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#9 Oatmeal stout, nochill

Method: All Grain
Style: Oatmeal Stout
Boil Time: 90 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 13 liters
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 77% (brew house)
Source: JP
No Chill: 20 minute extended hop boil time
Calories: 135 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Wednesday January 14th 2015

Original Gravity:

1.044

Final Gravity:

1.012

ABV (standard):

4.2%

IBU (tinseth):

34.3

SRM (morey):

31.6

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 20°C
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Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	German - Pilsner2 kg Pilsner	38	1.6	65.7%
0.29 kg	Flaked Oats0.29 kg Flaked Oats	33	2.2	9.5%
0.17 kg	United Kingdom - Pale Chocolate0.17 kg Pale Chocolate	33	207	5.6%
0.12 kg	American - Carapils (Dextrine Malt)0.12 kg Carapils (Dextrine Malt)	33	1.8	3.9%
0.10 kg	German - Carafa III0.1 kg Carafa III	32	535	3.3%
0.09 kg	United Kingdom - Crystal 50L0.085 kg Crystal 50L	34	50	2.8%
0.10 kg	United Kingdom - Extra Dark Crystal 120L0.1 kg Extra Dark Crystal 120L	33	120	3.3%
0.10 kg	United Kingdom - Roasted Barley0.1 kg Roasted Barley	29	550	3.3%
0.08 kg	German - Acidulated Malt0.08 kg Acidulated Malt	27	3.4	2.6%
3.05 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
17 g	Magnum17 g Magnum Hops		Pellet	12.5	Boil	60 min	34.25	100%
17 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
17 g	Magnum (Pellet) 17 g Magnum (Pellet) Hops		34.25	100%
17 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
	mash in	Temperature	--	38 °C	5 min
		Temperature	--	68 °C	60 min
Starting Mash Thickness: 5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 g	gypsum	Water Agt	Mash	5 min.
3 g	cacl	Water Agt	Mash	5 min.
1 g	protafloc	Fining	Boil	5 min.
1 g	jästnäring	Other	Boil	5 min.

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	15 - 24 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 131 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: 1 cooperstablett Amount: 1

Target Water Profile

London (Porter, dark ales)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	5	35	60	50	265
En ganska maltig historia. Jag känner inget behov av att krångla till vattenbehandlingen mer än detta. Good enough...
Mash Chemistry and Brewing Water Calculator

Notes

Denna bryggs som en no-chill öl där vörten (ca 7-8 liter) tappas till två stycken 10-litersdunkar som får svalna över natten. 1-2 dagar senare syresätter jag vörten (skakar) och pitchar jästen i samma dunk som jag kylde vörten i. En mycket lat öl alltså, men som jag sett tidigare funkar den här tekniken fantastiskt bra under förutsättning att receptet inte kräver några sena humlegivor.

Ingen rehydrering av torrjästen. Detta är som sagt en lat öl... en mkt lat öl!

Ännu en delad sats: jag tillsätter 200g invert#2 i en av dunkarna för att boosta alkoholhalten med ca 1%. Jag tror att ett lägre FG i kombination med smaktillskottet från sockret kan göra denna öl gott.

Jäsning sker i utrymmet under trappan vid ca 20 grader.

Last Updated and Sharing

1,215

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Brews

Public: Yup, Shared
Last Updated: 2015-01-16 16:11 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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#9 Oatmeal stout, nochill

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