PseudoChef
Well-Known Member
Looking for a higher grav Oatmeal Stout, but I'm trying to get a better grasp on designing my own recipes (I know, I know...read Daniel's...)
BeerSmith Recipe Printout - www.beersmith.com
Recipe: PseudoImperial Oatmeal Stout
Brewer:
Asst Brewer:
Style: Russian Imperial Stout
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.00 gal
Estimated OG: 1.074 SG
Estimated Color: 43.6 SRM
Estimated IBU: 43.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 23.08 %
6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 50.00 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 7.69 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.69 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.85 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.85 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.85 %
1.00 oz Nugget [13.00 %] (60 min) Hops 34.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.6 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.13 gal of water at 165.0 F 150.0 F
Contemplations:
The addition of crystal necessary...what does this malt really impart to the brew? I thought I had heard Jamil talk about if you had the Special B, a Crystal addition wouldn't really be necessary.
Aroma hops. I love hops as much as the next guy, but most of the imp stout recipes I've seen (in the 1.1 range, albeit) have aroma additions, but most of the Oatmeal recipes I've seen (~1.05x) don't. Wondering about this.
Mash temp. It's clear I mashed my Rye too high (154). It started at 1.073 and ended at 1.02. I know the Oatmeal Stout is gonna be a little on the sweet side, so I didn't know if lowering the mash temp would be beneficial or not.
Yeast: This will be my first time using dry. Should I go with the S-04 or S-05?
I'll be brewing tomorrow night.
Thanks for any input.
BeerSmith Recipe Printout - www.beersmith.com
Recipe: PseudoImperial Oatmeal Stout
Brewer:
Asst Brewer:
Style: Russian Imperial Stout
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.00 gal
Estimated OG: 1.074 SG
Estimated Color: 43.6 SRM
Estimated IBU: 43.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.00 lb Light Dry Extract (8.0 SRM) Dry Extract 23.08 %
6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 50.00 %
1.00 lb Chocolate Malt (450.0 SRM) Grain 7.69 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.69 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.85 %
0.50 lb Roasted Barley (300.0 SRM) Grain 3.85 %
0.50 lb Special B Malt (180.0 SRM) Grain 3.85 %
1.00 oz Nugget [13.00 %] (60 min) Hops 34.5 IBU
1.00 oz Goldings, East Kent [5.00 %] (5 min) Hops 2.6 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 10.00 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 3.13 gal of water at 165.0 F 150.0 F
Contemplations:
The addition of crystal necessary...what does this malt really impart to the brew? I thought I had heard Jamil talk about if you had the Special B, a Crystal addition wouldn't really be necessary.
Aroma hops. I love hops as much as the next guy, but most of the imp stout recipes I've seen (in the 1.1 range, albeit) have aroma additions, but most of the Oatmeal recipes I've seen (~1.05x) don't. Wondering about this.
Mash temp. It's clear I mashed my Rye too high (154). It started at 1.073 and ended at 1.02. I know the Oatmeal Stout is gonna be a little on the sweet side, so I didn't know if lowering the mash temp would be beneficial or not.
Yeast: This will be my first time using dry. Should I go with the S-04 or S-05?
I'll be brewing tomorrow night.
Thanks for any input.