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Guinness-ish

148 calories 15 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.3 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 82% (brew house)
Source: Kevin
Calories: 148 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Sunday September 15th 2019
1.045
1.010
4.65%
35.91
22.09
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
5.6 lb American - Pale 2-Row5.6 lb Pale 2-Row 37 1.8 68.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 12.3%
0.8 lb American - Roasted Barley0.8 lb Roasted Barley 33 300 9.8%
0.75 lb Belgian - Biscuit0.75 lb Biscuit 35 23 9.2%
8.15 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.2 oz Cascade1.2 oz Cascade Hops Pellet 7.1 Boil 60 min 35.91 100%
 
Mash Guidelines
Amount Description Type Temp Time
16 qt Temperature 156 °F 60 min
14 qt Fly Sparge 180 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 79 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Water
------------
Grain absorption 1/2 qt per lb -> 4 qt=1 gallon absorption.
False bottom ~ 1/2 gallon.
Total strike water for 1.5 qt per lb = 1.5*8.15+4+2 ~ 18 qt = 4.5 gallon.
-> volume of mash tun too low for this amount. ~3.5 gallons added.
------------
Temperature
------------
Target 165 F strike water temp. Thermometer has a +4 degree bias, so 169 F reading necessary.
------------
Mash notes
------------
1 gallon boiling water added to mash tun to warm it up.
Dumped this water, added ~3.5 gallons strike water then slowly stirred in grain.
Boiling water added to adjust temperature to 156 F.
60 minute mash starting at 156 F.
After 30 minutes, temperature 153.5 F, likely due to tun continuing to warm up.
~1 gallon boiling water added at mash out, hold temperature at 161 F for 10 minutes.
-------------
Sparge notes
-------------
Stuck sparge. Flow at a dribble. Need to use rice hulls.
Collected ~2 gallons of first runnings and put to boil during vorlauf. This heated first runnings added incrementally back to the mash.
Sparge taking ages.
(feeling like Ori writing the last book chronicling the dwarves of Balin's kingdom in Moria right now) the wort cannot get out.
Ended up batch sparging to 6.5 gallons.
-----------
Boil notes
-----------
This went surprisingly well, albeit a bit slow as the boil was done on the stove top (coil burners).
Hops added at 60 minutes.
After boil the kettle was chilled in the bathtub.
----------
Fermenter
----------
11.2 brix = 1.045 OG (82% brewhouse efficiency? Seems super high).
Siphoned to fermenter and run through fine sieve to aerate.
One packet US-05 added directly to fermenter.
The seal on the fermenter lid is not great so it was sealed with copious duct tape.

Finished 5.6 brix = 1.022 SG




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  • Public: Yup, Shared
  • Last Updated: 2019-10-04 01:10 UTC
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