Brewday, batch #8 : Oak Aged Cocoa Nibbed Oatmeal Stout

#008 Oaked & Nibbed Oatmeal Stout

Specialty Beer

 

Type: All Grain	Date: 1/23/2010
Batch Size: 10.00 gal	Brewer: Jeremiah
Boil Size: 13.20 gal	Asst Brewer:
Boil Time: 90 min	Equipment: JEREMIAH's BREWERY - 6 gallon batch
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 72.00
Taste Notes: definately worth a re-brew
Ingredients
Amount Item Type % or IBU 17.63 lb Pale Maris Otter (Crisp) (4.0 SRM) Grain 72.97 % 1.80 lb Oats, Flaked (1.0 SRM) Grain 7.45 % 1.35 lb Caramel/Crystal Malt - 75L (75.0 SRM) Grain 5.59 % 1.35 lb Chocolate Malt (350.0 SRM) Grain 5.59 % 0.90 lb Carafoam (2.0 SRM) Grain 3.72 % 0.45 lb Carafa II (412.0 SRM) Grain 1.86 % 0.45 lb White Wheat Malt (2.4 SRM) Grain 1.86 % 0.23 lb Roasted Barley (Crisp) (695.0 SRM) Grain 0.97 % 71.98 gm Northern Brewer [8.50 %] (60 min) Hops 47.6 IBU 71.98 gm Goldings, East Kent [5.00 %] (5 min) Hops 4.7 IBU 3.33 oz Oak French, Cubes, Med (Secondary 7.0 days) Misc 6.67 oz Cacao Nibs (Secondary 7.0 days) Misc 9.96 oz Bourbon (Secondary 2.0 weeks) Misc 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.064 SG	Measured Original Gravity: 1.050 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.33 %	Actual Alcohol by Vol: 5.21 %
Bitterness: 52.3 IBU	Calories: 220 cal/pint
Est Color: 35.0 SRM	Color: Color
Mash Profile
Mash Name: ** J's Mash **	Total Grain Weight: 24.17 lb
Sparge Water: 9.95 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
** J's Mash ** Step Time Name Description Step Temp 90 min Mash Add 26.58 qt of water at 167.6 F 154.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)	Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSI	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 21.0 days
Storage Temperature: 52.0 F
Notes
Brew Day Notes Half of grain bill matches (from morebeer w/ kit) and the other half is modified from Bacchus generic morebeer recommended water PH = 6.0-6.5 Cocao Nibs from Whole Foods ($10.99 for 6 oz.) Kettle to Demijon became stuck and it was necessary to swig vodka and blow to clear tub (3 attempts) aged 4oz. Am. Med. Oak Cubes in 12oz Makers Mark Bourbon in beer bottle during fermentation process (2 weeks) bottling yielded 4.5 gallons ea. (after tapping approx 22 oz of each during keg transfer) Tasting Notes 2010.02.07 Beer tasted great, transferred from kegs to oak (failed to sanitize the outside of tubing) 2010.02.26 up until 4AM bottling beer, carried a bit too much of the bitterness from the cocao nibs, try 3 oz next time
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