Saturday, September 8, 2007

Brew 32: Oatmeal Stout

This brew is in honor of the late Michael Jackson, the ``Beer Hunter'' who passed away last week. This style is one he popularized; this batch is a kit from Northern Brewer.

Some notes: this time I tried doing a two stage mash, holding the temperature at 153F for one hour, then 170F for ten minutes. To do this, I kept the mash in the kettle on the stove. This did not work as well as I hoped. The thermometer, a probe type, fluctuated wildly as the probe moved around, and it took forever to figure out if I had reached a target temperature or not. Time to get a real thermometer I suppose. The final gravity was low, but within the style guidelines, so I think it will be okay. Other than that, the brew went very very well. Each time I do a brew, it seems more streamlined than before.

Here are the notes.

Northern Brewer Oatmeal Stout

Brew Type: All Grain Date: 9/8/2007
Style: Oatmeal Stout Brewer: Mattox Beckman
Batch Size: 5.00 gal Assistant Brewer: John and Heidi Fisher
Boil Volume: 5.77 gal Boil Time: 65 min
Brewhouse Efficiency: 57.6 % Equipment: My Equipment
Actual Efficiency: 57.6 %
Taste Rating (50 possible points): 0.0
Amount Item Type % or IBU
6.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 72.2 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 11.1 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.6 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.6 %
0.50 lb Roasted Barley (300.0 SRM) Grain 5.6 %
1.00 oz Chinook [13.00%] (60 min) Hops 52.2 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile
Estimated Original Gravity: 1.038 SG (1.035-1.060 SG) Measured Original Gravity: 1.038 SG
Estimated Final Gravity: 1.010 SG (1.010-1.018 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 32.0 SRM (35.0-200.0 SRM) Color [Color]
Bitterness: 52.2 IBU (20.0-50.0 IBU) Alpha Acid Units: 2.6 AAU
Estimated Alcohol by Volume: 3.7 % (3.3-6.0 %) Actual Alcohol by Volume: 4.3 %
Actual Calories: 163 cal/pint
Mash Profile
Name: My Mash Mash Tun Weight: 0.00 lb
Mash Grain Weight: 9.00 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 3.93 gal Adjust Temp for Equipment: FALSE
Name Description Step Temp Step Time
Dough In Add 11.70 qt of water at 164.4 F 153.0 F 60 min
Mash Out Heat to 170.0 F over 2 min 170.0 F 10 min
Carbonation and Storage
Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (1.8-2.4 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 52.0 F

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