Chocolate Oatmeal Stout (1st attempt)

257 calories 26 carbs
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Beer Stats
Method: All Grain
Style: Dry Stout
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 257 calories (Per 12oz)
Carbs: 26 g (Per 12oz)
Created Saturday February 20th 2016
1.077
1.019
7.56%
22.53
36.06
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 5.2%
10.75 lb Canadian - Pale 2-Row10.75 lb Pale 2-Row 36 1.75 74.1%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 6.9%
0.5 lb Finland - Black Malt0.5 lb Black Malt 30 526 3.4%
0.5 lb Finland - Chocolate Malt0.5 lb Chocolate Malt 31 338 3.4%
1 lb Finland - Munich Malt1 lb Munich Malt 36 7 6.9%
14.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 9.42 50%
0.5 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 90 min 13.11 50%
 
Mash Guidelines
Amount Description Type Temp Time
2.25 qt Sparge 160 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 oz 99%,cocoa Flavor Boil 80 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
Yeast Pitch Rate and Starter Calculator
 
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

Mix all of the crushed grains with 4.75 gallons (18 L) of 173°F (78 °C) water to stabilize at 157ºF (69 ºC) for 90 minutes. Slowly sparge with 175 ºF (79 ºC) water. Collect approximately 6.5 gallons (23 L) of wort runoff to boil for 90 minutes.

Mash keeping the tempature as close to 157 degrees as possible.

Add the Cascade hops 1/2 oz when it reaches a boil and another 1/2 oz one hour later. Use pellet hops. If you use whole leaf, you will need to use more. Add 1 tsp Irish Moss 15 minutes before the end of the boil. Drop to 69 degrees as quickly as possible after the boil and pitch the yeast

Goal:
Original Gravity: 1.066
Final Gravity: 1.018
Alcohol by Vol: 6.29%
Color SRM: 40
Bitterness IBU: 30
Recipe Type: all-grain
Yield: 5.00 Gallons

Boil: 90 Minutes
Primary Ferment: 2 to 3 days, as soon as the activity drops
Secondary Ferment: 3 weeks

View Count: 398
Brew Count: 1
Last Updated: 2016-02-21 17:27 UTC

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