Brew Day: Oatmeal Stout-May 4, 2010

Brewday: Oatmeal Stout - May 4, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	16.00	Total volume[ltr (gal)]:	19.64	Losses [ltr (gal)]:	3.64
Original Gravity[SG]:	1.054	Colour [SRM(EBC)]:	60.12(118.44)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	27.04

Preboil Values:

Mash water volume [ltr (gal)]:	20.88 (5.52)	Mash tun volume [ltr (gal)]:	26.35 (6.96)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	22.00 (5.81)	@ mash out temp.	22.52 (5.95)	Preboil gravity [SG]:	1.061

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	19.64 (5.19)	@ boiling temp.	20.45 (5.40)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.074	mash items only	1.074

Style: 13C. Oatmeal Stout

Description:

Oatmeal Stout

Estimated Original Gravity[SG]: 1.074	Estimated Final Gravity[SG]: 1.017	Alcohol By Volume[%]: 7.61
Bitterness [IBU]: 27.04	Colour [SRM(EBC)]: 60.12 (118.44)
Balance: 0.796	BU:GU ratio: 0.367

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	67.00 (152.60)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Amber Malt	1.003	4.12%	290.48 (0.64)	4.17%
Barley Roasted Malt (Bairds)	1.002	2.98%	290.48 (0.64)	4.17%
Chocolate Malt (UK)	1.004	5.69%	412.48 (0.91)	5.93%
Crystal Malt Pale (Bairds)	1.003	3.95%	278.86 (0.61)	4.01%
Oats, Flaked	1.006	8.46%	563.53 (1.24)	8.10%
Pale Malt (2 Row) UK	1.055	74.80%	5124.07 (11.30)	73.62%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
East Kent Goldings	4.75%	27.04	100.00%	59.95 (2.11)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Thames Valley Ale - Wyeast 1275	medium-low	77.00%	16.00 (60.80)	22.00 (71.60)	10% ABV

Miscellaneous

Name	Type	Use	Amount	Description	Time [Minutes]
Gypsum	wateragent	boil	1.00 (0.04) [gms (oz)]		(Not Available)

Estimated required yeast cells (billion):

162.42

Dried yeast (gm):	8.64

No of liquid yeast(Wyeast/Whitelabs) packs:	1.73	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	230.39	(Assumes 25% trub and 94% viability)
One day settling	115.19	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	60.16	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Sacchrification	Infusion	67.00 (152.60)	60	20.88 (5.52)	73.29 (163.92)	3.00

Mash Details

Mash water required [ltr (gal)]:	20.88 (5.52)	Mash tun volume required [ltr (gal)]:	26.35 (6.96)
Grain Weight [gms (lbs)]:	6959.90 (15.34)	Mash gravity @ 100% conversion [SG]:	1.112

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	75.72 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.80	11.00	82.02	95.32
2	11.00	11.00	40.41	46.97
Combined	11.80	22.00	61.21	71.14

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67