britishbloke
Well-Known Member
I made a batch of oatmeal stout. I got the right OG of 1.054 (close enough) and secondaried it today. I got a FG? of 1.020 and a percent of alcohol 5.5%?
Is this FG correct? I thought you always shoot for 1.000? But I only started using the hydrometer on this first batch.
And also I hear that oatmeal stouts should have as little head room as possible in the secondary. I only have 5 gallons in a 5.5 gallon. Will the oatmeal taste stale?
Thanks....:fro:
Oatmeal Stout
5 gallons, extract with grains
OG = 1.054 IBU = 34
The grains are mashed prior to the addition of the dry malt extract. The oats have a negligible enzyme content. Hence the American six-row barley with its high enzyme content is used to saccharify the oats.
Ingredients:
6 lbs. amber, dry malt extract
1 lb. crystal malt, 60¡ Lovibond
1.5 lb. American six-row pale ale malt
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss, for 15 min.
2 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast
Is this FG correct? I thought you always shoot for 1.000? But I only started using the hydrometer on this first batch.
And also I hear that oatmeal stouts should have as little head room as possible in the secondary. I only have 5 gallons in a 5.5 gallon. Will the oatmeal taste stale?
Thanks....:fro:
Oatmeal Stout
5 gallons, extract with grains
OG = 1.054 IBU = 34
The grains are mashed prior to the addition of the dry malt extract. The oats have a negligible enzyme content. Hence the American six-row barley with its high enzyme content is used to saccharify the oats.
Ingredients:
6 lbs. amber, dry malt extract
1 lb. crystal malt, 60¡ Lovibond
1.5 lb. American six-row pale ale malt
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss, for 15 min.
2 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast