jbsayers
Well-Known Member
So I built myself a MLT out of a Rubbermaid 10 gal Home Depot cooler and brewed my first batch in it last night. I was very impressed. Not a degree lost.
We brewed an oatmeal stout. This was my 5th time brewing and since we just ran out of the oatmeal stout I made the first time I brewed, SWMBO requested we make more. I tweaked the recipe a little bit and used a different yeast just to see how changing this and that affects the final product.
Below is the recipe and some pics of us from brew day.
Cheers!
JB
Sayers' Wild Oats
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.25
Anticipated OG: 1.061 Plato: 14.87
Anticipated SRM: 30.2
Anticipated IBU: 30.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.051 SG 12.73 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.9 1.00 lbs. Flaked Oats America 1.033 2
4.4 0.50 lbs. Crystal 60L America 1.034 60
2.2 0.25 lbs. Roasted Barley Great Britain 1.029 575
4.4 0.50 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 5.47 23.2 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 3.55 7.5 60 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.25
Water Qts: 17.01 - Before Additional Infusions
Water Gal: 4.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.51 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 156 Time: 10
Total Mash Volume Gal: 5.15 - Dough-In Infusion Only
We brewed an oatmeal stout. This was my 5th time brewing and since we just ran out of the oatmeal stout I made the first time I brewed, SWMBO requested we make more. I tweaked the recipe a little bit and used a different yeast just to see how changing this and that affects the final product.
Below is the recipe and some pics of us from brew day.
Cheers!
JB
Sayers' Wild Oats
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 11.25
Anticipated OG: 1.061 Plato: 14.87
Anticipated SRM: 30.2
Anticipated IBU: 30.8
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.051 SG 12.73 Plato
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
80.0 9.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.9 1.00 lbs. Flaked Oats America 1.033 2
4.4 0.50 lbs. Crystal 60L America 1.034 60
2.2 0.25 lbs. Roasted Barley Great Britain 1.029 575
4.4 0.50 lbs. Chocolate Malt Great Britain 1.034 475
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Goldings - E.K. Pellet 5.47 23.2 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 3.55 7.5 60 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 11.25
Water Qts: 17.01 - Before Additional Infusions
Water Gal: 4.25 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.51 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 156 Time: 10
Total Mash Volume Gal: 5.15 - Dough-In Infusion Only