Brew #49 - Espresso Oatmeal Stout


1/21/2001      Espresso Oatmeal Stout
  
   Category         :  Classic Dry Stout        
   Method           :  Full Mash
   Starting Gravity :  1.048
   Ending Gravity   :  1.012
   Alcohol content  :  4.6%
   Recipe Makes     : 14.0 gallons
   Total Grain      : 26.75 lbs.
   Color (srm)      : 69.4
   Efficiency       : 70%
   Hop IBUs         : 35.3

Malts/Sugars:
 18.00	lb.	American Style Malt (M&F)
  1.00	lb.	DWC Roast Barley         
  0.25	lb.	Cara-Pils       
  3.00	lb.	Oats (Raw Steel-Cut)     
  3.00	lb.	Pearl Barley             
  0.50	lb.	DWC Black Patent         
  1.00	lb.	German Wheat             

Hops:
 4.00	oz.	L-Fuggles      	 5.5%	60 min

Boil temperature of water: 212F
Grain Starting Temperature: 65F
Desired Grain/Water Ratio: 1 quarts/pound
Strike Water:  6.69 gallons of water at 134F
First Mash Temperature: 122F
Second Mash Temperature: 154F
Boiling Water to add:  4.48 gallons 

Notes:
GRIST: Ideal target proportions:
  65% Pale Malt             10% Roast Barley
  10% pearl/flaked barley   10% Oatmeal (raw steel cut or rolled)
  5% carapils 
  
ACTUAL GRIST: 
  68% Pale Malt              4% Roast Barley
  11% Pearl Barley          11% Oats (Raw Steel Cut)
   1% CaraPils               2% Black Patent Malt
   3% Wheat Malt
   
   NOTE: Roast Barley would normally be 10% of the grist.
   However, since this is an Espresso Stout, the intent is 
   to make up the rest of the "roast" flavor/character
   using real Espresso coffee, which will be added to the
   primary fermentor. The Wheat Malt compensates for the
   lesser amount of Carapils, and adds a touch of complexity.
   
   Espresso coffee was purchased from the Bean Traders, a local
   shop which roasts on premises.  The coffee will be brewed
   ahead of time and split between two fermentors in a 60/40
   ratio.  The object is to get two data points so as to 
   determine the best proportion to use for future brews.
   
GRAIN CHARACTERISTICS:  
Munton & Fison American Style Malt (ASM) 2-Row Pale    1.038    2.0L
DeWolf-Cosyns (DWC) Roast Barley                       1.030  600.0L
DeWolf-Cosyns (DWC) Carapils Dextrine                  1.033    1.5L
Pearl Barley (supermarket)                             1.032    2.2L
Raw Steel-cut Oats (supermarket)                       1.033    2.2L
DeWolf-Cosyns (DWC) Black Patent Malt                  1.029  600.0L
German Wheat                                           1.039    1.8L
     
ADDITIVES: None

Using pearl barley & steel-cut raw oats: you must cook them both 
(together, for convenience), before adding them to your mash.  
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.  Therefore:


MASH: 122F for 30 minutes, then 
      154F for 1.5 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 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 pearl barley & steel-cut 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.

ADD - Espresso Coffee after the wort has been cooled & collected
      in two plastic fermentor buckets.  I used an 8-cup sized
      "French Press" to brew the Espresso. To make each pot, I used
      12 "Melitta" coffee scoops (level) to 8 cups of water.
      For the sake of experiment, I wanted to put 60% of the
      coffee in one fermentor; and 40% in the other - just to
      have two different "potencies". I put 4 full (8-oz.) cups
      in fermentor #1; and 4 cups that were 2/3 full (about 5 1/2 oz) 
      in fermentor #2.  That was close enough to the desired 60-40 ratio.

SCHEDULE:

- Mash for 30 minutes          @ 122F.
- Continue Mash for 1.5 hours  @ 154F.
- Sparge - mash out            @ 170F.
- Boil for 90 minutes total.
- 4 oz. whole-leaf Fuggles     @ 60 min..
- 1.5 tsp. Irish Moss          @ 15 min..
- Immersion chiller            @ 10 min..
- Cool to 80 F
- Add Espresso before pitching yeast
- Ferment                      @ 62 - 688  F

Use Danstar (Lallemand) Nottingham Ale Yeast 

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

              MIN        YOURS      YOURS     YOURS     MAX
                          65%        70%       75%
OG           1.038       1.045      1.048     1.052     1.048
Alc %        3.8         4.4        4.6       5.0       5.0
IBUs         30         35.3       35.3      35.0      40
Color (srm)  40.0       69.4       69.4      69.4     999.0