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Oatmeal Stout

186 calories 21 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Hop Utilization: 99%
Calories: 186 calories (Per 355mL)
Carbs: 21 g (Per 355mL)
Created Sunday December 9th 2018
1.056
1.017
5.17%
28.8
31.33
5.4
34.39
 
Fermentables
Amount Fermentable PPG °L Bill %
4 kg Bairds - Pale 2-Row4 kg Pale 2-Row 32 2.4 64.5%
500 g Joe White - Munich - Light 10L500 g Munich - Light 10L 30 6.5 8.1%
500 g Rolled Oats500 g Rolled Oats 33 2.2 8.1%
300 g Gladfield - Toffee Malt300 g Toffee Malt 34 5.33 4.8%
300 g Australian - Medium Crystal Malt300 g Medium Crystal Malt 34.5 39 4.8%
200 g Australian - Roast Barley200 g Roast Barley 25 506.45 3.2%
200 g Australian - Light Chocolate Malt200 g Light Chocolate Malt 32.7 200 3.2%
200 g United Kingdom - Chocolate Malt200 g Chocolate Malt 34 425 3.2%
6.2 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
40 g Fuggles40 g Fuggles Hops Pellet 4.3 Boil at 100 °C 60 min 18.9 57.1%
30 g Fuggles30 g Fuggles Hops Pellet 4.3 Boil at 100 °C 30 min 9.9 42.9%
 
Mash Guidelines
Amount Description Type Temp Time
10 L Infusion mash Infusion 67 °C 60 min
4 L Cereal Mash Decoction 100 °C 35 min
20 L Batch sparge Sparge 80 °C 15 min
Starting Mash Thickness: 2 L/kg
 
Other Ingredients
Amount Name Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
5 g Citric acid Water Agt Mash 1 hr.
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Attenuation (custom):
69%
Flocculation:
Very High
Optimum Temp:
18 - 20 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 345 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
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

Begin single infusion mash, after 25min, pull approx 3L of mash for decoction/cereal mash. (Consistency of cereal mash should be thin, gruel-like)

Cereal Mash:
1 - Bring ~3L water to 70C with 500g oats & 200g Pale malt hold for 5 min - this step gelatinises the oats.
2 - Bring to boil, hold for 30 min. Stir constantly.
2a - Top up with hot water as needed (used 1L)
3 - Return cereals to infusion mash
4 - Continue mash
5 - Batch sparge

http://www.milkthefunk.com/wiki/Cereal_Mashing#How_to_cereal_mash

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-05-04 06:27 UTC
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