Chocolate Stout
Oatmeal Stout

 

Type: All Grain

 Date: 10/2/2009

Batch Size: 5.50 gal

 Brewer: Mike Young
Boil Size: 6.64 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (8 gal) and Cooler (48 qt)
Taste Rating(out of 50): 28.0 Brewhouse Efficiency: 79.00
Taste Notes: Had some diacetyl that I didn't notice until it had been in the keg for awhile. Also a bit one dimensional flavor-wise. Next time I will probably use additional crystal malts and possibly a slight amount of vanilla.
 

Ingredients

Amount Item Type % or IBU
10.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 85.11 %
0.75 lb Chocolate Malt (450.0 SRM) Grain 6.38 %
0.50 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.26 %
0.50 lb Victory Malt (25.0 SRM) Grain 4.26 %
0.75 oz Magnum [11.25 %] (60 min) Hops 26.0 IBU
0.50 tsp Vanilla Extract (Bottling 0.0 min) Misc
8.00 oz Cocoa Powder (Boil 5.0 min) Misc
1 Pkgs American Ale (Wyeast Labs #1056) [Starter 650 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.060 SG

 Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.95 % Actual Alcohol by Vol: 6.00 %
Bitterness: 26.0 IBU Calories: 269 cal/pint
Est Color: 29.7 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 11.75 lb
Sparge Water: 4.19 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.45 qt of water at 169.2 F 158.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 10.2 PSI Carbonation Used: -
Keg/Bottling Temperature: 38.0 F Age for: 21.0 days
Storage Temperature: 60.0 F  
 

Notes

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