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 cocunutNotes
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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