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Cask Conditioned Oatmeal Stout

From the BrewBlog of Bruce Buerger – Waukesha, Wisconsin USA
Printed September 24, 2017

Specifics
Style: Oatmeal Stout
Brew Date: August 19, 2012
Tap Date: September 8, 2012
Yield: 10 gallons
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%
BJCP Style Info: Oatmeal Stout
O.G.: 1.048 - 1.065
F.G.: 1.010 - 1.018
ABV: 4.2 - 5.9%
Bitterness: 25 - 40 IBUs
Color: 22 - 40 SRM
Info: A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.

Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout.

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.

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
Malts and Grains
5.00 pounds British Maris Otter Pale Malt 30.7% of grist
1.00 pounds American Black Patent 6.1% of grist
1.00 pounds British Crystal Malt 6.1% of grist
1.00 pounds Flaked Oats 6.1% of grist
8.00 pounds Total Grain Weight 49.1% of grist
Non-Fermentables
1 oz Oak Chips  
Hops
4.00 ounces Fuggle 4.2% Pellets @ 60 minutes
Type: Aroma
Use: Boil
16.8 AAUs
4.00 ounces Total Hop Weight 16.8 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: NB NeoBritannia
Manufacturer: Wyeast
Product ID: 1945
Type: Ale
Flocculation: Medium
Attenuation: 72 - 77%
Temperature Range: 66–74°F
Amount: 2000 ml
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
Cask Conditioned Oatmeal Stout
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Boil Time: 60  
Original Gravity: 1.049 / 12.1° P  
     
     
     
     
Brew Day Notes
 

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