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Oatmeal Milk Stout

158 calories 16 carbs
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Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 72% (brew house)
Source: BBB
Calories: 158 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Sunday December 15th 2019
1.048
1.012
4.68%
34.32
43.95
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
4000 g United Kingdom - Maris Otter Pale4000 g Maris Otter Pale 38 3.75 82.5%
250 g Flaked Oats250 g Flaked Oats 33 2.2 5.2%
90 g United Kingdom - Roasted Barley90 g Roasted Barley 29 550 1.9%
150 g Lactose (Milk Sugar)150 g Lactose (Milk Sugar) - (late addition) 41 1 3.1%
200 g United Kingdom - Crystal 45L200 g Crystal 45L 34 45 4.1%
160 g United Kingdom - Chocolate160 g Chocolate 34 425 3.3%
4.85 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
55 g Challenger55 g Challenger Hops Pellet 5 Boil 60 min 34.32 63.2%
16 g Challenger16 g Challenger Hops Pellet 5 Aroma 0 min 18.4%
16 g Bramling Cross16 g Bramling Cross Hops Pellet 6.7 Aroma 0 min 18.4%
 
Mash Guidelines
Amount Description Type Temp Time
14.5 L Temperature 67 °C 90 min
Starting Mash Thickness: 3.14 L/kg
 
Other Ingredients
Amount Name Type Use Time
1 tsp Whirlfloc Water Agt Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.98 bar       CO2 Level: 1.65 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
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 10.39 41.6  
Strike water volume at mash thickness of 1.50473 qt/lb 3.9 15.6  
Remaining sparge water volume 6.5 26  
Grain absorption losses -2.59 -10.4  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.55 30.2  
Volume increase from sugar/extract (late additions) 0.03 0.1  
Boil off losses -1.5 -6  
Hops absorption losses -0 -0  
Amount going into fermentor 6.08 24.3  
Total: 10.39 41.6
 
Notes

Wilko Gervin Ale yeast used . (closest to Danstar Nottingham)

Add lactose sugar 10 minutes before flame out

Add 1/4 profloc tablet 15 minutes before flame out

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  • Public: Yup, Shared
  • Last Updated: 2019-12-22 08:16 UTC