First recipe on Beersmith 2

Hello all,
New to the forum and was hoping I could get some criticism on my first attempt with Beersmiith. I would greatly appreciate some input. Sorry if I am being a noob!

Kings tab
Oatmeal Stout
Type: All Grain Date: 1/28/2012
Batch Size (fermenter): 5.00 gal Brewer: Me
Boil Size: 8.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.25 gal Est Mash Efficiency 86.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
5 lbs Oats, Malted (1.0 SRM) Grain 1 47.2 %
3 lbs Victory Malt (25.0 SRM) Grain 2 28.3 %
2 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 3 18.9 %
9.6 oz Black Barley (Stout) (500.0 SRM) Grain 4 5.7 %
1.00 oz Cluster [7.00 %] - Boil 60.0 min Hop 5 24.5 IBUs
1.00 oz Crystal [3.50 %] - Boil 60.0 min Hop 6 12.2 IBUs
0.25 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.0 pkg Belgian Strong Ale Yeast (White Labs #WLP545) [50.28 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.053 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 36.7 IBUs Calories: 151.6 kcal/12oz
Est Color: 27.5 SRM
Mash Profile

Mash Name: Temperature Mash, 1 Step, Medium Body Total Grain Weight: 10 lbs 9.6 oz
Sparge Water: 6.20 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 17.25 qt of water at 163.8 F 152.0 F 60 min
Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Sparge Step: Fly sparge with 6.20 gal water at 168.0 F
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 5.14 oz Carbonation Used: Bottle with 5.14 oz Dry Malt Extract
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

I would reduce the oats to maybe 1lb. Same for the crystal malt. You will want to use some base malt in there as well. I would replace the belgian yeast with some american/english ale yeast. Belgian yeast may give you some fruitier flavors.

Awesome Thanks! I thought it was going to be worst but not bad. I appreciate the input. Happy brewing1

Your final bottling volume looks off, only 4.25 from a 6.25 end of boil. Where did the 2 gallons go? Just make sure the bottling sugar/malt is correct for what you actually end up bottling.

Is that a report out of BeerSmith? I'm still looking for it. Its a pretty cool program for doing this. I still haven't done my first all-grain, but having BeerSmith gave me confidence that it'll turn out OK since it spells out everything based on your inputs. Tomorrow I'm hoping to give it a try as I have all the ingredients for my first batch, an American Light (but not Lite) lager. This isn't a BMC Lite clone but a light colored full beer.

Never mind on the report, I see now that the main report is what you posted. It just doesn't look the same.

Anyway, my recipe gives me 5.5 bottling gallons from a 5.72 end of boil. That's what I would expect. You should trace where the 2 gallons goes within BeerSmith. You may end up with more beer than your fermenter can handle. I know I'm really limited to 6.5 gallons in my primary, and my secondary will only hold 5.5, and that's all I'm making.

I see what your saying on the report. My guess is somehow the other 2 gallons got boiled off. That was my first attempt at Beersmith 2 and I am suprised that I wasn't way off. I think Beersmith 2 is a kick a$$ program. It's a great guide for beginners IMO. I appreciate all the feedback. Once I get the RIMS up and running I guess I will find out then.

Afrer looking at my water table it shows .25 gal. cooling loss-1.00 gal. Trub Loss 4% PCT loss and evaporation loss. Looks like thats where the 2 gallons went.