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Old 03-01-2012, 12:32 AM   #1
Feb 2012
Camden, North Carolina
Posts: 1


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?



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Old 03-01-2012, 07:30 AM   #2
Jan 2012
AUburn, Ca
Posts: 210
Liked 4 Times on 4 Posts

I'm sure others will say otherwise, but I like to collect 8 gal and boil down in a 90min boil. You'll get more of your sugar out, and if you boil off to much, top up to your batch size in the last 15min of your boil. This way your batch size is always right on and it makes running your numbers very easy. This is just how i like to do it.

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