LOSTCABIN Brew Notes
Mocha Oat Stout
10/30/10
 
15 Gallon Recipe
Grains: 25 lb two row pale malt

2 lbs black patent

4 lbs 120 L Crystal

4 lbs rolled oats

1 lb chocolate malt




Water for Dough-in:
 12 Gal
Hopping: 4 oz Northern Brewer boil

2 oz E. Kent Golding (pellet)
extras: 3 tsp irish moss (30 mins boil)

2 cups rice hulls

16 oz Baker's Cocoa

16 scoops dark roast coffee, simmer in 1 pot H2O

4 tsp cinnamon
Yeast:
 3 vials California Ale Yeast WLP001
Starter Solution:
 N/A
Brewers' notes: Target Gravity

Brewers: Chris, Tim, Eric
time comments
10/29
 begin cleaning / pre assembly
9:15
 weigh grains
9:15
 prep yeast
9:30
 brewery assembled, wort chiller empty, filling brew pot to 12 gallons
9:45
 crack grains
10:00
 flame off, filling pot, get ready to dough in
10:25
 Done dough in, start recirculation
time Tin (°C)/ comment Tout (°C) / comment
10:25
 44
 47 flame to simmer
10:30
 45
 47 flame up a bit
10:35
 49
 45 flame back down to simmer
10:40
 49
 47
10:50
 49
 48
10:55
 49
 48 begin rise to 65 with flame to 3/4"
11:15
 57
 54
11:25
 60
 56
11:30
 62
 57
11:40
 65
 60 flame to 5/8"
11:55
 67
 62 flame to 1/2"
12:00
 68
 65 flame to 3/8"
12:15
 67
 66
12:40
 68
 67 flame to 3/4" rise to sparge
1:00
 76
 70 pump off sparge on
1:20
done sparging, volume approx 15 gal and still some liquid in mash tun
1:45
 BOIL
 add 4 oz Northern Brewer at 9.9% alpha acid
2:15

add irish moss
2:40
Add choclate, coffee, cinnamon and 2 oz E. Kent Goldings (in tea bag) 5.9% alpha acid
2:45
 RE-BOIL
2:50
Heat off start to cool Fan off
3:10
 87
 wort chiller on
3:15
 64
 48
3:25
 41
 35
3:30
30 start racking
3:40
backflow thru wort chiller
3:50
Done racking ~ 16 Gal


temp controller for water heater dead??????
5:15
pitch 3 vials WLP001 California ale yeast
5:45
clean up done
Finish notes: coats the mouth, gritty (that'll settle out) nice blend of coffe choc and maltiness
O.G.     1.062
   
Fermentation Notes:
10/31 Temp above scale@ 78  deg  constant stream of bubbles
11/1 9 per second @78 cab at 67.6
11/2 no bubbles @72 cab at 65.8 plug in 1 heater
11/3 68 cab at 66.2 plug in all heaters
11/8 68 cab at 66.7 plug in 3rd heater

Racking Notes:
11/5 70 deg rack off 1/2 gal unplug 1 heater
S.G 1.021

Keging Notes:
keg 11/14/10
F.G. 1.020 - pressurize with 30 psi / 30 seconds

Tasters Notes:
Coffee hints present, good balance, drying in the front of the mouth, bit of sediment/chewy which may be clouding the chocolate. Will be good mildly chilled and with carbonation.