Can somebody explain to me exactly what this means :Notes
Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days.
Yes, that's an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit ????
Thanks
Mike
Scottish Stoat
Oatmeal Stout (13 C)
Type: All Grain
Batch Size: 20.82 l
Boil Size: 25.72 l
Boil Time: 60 min
End of Boil Vol: 22.64 l
Final Bottling Vol: 20.82 l
Fermentation: Ale, Two Stage
Date: 06 Dec 2011
Brewer: Taylor
Asst Brewer:
Equipment: My Equipment
Efficiency: 70.00 %
Est Mash Efficiency: 73.2 %
Taste Rating: 0.0
Taste Notes: Nice body, roasty aroma. A bit of roasty sour in the taste (some phytase action in that long rest?), with a mellow grain and malt finish. Definitely a keeper.
Prepare for Brewing
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 32.88 l
◯
Water Prep
Amt
Name
Type
#
%/IBU
20.82 l Scottish Water 1 -
Mash or Steep Grains
Mash Ingredients
Amt
Name
Type
#
%/IBU
4.99 kg Pale Malt, Golden Promise (4.7 EBC) Grain 2 69.8 %
1.36 kg Oats, Toasted (19.7 EBC) Grain 3 19.0 %
0.45 kg Chocolate Malt (689.5 EBC) Grain 4 6.3 %
0.23 kg Roasted Barley (591.0 EBC) Grain 5 3.2 %
0.11 kg Black (Patent) Malt (985.0 EBC) Grain 6 1.6 %
Mash Steps
Name
Description
Step Temperature
Step Time
Mash In Add 10.41 l of water at 64.1 C 54.4 C 20 min
Step Heat to 65.6 C over 0 min 65.6 C 0 min
Step Add 5.68 l of water at 73.1 C 67.8 C 480 min
Mash Out Decoct 6.62 l of mash and boil it 77.8 C 10 min
◯ Batch sparge with 2 steps (Drain mash tun , 16.79l) of 75.6 C water
◯ Add water to achieve boil volume of 25.72 l
◯ Estimated pre-boil gravity is 1.062 SG
Boil Ingredients
Amt
Name
Type
#
%/IBU
7.09 g Magnum [13.00 %] - Boil 60.0 min Hop 7 9.6 IBUs
35.44 g Magnum [13.00 %] - Boil 30.0 min Hop 8 37.1 IBUs
2.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
◯ Estimated Post Boil Vol: 22.64 l and Est Post Boil Gravity: 1.073 SG
Cool and Transfer Wort
◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 20.82 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt
Name
Type
#
%/IBU
1.0 pkg Scottish Ale (Wyeast Labs #1728) [1000.00 ml] Yeast 10 -
◯ Measure Actual Original Gravity _______ (Target: 1.073 SG)
◯ Measure Actual Batch Volume _______ (Target: 20.82 l)
◯ Add water if needed to achieve final volume of 20.82 l
Fermentation
◯ 06 Dec 2011 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
◯ 10 Dec 2011 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
◯ Measure Final Gravity: _________ (Estimate: 1.018 SG)
◯ Date Bottled/Kegged: 20 Dec 2011 - Carbonation: Bottle with 97.39 g Corn Sugar
◯ Age beer for 30.00 days at 18.3 C
◯ 19 Jan 2012 - Drink and enjoy!
Notes
Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days.
Yes, that's an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit.
Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days.
Yes, that's an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit ????
Thanks
Mike
Scottish Stoat
Oatmeal Stout (13 C)
Type: All Grain
Batch Size: 20.82 l
Boil Size: 25.72 l
Boil Time: 60 min
End of Boil Vol: 22.64 l
Final Bottling Vol: 20.82 l
Fermentation: Ale, Two Stage
Date: 06 Dec 2011
Brewer: Taylor
Asst Brewer:
Equipment: My Equipment
Efficiency: 70.00 %
Est Mash Efficiency: 73.2 %
Taste Rating: 0.0
Taste Notes: Nice body, roasty aroma. A bit of roasty sour in the taste (some phytase action in that long rest?), with a mellow grain and malt finish. Definitely a keeper.
Prepare for Brewing
◯ Clean and Prepare Brewing Equipment
◯ Total Water Needed: 32.88 l
◯
Water Prep
Amt
Name
Type
#
%/IBU
20.82 l Scottish Water 1 -
Mash or Steep Grains
Mash Ingredients
Amt
Name
Type
#
%/IBU
4.99 kg Pale Malt, Golden Promise (4.7 EBC) Grain 2 69.8 %
1.36 kg Oats, Toasted (19.7 EBC) Grain 3 19.0 %
0.45 kg Chocolate Malt (689.5 EBC) Grain 4 6.3 %
0.23 kg Roasted Barley (591.0 EBC) Grain 5 3.2 %
0.11 kg Black (Patent) Malt (985.0 EBC) Grain 6 1.6 %
Mash Steps
Name
Description
Step Temperature
Step Time
Mash In Add 10.41 l of water at 64.1 C 54.4 C 20 min
Step Heat to 65.6 C over 0 min 65.6 C 0 min
Step Add 5.68 l of water at 73.1 C 67.8 C 480 min
Mash Out Decoct 6.62 l of mash and boil it 77.8 C 10 min
◯ Batch sparge with 2 steps (Drain mash tun , 16.79l) of 75.6 C water
◯ Add water to achieve boil volume of 25.72 l
◯ Estimated pre-boil gravity is 1.062 SG
Boil Ingredients
Amt
Name
Type
#
%/IBU
7.09 g Magnum [13.00 %] - Boil 60.0 min Hop 7 9.6 IBUs
35.44 g Magnum [13.00 %] - Boil 30.0 min Hop 8 37.1 IBUs
2.00 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
◯ Estimated Post Boil Vol: 22.64 l and Est Post Boil Gravity: 1.073 SG
Cool and Transfer Wort
◯ Cool wort to fermentation temperature
◯ Transfer wort to fermenter
◯ Add water if needed to achieve final volume of 20.82 l
Pitch Yeast and Measure Gravity and Volume
Fermentation Ingredients
Amt
Name
Type
#
%/IBU
1.0 pkg Scottish Ale (Wyeast Labs #1728) [1000.00 ml] Yeast 10 -
◯ Measure Actual Original Gravity _______ (Target: 1.073 SG)
◯ Measure Actual Batch Volume _______ (Target: 20.82 l)
◯ Add water if needed to achieve final volume of 20.82 l
Fermentation
◯ 06 Dec 2011 - Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
◯ 10 Dec 2011 - Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
◯ Measure Final Gravity: _________ (Estimate: 1.018 SG)
◯ Date Bottled/Kegged: 20 Dec 2011 - Carbonation: Bottle with 97.39 g Corn Sugar
◯ Age beer for 30.00 days at 18.3 C
◯ 19 Jan 2012 - Drink and enjoy!
Notes
Toast the oats. 350* for 20m, turning a few times. Leave in a sack for three days.
Yes, that's an eight-hour rest! Dough-in at night, mash-our with some coffee and a biscuit.