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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
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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
 
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

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-12-22 08:16 UTC
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