Oaty McOat Face

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 11.00 galStyle: American Stout (20B)
Boil Size: 18.04 galStyle Guide: BJCP 2015
Color: 37.7 SRMEquipment: BreezeWay 10
Bitterness: 45.8 IBUsBoil Time: 75 min
Est OG: 1.065 (16.0° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.020 SG (5.0° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.68 gal RO Water (Sparge) Water 1
11.00 gal Fullerton (2015) (Mash) Water 2
5.83 g Calcium Chloride (Mash 60 min) Misc 3
2.20 g Baking Soda (Mash 60 min) Misc 4
2.20 g Chalk (Mash 60 min) Misc 5
10 lbs Maris Otter (Simpsons) (2.6 SRM) Grain 6
10 lbs Pale Ale Malt (Bairds) (2.5 SRM) Grain 7
2 lbs Oats, Golden Naked (Simpsons) (10.0 SRM) Grain 8
1 lbs 8.00 oz Oats, Flaked (1.0 SRM) Grain 9
1 lbs Chocolate (Crisp) (508.0 SRM) Grain 10
1 lbs Kiln Coffee Malt (MFB) (160.0 SRM) Grain 11
1 lbs Pale Chocolate Malt (304.0 SRM) Grain 12
12.00 oz Carafa III (Weyermann) (525.0 SRM) Grain 13
8.00 oz Barley, Flaked (1.7 SRM) Grain 14
8.00 oz Wheat, Flaked (1.6 SRM) Grain 15
2.00 oz Goldings, East Kent [5.6%] - First Wort Hops 16
1.00 oz East Kent Goldings (EKG) [4.3%] - First Wort Hops 17
6.70 g Calcium Chloride (Sparge (Boil 80 min) Misc 18
1.00 oz Magnum [12.4%] - Boil 60 min Hops 19
3.00 Whirlfloc Tablet (Boil 15 min) Misc 20
3.00 tsp Yeast Nutrient (Boil 10 min) Misc 21
4 pkgs London Ale III (Wyeast Labs #1318) Yeast 22

Notes

02/11/17: STARTER: Prepared 2 1000ml starters (100g dme & 3/4 tsp fermax yeast nutrient). Pitched 2 packets of WY 1318 into each. Placed on stirplate. 02/12/17: BREWDAY: MASH: PH: Did not check (probe is broken). IODINE TEST: Did not try since wort is too dark to see diference in iodine. PRE-BOIL GRAVITY: 1.050 MASH NOTE: Not sure if I actually crushed the golden naked oats since they are much smaller than malted barley. Next time ask brewshop to crush. MASH TEMP: Averaged 156F. Dropped to as low as 152F (when left unheated) and as high as 160F (when heated a little too long). BOIL: Collected too much wort. Need to adjust mash water (less water - probably go to 2 gal of deadspace). Adjusted boil time to 90 minutes (originally 75 min). Didn’t boil off enough wort. I’m wondering if the FermCap-S is impacting the evaporation rate of the boil (ask around). OG: 1.061 (fell a few points short). Chilled to 65F. Added 2 min of O2. Pitched immediately. FERMENT: Created a new BrewPi Profile for the Stout Project. Day 1 very active / high krausen. Positive CO2 pressure. Day Temp Date Day Temperature Date and Time 0 66 02/12/2017 17:10:43 1 66 02/13/2017 17:10:43 2 66 02/14/2017 17:10:43 3 66 02/15/2017 17:10:43 4 67 02/16/2017 17:10:43 5 67 02/17/2017 17:10:43 6 67 02/18/2017 17:10:43 7 68 02/19/2017 17:10:43 8 68 02/20/2017 17:10:43 9 68 02/21/2017 17:10:43 10 69 02/22/2017 17:10:43 11 70 02/23/2017 17:10:43 12 71 02/24/2017 17:10:43 13 72 02/25/2017 17:10:43 14 73 02/26/2017 17:10:43 15 73 02/27/2017 17:10:43 16 73 02/28/2017 17:10:43 17 71 03/01/2017 17:10:43 18 68 03/02/2017 17:10:43 19 58 03/03/2017 17:10:43 20 48 03/04/2017 17:10:43 21 38 03/05/2017 17:10:43 22 38 03/06/2017 17:10:43 23 38 03/07/2017 17:10:43 24 38 03/08/2017 17:10:43

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