Dive Town Stout Beer Recipe | All Grain Oatmeal Stout | Brewer's Friend
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Dive Town Stout

180 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Samwhois75
Calories: 180 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Saturday February 22nd 2020
1.055
1.011
5.8%
32.8
31.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb Briess - Pale Ale Malt 2-Row16 lb Pale Ale Malt 2-Row 36.8 3.5 66.7%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.3%
1 lb American - Caramel / Crystal 120L1 lb Caramel / Crystal 120L 33 120 4.2%
1.50 lb Bairds - Medium Crystal1.5 lb Medium Crystal 35.4 75 6.3%
1 lb Briess - Special Roast1 lb Special Roast 33 40 4.2%
1 lb Briess - Chocolate1 lb Chocolate - (late boil kettle addition) 25 350 4.2%
1 lb Briess - Roasted Barley1 lb Roasted Barley - (late boil kettle addition) 33.1 300 4.2%
2 oz Briess - Midnight Wheat Malt2 oz Midnight Wheat Malt 25 550 0.5%
6 oz Brown Sugar6 oz Brown Sugar 45 15 1.6%
24 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.75 oz Willamette3.75 oz Willamette Hops Pellet 5.7 Boil 60 min 32.81 100%
3.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 154 °F -- 60 min
Starting Mash Thickness: 1 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
5 g Baking Soda Water Agt Boil 1 hr.
5 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 225 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.65 Volumes
 
Target Water Profile
London (Porter, dark ales)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Added to mash
1.5 tsp gypsum
2 tsp calcium chloride
Pinch salt and epsom
Mash Chemistry and Brewing Water Calculator
 
Notes

x5 gallons with Fermentis S-04

Cold steep dark malts and add to boil

1lbs chocolate and roasted malt cold steeped and added to boil.

50ml of Rito chocolate tincture and 40ml vanilla extract at kegging

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2022-10-16 16:59 UTC
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