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Death Metal

Method: BIAB
Style: Oatmeal Stout
Boil Time: 100 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Robby Brosman
Calories: 421 calories (Per 12oz)
Carbs: 48.4 g (Per 12oz)

Created: Thursday October 4th 2018

Original Gravity:

1.124

Final Gravity:

1.039

ABV (standard):

11.2%

IBU (tinseth):

55.4

SRM (morey):

50.0

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	American - Pale 2-Row10 lb Pale 2-Row	37	1.8	57.6%
2 lb	Flaked Oats2 lb Flaked Oats	33	2.2	11.5%
2 lb	Belgian - Roasted Barley2 lb Roasted Barley	30	575	11.5%
10 oz	American - Chocolate10 oz Chocolate	29	350	3.6%
1 lb	Cane Sugar1 lb Cane Sugar	46	0	5.8%
1 lb	Belgian - Munich1 lb Munich	38	6	5.8%
0.75 lb	Lactose (Milk Sugar)0.75 lb Lactose (Milk Sugar)	41	1	4.3%
17.37 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Nugget0.75 oz Nugget Hops	Pellet	14	Boil	60 min	46.53	42.9%
1 oz	Glacier1 oz Glacier Hops	Pellet	5.5	Boil	10 min	8.84	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Nugget (Pellet)	46.53	42.9%
1 oz	Glacier (Pellet)	8.84	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
		Infusion	--	156 °F	90 min

Other Ingredients

Amount	Name	Type	Use	Time
21 g	Table Salt	Flavor	Boil	10 min.
6 g	Calcium Chloride	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
10 g	Baking Soda	Water Agt	Mash	1 hr.
1 each	whirlfloc	Fining	Boil	15 min.
1 tsp	yeast nutrient	Other	Boil	10 min.
21 g	Table Salt	Water Agt	Mash	1 hr.
21 g	Table Salt	Water Agt	Mash	1 hr.

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	65 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
Mash Chemistry and Brewing Water Calculator

Notes

add 1tsp lactic acid to lower pH to ~5.4

secondary ferment on vanilla and cinnamon: 1 stick, 1 bean (get from good source). Split, scrape, soak in vodka or bourbon

cut a gallon off to age on bourbon soaked oak

.13 lb / gal absorption 16.63 lb + 1.5 gal / 60 min 100 min +3.5 gal beer = 8.16 gallons

dissolve .75 lb lactose in 2-3 cups boiling water add at kegging

Last Updated and Sharing

560

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Brews

Public: Yup, Shared
Last Updated: 2018-11-10 03:10 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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