Brewday: May 4, 2010 - Oatmeal Stout
Summary
| Volume to fermenter[ltr (gal)]: | 16.00 | Original Gravity[SG]: | 1.054 |
|---|---|---|---|
| Mash Efficiency [%]: | 70.00% | Bitterness[IBU]: | 27.04 |
| Colour [SRM(EBC)]: | 60.12(118.44) |
Mash
| Mash water volume [ltr (gal)]: | 20.88 (5.52) | Mash tun volume required[ltr (gal)]: | 26.35 (6.96) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 6959.90 (15.34) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Amber Malt | 290.48 (0.64) | |
| Barley Roasted Malt (Bairds) | 290.48 (0.64) | |
| Chocolate Malt (UK) | 412.48 (0.91) | |
| Crystal Malt Pale (Bairds) | 278.86 (0.61) | |
| Oats, Flaked | 563.53 (1.24) | |
| Pale Malt (2 Row) UK | 5124.07 (11.30) | |
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 gravity @ 100% conversion [SG]: | 1.112 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 70.00 % | Max expected efficiency | 75.72 % |
|---|
| 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:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 22.00 (5.81) | @ mash out temp. | 22.52 (5.95) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.061 |
Boil
Hops:
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| East Kent Goldings | 4.75% | 27.04 | 59.95 (2.11) | 60.00 |
Miscellaneous
| Name | Type | Use | Amount | Actual | Time [Minutes] |
|---|---|---|---|---|---|
| Gypsum | wateragent | boil | 1.00 (0.04) [gms (oz)] | (Not Available) |
Postboil Values:
| Evaporation [ltr (gal)]: | 4.00 (1.06) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 19.64 (5.19) | @ boiling temp. | 20.45 (5.40) |
| Postboil target gravity [SG]: | 1.074 | mash items only | 1.074 |
| Boiler loses [ltr (gal)]: | 2.00 (0.53) |
Yeast Pitching
| Type | Min Temp[C (F)] | Max Temp[C (F)] |
|---|---|---|
| Thames Valley Ale - Wyeast 1275 | 16.00 (60.80) | 22.00 (71.60) |
| 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) |