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Choco-Orange Oatmeal Stout 2x grain

264 calories 33 carbs
Beer Stats
Method: Partial Mash
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4 gallons
Pre Boil Gravity: 1.078 (recipe based estimate)
Post Boil Gravity: 1.108 (recipe based estimate)
Efficiency: 75% (brew house)
Source: G Funk
Calories: 264 calories (Per 12oz)
Carbs: 33 g (Per 12oz)
Created Sunday September 15th 2019
1.078
1.028
6.6%
44.4
50
5.72
 
Fermentables
Amount Fermentable PPG °L Bill %
2 lb American - Caramel / Crystal 120L2 lb Caramel / Crystal 120L 33 120 13.6%
2 lb Finland - Chocolate Malt2 lb Chocolate Malt 31 338 13.6%
2 lb American - Roasted Barley2 lb Roasted Barley 33 300 13.6%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 13.6%
6.75 lb Liquid Malt Extract - Light6.75 lb Liquid Malt Extract - Light 35 4 45.8%
14.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Northern Brewer1 oz Northern Brewer Hops Pellet 9.6 Boil 32 min 20.4 33.3%
1 oz Cluster1 oz Cluster Hops Pellet 9.6 Boil 32 min 20.4 33.3%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 7 min 3.59 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
5 gal Steeping 155 °F 35 min
 
Other Ingredients
Amount Name Type Use Time
14 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
14 g Baking Soda Water Agt Boil 1 hr.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 138 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       CO2 Level: 1.65 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Notes

Adding 8oz of cacao nibs soaked in orange liquors (20z total) to fermentation

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-15 16:40 UTC
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