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11-18-2008, 01:41 AM
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#1
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Senior Member
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
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First all grain recipe: Oatmeal Stout...please help!
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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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11-18-2008, 02:29 AM
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#2
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Senior Member
Join Date: Mar 2008
Location: Columbia, SC
Posts: 544
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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.
Last edited by ChemE; 11-18-2008 at 02:31 AM.
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11-18-2008, 02:37 AM
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#3
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Senior Member
Join Date: Mar 2008
Location: Columbia, SC
Posts: 544
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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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11-18-2008, 02:45 AM
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#4
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Senior Member
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
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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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11-18-2008, 03:16 AM
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#5
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Senior Member
Join Date: Mar 2008
Location: Columbia, SC
Posts: 544
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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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11-18-2008, 03:30 AM
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#6
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Senior Member
Join Date: Aug 2006
Location: Piscataway, NJ
Posts: 19,424
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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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11-18-2008, 04:39 AM
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#7
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Senior Member
Join Date: Sep 2008
Location: Baton Rouge, LA
Posts: 364
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Quote:
Originally Posted by Bobby_M
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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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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11-18-2008, 12:25 PM
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#8
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Senior Member
Join Date: Mar 2008
Location: Acton, MA
Posts: 1,687
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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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Last edited by Anthony_Lopez; 11-18-2008 at 12:48 PM.
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11-18-2008, 04:14 PM
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#9
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Senior Member
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
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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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11-18-2008, 05:12 PM
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#10
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Senior Member
Join Date: Feb 2008
Location: San Diego CA
Posts: 1,306
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Quote:
Originally Posted by NoClueBrewMaster
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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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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