Intended Recipe, inspired by, Sam Smith's Oatmeal Stout from Clonebrews --------------- (6 gallons, extract with grains) TODO: calculate intended OG and FG, or expected efficiency expected stats: OG = 1.1054, FG = 1.013, IBUs = 30, SRM = a lot, ~5.2% abv Ingredients 7.0 lb British Pale Malt 5.0 lb Belgian Pale Malt 14 oz toasted oats 8 oz Crystal 120L 8 oz Chocolate 8 oz Roasted Barley 6 oz Rice Hulls 2 oz EKG 60 mins (4% AA) 1 oz Hallertauer 60 mins (3.8% AA) 1 tsp yeast nutrient (15 mins) 1 tsp Irish moss (15 mins) (pitch this from a starter) Wyeast 1084 (Irish Ale) 4/4/06 Toasted oatmeal ----------------------- - toasted 8oz at a time on a cookie sheet - 15 mins after a short preheat (dial at 350F), stirred at 10 mins, provided good results - 20 mins at 325 (actually up to temp this time), stirred at 10, produced slightly burnt aroma that didn't go away with a week's storage - loss is about 0.5 - 1 oz per 8oz batch 4/7/06 Toasted more oatmeal ---------------------------- - 10 mins at 300F produced reasonably toasty, yet not burnt, results - One bad batch here too (too hot; too long); can identify these visually by color difference between grains on periphery of sheet and those on the interior. - so, I believe I could get good results by toasting at 250 for 20 mins, and develope a darker, even color without burning. Should probably stir at 10 and 15 mins. 4/7/06 Made starter -------------------- - popped yeast at about 9 am at work - was super duper excited (and puffed to the limit of the pouch) by 6 pm - pitched 1 qt starter around 7 pm, and was bubbling visibly within 2 hours 4/8/06 Brew ------------ - nothing unusual, except mash temp ended at 148 after sparge complete. I've got a problem keeping the grain bed hot during runoff. This is because (1) I've got no top on the mash tun during sparge (Phil's Phuckin sparge arm), and (2) it just takes too long because it can't deliver enough water quick enough. I should make one. - 60 minute boil. blah, blah, blah 4/14/06 Rack ------------- - 1.020 SG. should go down, but not a lot - still a lot of yeast/trub suspended in it; perhaps it hadn't set long enough - next time maybe more oatmeal (toasted or otherwise) or more light crystal - at this point, I thought it was too bitter (not sure whether from hops or roasted barley) 4/19/06 Keg ------------ - 30 psi for 2 days and really shook it up a bunch. - at kegging, really smelled and tasted like the lightly toasted oatmeal (which is much different than raw oats) - bitterness at the right level - SG at 1.013, probably due to mash that cooled during (overly long) runoff 4/21/06 Taste -------------- - really, really good just two days after kegging; doesn't need to mellow out at all - a bit of carbonation really does this one a lot of good - gave a bottle to Scott Vaccaro of Captain Lawrence on Saturday; he seems to like it. He said "it's smooth" and not much else.