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April 2019 Bourbon Barrel Oatmeal Stout

203 calories 22 carbs
Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3.75 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Sunday March 31st 2019
1.061
1.016
5.97%
41.49
46.77
5.26
 
Fermentables
Amount Fermentable PPG °L Bill %
3.15 lb Liquid Malt Extract - Light3.15 lb Liquid Malt Extract - Light - (late addition) 35 4 28%
2 lb Crisp - No. 19 Floor-Malted Maris Otter Malt2 lb No. 19 Floor-Malted Maris Otter Malt 37 3.3 17.8%
1 lb American - Victory1 lb Victory 34 28 8.9%
1 lb American - Bonlander Munich1 lb Bonlander Munich 36 10 8.9%
1 lb American - Chocolate1 lb Chocolate 29 350 8.9%
0.5 lb Belgian - Cara 45L0.5 lb Cara 45L 34 42 4.5%
9.33 oz American - Midnight Wheat Malt9.33 oz Midnight Wheat Malt 33 550 5.2%
1 lb Weyermann - Barke Munich Malt1 lb Barke Munich Malt 37 8 8.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.9%
11.23 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 10.8 Boil 50 min 38.3 50%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.3 Boil 5 min 3.2 50%
 
Mash Guidelines
Amount Description Type Temp Time
11 qt Infusion 152 °F 60 min
 
Yeast
Wyeast - London Ale III 1318
Amount:
1
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash at around 152
11 qts water at 165.7 deg (with standard double boiler water bath at around boiling)
grain brought temp down to 149.8 deg... turned on the heat for a few minutes to bring to 152
1.25 gallon for sparge
1 gallon for predissolving lme add at end
ADD YEAST NUTRIENT AND IRISH MOSS

2 oz medium toast oak chips, soaked in 1 cup makers mark for 24 hours... added to secondary fermentation (rack beer off sediment after 2 weeks into secondary), wait 2 weeks and then keg

estimated ABV was 5.2%

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-06-13 15:46 UTC
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