BrewBlog: Imperial Oatmeal Stout
Specifics
General Information
Method: All Grain
Comments

This beer was used the leftover yeast cake from Batch 62.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
15.00 pounds 83.3% of grist
0.50 pounds 2.8% of grist
0.75 pounds 4.2% of grist
1.00 pounds 5.6% of grist
0.75 pounds 4.2% of grist
18.00 pounds 100% of grist
Adjuncts
4.00 pounds Flaked Oats  
Reference
Hops
Boil
Total Boil Time: 75 minutes
Reference
Yeast
Name: Nottingham Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°F
Amount: 60 gr
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Procedure

The initial mash temp was 146F due to cooler than normal grains and a cool mash tun.  The temperature was brought up over 45 minutes using 2qt of boiling water at 15 minute intervals.  The mash finished at 154F.  The sparge was started before the bed had set, resulting in a compacted bed and a stuck sparge.

The chinooks were added as First Wort Hops to help keep the boil-overs under control.

Special Procedures

Next time:

-Cook the oats ahead of time; at least do a beta rest to keep the sparge from sticking.  The stuck sparge probably contributed to the poor efficiency for this batch.

-Change to 1.25qt/lb and make sure the tun is preheated.

-Use blow-off tube.

Fermentation
Primary: 23 days @ 66° F
Secondary: 32 days @ 64° F
Age: 60 days @ 64° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Gout Stout (2016) Dec 30, 2016
Belgian Pale Ale Dec 20, 2016
California Common Dec 19, 2016
NB Dead Ringer Nov 12, 2016
Hefeweizen Nov 12, 2016
NB Oktoberfest Jul 28, 2016
Pils May 15, 2016
Grand Cru Feb 21, 2016
<< <  More  [1] 2 3 4 5 > >>
Dustin's Brew Status