Beer Snob
Well-Known Member
Well I cracked open a new brew. Inicially I called it an Ale... not sure if its a Stout.... someone here I'm sure could direct me there. Heres a pic
Ouside of absolutly no head, this is real good (so far only carbonated for 11 days as well). You take a sip and at first you dont taste any chocolate. None whatsover. Then you sit there for a moment, lick your lips and PRESTO! A real nice lingering chocolate taste!
As you know I'm playing with Promash and here is what it spits out for me.
02-06-2006 Chocolate Oatmeal Stout
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Monday February 06, 2006
Head Brewer: Michael Schaap
Asst Brewer: Thunder
Recipe: Chocolate Oatmeal Stout
BJCP Style and Style Guidelines
-------------------------------
13-B Stout, Sweet Stout
Min OG: 1.042 Max OG: 1.056
Min IBU: 25 Max IBU: 48
Min Clr: 30 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.75
Anticipated OG: 1.069 Plato: 16.73
Anticipated SRM: 26.2
Anticipated IBU: 12.4
Wort Boil Time: 60 Minutes
Actual OG: 1.055 Plato: 13.57
Actual FG: 1.032 Plato: 8.05
Alc by Weight: 2.33 by Volume: 3.04 From Measured Gravities.
ADF: 40.7 RDF 34.6 Apparent & Real Degree of Fermentation.
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.7 0.50 lbs. Black Patent Malt America 1.028 525
5.7 0.50 lbs. Crystal 30L America 1.035 30
11.4 1.00 lbs. Flaked Oats America 1.033 2
65.7 5.75 lbs. Generic DME - Light Generic 1.046 8
11.4 1.00 lbs. Milk Sugar Generic 1.030 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 3.00 9.0 60 min.
1.00 oz. Tettnanger Pellet 4.50 3.4 20 min.
1.00 oz. Saazer Pellet 3.00 0.0 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
6.00 Oz Semi-Sweet Chocolate Other 15 Min.(boil)
Yeast
-----
White Labs WLP004 Irish Stout
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 100 mL
Lag Time: 2.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 11
Primary Temperature: 70 degrees F
Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 86
Secondary Temperature: 70 degrees F
Original Gravity: 1.055 SG 13.57 Plato
Finishing Gravity: 1.032 SG 8.05 Plato
Bottling/Kegging Specifics
--------------------------
Bottling Date: Sunday May 07, 2006
Desired Carbonation Level: 1.80 Volumes CO2
Fermentation Temperature: 68 F
Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 0.00 Oz
Amount of Liquid Added: 0.14 Gal
Notes
-----
Thought I had a stuck fermentation. Added a second pitch of yeast that did
nothing.... fermentation was over. The added amount of time did nothing to increase alcohol, but might have helped with other things.
Ouside of absolutly no head, this is real good (so far only carbonated for 11 days as well). You take a sip and at first you dont taste any chocolate. None whatsover. Then you sit there for a moment, lick your lips and PRESTO! A real nice lingering chocolate taste!
As you know I'm playing with Promash and here is what it spits out for me.
02-06-2006 Chocolate Oatmeal Stout
A ProMash Brewing Session Report
--------------------------------
Brewing Date: Monday February 06, 2006
Head Brewer: Michael Schaap
Asst Brewer: Thunder
Recipe: Chocolate Oatmeal Stout
BJCP Style and Style Guidelines
-------------------------------
13-B Stout, Sweet Stout
Min OG: 1.042 Max OG: 1.056
Min IBU: 25 Max IBU: 48
Min Clr: 30 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 8.75
Anticipated OG: 1.069 Plato: 16.73
Anticipated SRM: 26.2
Anticipated IBU: 12.4
Wort Boil Time: 60 Minutes
Actual OG: 1.055 Plato: 13.57
Actual FG: 1.032 Plato: 8.05
Alc by Weight: 2.33 by Volume: 3.04 From Measured Gravities.
ADF: 40.7 RDF 34.6 Apparent & Real Degree of Fermentation.
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
5.7 0.50 lbs. Black Patent Malt America 1.028 525
5.7 0.50 lbs. Crystal 30L America 1.035 30
11.4 1.00 lbs. Flaked Oats America 1.033 2
65.7 5.75 lbs. Generic DME - Light Generic 1.046 8
11.4 1.00 lbs. Milk Sugar Generic 1.030 0
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Cascade Pellet 3.00 9.0 60 min.
1.00 oz. Tettnanger Pellet 4.50 3.4 20 min.
1.00 oz. Saazer Pellet 3.00 0.0 5 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
6.00 Oz Semi-Sweet Chocolate Other 15 Min.(boil)
Yeast
-----
White Labs WLP004 Irish Stout
Fermentation Specifics
----------------------
Pitched From: Starter
Amount Pitched: 100 mL
Lag Time: 2.00 hours
Primary Fermenter: Glass
Primary Type: Closed
Days In Primary: 11
Primary Temperature: 70 degrees F
Secondary Fermenter: Glass
Secondary Type: Closed
Days In Secondary: 86
Secondary Temperature: 70 degrees F
Original Gravity: 1.055 SG 13.57 Plato
Finishing Gravity: 1.032 SG 8.05 Plato
Bottling/Kegging Specifics
--------------------------
Bottling Date: Sunday May 07, 2006
Desired Carbonation Level: 1.80 Volumes CO2
Fermentation Temperature: 68 F
Amount In Bottles: 5.00 Gallons
Days Conditioned: 0
Carbonation Method: Natural
Priming Medium Used: Corn Sugar
Amount of Priming Used: 0.00 Oz
Amount of Liquid Added: 0.14 Gal
Notes
-----
Thought I had a stuck fermentation. Added a second pitch of yeast that did
nothing.... fermentation was over. The added amount of time did nothing to increase alcohol, but might have helped with other things.