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Stout - Victoria

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 16 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Post Boil Size: 16 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 81% (brew house)
Source: John Travers
Calories: 158 calories (Per 12oz)
Carbs: 15.6 g (Per 12oz)

Created: Saturday April 6th 2019

Oatmeal Stout 009

by MAS-BRAUHAUS

OG: 1.056 FG: 1.013 ABV: 5.7% IBU: 29

Original Gravity:

1.048

Final Gravity:

1.011

ABV (standard):

4.9%

IBU (tinseth):

27.3

SRM (morey):

30.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
21 lb	US - Pale 2-Row21 lb Pale 2-Row	37	1.8	79.2%
1.50 lb	United Kingdom - Crystal 50L1.5 lb Crystal 50L	34	50	5.7%
1.50 lb	United Kingdom - Chocolate1.5 lb Chocolate	34	425	5.7%
1 lb	United Kingdom - Roasted Barley1 lb Roasted Barley	29	550	3.8%
0.75 lb	Flaked Oats0.75 lb Flaked Oats	33	2.2	2.8%
0.75 lb	American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt)	33	1.8	2.8%
26.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
3 oz	Fuggles3 oz Fuggles Hops	Pellet	4.8	Boil	60 min	17.34	33.3%
5 oz	East Kent Goldings5 oz East Kent Goldings Hops	Pellet	2	Boil	30 min	9.25	55.6%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Pellet	3	Aroma	5 min	0.72	11.1%
9 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
3 oz	Fuggles (Pellet)	17.34	33.3%
5 oz	East Kent Goldings (Pellet)	9.25	55.6%
1 oz	Hallertau Hersbrucker (Pellet)	0.72	11.1%
9 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10.5 gal	Protein Rest	Temperature	--	122 °F	30 min
	Saccrification	Temperature	--	151 °F	40 min
	Saccrification	Temperature	--	156 °F	20 min
		Strike	165 °F	165 °F	10 min
10 gal		Sparge	165 °F	165 °F	60 min
Starting Mash Thickness: 1.4 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Whirlfloc	Water Agt	Boil	10 min.
12 g	Chalk	Water Agt	Mash	1 hr.
8 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4 g	Epsom Salt	Water Agt	Mash	1 hr.
8 g	Gypsum	Water Agt	Mash	1 hr.
2 g	Table Salt	Water Agt	Mash	1 hr.
5 g	Baking Soda	Water Agt	Mash	1 hr.
14 ml	Lactic acid	Water Agt	Mash	1 hr.
14 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

White Labs - Dry English Ale Yeast WLP007

Amount:	2 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	65 - 70 °F	Starter:	Yes
Fermentation Temp:	69 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 541 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 21.36 psi Temp: 68 °F CO₂ Level: 2.1 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

whirlfloc for clarity
Using a mash thickness of 1.4 qt/lb. mash volume 9.5 gal. before 11.5 gal. sparge
Ensure sparge and mash are pH 5.4
secondary fermentation 69 degrees,

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-08-12 22:22 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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