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Oaty McOatface

179 calories 19.6 g 12 oz
Beer Stats
Method: BIAB
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.6 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 179 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created Wednesday November 13th 2019
1.054
1.015
5.0%
34.4
33.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.75 lb Crisp Malting - Finest Maris Otter6.75 lb Finest Maris Otter 38 3 55.1%
1.33 lb Flaked Oats1.33 lb Flaked Oats 33 2.2 10.9%
1.25 lb German - Munich Light1.25 lb Munich Light 37 6 10.2%
0.75 lb American - Victory0.75 lb Victory 34 28 6.1%
0.50 lb American - Caramel / Crystal 80L0.5 lb Caramel / Crystal 80L 33 80 4.1%
0.75 lb American - Chocolate0.75 lb Chocolate - (late boil kettle addition) 29 350 6.1%
0.25 lb United Kingdom - Chocolate0.25 lb Chocolate - (late boil kettle addition) 34 425 2%
0.67 lb American - Black Barley0.67 lb Black Barley - (late boil kettle addition) 27 530 5.5%
12.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Challenger0.5 oz Challenger Hops Pellet 7.4 First Wort 0 min 12.69 28.6%
0.75 oz Santiam0.75 oz Santiam Hops Pellet 8.4 Boil 60 min 19.64 42.9%
0.50 oz Progress0.5 oz Progress Hops Pellet 6.6 Boil 5 min 2.05 28.6%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
28.4 qt Infusion 153 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
0.90 tsp Gypsum Water Agt Boil 1 hr.
3.80 g Calcium Chloride (dihydrate) Water Agt Boil 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
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

1) Toast flaked oats at 300°F till slightly colored and nutty smell.
2) Hot steep Roasted Barley in 1.5 qts 165°F water for five minutes, cool and add to fermenter.
3) Cold steep chocolate malt in 2 qts room temp water for 24hrs, add to fermenter.

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  • Public: Yup, Shared
  • Last Updated: 2020-01-27 20:52 UTC
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