p40whk
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- Sep 23, 2013
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I'm planning my first batch of all grain and haven't quite decided what to brew but am leaning towards an Oatmeal-Milk Stout or a Wheat beer with some kind of fruit.
My equipment will net me a 10+ gallon batch.
I was playing with Brewer's Friend Recipe calculator (still trying to figure things out) and plugged in the following after doing some research on Stout Recipes.
I thought this would be a simple first all grain batch to try:
HOME BREW RECIPE:
Title: Oatmeal Stout Recipe
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 13 gallons
Boil Gravity: 1.049
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.82%
IBU (tinseth): 0
SRM (morey): 40
FERMENTABLES:
20 lb - American - Pale 2-Row - Toasted (76.9%)
2 lb - American - Caramel / Crystal 40L (7.7%)
2 lb - Flaked Oats (7.7%)
1 lb - American - Roasted Barley (3.8%)
1 lb - American - Chocolate (3.8%)
HOPS:
3 oz - Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min (Not Sure When to Add This)
MASH GUIDELINES:
1) Temperature, Temp: 156 F, Time: 60 min, Amount: 80 qt
2) Sparge, Temp: 168 F, Time: 10 min, Amount: 80 qt
OTHER INGREDIENTS:
28 oz - Lactose, Type: Fining, Use: Mash
YEAST:
White Labs - Bedford British WLP006
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: High
Optimum Temp: 65 - 70 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
thanks!
My equipment will net me a 10+ gallon batch.
I was playing with Brewer's Friend Recipe calculator (still trying to figure things out) and plugged in the following after doing some research on Stout Recipes.
I thought this would be a simple first all grain batch to try:
HOME BREW RECIPE:
Title: Oatmeal Stout Recipe
Brew Method: All Grain
Style Name: American Stout
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 13 gallons
Boil Gravity: 1.049
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (standard): 5.82%
IBU (tinseth): 0
SRM (morey): 40
FERMENTABLES:
20 lb - American - Pale 2-Row - Toasted (76.9%)
2 lb - American - Caramel / Crystal 40L (7.7%)
2 lb - Flaked Oats (7.7%)
1 lb - American - Roasted Barley (3.8%)
1 lb - American - Chocolate (3.8%)
HOPS:
3 oz - Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 0 min (Not Sure When to Add This)
MASH GUIDELINES:
1) Temperature, Temp: 156 F, Time: 60 min, Amount: 80 qt
2) Sparge, Temp: 168 F, Time: 10 min, Amount: 80 qt
OTHER INGREDIENTS:
28 oz - Lactose, Type: Fining, Use: Mash
YEAST:
White Labs - Bedford British WLP006
Starter: Yes
Form: Liquid
Attenuation (avg): 76%
Flocculation: High
Optimum Temp: 65 - 70 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)
thanks!