Oaty McOat Face 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Steven Jareb | |
| Batch Size: 11.00 gal | Style: American Stout (20B) |
| Boil Size: 18.04 gal | Style Guide: BJCP 2015 |
| Color: 37.7 SRM | Equipment: BreezeWay 10 |
| Bitterness: 45.8 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
20 |
| 3.00 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
21 |
| 4.0 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
This Recipe Has Not Been Rated
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