Nick's Oatmeal Imperial Stout

Type: All Grain

Date: 1/16/2012

Batch Size: 6.50 gal

Brewer: Jomebrew

Boil Size: 8.10 gal

Asst Brewer:

Boil Time: 60 min

Equipment: Brew Pot 15g and Cooler (48 qt)

Taste Rating(out of 50): 30.0

Brewhouse Efficiency: 72.00

Taste Notes:

Ingredients

Amount Item Type % or IBU

22.00 lb Pale Malt Golden Promise (2.0 SRM) Grain 83.81 %

2.00 lb Oats, Flaked (1.0 SRM) Grain 7.62 %

1.00 lb Roasted Barley (300.0 SRM) Grain 3.81 %

0.75 lb Chocolate Malt (350.0 SRM) Grain 2.86 %

0.50 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 1.90 %

2.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 19.0 IBU

1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

Beer Profile

Est Original Gravity: 1.104 SG

Measured Original Gravity: 1.103 SG

Est Final Gravity: 1.023 SG

Measured Final Gravity: 1.024 SG

Estimated Alcohol by Vol: 10.66 %

Actual Alcohol by Vol: 10.38 %

Bitterness: 18.6 IBU

Calories: 486 cal/pint

Est Color: 35.0 SRM

Color:

Color

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out

Total Grain Weight: 26.25 lb

Sparge Water: 3.30 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: TRUE

Mash PH: 5.4 PH

Single Infusion, Light Body, No Mash Out

Step Time Name Description Step Temp

75 min Mash In Add 32.81 qt of water at 164.4 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.3

Pressure/Weight: 12.5 PSI

Carbonation Used: Keg

Keg/Bottling Temperature: 45.0 F

Age for: 30.0 days

Storage Temperature: 65.0 F

Notes

Son milled 22lbs grain instead of 10. So, we are making an imperial.
10:45 Mash in with approx 8g @ 175f. Mash Tun 100% full.
Mash initially 150 f
11:00 Checked 15 minutes later it was 160F. Stirred in cold water to 150 F
12:15 1st batch apprx 3.5G 25 brix@ 60f. 12 quarts vorlauf
12:20 Added sparge water. Appox 4 gallons
12:38 Xfer second batch. 8 quarts vorlauf. FInal RUnnings 18.8 brix
12:45 Preboil gravity 23.2 brix. 7.5g in kettle
1:10 boil started. added 2 oz EKG. Gravity 21.6 1.081 hydro measture st 60f. Recalibrated refract. new reading 20.2 brix
2:10 flameout. Whirlpool. Recirc woirt with pump
2:30 chill started
2:40 Collected 5.5G wort at 62F
O2 for 2 minutes
2:55 pitched 1000ml starter. carboy reall, really full.
Original Gravity 25.6 Brix - measured hydro 1.103 at 60f
Pitched 1.5L starter at 58F.
1/17 cold days. carboy holding 59. Krausen. still 57-58F. some CO2 activity https://twitter.com/#!/jomebrew/status/159447300463267841/photo/1
Added Heating pad
1/18 64F at 7AM, 66 at 5PM
1/19 Fermenting nicely at 66-67
1/20 Still going 67F
1/21 still some activity. Slowing a lot. Took hydro sample. gravity 1.024
Creamy Oatmeal with big barleywine like malt and noticable alcohol. Roastyness with a little bitter/astringent finish.

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