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Old 07-29-2012, 12:48 AM   #1
BrewJob87
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Default Okay HBT, need help for my new recipe!

Looking to do an Oatmeal stout for a buddy's wedding. Never brewed nor had the urge to brew a stout! Already created and purchased a recipe for his request. See recipe below.. No idea on mashing/ starting techniques as i have only done simple mash steps ans batch sparking technique since be been brewing all grain.

I have 2 10gal rubbermaid mash tun. 1 w false bottom and other w braided hose.

Please help and all input/ comments would be appreciated as this beer is for a buddy's wedding. Definitely looking to exceed expectations.





Until Stout Do You Part

Style: Oatmeal Stout
Type: All Grain Calories: 209
Rating: 0.0 Boil Size: 6.87 Gal
IBU's: 28.41 Batch Size: 6.00 Gal
Color: 29.4 SRM Boil Time: 60 minutes
Preboil OG: 1.059
Estimated Actual
Brew Date: - 07/29/2012
OG: 1.063 1.063
FG: 1.021 1.021
ABV: 5.50 % 5.50 %
Efficiency: 76 % 77 %
Serve Date: 07/28/2012 / /

Fermentation Steps
Name Days / Temp Estimated Actual
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
12.50 lbs 83.33 % Pale Malt (2 Row) US 60 mins 1.036
1.50 lbs 10.00 % Oats, Flaked 60 mins 1.037
0.50 lbs 3.33 % Briess 6-Row Chocolate 60 mins 1.034
0.25 lbs 1.67 % Simpsons Roasted Barley 60 mins 1.025
0.25 lbs 1.67 % Black (Patent) Malt 60 mins 1.025

Hops
Amount IBU's Name Time AA %
0.75 ozs 18.91 Centennial 50 mins 10.00
0.50 ozs 3.61 Fuggles 20 mins 4.50
0.50 ozs 4.09 Northern Brewer 10 mins 8.50
0.50 ozs 1.80 Fuggles 8 mins 4.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg English Ale White Labs 0002

Additions
(none)

Mash Profile
(none)


www.iBrewMaster.com Version: 1.510


Please all suggestions will be greatly appreciated!!!!



Sent from my iPad

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Old 07-29-2012, 01:06 AM   #2
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I'm not a fan of the hopping. I love hops, but late hops in an oatmeal stout comes across as pretty weird, and I would think especially so with fuggles and northern brewer. I'd just use a nice clean 60 minute addition and forget the late additions. Ideally, the bittering hops would be a cleaner bittering addition like magnum, as centennial has a bit of floral and citrus, but it might be ok. The malt bill looks good!

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Old 07-29-2012, 02:51 AM   #3
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Thanks for comment.. Will consider that in recipe. Really looking for help on mash processes and help with mash/sparge.

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Old 07-29-2012, 12:51 PM   #4
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Quote:
Originally Posted by BrewJob87 View Post
Thanks for comment.. Will consider that in recipe. Really looking for help on mash processes and help with mash/sparge.
Oats are a bit sticky, so I'd probably mash on the thin side, say 1.5-1.75 quarts/pound. I like oatmeal stouts mashed at a higher temperature to have a full body, so I tend to mash mine at 156. You could go with 154, for a medium to medium/full body.

Batch sparging works great, so if that's what you're accustomed to that would be fine.
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Old 07-29-2012, 01:32 PM   #5
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I always like adding about a pound of medium crystal malt in my stouts, but that's some advice you can take or leave. It will help add some sweetness, as I'm usually not a fan of overly roasty/dry stouts. Also, I agree with Yooper for the hopping. A 60 min bittering addition is really all you need. Those Fuggles at the end aren't completely out of place IMHO, seeing as I like to finish with some EKG in my stouts/porters. How much of a difference does it make? Not sure, I guess it's just habit for me at this point.

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Old 07-29-2012, 02:50 PM   #6
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Do I need to do a protein rest like my buddy is telling me? He says: 3.0g for 30 mins @ 122F, then strike 3.0 more gallons for 30 mins again @190F to bring the temp up. Then add ANOTHER 3.0g at boiling temp for final 15 mins of mash.


Then suggesting boilin range water for 2.5gal sparge....


I am not accustom to this mash technique ... I normally do simple infusion medium body @154 for 60-75 minutes. and batch sparge.



PLS HELP

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Old 07-29-2012, 03:44 PM   #7
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Also, took Yoopers advice and did a 1oz 60 min Magnum addition only.

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Old 07-29-2012, 03:45 PM   #8
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Quote:
Originally Posted by BrewJob87 View Post
Do I need to do a protein rest like my buddy is telling me? He says: 3.0g for 30 mins @ 122F, then strike 3.0 more gallons for 30 mins again @190F to bring the temp up. Then add ANOTHER 3.0g at boiling temp for final 15 mins of mash.


Then suggesting boilin range water for 2.5gal sparge....


I am not accustom to this mash technique ... I normally do simple infusion medium body @154 for 60-75 minutes. and batch sparge.



PLS HELP
No, definitely no protein rest!

Your "regular" technique is preferable.
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