Boil Size: 5.95 gal
Post Boil Volume: 5.20 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.50 gal
Estimated OG: 1.106 SG
Estimated Color: 68.7 SRM
Estimated IBU: 80.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 90 Minutes
12 lbs 13.8 oz Pale Malt (2 Row) US (2.0 SRM)
3 lbs 10.1 oz Munich Malt - 10L (10.0 SRM)
1 lbs 15.3 oz Oats, Flaked (1.0 SRM)
1 lbs 10.8 oz Bitish Crystal 53L (55.0 SRM)
1 lbs 10.8 oz Chocolate Malt (450.0 SRM)
1 lbs 6.4 oz Roasted Barley (300.0 SRM)
1.12 oz Columbus (Tomahawk) [14.00 %] - Boil 80.
1.12 oz Columbus (Tomahawk) [14.00 %] - Boil 25.
1.00 Items Whirlfloc Tablet (Boil 15.0 mins)
1.12 oz Columbus (Tomahawk) [14.00 %] - Boil 10.
2.00 tsp Yeast Nutrient (Boil 10.0 mins)
1.0 pkg American Ale (Wyeast Labs #1056)
Mash 155.0 F 75 min
This is the recipe I made after talking with the head brewer of Oskar Blues, Dave Chichura. He gave me specs and percentages and I used Beersmith to put the recipe together for a 5 gallon batch.
I also put this on a yeast cake from a light ale and used O2 to make sure it would ferment out. My first attempt stalled at 1.040 and is a bit too sweet. So the extra yeast and O2 really helped.
OG should be 1.100 and final gravity at 1.030. I overshot by a bit at 1.106.
Ferment at 68F.
I brewed this a month ago and its now in secondary to age a bit. It tastes good, but is really boosey right now. It's going to take a little time to mellow. But if you like an alcohol bite to your beer, than it would be drinkable now. I want to brew another batch to put in a barrel, but I need a barrel first