Display posts from previous
Sort by

Oatmeal Stout

Post #1 made 10 years ago
by Primavera
Next up - A mashup of several popular oatmeal Stout recipes (BYO & HBT). I plan on using a yeast cake of WLP002 and East Kent Goldings for the hops because that is what I have.

Your thoughts?


[center]BIABacus Pre-Release 1.3T RECIPE REPORT[/center]
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info" onclick="window.open(this.href);return false; for the latest version.)[/center]
[center]Oatmeal stout[/center]

Recipe Overview

ABV: 5.3% (assumes any priming sugar used is diluted.)

Original Gravity (OG): 1.055
IBU's (Tinseth): 28
Bitterness to Gravity Ratio: 0.51

Kettle Efficiency (as in EIB and EAW): 75 %
Efficiency into Fermentor (EIF): 67.6 %

Note: This is a Pure BIAB (Full Volume Mash)

Times and Temperatures

Mash: 90 mins at 68 C = 154.4 F
Boil: 90 min
Ferment: 21 days at 18 C = 64.4 F

Volumes & Gravities

Total Water Needed (TWN): 36.74 L = 9.71 G
Volume into Boil (VIB): 33.1 L = 8.74 G @ 1.04
Volume of Ambient Wort (VAW): 23.31 L = 6.16 G @ 1.055
Volume into Fermentor (VIF): 21 L = 5.55 G @ 1.055
Volume into Packaging (VIP): 20.22 L = 5.34 G @ 1.014 assuming apparent attenuation of 75 %

The Grain Bill (Also includes extracts, sugars and adjuncts)

70.6% Marris Otter 4077 grams = 8.99 pounds
7.3% Flaked Oats 424 grams = 0.93 pounds
5.5% Victory Malt (56 EBC = 28.4 SRM) 318 grams = 0.7 pounds
5.5% Chocolate Malt (Pale) (700 EBC = 355.3 SRM) 318 grams = 0.7 pounds
3.7% Flaked Barley (3 EBC = 1.5 SRM) 212 grams = 0.47 pounds
3.7% Crystal Malt 80°L (170 EBC = 86.3 SRM) 212 grams = 0.47 pounds
3.7% Black Barley (1000 EBC = 507.6 SRM) 212 grams = 0.47 pounds


The Hop Bill (Based on Tinseth Formula)

28 IBU EKG Pellets (5%AA) 53.8 grams = 1.898 ounces at 60 mins

Mash Steps

Mash Type: Pure BIAB (Full-Volume Mash): Saccharifiaction for 90 mins at 68 C = 154.4 F

Strike Water Needed (SWN): 37.47 L = 9.9 G 68.7 C = 155.6 F

Chilling & Hop Management Methods

Hopsock Used: y

Chilling Method: Chiller (Employed 0 mins after boil end.)

Fermentation & Conditioning

Fermentation: WLP002 for 21 days at 18 C = 64.4 F

Secondary Used: N
Crash-Chilled: Y
Filtered: N
Req. Volumes of CO2: 2.4

Condition for 14 days.
Consume within 6 months.
Last edited by Primavera on 10 Sep 2015, 19:28, edited 1 time in total.
    • SVA Brewer With Over 20 Brews From United States of America

Post #2 made 10 years ago
by Rick
This looks very good, and also very similar to BCS McQuaker Oatmeal Stout recipe. I imagine there is heavy influence.
    • SVA Brewer With Over 20 Brews From United States of America

Post #3 made 10 years ago
by Primavera
So - LHBS gave me black malt instead of black barley - ran back out and exchanged it for roasted barley (400°L vs 500°L)

BIABacus said my GIB should be 1.040 - which it was

Stopped boil 15 minutes early because gravity was approaching 1.060 - where GAW finished.

Volumes were correct hit 5.5 gallons VIF - not sure why the GAW is high.

Happily bubbling away now - should be interesting.
You do not have the required permissions to view the files attached to this post.
    • SVA Brewer With Over 20 Brews From United States of America

Post #4 made 10 years ago
by Primavera
Rick wrote:This looks very good, and also very similar to BCS McQuaker Oatmeal Stout recipe. I imagine there is heavy influence.
A little of this: http://www.homebrewtalk.com/showthread.php?t=210376" onclick="window.open(this.href);return false;
And a little of that: https://byo.com/mead/item/2921-mcquaker-s-oatmeal-stout" onclick="window.open(this.href);return false;

Only reason I used WLP002 and EKG is because that is what I had.
Last edited by Primavera on 14 Sep 2015, 07:11, edited 1 time in total.
    • SVA Brewer With Over 20 Brews From United States of America

Post #6 made 10 years ago
by Primavera
Wife is not into "dark" beers, and the Summer party season is over so this should last at least until New Years.

OTOH, when we first met, she was a Coors light drinker - now I can't keep the IPA's coming fast enough - As long as I don't let her taste the stout, I should be fine.
    • SVA Brewer With Over 20 Brews From United States of America

Post #7 made 9 years ago
by Primavera
Three weeks primary and 2-3 weeks bottle conditioning and this was overly sweet and had zero head retention.

Three months later and it is outstanding and very food-friendly.
    • SVA Brewer With Over 20 Brews From United States of America
Post Reply

Return to “Creating Your Own Recipes”

Brewers Online

Brewers browsing this forum: No members and 23 guests