Batch 82 - Black breakfast
Oatmeal Stout

 

Type: All Grain

 Date: 3/31/2007

Batch Size: 25.00 L

 Brewer: Jan Chrillesen
Boil Size: 28.62 L Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 73.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (5.9 EBC) Grain 61.1 %
1.50 kg Oats, Flaked (2.0 EBC) Grain 22.9 %
0.30 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 4.6 %
0.30 kg Fawcett Amber Malt (100.0 EBC) Grain 4.6 %
0.25 kg Roasted Barley (Thomas Fawcett) (1199.7 EBC) Grain 3.8 %
0.20 kg Crystal Malt - 60L (Thomas Fawcett) (118.2 EBC) Grain 3.1 %
70.00 gm Fuggles [5.70%] (60 min) Hops 32.5 IBU
15.00 gm Fuggles [5.70%] (15 min) Hops 3.5 IBU
0.50 tsp Yeast Nutrient (Primary 3.0 days) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
6.00 ml Lactic Acid (Mash 60.0 min) Misc
1 Pkgs English Ale (White Labs #WLP002) [Starter 2000 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.059 SG

 Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.2 % Actual Alcohol by Vol: 5.9 %
Bitterness: 36.0 IBU Calories: 547 cal/l
Est Color: 83.1 EBC Color:
Color
 

Mash Profile
Mash Name: My Mash Total Grain Weight: 6.55 kg
Sparge Water: 16.18 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash Add 19.00 L of water at 72.9 C 67.0 C 60 min
Mashout Heat to 77.0 C over 10 min 77.0 C 10 min

 
Mash Notes:

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 141.6 gm Carbonation Used: -
Keg/Bottling Temperature: 15.6 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes
Problemer med stuck mash - svær at styre temperaturen
pH 5.64 - mere mælkesyre næste gang
Brygget 24. febraur 2007
OG: 14.3 grader plato og 25.5 liter
FG: 1.013
Tappet 10. marts