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Old 09-28-2011, 02:22 AM   #1
Primevci
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Default Please help with recipe

How does this recipe and steps look this will be my first AG batch and i wanna try to make the transition as smooth as possible... jsut wanna make sure im some what getting this..

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Oatmeal Stout
Brewer: Primevci
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 6.73 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.059 SG
Estimated Color: 33.1 SRM
Estimated IBU: 45.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.5 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.7 %
8.0 oz Roasted Barley (300.0 SRM) Grain 7 4.2 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 3 6.3 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 4.2 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 4.2 %
12.0 oz Victory Malt (25.0 SRM) Grain 4 6.3 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.3 %
2.50 oz Willamette [5.50 %] - Boil 60.0 min Hop 8 45.2 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 10 -
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 9 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 12 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.00 qt of water at 165.8 F 152.0 F 60 min

Sparge: Drain mash tun, Batch sparge with 3 steps (4.42gal, 1.47gal, 1.47gal) of 168.0 F water
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

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Old 09-28-2011, 02:42 AM   #2
944play
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Looks great! Pretty similar to the Shakespeare Stout recipe I just brewed. You probably won't need two packs of dry yeast if you rehydrate it.

A single batch sparge will be the easiest. Just look into your kettle after the first runnings -- the amount of room you have left is the amount to sparge.

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Old 09-28-2011, 02:53 AM   #3
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agreed, it does look like a nice recipe. would you consider a slightly higher mash temp? like 154? it probably won't matter much, but might be worth thinking about.

edit: well, maybe not. i was surprised to see the 'Shakespeare Stout' recipe called for a 148 mash temp.

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Old 09-28-2011, 03:25 AM   #4
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so instead of the 1.47 1.47 just do 2.94? Also is the 4.42gal actually the mash drain? not a sparge was kinda confused when i saw that

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Old 09-28-2011, 05:37 AM   #5
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That cannot be the first runnings volume with only 4 gallons of liquor in the mash. Figure about a gallon per 10 pounds of grain absorption, so expect almost 3 gallons of first runnings. Sparge with enough to reach preboil volume, whatever that turns out to be and RDWHAHB.

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Old 09-28-2011, 04:10 PM   #6
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Quote:
Originally Posted by 944play
That cannot be the first runnings volume with only 4 gallons of liquor in the mash. Figure about a gallon per 10 pounds of grain absorption, so expect almost 3 gallons of first runnings. Sparge with enough to reach preboil volume, whatever that turns out to be and RDWHAHB.
Sso is beer. Smith not calculating that correctly?
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Old 09-28-2011, 06:10 PM   #7
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IDK what it's calculating.

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Old 09-28-2011, 06:30 PM   #8
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Idk??

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Old 09-28-2011, 06:30 PM   #9
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Quote:
Originally Posted by 944play
IDK what it's calculating.
Mash volume sparge volume
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Old 09-28-2011, 07:43 PM   #10
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Ah, yes. Makes sense now.

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