flyangler18
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- 1338: European Ale
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.054
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 90
- IBU
- 30 IBU
- Color
- 28 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days @ 65°
- Tasting Notes
- The departure from my normal Oatmeal Stout (70/20/5/5), lush and malty.
[size=+2]Hound of Culain[/size]
[size=+1]13-C Oatmeal Stout[/size]
Author: Jason Konopinski
Date: 3/20/09
Size: 6.0 gal
Efficiency: 80%
Attenuation: 71%
Calories: 185.58 kcal per 12.0 fl oz
Original Gravity: 1.055 (1.048 - 1.065)
|==============#=================|
Terminal Gravity: 1.016 (1.010 - 1.018)
|====================#===========|
Color: 27.44 (22.0 - 40.0)
|============#===================|
Alcohol: 5.16% (4.2% - 5.9%)
|=================#==============|
Bitterness: 30.4 (25.0 - 40.0)
|=============#==================|
[size=+1]Ingredients:[/size]
8 lb Maris Otter Pale Ale Malt
2 lb Oats (Pregelatinized Flakes)
10 oz Black Roasted Barley
10 oz Pale Chocolate
10.0 oz British Dark Crystal
.75 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea WYeast 1338 European Ale
00:03:00 Dough-In - Liquor: 4.0 gal; Strike: 164.68 °F; Target: 152 °F
01:03:00 Sacch. Rest - Rest: 60 min; Final: 152.0 °F
01:03:00 Lautering - First Runnings: 0.0 gal sparge @ 152 °F, 0.0 min; Sparge #1: 2.54 gal sparge @ 180 °F, 0.0 min; Sparge #2: 2.53 gal sparge @ 180 °F, 0.0 min; Total Runoff: 7.86 gal
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
[size=+1]13-C Oatmeal Stout[/size]
Author: Jason Konopinski
Date: 3/20/09
Size: 6.0 gal
Efficiency: 80%
Attenuation: 71%
Calories: 185.58 kcal per 12.0 fl oz
Original Gravity: 1.055 (1.048 - 1.065)
|==============#=================|
Terminal Gravity: 1.016 (1.010 - 1.018)
|====================#===========|
Color: 27.44 (22.0 - 40.0)
|============#===================|
Alcohol: 5.16% (4.2% - 5.9%)
|=================#==============|
Bitterness: 30.4 (25.0 - 40.0)
|=============#==================|
[size=+1]Ingredients:[/size]
8 lb Maris Otter Pale Ale Malt
2 lb Oats (Pregelatinized Flakes)
10 oz Black Roasted Barley
10 oz Pale Chocolate
10.0 oz British Dark Crystal
.75 oz Galena (13.0%) - added during boil, boiled 60 min
1.0 ea WYeast 1338 European Ale
00:03:00 Dough-In - Liquor: 4.0 gal; Strike: 164.68 °F; Target: 152 °F
01:03:00 Sacch. Rest - Rest: 60 min; Final: 152.0 °F
01:03:00 Lautering - First Runnings: 0.0 gal sparge @ 152 °F, 0.0 min; Sparge #1: 2.54 gal sparge @ 180 °F, 0.0 min; Sparge #2: 2.53 gal sparge @ 180 °F, 0.0 min; Total Runoff: 7.86 gal
[size=-1]Results generated by BeerTools Pro 1.5.3[/size]
