Okay HBT, need help for my new recipe!

Looking to do an Oatmeal stout for a buddy's wedding. Never brewed nor had the urge to brew a stout! Already created and purchased a recipe for his request. See recipe below.. No idea on mashing/ starting techniques as i have only done simple mash steps ans batch sparking technique since be been brewing all grain.

I have 2 10gal rubbermaid mash tun. 1 w false bottom and other w braided hose.

Please help and all input/ comments would be appreciated as this beer is for a buddy's wedding. Definitely looking to exceed expectations.





Until Stout Do You Part

Style: Oatmeal Stout
Type: All Grain Calories: 209
Rating: 0.0 Boil Size: 6.87 Gal
IBU's: 28.41 Batch Size: 6.00 Gal
Color: 29.4 SRM Boil Time: 60 minutes
Preboil OG: 1.059
Estimated Actual
Brew Date: - 07/29/2012
OG: 1.063 1.063
FG: 1.021 1.021
ABV: 5.50 % 5.50 %
Efficiency: 76 % 77 %
Serve Date: 07/28/2012 / /

Fermentation Steps
Name Days / Temp Estimated Actual
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
12.50 lbs 83.33 % Pale Malt (2 Row) US 60 mins 1.036
1.50 lbs 10.00 % Oats, Flaked 60 mins 1.037
0.50 lbs 3.33 % Briess 6-Row Chocolate 60 mins 1.034
0.25 lbs 1.67 % Simpsons Roasted Barley 60 mins 1.025
0.25 lbs 1.67 % Black (Patent) Malt 60 mins 1.025

Hops
Amount IBU's Name Time AA %
0.75 ozs 18.91 Centennial 50 mins 10.00
0.50 ozs 3.61 Fuggles 20 mins 4.50
0.50 ozs 4.09 Northern Brewer 10 mins 8.50
0.50 ozs 1.80 Fuggles 8 mins 4.50

Yeasts
Amount Name Laboratory / ID
1.0 pkg English Ale White Labs 0002

Additions
(none)

Mash Profile
(none)


www.iBrewMaster.com Version: 1.510


Please all suggestions will be greatly appreciated!!!!



Sent from my iPad

I'm not a fan of the hopping. I love hops, but late hops in an oatmeal stout comes across as pretty weird, and I would think especially so with fuggles and northern brewer. I'd just use a nice clean 60 minute addition and forget the late additions. Ideally, the bittering hops would be a cleaner bittering addition like magnum, as centennial has a bit of floral and citrus, but it might be ok. The malt bill looks good!

Thanks for comment.. Will consider that in recipe. Really looking for help on mash processes and help with mash/sparge.

BrewJob87 said:

Thanks for comment.. Will consider that in recipe. Really looking for help on mash processes and help with mash/sparge.

Click to expand...

Oats are a bit sticky, so I'd probably mash on the thin side, say 1.5-1.75 quarts/pound. I like oatmeal stouts mashed at a higher temperature to have a full body, so I tend to mash mine at 156. You could go with 154, for a medium to medium/full body.

Batch sparging works great, so if that's what you're accustomed to that would be fine.

I always like adding about a pound of medium crystal malt in my stouts, but that's some advice you can take or leave. It will help add some sweetness, as I'm usually not a fan of overly roasty/dry stouts. Also, I agree with Yooper for the hopping. A 60 min bittering addition is really all you need. Those Fuggles at the end aren't completely out of place IMHO, seeing as I like to finish with some EKG in my stouts/porters. How much of a difference does it make? Not sure, I guess it's just habit for me at this point.

Do I need to do a protein rest like my buddy is telling me? He says: 3.0g for 30 mins @ 122F, then strike 3.0 more gallons for 30 mins again @190F to bring the temp up. Then add ANOTHER 3.0g at boiling temp for final 15 mins of mash.


Then suggesting boilin range water for 2.5gal sparge....


I am not accustom to this mash technique ... I normally do simple infusion medium body @154 for 60-75 minutes. and batch sparge.



PLS HELP

Also, took Yoopers advice and did a 1oz 60 min Magnum addition only.

BrewJob87 said:

Do I need to do a protein rest like my buddy is telling me? He says: 3.0g for 30 mins @ 122F, then strike 3.0 more gallons for 30 mins again @190F to bring the temp up. Then add ANOTHER 3.0g at boiling temp for final 15 mins of mash.


Then suggesting boilin range water for 2.5gal sparge....


I am not accustom to this mash technique ... I normally do simple infusion medium body @154 for 60-75 minutes. and batch sparge.



PLS HELP

Click to expand...

No, definitely no protein rest!

Your "regular" technique is preferable.