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Old 02-05-2010, 02:47 PM   #41
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Quote:
Originally Posted by IrregularPulse View Post
I'm thinking about using the same recipe but concentrating it down to 5.5G to bring the OG up to 1.054. Do you think this would be too harsh tasting then??
Hmm...I don't think I realized the recipe started at 6.6 and did just what you said. Here's the recipe I made:

Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oatmeal Stout
Brewer: Joe Fisher
Asst Brewer: 
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 5.50 gal      
Boil Size: 7.03 gal
Estimated OG: 1.052 SG
Estimated Color: 33.6 SRM
Estimated IBU: 38.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
9.00 lb       Munich Malt - 10L (10.0 SRM)              Grain        81.82 %       
1.00 lb       Oats, Flaked (1.0 SRM)                    Grain        9.09 %        
0.50 lb       Black (Patent) Malt (500.0 SRM)           Grain        4.55 %        
0.50 lb       Chocolate Malt (350.0 SRM)                Grain        4.55 %        
1.00 oz       Galena [14.20 %]  (40 min)                Hops         38.4 IBU      
1.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                       
1 Pkgs        Safale (DCL Yeast #US-05)                 Yeast-Ale                  


Mash Schedule: Double Infusion, Full Body, No Mash Out
Total Grain Weight: 11.00 lb
----------------------------
Double Infusion, Full Body, No Mash Out
Step Time     Name               Description                         Step Temp     
30 min        Protein Rest       Add 9.90 qt of water at 132.1 F     122.0 F       
30 min        Saccrification     Add 8.80 qt of water at 206.7 F     158.0 F   

Sparge with 3.93 gal of 168.0 F water.
Actual OG was 1.051, FG 1.012 for an ABV of 5.08%.

It just keeps getting better as it sits in the keg.

-Joe
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Old 02-05-2010, 02:52 PM   #42
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Obviously that promash->beerxml converter leaves some things to be desired.

My own system with a 25L final boil volume gets me 23L into the fermenter once I've chilled and racked off the break and hops.

I mash this at 156F.
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Old 02-13-2010, 04:39 PM   #43
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thanks for the recipe bradsul! this is the first stout that i have made. normally i stick to ales, but it was nice to have a change. It's been a little over 3 months since brew day, and the beer has gotten progressively better every week since kegging. about 2 months after brew day (pretty much when your recipe says lol) the beer turned into a majestic liquid, capable of currying the favor of many stout loving chicks (i have awesome female friends).
It is an amazing beer and i will definitely make it again. the only issue i have is that the stout has a slight after taste, it is a sort of twang. has anyone else experienced this? it could very well be my methods, i did drop this beer on top of a yeast cake from ed's haus pale ale, and i boil in an aluminum pot. could either of these have caused this effect? now that i think about it, i havn't checked my water chemistry yet... that's probably it
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Old 02-13-2010, 05:05 PM   #44
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Glad to hear you like it so much! I wish I had more female friends like you, mine don't like my stouts.

I've never noticed any kind of twang myself. If you used a full yeast cake that could possibly cause some off flavours due to over pitching.
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Old 02-15-2010, 01:28 PM   #45
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Got the ingredients for this at home along with Dude's Lake Walk Pale Ale. WIfe is very excited. She's a Stout/Porter lover.
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Old 03-03-2010, 06:20 AM   #46
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This looks great, I have been looking for a "session" oatmeal stout. I am hosting a "Low Gravity Throwdown" for 6 guys I brew with, and I want to do something different from the special bitters that I expect will be brewed by most of the guys.

I also have been interested in trying Simpson's Naked Golden Oats. Any opinions out there on subbing this grain for the flaked oats? They tasted nutty and sweetly toasted-like oatmeal cookies-when I grabbed a few kernels at my LHBS.
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Old 03-03-2010, 02:47 PM   #47
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I've not tried that particular product, but there is a nice subtle flavour change when I tried making this with toasted flaked oats. It didn't really appear until about 2 months after brew day when the roasted flavours finally settled down a bit.
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Old 03-08-2010, 01:30 PM   #48
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Damn BMW's crush. Brewed this yesterday and came in at @ 1050
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Old 03-08-2010, 02:04 PM   #49
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I brewed a half batch of this yesterday as well. Hit all the numbers perfect. First all grain I was able to do that with. Fermenting 8 hours later. Don't know how I am going to wait three months. It's going to be really tough.
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Old 03-09-2010, 01:32 PM   #50
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Quote:
Originally Posted by CoalCracker View Post
Don't know how I am going to wait three months. It's going to be really tough.
Yeah I hope this is at least pleasantly drinkable after 1 month primary, 2 weeks in keg Me pipeline is LOW!!
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