Nick's Oatmeal Imperial Stout
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 18.6 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.






Created with BeerSmith