nostalgia
Well-Known Member
Hmm...I don't think I realized the recipe started at 6.6 and did just what you said. Here's the recipe I made:I'm thinking about using the same recipe but concentrating it down to 5.5G to bring the OG up to 1.054. Do you think this would be too harsh tasting then??
Code:
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oatmeal Stout
Brewer: Joe Fisher
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
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Batch Size: 5.50 gal
Boil Size: 7.03 gal
Estimated OG: 1.052 SG
Estimated Color: 33.6 SRM
Estimated IBU: 38.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
9.00 lb Munich Malt - 10L (10.0 SRM) Grain 81.82 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 9.09 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.55 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 4.55 %
1.00 oz Galena [14.20 %] (40 min) Hops 38.4 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Safale (DCL Yeast #US-05) Yeast-Ale
Mash Schedule: Double Infusion, Full Body, No Mash Out
Total Grain Weight: 11.00 lb
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Double Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
30 min Protein Rest Add 9.90 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 8.80 qt of water at 206.7 F 158.0 F
Sparge with 3.93 gal of 168.0 F water.
Actual OG was 1.051, FG 1.012 for an ABV of 5.08%.
It just keeps getting better as it sits in the keg.
-Joe