OS4 r101714 08:42

All Grain Recipe

Submitted By: stalevel (Shared)
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Brewer: Tres Pendejos
Batch Size: 13.74 galStyle: Oatmeal Stout (13C)
Boil Size: 17.36 galStyle Guide: BJCP 2008
Color: 35.6 SRMEquipment: Dunbarton (15g, Boil 90)
Bitterness: 38.2 IBUsBoil Time: 90 min
Est OG: 1.052 (12.9° P)Mash Profile: Dunbarton BIAB
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
20.00 g Calcium Chloride (Mash 60 min) Misc 1
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
18 lbs 11.83 oz Maris Otter (Crisp) (4.0 SRM) Grain 3
2 lbs 11.97 oz Oats, Flaked (Briess) (1.4 SRM) Grain 4
1 lbs 8.69 oz Chocolate Malt (MB2013) (450.0 SRM) Grain 5
1 lbs 1.64 oz Roasted Barley (MB2013) (500.0 SRM) Grain 6
14.11 oz Crystal Dark - 77L (Crisp) (MB2013) (75.0 SRM) Grain 7
8.82 oz Crystal - 15L UK (15.0 SRM) Grain 8
1.00 60 Boil Measures! (Boil 61 min) Misc 9
2.00 Fermcap-S (Boil 60 min) Misc 10
1.83 oz Magnum HH12/13 [14.0%] - Boil 60 min Hops 11
1.00 Whirlfloc Tablet (Boil 5 min) Misc 12
6.00 g Wyeast Nutrient (Boil 5 min) Misc 13
250.00 g DME for Culturing (Boil 0 min) Misc 14
2.00 Campden Tablet (Boil 0 min) Misc 15
2.0 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 16
2.00 tbsp Gelatin - WES (Secondary 0 min) Misc 17
0.67 Dunbarton Fixed Costs (Secondary 0 min) Misc 18

Notes

Yeast Prep/Fermentation 10/22/14 Yeast starter 2xWyeast 1968 (Prod. date 10/11/14) 184B Viable 2.5L starter 250g DME + 1drop fermcap + Ferm K (White Stirplate) Total 504B (+24%) Mash Chem/Water Adj http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=RT31R5V Mash Notes Boil Notes

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