2nd AG preperation-critique
I am planning my second AG and thought I would get some suggestoins before starting. My first AG turned out well but I ended up a half gallon short because I did not get my volume measurements correct between the boil off and trub loss.
This weekend I am making a basic oatmeal stout.
Recipe: 12.06lb total (5 gallon batch size) OG ~ 1.059
8 lb 11oz domestic 2 row pale
11 oz Crystal 60L
11 oz Munich
.5 lb Roasted barley
.5 lb Chocolate malt
1 lb flaked oats
1/2 oz Challlenger at 60
1/2 oz Fuggle at 30
1/2 oz Challenger at 30
1/2 oz Fuggle at 10
Yeast: Irish Ale Yeast (WLP004)
Method: Single Infusion, Batch Sparge with Mash Out, 60-75 min boil
Equipment: 10gal cooler MLT, 15 gal SS BK, 15gal HLT
BK Assumptions: 1.2 gallon boil evaporation, .5 gallon trub and deadspace loss = 6.7gal preboil goal
MLT Assumptions: .25 gallon MLT deadspace, .15gal/lb grain absorption (1.8gal)
Total mash volume = 1/2 preboil volume (6.7g) + .25 + 1.8 = 5.4gallons
Mash thickness at 1.25q/lb to 1.33q/lb = 3.77 to 4 gallons
1st, drink a cold beer then:
Mash in with 4 gallons (1.33q/lb) at 150 degress (strike at 165) for 60-90 min. Mash out with 1.4 gallons to raise to 167 degrees for 15 min (total Mash volume = 5.4 gallons)
Desired 1st runnings = 3.3 to 3.4 gallons
Batch sparge with 3.3 to 3.4 gallons at 170 degrees (strike at 185).
Estimated total preboil wort volume = 6.6 to 6.8 gallons
Estimated fermenter wort volume = 5 to 5.1 gallons
Does this technique look right? Any recommendations?