LOSTCABIN Brew Notes
Oatmeal Stout (yet another)
09/06/04
Recipe
Grains: 20 lb two row pale malt

6 lb Munich Malt

4 lb 40 L crystal malt

2 lb Chocolate Malt

2 lb 10 oz Quaker Oats (Old Fashioned)


Water for Doughin:
12 Gal
Hopping: 4 oz N. Brewer HOPS (60 mins boil)
3 ox Cascade ( 60 min boil)

2 oz Kent Goldings
extras: 1 tsp gypsum in mash h2o

3 tsp irish moss (30 mins boil)

3 cups rice hulls
Yeast:
3 vials White Labs California Ale yeast (WLP 001)
Starter Solution: N/A

Brewers' notes: Target Gravity 1.066 (given 85% mash efficiency)

Brewers: Per, Chris, Tim

time comments
11:00
floors cleaned, brewery rinsed washing commensed.
11:10
weighing grains, fill to 12 gallons h2o
11:20
cracking grains, heat up dough-in water


time Tin / comment Tout / comment
11:35
49
47 Fill Mash tun add grains
11:45

Done w/ Dough-in, begin recirc
11:45
46
44 apply flame at 3/8" - begin protein rest
11:50

beer thirty
11:55
48
46
12:00
50
48 flame down to 1/4"
12:50
51
49 flame to simmer
12:15
51
49 flame to 5/8"
12:30
58
53
12:45
65
59 flame to 3/8"
12:55
67
62 flame to 3/16"
1:00
66
63
1:20
68
64
1:30
69
65 flame to simmer
1:45
68
65 begin rise to sparge - flame to 3/4"
2:00
75
68
2:10
80
74 begin sparge
2:15

75 sparge continues - target 13 gallons
2:27
Sparge
73, sparge completed, falme on full, run off is lighter now, "looks like a stout"
2:35

Boil - add 4 oz Northern Brewer 7.0% alpha acid
          add 3 oz Cascade 6.0% alpha acid
3:05

add irish moss
3:35

flame off.  add 2 oz Kent Goldings 5.9% alpha acid
4:20

start counter flow wort chiller
4:50

temp out about 28, start racking
5:10

fermenter full to about 16 gallons, start cleaning
6:10

CIP assembled, left w/ dilute iodine mixture
Finish notes:
O.G. 1.062    Very thick looking, deep brown (not black).  Appears to be a very good candidate for a rigorous cold trub separation.  "Prefer to refine our beer"...

Fermentation Notes:


Racking Notes:
S.G

Keging Notes:
F.G.

Tasters Notes: