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Choc. Stout

192 calories 19.5 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.01 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Steve G
Calories: 192 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created Tuesday October 9th 2018
1.058
1.014
5.8%
27.43
36.54
5.44
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb Canadian - Pale 2-Row8 lb Pale 2-Row 36 1.75 65.3%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 8.2%
0.50 lb United Kingdom - Chocolate0.5 lb Chocolate 34 425 4.1%
0.50 lb United Kingdom - Coffee Malt0.5 lb Coffee Malt 36 150 4.1%
1 lb German - Munich Light1 lb Munich Light 37 6 8.2%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.1%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 6.1%
12.25 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5.4 Boil 60 min 20.75 66.7%
0.50 oz East Kent Goldings0.5 oz East Kent Goldings Hops Pellet 5 Boil 25 min 6.68 33.3%
1.5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Fly Sparge 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.9 Volumes
 
Target Water Profile
Distilled
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: Steve G, Method: All Grain, Style: Oatmeal Stout, ABV 5.8%, IBU 27.43, SRM 36.54, Fermentables: (Pale 2-Row, Pale Chocolate, Chocolate, Coffee Malt, Munich Light, Caramel / Crystal 80L, Flaked Oats) Hops: (East Kent Goldings)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-02 20:07 UTC
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