BrewBlog: NB Oatmeal Stout
Specifics
General Information
Method: Partial Mash
Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.30 pounds LME - Amber 39.8% of grist
1.00 pounds LME - Light 12% of grist
4.30 pounds Total Extract Weight 51.8% of grist
Reference
Malts and Grains
Non-Fermentables
1 Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Irish Ale
Manufacturer: Wyeast
Product ID: 1084
Type: Ale
Flocculation: Medium
Attenuation: 73%
Temperature Range: 62–72°F
Amount: 125 ml
Equipment Profile

3 Gallon/11 Liter Kettle

Batch Size: 5.00 gallons Boil Volume: 2.50 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.25 gallons
Efficiency: 72% Mash Tun Weight: 3.00 pounds
Hop Utilization: 100% Mash Tun Volume: 3.00 gallons
Loss: 0.00 gallons Mash Tun Specific Heat: 0.12 Cal/gram per °C
Procedure

Mash at 155F for 60 minutes, maintaining the temperature in a warm oven.  Heat to 170F to finish.

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
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