DBM #73- Kaffevandal
Oatmeal Stout (13 C)
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Type: All Grain
Batch Size: 20,82 l
Boil Size: 26,65 l
Boil Time: 60 min
End of Boil Vol: 22,67 l
Final Bottling Vol: 18,93 l
Fermentation: Ale, Two Stage
Batch Size: 20,82 l
Boil Size: 26,65 l
Boil Time: 60 min
End of Boil Vol: 22,67 l
Final Bottling Vol: 18,93 l
Fermentation: Ale, Two Stage
Date: 07 Sep 2016
Brewer: TDS
Asst Brewer:
Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Efficiency: 72,00 %
Est Mash Efficiency: 75,3 %
Taste Rating: 30,0
Brewer: TDS
Asst Brewer:
Equipment: 10 Gallon BoilerMakerâ„¢ (5 gal/19 L)
Efficiency: 72,00 %
Est Mash Efficiency: 75,3 %
Taste Rating: 30,0
Taste Notes:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 3,25 kg | Pale Malt (2 Row) US (3,9 EBC) | Grain | 1 | 64,9 % |
| 0,54 kg | Barley, Flaked (3,3 EBC) | Grain | 2 | 10,7 % |
| 0,54 kg | Cara-Pils/Dextrine (3,9 EBC) | Grain | 3 | 10,7 % |
| 0,41 kg | Roasted Barley (591,0 EBC) | Grain | 4 | 8,1 % |
| 0,27 kg | Chocolate Malt (689,5 EBC) | Grain | 5 | 5,5 % |
| 39,43 g | East Kent Goldings (EKG) [5,00 %] - Boil 60,0 min | Hop | 6 | 25,0 IBUs |
| 1,0 pkg | Irish Ale Yeast (White Labs #WLP004) | Yeast | 7 | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1,049 SG
Est Final Gravity: 1,016 SG
Estimated Alcohol by Vol: 4,4 %
Bitterness: 25,0 IBUs
Est Color: 62,8 EBC
Est Final Gravity: 1,016 SG
Estimated Alcohol by Vol: 4,4 %
Bitterness: 25,0 IBUs
Est Color: 62,8 EBC
Measured Original Gravity: 1,052 SG
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 5,5 %
Calories: 484,7 kcal/l
Measured Final Gravity: 1,010 SG
Actual Alcohol by Vol: 5,5 %
Calories: 484,7 kcal/l
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body
Sparge Water: 18,61 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,53
Measured Mash PH: 5,20
Sparge Water: 18,61 l
Sparge Temperature: 75,6 C
Adjust Temp for Equipment: FALSE
Est Mash PH: 5,53
Measured Mash PH: 5,20
Total Grain Weight: 5,00 kg
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
Grain Temperature: 22,2 C
Tun Temperature: 22,2 C
Target Mash PH: 5,20
Mash Acid Addition:
Sparge Acid Addition:
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Protein Rest | Add 13,53 l of water at 53,9 C | 50,0 C | 30 min |
| Saccharification | Heat to 68,9 C over 15 min | 68,9 C | 30 min |
| Mash Out | Heat to 75,6 C over 10 min | 75,6 C | 10 min |
Sparge: Fly sparge with 18,61 l water at 75,6 C
Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 111,33 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Pressure/Weight: 111,33 g
Keg/Bottling Temperature: 21,1 C
Fermentation: Ale, Two Stage
Volumes of CO2: 2,3
Carbonation Used: Bottle with 111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C
Carbonation Used: Bottle with 111,33 g Corn Sugar
Age for: 30,00 days
Storage Temperature: 18,3 C
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