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Original
Gravity |
Final
Gravity |
Alcohol
By Volume |
Mash
Efficiency |
Primary |
Secondary |
Keg |
| 1.054 |
1.012 |
5.5 % |
62 % |
11 days |
31 days |
8 days |
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 rewed on Sunday, June 26th, 2005
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A yeast starter was made on Monday, June 20, 2005 for the White Labs Irish ale yeast with 550 mL of water, 3 oz of Light LME, and 1 tsp yeast nutrient. This was my second time brewing this recipe with oats and everything went fine with the mash hitting the right temperatures. I skipped the Malto-Dextrine addition at 30 minutes so the final gravity should be lower this time. The previous batch 13 ended at 1.020, which was a little too sweet for my taste.
Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size
| Amount |
Item |
Price |
| 3.00 lb |
Light Liquid Malt Extract (8 L) |
$4.50 |
| 4.00 lb |
Briess 2-row Pale Malt (2 L) |
$3.80 |
| 1.13 lb |
1-Minute Quick Oats (1 L) |
$2.29 |
| 1.00 lb |
Briess Roasted Barley (450 L) |
$1.35 |
| 0.63 lb |
Briess Chocolate Malt (375 L) |
$0.85 |
| 0.50 lb |
Briess Caramel Malt (120 L) |
$0.57 |
| 0.25 lb |
Briess Caramel Malt (80 L) |
$0.29 |
| 1.00 oz |
Progress Hops (6.00 %) at 60 min |
$0.95 |
| 1.00 oz |
Fuggles Hops (4.00 %) at 60 min |
$0.95 |
| 1.00 tsp |
Irish Moss at 30.0 min |
$0.10 |
| 1 pkgs |
White Labs English Ale (WLP002) |
$4.95 |
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$20.61 |
| Time |
Step |
| 2:30 PM |
Sanitized equipment |
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Heated 2.25 gal strike water to 172 F, preheated mash tun |
| 3:15 PM |
Doughed in at 167 F, mashed at 154 F for 60 min, 152 F for 30 min, 151 F for 0 min |
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Heated 2.25 gal sparge water to 180 F, preheated hot liquor tank |
| 4:15 PM |
Lautered 3.5 gal of wort, 1.037 @ 138 F = 1.053 SG, 62% Mash Efficiency |
| 5:15 PM |
Boiled, added hops on schedule |
| 6:15 PM |
Cooled to 75 F |
| 7:45 PM |
Fermented for 11 days, 1.052 @ 75 F = 1.054 OG (Estimate: 1.055 OG) |
| 8:00 PM |
Cleaned equipment |
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 acked to Secondary on Thursday, July 7th, 2005
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| After 11 days in the primary fermenter at 70 F the Oatmeal Stout was racked to secondary. The yeast cake on the bottom was really solid like gel, probably from using the oats. |
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 egged on Sunday, August 7th, 2005
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After 31 days in the secondary fermenter at 70-75 F the Oatmeal Stout was kegged in a 5-gallon Cornelius keg. It stayed out of the fridge for a day at 15 PSI and then into the kegerator at 10 PSI at 40 F. I'm a lot happier with this final gravity then my last attempt at this recipe which ended at 1.020.
Measurements:
1.010 @ 75 F = 1.012 FG
5.5% ABV |
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 asted on Monday, August 15th, 2005
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| The carbonation is coming around nicely after 8 days in the fridge at 10 PSI. I've adjusted the serving pressure down from 12 PSI on this keg because I think they were becoming too carbonated at a higher pressure, my regulator may be slighty off. The taste of this oatmeal stout is fantastic, a little drier than most but great roasted flavor and clean finish. Color is very black and there is no problem with head retention. I may try experimenting with just adding a couple ounces of the Malto Dextrine on later batches to make it slightly sweeter. |
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