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Old 11-18-2008, 01:41 AM   #1
BrianTheBrewer
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Default First all grain recipe: Oatmeal Stout...please help!

So im not the best with math and im still getting use to beersmith and putting togeather recipes. This will be my second time going all grain but first time putting togeather my own recipe. I thought some of you might be able to help me out with the temps I need for mashing, and water and times for boiling.

Here is the recipe off of my beersmith:

9.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 69.23 %
1.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.69 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 7.69 %
1.00 lb Victory Malt (25.0 SRM) Grain 7.69 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 5.77 %
0.25 lb Black Barley (Stout) (500.0 SRM) Grain 1.92 %
1.80 oz Goldings, East Kent [5.00 %] (60 min) Hops 27.2 IBU
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

Any help/Info would be great...thanks

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Old 11-18-2008, 02:29 AM   #2
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If it I were me, and it was yesterday with a very similar recipe, I'd dough in at 104, sacc rest at 158, mash out at 175, and boil for 90 minutes. I wanted the most body and mouthfeel possible and not even a hint of a possibility of DMS.

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Old 11-18-2008, 02:37 AM   #3
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Just reread your post more carefully. I loaded a similar grain bill into BeerSmith and for my equipment (5 gallon igloo cooler) I'd strike with 17.19 qt of 112F water; decoct 11.61 qt and boil it to get to the sacc rest; then decoct 7.31 qt and boil it to mash out.

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Primary - Bemused Bitter, Munich Saaz SMaSH
Secondary - Air
Bottled - Oatmeal Stout 2011, Apfelwein, Withdrawn Wheat, Bourbon Barrel Barleywine SMaSH, Christmas Ale 2010, Perplexed Pale Ale
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Old 11-18-2008, 02:45 AM   #4
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hmmmm we shall see, thanks for the info. This is for a 5.5 gallon batch. I do batch sparge.

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Old 11-18-2008, 03:16 AM   #5
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Yeah, a 5.5 gallon batch with batch sparging definitely isn't going to happen in a 5 gallon cooler! Well, at least not very well.

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Primary - Bemused Bitter, Munich Saaz SMaSH
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Bottled - Oatmeal Stout 2011, Apfelwein, Withdrawn Wheat, Bourbon Barrel Barleywine SMaSH, Christmas Ale 2010, Perplexed Pale Ale
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Old 11-18-2008, 03:30 AM   #6
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You'll have to mash at 1qt/lb for that bill to leave a half a gallon of headspace in the cooler. Also, you'll need to do three discrete batch sparge infusions at about 1.75 gallons each to get you a total of 7 gallons preboil.

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Old 11-18-2008, 04:39 AM   #7
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Quote:
Originally Posted by Bobby_M View Post
You'll have to mash at 1qt/lb for that bill to leave a half a gallon of headspace in the cooler. Also, you'll need to do three discrete batch sparge infusions at about 1.75 gallons each to get you a total of 7 gallons preboil.
What kind of efficiencies do people see with 3 batch sparges? From what I know about leeching/extraction, the more you split it up the better. Except with beer we can start pulling out tannins if we go too far.
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Old 11-18-2008, 12:25 PM   #8
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lol Brian, I thought you were going to try and figure this one out...

For clarification, we are using a 10 gallon cooler... double batch sparge will be easy.

Mash with 16.5 qts at 174*F Water for target of 154*F for 60 minutes

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Old 11-18-2008, 04:14 PM   #9
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Well thats why we are all here to help each other out when we run into questions...

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Old 11-18-2008, 05:12 PM   #10
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Quote:
Originally Posted by NoClueBrewMaster View Post
lol Brian, I thought you were going to try and figure this one out...

For clarification, we are using a 10 gallon cooler... double batch sparge will be easy.

Mash with 16.5 qts at 174*F Water for target of 154*F for 60 minutes
Also...thats what I got on my beersmith calculations as well its just I wanted to make sure I was right on this as im not that great with beersmith yet.
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