Brew #42 - 7th Daril Oatmeal Stout

07/09/2000     7th Daril Oatmeal Stout

  Category         :  Classic Dry Stout
  Method           :  Full Mash
  Starting Gravity :  1.050
  Ending Gravity   :  1.013
  Alcohol content  :  4.8%
  Recipe Makes     :  15.0 gallons
  Total Grain      :  28.00 lbs.
  Color (srm)      : 124.0
  Efficiency       :  75%
  Hop IBUs         :  32.2

Malts/Sugars:
  18.00 lb. British Two-Row
   3.00 lb. DWC Roast Barley
   0.50 lb. Cara-Pils Dextrine
   3.00 lb. Flaked Barley
   3.50 lb. Oats (Raw Steel-Cut)

Hops:
   2.50 oz. L-Northern Brewer 8.6% 60 min

Boil temperature of water: 212F
Grain Starting Temperature: 70F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water: 7.00 gallons of water at 172F
First Mash Temperature: 154F

Notes:
GRIST: Target proportions:
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 (Raw steel cut)
2% CaraPils

GRAIN CHARACTERISTICS:
Munton's American Style 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                                  1.032     2.2L
Raw Steel Cut Oats (bulk buy at supermarket)   1.033     2.2L

ADDITIVES: 1.25 tsp. calcium chloride in the boil kettle

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. NOTE: For THIS particular brew, we used 
the raw steel cut oats, but did NOT cook the oats prior to mashing. 
We just added it right in with the mash.

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

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

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 75% 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. For THIS particular brew, we did NOT use any 
  rice hulls, and we had no trouble mashing out.

Sparge - collect ~15 gallons. Start boiling during collection.

SCHEDULE:

- Mash for 2 hours @ 154F.
- Sparge - mash out @ 170F.
- Keep wort at near boil during collectionn, for caramelization. 
  Boil for 90 minutes total.
- 1.25 tsp. calcium chloride @ 60 min.
- 2.5 oz. No. Brewer Leaf Hops @ 60 min.
- 1.5 tsp. Irish Moss @ 15 min.
- Immersion chiller @ 10 min.
- Cool & ferment @ 62 - 68 F
  YEAST Choices:  Wyeast 1084 Irish Ale (liquid)
                        Wyeast 1098 Whitbread Ale (liquid)
                        Wyeast 1028 London Ale (liquid)
                        WBA Whitbread Ale (dry)

  
  For THIS brew, we used TWO different yeasts - one in each 
  7-gallon fermenter. In fermeter #1 - WBA Whitbread Ale (dry); 
  and in fermenter #2 - Safale Ale yeast (dry) - a new yeast 
  obtained at a trade show. It is described as follows: 
  Safale S-04. A well-known English ale yeast, selected for its 
  fast fermentation character and its ability to form a very 
  compact sediment at the end of the fermentation, helping to 
  improve beer clarity. This yeast is recommended for the 
  production of a large range of ale beers and is specially 
  well adapted to cask-conditioned ales and fermentation in 
  cylindroconical tanks. High sedimentation. Recommended 
  temperature range: 18°C-24°C. Pitching rate: 50 g/hl to 80 g/hl. 
  It is produced by DCL Brewing Yeasts 
  (http://www.dclyeast.co.uk/safale.html)

  
  Style Comparison @ 65%, 70%, & 75% extraction efficiency:
                  MIN    YOURS    YOURS    YOURS    MAX
                        65%      70%      75%
OG             1.038   1.043    1.047    1.050    1.048
Alc %          3.8     4.2      4.5      4.8      5.0
IBUs          30      32.2     32.2     32.2     40
Color (srm)   40.0   124.0    124.0    124.0    999.0