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Oatmeal covid

176 calories 19.4 g 330 ml
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 176 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created Friday April 10th 2020
1.057
1.016
5.4%
30.7
32.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 74.1%
300 g Gladfield - Aurora Malt300 g Aurora Malt 37.2 29.44 5.6%
200 g Gladfield - Dark Crystal Malt200 g Dark Crystal Malt 35.4 96.45 3.7%
300 g Gladfield - Light Chocolate Malt300 g Light Chocolate Malt - (late mash tun addition) 32.7 355 5.6%
100 g Gladfield - Roast Barley100 g Roast Barley - (late mash tun addition) 32.7 507 1.9%
300 g Flaked Oats300 g Flaked Oats 33 2.2 5.6%
200 g New Zealand - Brown Malt200 g Brown Malt 34 90.36 3.7%
5,400 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Magnum18 g Magnum Hops Pellet 11.8 Boil 60 min 29.41 47.4%
20 g Goldings20 g Goldings Hops Pellet 4.5 Whirlpool at 80 °C 0 min 1.26 52.6%
38 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
15 L strike water 74°C mashed at 63° strike water needs to be a couple of degrees hotter than stated in claculator Infusion 66 °C 60 min
18 L Sparge -- --
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
1.59 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (avg):
70.5%
Flocculation:
High
Optimum Temp:
18 - 21 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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

This is version 2
Original had 300gm of Munich, changed this to 300gm of Shepherds delight for more mid level flavour.

Mash temp at 65 for 20 mins then raised to 69 degrees worked well for mouthfeel.

Try a late addition of the dark malts this time so the Mash Ph doesn't drop to far. Get in seperate bags. This may also impact the flavour of the beer.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-05-22 08:12 UTC
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