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**Lil' Sparky** · 05-15-2007, 10:09 PM

Recipe Type: All Grain
Yeast: Nottingham
Batch Size (Gallons): 5.5
Original Gravity: 1.055
Final Gravity: 1.0
IBU: 30
Boiling Time (Minutes): 60
Color: 1.014
Primary Fermentation (# of Days & Temp): 14 @ 68'

This is a simple, but great oatmeal stout recipe. One of my favorites!

Beer Profile
Estimated Original Gravity: 1.057 SG
Estimated Final Gravity: 1.014 SG
Estimated Color: 27.4 SRM (22.0-45.0 SRM) [Color]
Bitterness: 30.0 IBU (25.0-45.0 IBU)
Estimated Alcohol by Volume: 5.7 %
Actual Calories: 215 cal/pint

Ingredients
Amount Item Type % or IBU
9.00 lb Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 72.0 %
1.50 lb Oats, Flaked (1.0 SRM) Grain 12.0 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.0 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.0 %
0.50 lb Roasted Barley (300.0 SRM) Grain 4.0 %
1.50 oz Goldings, East Kent [6.20%] (60 min) Hops 30.0 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mash Profile
Name: Single Infusion, Medium Body
Mash Grain Weight: 12.50 lb
Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F
Sparge Water: 4.74 gal

Name Description Step Temp Step Time
Mash In Add 15.00 qt of water at 165.3 F 153.0 F 30 min

The Pol · 05-16-2007, 12:24 AM

SOUNDS GOOD! Mine was brewed in early Feb... gets better all the time.

Beerrific · 05-16-2007, 01:28 AM

30 minute mash? Is that right?

**Lil' Sparky** · 05-16-2007, 01:30 AM

Quote:

Originally Posted by Beerrific

30 minute mash? Is that right?

Yes, I've rarely had to mash longer than that.

Beerrific · 05-16-2007, 01:35 AM

Wouldn't it be more economical to use less grain and mash longer? I really don't know, I have done one mini-mash soon to all grain. . .still learning here. Then again, probably just a couple dollars.

The Pol · 05-16-2007, 01:59 AM

With the flaked oats, you may really want to do a rest at about 122... or, you may have some real issues with the sparge.

**CollinsBrew** · 05-16-2007, 04:00 AM

How long should the rest at 122 be? I'm doing an Oatmeal Stout this weekend and would like to have it go a little better than my Hefe experience last weekend. Also, what would be a good water to grain ratio be for the mash? Since I am mashing in a cooler I'll probably be doing a decoction mash to do my mash rests.

The Pol · 05-16-2007, 04:14 AM

I did my Oatmeal Stout in a cooler, with multiple infusions, it was easier than decocting... Rest at 122F for 20 minutes, I used .9qt/lb with 12 lbs of grain, then I added another 8qt of boiling water to rest it at 153F for an hour, then mashed out with 9qt of boiling water. I never had a stuck mash, it went really well, 79%eff and 75% attenuation, 6% ABV.

**Lil' Sparky** · 05-16-2007, 06:21 PM

I don't know if a multi-rest mash schedule is necessary. I didn't do one last time, had no problems w/ the sparge and got my typical efficiency. I may try it when I brew this again in a few days and see if it makes any difference. Now that I've got a direct-fire MLT, step mashes are easy.

**Lil' Sparky** · 05-16-2007, 06:22 PM

Quote:

Originally Posted by Beerrific

Wouldn't it be more economical to use less grain and mash longer? I really don't know, I have done one mini-mash soon to all grain. . .still learning here. Then again, probably just a couple dollars.

If the starches are converted (and you can verify this w/ iodine tincture) then there's no point in mashing any longer. With most grains we use today, 30 mins has been plenty, although I have had to go longer on occasion.