3%
0.50 lb American - Roasted Barley0.5 lb Roasted Barley 33 300 3.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.7%
15 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.60 oz Chinook0.6 oz Chinook Hops Pellet 13 Boil 60 min 26.68 50%
0.60 oz Columbus0.6 oz Columbus Hops Pellet 15 Boil 10 min 11.16 50%
1.2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
19 qt Infusion 154 °F 75 min
22 qt Fly Sparge 168 °F --
Starting Mash Thickness: 1.2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 each clarity-ferm Other Primary 0 min.
0.50 tsp yeast nutrient Other Boil 10 min.
1 each whirfloc Other Boil 10 min.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 341 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
64 4 15 58 60 84
Mash Chemistry and Brewing Water Calculator
 
Notes

Brewed 11/16/2013 Hit mash temp at 154 and recirculated about 3/4 of a gallon. Hit 5.2 pH on the dot. Pre-boil gravity was 1.050 which puts it at about 79% efficiency. I got a little less boil volume (8 gal) than usually, probably due to the absorption rate of the oats. I used Greg's chugger pump for recirculating and to sparge with and it worked really well. No problems with stuck sparge. It might have been why my efficiency went up but it's possible because I boiled less. I hit 5.75 on the dot. I also cooled the wort down to about 68F because I had some extra ice. First day temp was dropped down to about 62F and by evening had raised up to about 65F. Day two the brew was about 56 or 66F. Day 3 fermentation started to slow down a lot so I let it drift up to 68F and in the evening I took it out of the swamp bath. Day 4 it's at 70/71F. Bottled on 12/1/13 and then kegged a little bit of the excess. Got 24 bombers and 7 twelves on the bottle. Carbed it to 2.1 volumes of C02. Bottle Code OMS.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2013-12-03 18:27 UTC
Other Brewers Who Brewed This Recipe:
marianazo
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