Brew #35 - Daril's Millennium Ale

11/12/1999     Daril's Oatmeal Stout 1199


   Category         :  Classic Dry Stout       
   Method           :  Full Mash
   Starting Gravity :  1.049
   Ending Gravity   :  1.012
   Alcohol content  :  4.7%
   Recipe Makes     : 15.0 gallons
   Total Grain      : 30.00 lbs.
   Color (srm)      :123.7
   Efficiency       :  70%
   Hop IBUs         : 30.1

Malts/Sugars:
20.00 lb. SMC Pale Ale - 2-Row    
  3.00 lb. DWC Roast Barley        
  0.50 lb. Cara-Pils Dextrine      
  3.50 lb. Oats (Rolled)           
  3.00 lb. Flaked Barley

Hops:
3.00 oz. Kent Goldings    6.7% 60 min

Boil temperature of water: 212F
Grain Starting Temperature: 62F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  7.50 gallons of water at 173F
First Mash Temperature: 154F

Notes:
GRIST: Target proportions (based on Keith Klemp's suggestions):
  65% Pale Malt             10% Roast Barley
  10% pearl/flaked barley   10% Oatmeal (raw steel cut or rolled)
  5% carapils
 
ACTUAL GRIST:
  66% Pale Malt              10% Roast Barley
  10% Flaked Barley          12% Oats (Rolled)
   2% CaraPils
  
GRAIN CHARACTERISTICS: 
Schreier Malting Co.(SMC) Harrington 2-Row Pale        1.038    2.5L
DeWolf-Cosyns (DWC) Roast Barley                       1.030  600.0L
DeWolf-Cosyns (DWC) Carapils Dextrine                  1.033    1.5L
Flaked Barley (Brewbetter)                             1.032    2.2L
Organically-grown Rolled Oats (bulk-buy@Supermarket)   1.033    2.2L
    
ADDITIVES: 1 tsp. calcium chloride total, split between
the mash & the boil.

MASH: 154F for 2 hours  (OK range: 150-155F) -

Using flaked barley & rolled oats - Just add directly to the
mash along with all the other grains.  No special preparation
is required. If using pearl barley & steel-cut raw oats, then
you'd need to cook them both (together, for convenience), before
adding them to your mash.  In that case, you could do a protein
rest (@122F for 30 minutes), cooking the oats & barley in the
meantime, then use that addition to step up to your 154F final
mash temperature.

For this recipe, just use a single-infusion straight to final
mash temperature.

SPARGE water - 13 gallons+ @180F (allow for cooling to ~170F)

NOTE:  RAKE the top of the grain bed while sparging ... and
       SPARGE SLOWLY - remember extraction efficiency issues.
       This recipe is based on 70% efficiency.  If slower sparging
       and raking cause better extraction, then the final OG should
       be higher.  Mix the mash periodically.  This could be a
       very sticky mash due to the flaked barley & rolled oats.
       You might consider adding rice hulls for extra filtration
       mass.  Hopefully, mashing-out at 170F+ will thin things out
       enough to sparge easily.

Sparge - collect ~15 gallons.  Start boiling after ~3 gallons have
been collected.

SCHEDULE:

- Mash for 2 hours             @ 154F.
  (Add ~1/2+ tsp calcium chloride to the mash water)
- Sparge - mash out    p;        @ 170F.
- Boil for 90 minutes total.
- ~1/2+ tsp. calcium chloride  @ 90 mmin.
- 3 oz. EKG pellets    p;        @ 60 min.
- 1.5 tsp. Irish Moss   &nbbsp;      @ 15 min.
- Immersion chiller    p;        @ 10 min.
- Cool & ferment   &nbssp;           @ 62 - 68 F

Use Wyeast 1084 Irish Ale Yeast - Ferment @ 62 - 68 F

Style Comparison @ 65%, 70%, & 75% extraction efficiency:

             MIN        YOURS       YOURS       YOURS      MAX
                         65%        70%      75%
OG          1.038       1.046      1.049      1.053     1.048
Alc %         3.8         4.5        4.7        5.        5.0
IBUs         30.0        30.1       30.1       29.7      40.0
Color (srm)  40.0       123.7      123.7      123.7     999.0