Pogue Mahone #3 (1 ratings)

All Grain Recipe

Submitted By: lemy (Shared)
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Brewer: Lemy
Batch Size: 11.00 galStyle: Oatmeal Stout (13C)
Boil Size: 12.22 galStyle Guide: BJCP 2008
Color: 36.2 SRMEquipment: Lemy's equipment
Bitterness: 27.1 IBUsBoil Time: 60 min
Est OG: 1.064 (15.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 30.0

Amount Name Type #
16 lbs 8.00 oz Pale Malt (2 Row) US (2.8 SRM) Grain 1
2 lbs Amber Malt (22.0 SRM) Grain 2
2 lbs Oats, Flaked (1.0 SRM) Grain 3
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
1 lbs Chocolate Wheat (Weyermann) (400.0 SRM) Grain 5
12.00 oz Black (Patent) Malt (500.0 SRM) Grain 6
8.00 oz Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 7
3.00 oz Goldings, B.C. [5.8%] - Boil 60 min Hops 8
2.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 9


11/23/15 - somehow the pogue mahone 2015 got deleted... starting grav 1.080... tonight the reading came in at 10.2 brix. which makes it 1.016 and 8.43% alcohol. I must have brewed it on 11/6 or 11/7. Lots of isuses. I used weyerman chocolate wheat, roasted, totally can't remember what else, oh, lb of acid malt, 17lbs of pale from GW. C120, 2lbs victory, 2lbs quick oats. 11/16/14 - kegged today. We will see how it turned out. 11/4/14 8.1 brix 1.012 and 6.8% alcohol. I really wanted it to be within style, but oh well. Tastes chocolaty with some roast. No off flavors as far as I can tell. 10/30/14 - 8.5 brix or 1.015 puts it at 6.5%. Still slow bubbling. So it will drop another couple points. I'm worried about the fermentation temp being 70ish during primary. I'm sitting for very clean. 10/25/14 - Pogue Mahone#3 - Used blackprinz and chocolate wheat, we'll see how it turns out. 10/26/14 - Numbers came out pretty good. Mashed at 151-150, which is fine and really where I want to be for a 1.064 OG. My efficiency is back up to where it should be. My Strike water was 174, which is 5 degrees above what beersmith thinks... I have something off in my measurements or process. The flavor is great. I bumped up the hops a little because the US goldings are getting a little old. I could taste the hop bitter in the wort. Recipe wise, the hop bitter is very subdued and I want it to be that way. I added a tsp and a half of lactic during mash to adjust PH. It came in at 5.4 on the dot. i did not use any distilled water nor did I use any salts on this one. 10/13/2013 - Brew day - Totally overshot my gravity. trying for a 1.055 and ended up with a 1.066.... Also, had to decoct because the mash temp was about 5 or 6 degrees too low, as usual... I believe the boil-off rate was beyond what I have calibrated and probably need to adjust that. 11/4/13 - looks like 9 brix to finish at 1.017 - 12/7/12 - need 2 burners. multi batch sparging with only 1 burner is a hassle. hit 86% efficiency with an overloaded mash tun. 12/12/12 - sample was at 10.5 brix - 1.028... 8.5 brix is what I would like to see. 12/16/12 - down to 8.9 brix. 5.9% and I think this would be a fine FG. It is roasty and I would like more toasty. The residual sweetness at 1.018 should help with the roast... 12/22/12 - filled two kegs with one on CO2


by Collier

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