BrewBlog: Oatmeal Stout
Specifics
General Information
Method: All Grain

Combination of milk stout/sweet stout/oatmeal stout

Comments

First all-grain session using the new HERMS setup. Very laid back session, took a day off work to brew. I did not concern myself with the numbers this time, just the functionality of everything. 

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
1.00 pounds Rice Hulls  
1.00 pounds Milk Sugar (Lactose)  
Reference
Hops
11.60 ounces
Goldings, East Kent
5.00% Pellets @ 60 minutes
Type: Bittering
Use: Boil
58 AAUs
11.60 ounces Total Hop Weight 58 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Irish Ale
Manufacturer: Wyeast
Product ID: 1084
Type: Ale
Flocculation: Medium
Attenuation: 73%
Temperature Range: 62–72°F
Amount: 500 ml
Equipment Profile

Brew Pot (19 Gal) and Igloo/Gott Cooler (10 Gal)

Batch Size: 10 gallons Boil Volume: 19 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: .8 gallons
Efficiency: 75% Mash Tun Weight: 9 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: 1 gallons Mash Tun Specific Heat: 0.300 Cal/gram per °C
Notes:

19 gallon setup for all grain brewing.  Uses a 10 gallon water cooler as mash tun for single infusion mashes and a 19 gallon brew pot for full size boil of the 12+ gallons of wort.

Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 60 min. 154°F

Add 70% of mash water at 166° F / 74° C

2 Mash Out Infusion 10 min. 168°F

Add 30% of mash water at 197° F / 92° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Special Procedures

Used HERMS to maintain temp at 154 for 60 mins while circulating to clear wort and create filter bed. at 60 minutes, upped temp to 168 via infusions and continued circulating for 10 mins, began sparge after 10 mins with remaining water at 168, collected 7.5 gallons pre boil.

Fermentation
Primary: 7 days @ 68° F
Secondary: 21 days @ 68° F
Tertiary: 0 days @ 68° F
Age: 28 days @ 41° F
Tasting Reviews
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Zach's BrewBlogs
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Belgian Chocolate Sto... Dec 6, 2009
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Quadrupel Wheat Wine Apr 7, 2009
Oatmeal Stout Apr 7, 2009
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Zach's Brew Status
Blackberry MelomelConditioning
1554 Clone #1On Tap
Bavarian DopplebockOn Tap
House IPAOn Tap
Oatmeal StoutOn Tap
Quadrupel Wheat WineOn Tap
Belgian Chocolate Sto...Planned
Zach's Upcoming Brews
Belgian Stout - First... Sep 26, 2009
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