Batch #55 - Coffee Oatmeal Stout

Brewing Steps: Coffee Stout

Oatmeal Stout

Type: All Grain	Date: 3/20/2011
Batch Size (fermenter): 5.00 gal	Brewer: Bryce Ehrman
Boil Size: 5.78 gal	Asst Brewer:
Boil Time: 60 min	Equipment: 36 qt cooler
Final Bottling Volume: 5.00 gal	Brewhouse Efficiency: 65.00
Fermentation: My Aging Profile	Taste Rating(out of 50): 35.0
Taste Notes:

Prepare for Brewing
	Clean and Prepare Brewing Equipment
	Total Water Needed: 7.50 gal
	Water Prep Amt Name Type # %/IBU 6.00 gal Local Water Water 1 -
Mash or Steep Grains
	Mash Ingredients Amt Name Type # %/IBU 8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 65.3 % 1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 3 12.2 % 12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 6.1 % 12.0 oz Chocolate Malt (350.0 SRM) Grain 5 6.1 % 12.0 oz Victory Malt (25.0 SRM) Grain 6 6.1 % 4.0 oz Coffee Malt (130.0 SRM) Grain 7 2.0 % 4.0 oz Roasted Barley (300.0 SRM) Grain 8 2.0 %
	Mash Steps Name Description Step Temperature Step Time Mash In Add 15.31 qt of water at 168.5 F 154.0 F 60 min Mash Out Add 5.80 qt of water at 211.9 F 168.0 F 10 min Sparge Add 15.32 qt of water at 173.1 F 170.0 F 60 min
	Batch sparge with 1 steps (Drain mash tun, ) of 168.0 F water
Boil Wort
	Add water to achieve boil volume of 5.78 gal
	Estimated pre-boil gravity is 1.053 SG
	Boil Ingredients Amt Name Type # %/IBU 1.00 oz Cascade [6.10 %] - Boil 60.0 min Hop 9 20.3 IBUs 0.50 oz Cascade [6.10 %] - Boil 10.0 min Hop 10 3.7 IBUs
	Estimated Post Boil Vol: 5.72 gal and Est Post Boil Gravity: 1.056 SG

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Fermentation Ingredients Amt Name Type # %/IBU 1.0 pkg Dry English Ale (White Labs #WLP007) [35.00 ml] Yeast 11 -
	Measure Actual Original Gravity _______ (Target: 1.056 SG)
	Measure Actual Batch Volume _______ (Target: 5.00 gal)
Fermentation
	3/20/2011 - Primary Fermentation (10.00 days at 68.0 F ending at 68.0 F)
	Dry Hop and Prepare for Bottling/Kegging
	Measure Final Gravity: _________ (Estimate: 1.014 SG)
	Date Bottled/Kegged: 3/30/2011 - Carbonation: Keg with 13.72 PSI
	Age beer for 28.00 days at 52.0 F
	4/27/2011 - Drink and enjoy!
Notes
Created with BeerSmith Add 2 cups of light roast cold press coffee to keg