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Cranberry Chocolate Milk Oatmeal Stout 19

229 calories 28.6 g 12 oz
Beer Stats
Method: All Grain
Style: Sweet Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 229 calories (Per 12oz)
Carbs: 28.6 g (Per 12oz)
Created Thursday August 29th 2019
1.068
1.024
5.8%
29.93
37.38
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 lb Canadian - Pale 2-Row8.5 lb Pale 2-Row 36 1.75 48.6%
3 lb German - Munich Light3 lb Munich Light 37 6 17.1%
1.50 lb Rolled Oats1.5 lb Rolled Oats 33 2.2 8.6%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.7%
1 lb United Kingdom - Pale Chocolate1 lb Pale Chocolate 33 207 5.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 5.7%
0.75 lb American - Carapils (Dextrine Malt)0.75 lb Carapils (Dextrine Malt) 33 1.8 4.3%
0.75 lb German - De-Husked Caraf III0.75 lb De-Husked Caraf III 32 470 4.3%
17.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 11.8 Boil 60 min 26.96 42.9%
1 oz Fuggles1 oz Fuggles Hops Pellet 4.9 Boil 5 min 2.98 57.1%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Strike 156 °F 60 min
Add 1.25ml lactic acid to sparge Batch Sparge 169 °F --
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
2 lb Cranberries Flavor Secondary 14 days
6 oz Cocao Nibs Flavor Secondary 7 days
1 lb Lactose Flavor Bottling 0 min.
 
Yeast
Omega Yeast Labs - British Ale VIII OYL-016
Amount:
1 Each
Cost:
Attenuation (custom):
67%
Flocculation:
Very High
Optimum Temp:
64 - 72 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 283 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5.2 oz       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 0 20 70 40 0
Mash Chemistry and Brewing Water Calculator
 
Notes

mash: 155-156

ph: 5.4

sparge: 169-170

Had boil over - added 0.25 oz magnum to compensate for possible hop loss - which if no loss, brings ibu to 39

og: 1.066

Started off fermenting at 65, and raised temp to 69 in the course of 4.5 days

Added cranberries to muslin bag for 2 weeks

Roasted raw organic cacao nibs at 300 degrees for 5 minutes on a tray in the oven. Let them soak for 3 days in enough Forty Creek Whisky to submerge them. Added all of it to fermenter for the last week.

fg: 1.022 - 5.8% - 67% attenuation


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  • Public: Yup, Shared
  • Last Updated: 2020-01-14 17:28 UTC
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