Oatmeal extra Stout

95 EBC
20.2 IBU
Fermentables
Weight
When
Caramel Crystal Malt 68.9 %
657 g
Mash
Flaked Oats 19.7 %
188 g
Mash
Roasted Barley 9.8 %
93 g
Mash
White Sugar/Sucrose 1.6 %
15 g
End Of Boil
Hops
Weight
When
Fuggle 4.5 %
7.93 g
All Of Boil
Other
Weight
When
Irish Moss
1 g
In Boil
Yeasts
Amount
Brupaks Ale Yeast
1 pack
Volumes
Target
Actual
Before Boil
5 l
4.5 l
After Boil
4.75 l
4 l
Transferred
4.5 l
4 l
Pitching
4.5 l
4 l
Finished
4 l
4 l
Gravity
Target
Actual
Before Boil
1.04 SG
No Record
After Boil
1.044 SG
1.016 SG
Finished
1.01 SG
1.002 SG
Other
Target
Actual
Attenuation
76.3 %
87.3 %
ABV
4.4 %
1.8 %
ABW
3.5 %
1.4 %
Efficiency
75 %
Temperature
18 ˚C
18 ˚C
Water
Target Profile
Edinburgh (UK)
Mash pH
5.2
pH Adjusted with
Unadjusted
Calcium
126 ppm
Magnesium
26 ppm
Sodium
58 ppm
Chloride
21 ppm
Bicarbonate
237 ppm
Mash Single Step Infusion
Rest at
67 ˚C
60 mins
Notes
Mash
The mash was really thick and difficult to sparge with the muslin, probably best to use a siv or wait until we have a proper mash tun.
We made a complete mess of the place on this one.
Boil
This one has a tendency to froth up and needs to be watched, especially if you add any Irish moss.
Also added a tea spoon of Irish moss to try and get things to settle out.
Fermentation
Pitched half the packet of yeast on top of the wort.
Also topped up about a 3rd of a litre of water to make sure we can get 4 litres at the end of the fermentation.
Looking at the fermentation it is struggling so going to pitch 15grams of sugar water into the vessel at about 20 degrees to see if that brings up the ABV and helps the yeast kick into gear.
comments powered by Disqus