Cask Conditioned Oatmeal Stout
Specifics
Reference
Style:
Brew Date: August 19, 2012
Tap Date: September 8, 2012
Yield: 10 gallons
Reference
Color (SRM/EBC):
26.7/52.6
Bitterness (Calc): 30 IBU (Tinseth)
BU/GU: 0.61
Calories: 162 (12 ounces)
Conditioning: Keg and Cask
ABV: 4.9%
ABW: 3.8%
Batch No: 1
OG: 1.049
OG (Plato): 12.15° P
Target OG: 1.049
Reading 1: 1.014  (8 days)
FG: 1.012
FG (Plato): 3.07° P
Target FG: 1.013
Real Extract: 4.71° P
App. Atten.: 74.8%
Real Atten.: 61.2%
General Information
Method: Partial Mash

Northern Brewer kit I'm making up for the Baron annual picnic and fantasy football draft night.  Will cask condition half of it and keg the other half.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
2.00 pounds DME - Dark 12.3% of grist
6.30 pounds LME - Dark 38.7% of grist
8.30 pounds Total Extract Weight 50.9% of grist
Reference
Malts and Grains
Non-Fermentables
1 oz Oak Chips  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: NB NeoBritannia
Manufacturer: Wyeast
Product ID: 1945
Type: Ale
Flocculation: Medium
Attenuation: 72 - 77%
Temperature Range: 66–74°F
Amount: 2000 ml
Equipment Profile

15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.55 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Mash Profile

Single Infusion Mash, Medium Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 71.9 Efficiency: 232.8%
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

Hygeia Springs, Big Bend, WI

Calicum: 87 ppm
Bicarbonate: 362 ppm
Sulfate: 16 ppm
Chloride: 106 ppm
Sodium: 56 ppm
Magnesium: 41 ppm
PH: 7.5%
Notes:

A spring which flows from a source 2,200 feet below the earth’s surface near Big Bend, WI.  Click Here For Google Map

Special Procedures

After one week in primary transfer to the pin with isinglass and malto-dextrin.  Let it sit in the pin for 2 weeks before tapping.  Conditioned with 1 ounce of French Oak cubes.

Fermentation
Primary: 7 days @ 72° F
Secondary: 14 days @ 76° F
Tasting Reviews
print logprint default Output to Beer XML
Bottle Label
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