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Old 04-08-2012, 02:19 PM   #1
OofC_Zer0
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Feb 2012
Palmyra, VA
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I brewed this Russian Imperial Stout yesterday morning,

17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 81.0 %
1 lbs Chocolate Malt (350.0 SRM) Grain 2 4.8 %
1 lbs Roasted Barley (300.0 SRM) Grain 4 4.8 %
1 lbs Oats, Flaked (1.0 SRM) Grain 3 4.8 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 5 2.4 %
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 6 2.4 %
2.00 oz Galena [12.50 %] - Boil 90.0 min Hop 7 64.4 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 30.0 min Hop 8 15.7 IBUs
1.00 oz Northern Brewer [8.50 %] - Boil 5.0 min Hop 10 4.1 IBUs
1.0 pkg Irish Ale (Wyeast Labs #1084) [124.21 ml Yeast 12 -
1.00 oz Centennial [10.00 %] - Boil 15.0 min Hop 9 11.9 IBUs
1.00 oz Centennial [10.00 %] - Boil 1.0 min Hop 11 1.0 IBUs

I was about 45 minutes into the mash, when I realized that I had forgotten to put the flaked oats in. So I opened it up and stirred in the oats. I was a little pissed about it at the time, but I remembered, "RDWHAHB". But I also missed my OG by 16 points. Should have been 1.106 and came up at 1.090. Also, not really that big of a problem (except my pride being hurt). This was my first RIS, I just wanted to know if the 15minutes of mash, plus 30-35 minutes it took to sparge, would be enough to get at least some of the head retention and body out of the oats? Any feedback would be greatly appreciated! Thanks

 
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Old 04-08-2012, 02:48 PM   #2
JonM
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Aug 2010
Milwaukee
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The addition of the oats might have brought your mash temp down a bit, but I'm sure you'll get the mouthfeel/head retention benefits of the oats. The low OG was probably due to loss of efficiency that comes from a big grain bill. Cheers!
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