Oatmeal Coffee Stout

Type: All Grain Date: 11/20/2011
Batch Size
(fermenter):
5.50 gal
Brewer: Aaron
Boil Size: 7.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Coleman 70-Quart Xtreme Cooler
Final Bottling Volume: 5.50 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients


Amt

Name

Type

#

%/IBU
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.6 %
1 lbs 6.1 oz Roasted Barley (300.0 SRM) Grain 3 10.3 %
1 lbs 3.0 oz Chocolate Malt (350.0 SRM) Grain 4 8.8 %
1 lbs 6.1 oz Oats, Flaked (1.0 SRM) Grain 2 10.3 %
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 6
0.75 oz Nugget  [13.00 %] – Boil 60.0 min Hop 5 43.1 IBUs
3.50 oz Coffee (Secondary 2.0 days) Flavor 7

Beer Profile

Est Original Gravity: 1.059 SG Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: —–
Est Color: 47.4 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 13 lbs 7.2 oz
Sparge Water: 4.66 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps


Name

Description

Step Temperature

Step Time
Mash In Add 16.81 qt of water at 164.8 F 153.0 F 75 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes

Brewed 1/14/2012. Got a stuck sparge b/c I forgot to close the valve before putting in the sparge water. Sort of unclogged it by recirculating the wort and blowing into the tube with the valve open then quickly shutting it. Ended up with 4 gallons post boil w/ a gravity of 1.081. Added another gallon of water and then the starter. Really started taking off early Sunday morning on 11/15/12.

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