BeerSmith™ Recipe Cloud

Notes

2015 Category 16B Oatmeal Stout 24Apr19 brew day start 2 pm For overnight steeping of dark grains I actually used 3x as much as is called for, i.e. 12 oz of each dark malt. If mashing instead of steeping only use 4 oz of each dark malt. Steeped 36 oz total overnight in about 3 liters of tap water. Strained thru cheesecloth and collected 1.5 liters dark wort SG 1.050 to be added at end of boil. Toast the oats at 300F for maybe 10 minutes, stir, toss, give em another 10 Water Profile: Ca 78 | Mg 2 | SO4 58 | Na 24 | Cl 83 | HCO3 77 | Alk 63 malty, good for amber beer Into 30 liters Covington water add: baking soda 1.0 gram, gypsum 3.0 grams, CaCl2 5.0 grams Mash in 10 qt (1.4 qt/lb includes 4 oz rice hulls) at 155F (strike 170F target FG 1.014) for 60 minutes, collect 17 liters, boils for 2 hours total, adding hops during first 60 minutes, remove hops, continue boiling for 45 minutes, add 1.5 liters dark wort & nutrients, boil for final 15 minutes. Cool, oxygenate 60 seconds, pitch. LRG 1.015 PBG 1.040 OG 1.065 Pitched about 8:30 pm Ferment at 66F 21May19 racked to secondary SG 1.023 . . .. . . . . .