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2005-03-05 Lou's Brews Oatmeal Stout

A ProMash Brewing Session Report

Brewing Date: Saturday March 05, 2005
Head Brewer: Lou King
Asst Brewer: Batch 54
Recipe: Lou's Brews Oatmeal Stout


BJCP Style and Style Guidelines
13-C Stout, Oatmeal Stout

Min OG: 1.048 Max OG: 1.065   
Min IBU: 25 Max IBU: 48   
Min Clr: 22 Max Clr: 60  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 10.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 19.00      
Anticipated OG: 1.051 Plato: 12.64
Anticipated SRM: 51.5        
Anticipated IBU: 32.6      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 75  Minutes   

Actual OG: 1.049 Plato: 12.12   
Actual FG: 1.016 Plato: 4.07   
Alc by Weight: 3.37 by Volume: 4.33 From Measured Gravities.
ADF: 66.4 RDF: 55.5 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 78 %
Anticipated Points From Mash: 51.07
Actual Points From Mash: 53.08


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
71.1 13.50 lbs.  Pale Malt(2-row) Great Britain 1.038 3
10.5 2.00 lbs.  Flaked Oats America 1.033 2
10.5 2.00 lbs.  Roasted Barley Great Britain 1.029 575
5.3 1.00 lbs.  Black Patent Malt Great Britain 1.027 525
2.6 0.50 lbs.  Crystal 55L Great Britian 1.034 55

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.75 oz.  Wye Challenger Pellet 7.10 32.6 75 min


Yeast
WYeast 1084 Irish Ale


Mash Schedule
Mash Type: Single Step   
Heat Type: Direct   
Grain Lbs: 19.00   
Water Qts: 24.00 Before Additional Infusions
Water Gal: 6.00 Before Additional Infusions
Qts Water Per Lbs Grain: 1.26 Before Additional Infusions
Tun Thermal Mass: 0.30   
Grain Temp: 68 F Before Additional Infusions

Rest Temp Time
Dough In: 172 0 Min
Saccharification Rest: 152 60 Min
Mash-out Rest: 168 10 Min
Sparge: 170 45 Min

Total Mash Volume Gal: 7.52 - After Additional Infusions

Runnings Stopped At: 1.012 SG 3.08 Plato

All temperature measurements are degrees Fahrenheit.


Efficiency Specifics
Recipe Efficiency Setting: 75 %

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 13.47      
Estimated OG: 1.038 Plato: 9.49

Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:
Target Volume (Gal): 13.54      
Estimated OG: 1.038 Plato: 9.44

Post-Boil Targets:
Target Volume (Gal): 10.00      
Estimated OG: 1.051 Plato: 12.64

Recorded Actuals - Measurement Taken In Kettle:
Recorded Volume (Gal): 13.00      
Recorded OG: 1.041 Plato: 10.19

At 100 percent extraction from the maximum mash potential:
Total Points: 68.10
Points From Mash: 68.10
Points From Extract/Sugar: 0.00

With the recipe efficiency setting, you should have achieved:
Total Points: 51.07
Points From Mash: 51.07
Points From Extract/Sugar: 0.00

Actuals achieved were:
Actual Points From Mash: 53.08
Actual Mash System Efficiency: 78 %


Fermentation Specifics
Pitched From: Starter
Amount Pitched: 0 mL
Lag Time: 0.00 hours

Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 0
Primary Temperature: 68 degrees F

Original Gravity: 1.049 SG 12.12 Plato
Finishing Gravity: 1.016 SG 4.07 Plato



Mash Notes
RIMS ran slow, had to close the valve a bit. This was probably from the oatmeal.




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