Add whirlfloc tablet to get clearer beer. While this is an oatmeal stout, we might not want the haze in it- just the oatmeal mouth feel.
Mash at 98-110 degrees for 25 minutes (helps the beta-glucanase enzymes break down the beta-glucans), then bring up to 153-155 range for 50 minutes. Mash out at 168+
8 QTs of 115-116 degree water should be good for first mash. (Target 104-105 temp) (Start around 6-7 then adjust to hit target)
Then 11 qts of 166-167 degree water to bring it up.
(Target 154-155). (Maybe start with 10 qts then if needed can go up to 12 total quarts. Boil or add cold water to adjust)
Be sure to have 5.5 gallons of beer in the fermenter
Ferment for 2 weeks in the stainless steel then move to the glass containers versus plastic bucket.
Make sure to have 5.5 gallons of beer available to that these can be filled up pretty close to the top. If there is a tiny bit left over, fill up a bottle or two (For these two bottles, they will need a tiny bit of sugar to carbonate)
Used 3.25 oz of corn sugar for the 80% size batch
Notes from brewing the first time:
When brewing, I hit 102 or so for the first step of mashing, kept it there for 20 minutes. I was around 150 or 151 for step 2. Kept it there for 45, for a total of 65 minutes of mashing.
Also did a 65 minute boil versus 60.
This didn't end up overly caramely. It wasn't too sweet, but had a tiny bit of sweetness. Below a 40L would make it sweeter, which would be okay- 60L or 80L might make it too roasty. I'm thinking 20L-40L is a solid place.
In time, I might consider slightly increasing the Victory to maybe around 10% for a slightly more "bready" flavor. Overall, though, I am very pleased. This came out well.
If this weren't cut back to 80%, the original totals were:
7lbs Maris Otter, 2lbs Oatmeal, 1 Lb Victory, 1lb 40L, .75lb Chocolate Malt, .5 Lb Roasted Barley, 2oz Golding, 1oz Fuggles.
This benefitted from a long bottle conditioning to allow it to round out. It truly needed 1 month in the bottle. Good roastiness- some coffee flavor but not too much.
It came out nice and dry like I would want- not too sweet. Keeping it between 150-152 for mashing is a good move going forward. Outside of small tweaks, this is really good as is.
