Brew Day: Oatmeal Stout
Initially taken from Gladfield's recipes list, and adjusted for batch size among other things.
- OG: 1.054 (70% BH efficiency)
- FG: 1.014
- ABV: 5.5
- IBU: 24.1
- RBR: 0.45 IBU/GU
- Colour: 40.3 SRM
- Mash: 60 minutes @ 68 °C
- Boil: 90 minutes
- Yeast: US-05 from ranch
Total bill 5.66 kg
- (78%) 4.4 kg Gladfield Ale Malt
- (7%) 380 g Gladfield Roasted Barley
- (7%) 380 g Rolled oats
- (5%) 300 g Gladfield Biscuit Malt
- (4%) 200 g Gladfield Dark Crystal Malt
- 60 min: 10 g Pacific Gem 14.5% AA (16.1 IBU)
- 15 min: 10 g Pacific Gem 14.5% AA (8 IBU)
25 litres of strike water heated to 73 °C. Once the grain is added, I'm right to the brim of the kettle. Mashed at 68 °C for 60 minutes.
Mashed out, but still waiting on dunk sparge. I got about 3–4 litres of sweetish sparge water.
Spent grain. This is what has been taken out and sparged. Good for the garden, and a cup or two in a batch of muffins or biscuits.
Now that we've taken the grain out, we can ramp up to boil. Since I'm only running my kettle from a regular 10 amp socket, I'm limited to 2 kW, whereas the elements can handle 3 kW. Once I have access to a 15 amp circuit I should be able to ramp faster and boil harder.
Finally boiling after a 40 minute ramp. 90 minute boil on this one, so first 30 minutes are without hops. Equal 10 g Pacific Gem additions at 60 and 15 minutes before flamout.
I forgot to take photos of "flameout" (really just "unplug" for electric brewers). My normal flameout procedure is to have had an immersion chiller in at 15 mintes before the end of the boil. At flameout, I whirlpool and run the IC for 10–15 minutes before moving inside to dump into the fermenter.
You can see the foaming from letting the wort aerate by dribbling it out of the hose coming from the kettle. This foam is actually after I knocked it back some with a big spoon.
Clarity looks about normal for the style.