Batch 32: Oatmeal stout
Another session of the master recipe.
Recipe
Grain Bill
- 5 lbs. 12 oz. Crisp Maris-Otter
- 8 oz. Crisp Amber Malt
- 8 oz. Crisp Brown Malt.
- 12.5 oz. Hugh-Baird Black Malt
- 2 lbs. 8 oz. Flake Oats.
Hops
- 2 oz Kent Goldings Leaf hops (5.9% AA) @ 60 minutes.
- ??oz Kent Goldings Leaf hops, dry hopped.
Yeast
White Labs 022 Essex ale yeast, tube, no starter.
Mash
Single Infusion mash, 90 minutes at 152-154F.
Vitals
- OG: 1.050
- FG:
- Calculated IBUs: 49
- Carbonation:
Timeline
Brew day: April 4, 2004
- 11:10 am: Mash-in @154F.
- 12:40 pm: Temp dropped to about 150F; Add 1.2 gallons 190F water
for near-mashout (temp at 158-163F).
- 12:50 pm: Begin recirculation and first runoff.
- 12:52 pm: Done. Add 3.25 gallon sparge charge. Temp raised to 172F.
- 12:55 pm: stir and wait another 10 minutes.
- 1:05 pm: Begin recirculation and second runoff.
- 1:10 pm: On to boil.
- 2:07 pm: Good, rolling boil.
- 2:27 pm: Add hops.
- 3:27 pm: Begin rack+chill.
- 3:43 pm: Done, start early clean-up.
- 4:00 pm: OG 1.050 @70F, pitch.
- 5:20 pm: Done with clean-up.
Tasting notes
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