My annual christmas tradition with my little sister got cancelled tomorrow so I was in a pretty bad mood today, haven't seen her all year. So to cheer myself up and to fill my now free day off tomorrow I thought I'd brew.
Another thread about munich malt got me thinking about trying it as the base malt in a stout so I thought I'd see what opinions anybody has about this recipe I threw together. I decided to use galena for bittering because I've only used it in conjunction with other hops and I thought I'd take the opportunity to see how it is on it's own.
The OG is below the style guidelines on purpose, I've been making most of my beers to session strength lately.
Another thread about munich malt got me thinking about trying it as the base malt in a stout so I thought I'd see what opinions anybody has about this recipe I threw together. I decided to use galena for bittering because I've only used it in conjunction with other hops and I thought I'd take the opportunity to see how it is on it's own.
The OG is below the style guidelines on purpose, I've been making most of my beers to session strength lately.
Code:
Best Laid Plans
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 5.05
Anticipated OG: 1.042 Plato: 10.48
Anticipated SRM: 33.0
Anticipated IBU: 36.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
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: Rager
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
79.2 4.00 kg. Munich Malt Germany 1.037 8
8.9 0.45 kg. Flaked Oats America 1.033 2
5.9 0.30 kg. Chocolate Malt America 1.029 350
5.9 0.30 kg. Roasted Barley America 1.028 450
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
20.00 g. Galena Pellet 14.00 36.8 60 min.
Amount Name Type Time
--------------------------------------------------------------------------
1.00 Unit(s)Irish Moss Fining 10 Min.(boil)
Danstar Nottingham
Mash Type: Single Step
L Water Per kg Grain: 2.50 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 10