BuddyWeiser
Well-Known Member
I just pitched yeast for my 9th brew! This is my 1st brew using a new 10 gal pot. This is also the first time I have ever tried to do a mash (partial with a bag). I fathomed up this combination of ingredients, not because I wanted to recreate a certain style, but simply by following my nose. Please note that I started with a Cooper's DIY kit that had instructions/equiptment for 23 liter batches, so my batch sizes have floated everywhere in between 5 gal to approx 6 ½ gal. Here's the receipe!
Name: Toasty Oats Ale
OG: 1060
FG: 1006
ABV: 7.74%
Efficiency: N/A - Primarily an extract recipe.
Boil Size: 6.5 Gal
Color: 9 Lovibond (Approximately)
Batch Size: 5.5476 Gal (21 liter)
Boil Time: 60 minutes
Extract: 6 ½ lbs Pilsener LME
Grains: ½ lb Victory, ½ lb Vienna, ½ lb Munich, 1 lb Flaked Oats, ½ lb Honey Malt, & 1 lb 2 Row
Hops: ½ oz Northern Brewer & ½ oz Goldings Pellets
Yeast: Wyeast 1469 W. Yorkshire Smack-pack
Fining Agents: Irish Moss & Gelatin
Priming Sugar: ¾ cup Corn Sugar
1. Smack pack and wait for 3+ hrs, then make a starter using some of the LME, 1 cup water, and yeast nutrients.
2. Mash grains @ 150-155 degrees for 60 minutes in 7 quarts of water.
3. Teabag and then remove the grains.
4. Gently add 5 gallons of hot water to the pot.
5. Add extract, cover, and bring to boil.
6. Set timer for 60 min & add ½ oz NB hops.
7. At 15 minutes, add ¼ oz Goldings hops and Irish moss.
8. At 10 minutes, add wort chiller.
9. At 5 minutes, add ¼ oz Goldings hops.
10. Cool wort and add to fermenter.
11. Aerate for 3 min.
12. Pitch yeast starter.
13. Top off to 21 liters.
14. Four days before bottling, dissolve gelatin in ½ cup of warm water, heat for 5 min on stove (no boiling), and add to fermenter.
15. Crash cool night before bottling.
16. Boil priming sugar in a pint of water for 10 min, cool, and add to fermenter.
17. Let sit for 20 min.
18. Bottle & store for 3 weeks at room temperature.
19. Chill and drink!
I intend to keep the fermentation temp at 60-65 deg F. I will let it hit FG and then sit for 1 more week in the fermenter before bottling. Any comments, suggestions, questions, or tips appreciated!
Name: Toasty Oats Ale
OG: 1060
FG: 1006
ABV: 7.74%
Efficiency: N/A - Primarily an extract recipe.
Boil Size: 6.5 Gal
Color: 9 Lovibond (Approximately)
Batch Size: 5.5476 Gal (21 liter)
Boil Time: 60 minutes
Extract: 6 ½ lbs Pilsener LME
Grains: ½ lb Victory, ½ lb Vienna, ½ lb Munich, 1 lb Flaked Oats, ½ lb Honey Malt, & 1 lb 2 Row
Hops: ½ oz Northern Brewer & ½ oz Goldings Pellets
Yeast: Wyeast 1469 W. Yorkshire Smack-pack
Fining Agents: Irish Moss & Gelatin
Priming Sugar: ¾ cup Corn Sugar
1. Smack pack and wait for 3+ hrs, then make a starter using some of the LME, 1 cup water, and yeast nutrients.
2. Mash grains @ 150-155 degrees for 60 minutes in 7 quarts of water.
3. Teabag and then remove the grains.
4. Gently add 5 gallons of hot water to the pot.
5. Add extract, cover, and bring to boil.
6. Set timer for 60 min & add ½ oz NB hops.
7. At 15 minutes, add ¼ oz Goldings hops and Irish moss.
8. At 10 minutes, add wort chiller.
9. At 5 minutes, add ¼ oz Goldings hops.
10. Cool wort and add to fermenter.
11. Aerate for 3 min.
12. Pitch yeast starter.
13. Top off to 21 liters.
14. Four days before bottling, dissolve gelatin in ½ cup of warm water, heat for 5 min on stove (no boiling), and add to fermenter.
15. Crash cool night before bottling.
16. Boil priming sugar in a pint of water for 10 min, cool, and add to fermenter.
17. Let sit for 20 min.
18. Bottle & store for 3 weeks at room temperature.
19. Chill and drink!
I intend to keep the fermentation temp at 60-65 deg F. I will let it hit FG and then sit for 1 more week in the fermenter before bottling. Any comments, suggestions, questions, or tips appreciated!