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Old 10-26-2012, 11:42 PM   #1

Recipe Type: All Grain   
Yeast: S-04   
Yeast Starter: Notta   
Additional Yeast or Yeast Starter: Nope   
Batch Size (Gallons): 5.5   
Original Gravity: 1.054   
Final Gravity: 1.016   
IBU: 32   
Boiling Time (Minutes): 60   
Color: 37   
Primary Fermentation (# of Days & Temp): 28 days @ 62F   
Secondary Fermentation (# of Days & Temp): none   
Tasting Notes: Silky smooth so far with nice chocolate/coffee on the nose.   

Bottling Volume: 5.10 gal
Estimated OG: 1.054 SG
Estimated Color: 37.2 SRM
Estimated IBU: 32.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8.75 gal Oatmeal Stout R/O with additons Water 1 -
8.00 g Chalk (Mash 60.0 mins) Water Agent 2 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3 -
2.00 g Baking Soda (Mash 60.0 mins) Water Agent 4 -
1.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 5 -
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 6 -
3 lbs Golden Promise (2.0 SRM) Grain 7 26.1 %
3 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 8 26.1 %
2 lbs Munich Malt (9.0 SRM) Grain 9 17.4 %
1 lbs Oats, Flaked (1.0 SRM) Grain 10 8.7 %
12.0 oz Carafa I (337.0 SRM) Grain 11 6.5 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 12 4.3 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 13 4.3 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 14 4.3 %
4.0 oz Carafa II (412.0 SRM) Grain 15 2.2 %
0.25 oz Nugget [13.30 %] - First Wort 60.0 min Hop 16 11.3 IBUs
1.00 oz Willamette [4.70 %] - Boil 45.0 min Hop 17 12.1 IBUs
1.00 oz Willamette [4.70 %] - Boil 20.0 min Hop 18 8.8 IBUs
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast 19 -


Mash Schedule: Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 11 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 20.00 qt of water at 164.8 F 156.0 F 60 min

Sparge: Batch sparge with 2 steps (0.03gal, 3.65gal) of 168.0 F water
Notes:
------

Ended up bottling late and won't be ready until Thanksgiving (oh well). Want to bottle condition for 28 days and cold condition in bottles for 14 days.

First tastes are great, silky smooth with coffee/chocolate tones, toasty, touch of spice from willamette, great mouth feel.

 
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Old 11-18-2012, 04:00 PM   #2

Excellent roast, great chocolate undertones, slightly nutty, great silky smooth mouth feel.

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Old 06-06-2013, 02:02 AM   #3
WeissGuy
Recipes 
 
Aug 2012
Brooklyn, New York
Posts: 51
Liked 1 Times on 1 Posts


This looks like a really fun recipe to try out, might have to give it a go soon.

 
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Old 06-07-2013, 12:10 AM   #4

Turned out to be a solid brew, would probably increase the roasted malt a touch for the slight roasty, coffee, flavor.

 
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