Walt
Sweeney's
Vanilla Oatmeal Stout
A ProMash
Brewing Session Report
| Brewing
Date: |
Monday
January 30, 2006 |
| Head
Brewer: |
Sweeney |
| Asst
Brewer: |
|
| Recipe: |
Vanilla
Oatmeal Stout |
| BJCP
Style and Style Guidelines |
13-C Stout, Oatmeal Stout
| Min
OG: |
1.048 |
Max
OG: |
1.065 |
|
| Min
IBU: |
25 |
Max
IBU: |
48 |
|
| Min
Clr: |
22 |
Max
Clr: |
60 |
Color
in SRM, Lovibond |
| Batch
Size (Gal): |
11.00 |
Wort
Size (Gal): |
11.00 |
| Total
Grain (Lbs): |
24.25 |
|
|
| Anticipated
OG: |
1.060 |
Plato: |
14.78 |
| Anticipated
SRM: |
41.8 |
|
|
| Anticipated
IBU: |
27.7 |
|
|
| Brewhouse
Efficiency: |
75 |
% |
|
| Wort
Boil Time: |
90 |
Minutes |
|
| Actual
OG: |
1.061 |
Plato: |
14.94 |
|
| Actual
FG: |
1.013 |
Plato: |
3.32 |
|
| Alc
by Weight: |
4.93 |
by
Volume: |
6.32 |
From
Measured Gravities. |
| ADF: |
77.8 |
RDF: |
64.8 |
Apparent
& Real Degree of Fermentation. |
| Actual
Mash System Efficiency: |
76
% |
| Anticipated
Points From Mash: |
60.19 |
| Actual
Points From Mash: |
61.29 |
| Evaporation
Rate: |
15.00 |
Percent
Per Hour |
Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
| Pre-Boil
Wort Size: |
14.19 |
Gal |
|
|
| Pre-Boil
Gravity: |
1.047 |
SG |
11.59 |
Plato |
With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
| Water
Needed Pre-Boil Wort Size: |
7.92 |
Gal |
|
|
| Water
Needed Pre-Boil Gravity: |
1.084 |
SG |
20.13 |
Plato |
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential
Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: TinsethTinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| % |
Amount |
Name |
Origin |
Potential |
SRM |
| 73.2 |
17.75
lbs. |
Maris
Otter (2-row) |
England |
1.038 |
3 |
| 12.4 |
3.00
lbs. |
Flaked
Oats |
America |
1.033 |
2 |
| 3.1 |
0.75
lbs. |
Crystal
40L |
America |
1.034 |
40 |
| 8.2 |
2.00
lbs. |
Roasted
Barley |
Morebeer |
1.031 |
510 |
| 3.1 |
0.75
lbs. |
Chocolate
wheat |
America |
1.029 |
400 |
Potential represented as SG per pound per gallon.
| Amount |
Name |
Form |
Alpha |
IBU |
Boil
Time |
| 2.00
oz. |
Bullion |
Pellet |
7.00 |
25.0 |
60
min |
| 0.50
oz. |
Goldings
- E.K. |
Pellet |
3.30 |
2.7 |
45
min |
US 1056
| Mash
Type: |
Single
Step |
|
| Heat
Type: |
Direct |
|
| Grain
Lbs: |
24.25 |
|
| Water
Qts: |
18.33 |
Before
Additional Infusions |
| Water
Gal: |
4.58 |
Before
Additional Infusions |
| Qts
Water Per Lbs Grain: |
0.76 |
Before
Additional Infusions |
| Tun
Thermal Mass: |
0.10 |
|
| Grain
Temp: |
80
F |
Before
Additional Infusions |
| Rest |
Temp |
Time |
| Dough
In: |
0 |
0
Min |
| Saccharification
Rest: |
154 |
60
Min |
| Mash-out
Rest: |
165 |
10
Min |
| Sparge: |
0 |
0
Min |
Total Mash Volume Gal: 6.52 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
| Pitched
From: |
Dry
Pack |
| Amount
Pitched: |
11
mL |
| Lag
Time: |
5.00
hours |
| Primary
Fermenter: |
Glass |
| Primary
Type: |
Closed |
| Days
In Primary: |
8 |
| Primary
Temperature: |
73
degrees F |
| Secondary
Fermenter: |
Stainless
Steel |
| Secondary
Type: |
Closed |
| Days
In Secondary: |
8 |
| Secondary
Temperature: |
41
degrees F |
| Original
Gravity: |
1.061
SG |
14.94 |
Plato |
| Finishing
Gravity: |
1.013
SG |
3.32 |
Plato |
| Made
extract of 1/2 cup vodka and 4 vanilla beans Added 1/4 cup of this
extract at day 8 when racked to each keg |
| 1st
place Veg / Spice beers 2006 Shamrock Open |
Generated with ProMash
Brewing Software |