AG#72 – Sonoma County Oatmeal Stout

IMG_2814

Recipe Specifications
————————–
Boil Size: 27.96 l
Post Boil Volume: 23.96 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.048 SG
Estimated Color: 64.3 EBC
Estimated IBU: 41.2 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
3.000 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 57.7 %
0.500 kg Munich Malt (17.7 EBC) Grain 2 9.6 %
0.500 kg Oats, Flaked (2.0 EBC) Grain 3 9.6 %
0.500 kg Wheat Malt, Ger (3.9 EBC) Grain 4 9.6 %
0.450 kg Black (Patent) Malt (985.0 EBC) Grain 5 8.7 %
0.250 kg Caramel/Crystal Malt – 30L (59.1 EBC) Grain 6 4.8 %
20 g Cascade [9.30 %] – Boil 60.0 min Hop 7 26.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 8 –
30 g Cascade [9.30 %] – Boil 10.0 min Hop 9 8.0 IBUs
30 g Cascade [9.30 %] – Boil 2.0 min Hop 10 6.6 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 –
Mash Schedule: Bubbles' Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.200 kg
—————————-
Name Description Step Temperat Step Time
Mash In Add 14.56 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 19.11l) of 77.0 C water

09/08/2017 – Last bottle opened. Though I think I probably added 50g at flameout instead of the 30g proscribed in the recipe, the hop impact still isn't strong enough. I think the hops used here might have been less than fresh. Next time I'll revert to using Centennial in my American stouts, and maybe use a different hop for bittering, reserving the Centennial for the late additions. Not a lot of roast in evidence either. But overall, this recipe mostly fulfils its brief – a low-gravity stout with American hop flavour.

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