BREWED-2017-8-22-Oat-Nib-Coconut-INFECTED

All Grain Recipe

Submitted By: gamer (Shared)
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Batch Size: 5.00 gal	Style: Oatmeal Stout (13C)
Boil Size: 6.53 gal	Style Guide: BJCP 2008
Color: 27.0 SRM	Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 33.3 IBUs	Boil Time: 60 min
Est OG: 1.061 (15.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.7° P)	Fermentation: Ale, Two Stage
ABV: 5.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8 lbs	Maris Otter Malt (Muntons) (3.0 SRM)	Grain	1
1 lbs 8.00 oz	Oats, Flaked (1.0 SRM)	Grain	2
1 lbs	Pale Ale Malt 2-Row (Briess) (3.5 SRM)	Grain	3
8.00 oz	Caramel Malt - 60L 2-Row (Cargill) (60.0 SRM)	Grain	4
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	5
6.02 oz	Roasted Barley (300.0 SRM)	Grain	6
4.00 oz	Special B Malt (180.0 SRM)	Grain	7
0.75 oz	Columbus (Tomahawk) [14.0%] - Boil 60 min	Hops	8
1.0 pkgs	Irish Ale (Wyeast Labs #1084)	Yeast	9

Taste Notes

flaked rolled oats - toasted 325 turning every 15 2ndary fermentation - rack onto 2lbs of toasted cocunut

Notes

Damn, tasted good going into fermenter... may have a winner mash boil going by numbers of pot and cooler, using grainfather showed numbers way off.. added grain at 166 degree for a 90minute mash. Adding grains dropped temp to 158.. trying for 154.. 10 minutes to cool down ato 154. Stirring every 15 minutes. man, it's looking more brown than black.. cooler holds better temp, MB appears to have a range before heater cuts on, also a 4 degree 151-154 difference in mash got 7 gallons took 1 gallon and boiled it into extract seperate 6s0 minute boil 5.8 gallon before fermenter put wort in fermenter around 90@ and let fermenter cool it down to 78 before adding yeast. flashlight is perfect for seeing kettle markings while brewing 1.046 sg 9brix 8/31 = 1.029

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