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Old 01-20-2013, 02:59 AM   #11
branCHEs
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Hey guys I'm mashing this beer right now. I have little over 16 lbs of grain. I used 6 gal of water for the mash. Any idea how much water I should use for the sparge? I'm shooting for about 6.5 gal for the boil. Thanks!

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Old 01-20-2013, 09:05 AM   #12
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Ok..... Long night. Just got done brewing. It was worth it. Wort tastes good. Im not adding any extras like coffee chocolate or vanilla. I'll post final gravity and results when I get them. OG: 1.07


Goodnight folks

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Old 01-20-2013, 01:20 PM   #13
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Looks good!

Not to hijack the thread but I was under the impression that toasted oats needed to be placed in a paper bag and set for a while before adding to a recipe. Heard this at:

http://forum.northernbrewer.com/view...?f=29&t=104114

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Old 01-20-2013, 04:33 PM   #14
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And this is the final recipe I used:


Oatmeal Stout recipe

Sacch' rest 155 for 60 min

Mash out 170 for 30 min

1-2 weeks primary, 4 weeks secondary

11 English Maris otter
1.85 lbs flaked oats
1 Belgian special b
.85Franco-belges kiln coffee malt
1 English chocolate malt
.5 English black malt

Boil time and additions

60 min 1 oz nugget pellet hops
30 min .5 oz willamette pellet hops
0 min .5 oz willamette pellet hops

Primary 2 weeks
Secondary 4 weeks
Bottle conditioning 2 weeks

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Old 01-20-2013, 06:19 PM   #15
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Nice job, you'll probably finish high, at maybe 24 points, cause of all the oats and roasted malt. Don't be alarmed. With that OG, your abv will probably hit just below 7 which is perfect. What yeast did you use? Estimated ibu?

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Old 01-20-2013, 11:13 PM   #16
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I have no idea about the ibu. Not sure how to figure that out, im super amateur. I used neobritanna wyeast 1945. Ita a strain specific to northern brewer. Supposed to be good for stouts.

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Old 04-14-2013, 11:18 PM   #17
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So how did this turn out?

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