Sam Smiths Oatmeal Stout

[gunnarolis]

Ég ætla að henda í einn Stout um helgina. Ætla að henda hérna inn uppskriftinni svona til gamans.
Ég veit ekki alveg með vatnsprófílinn. Ég er ennþá að tvista hann til. Komment vel þegin.


Type: All Grain Date: 5.1.2011
Batch Size: 19,00 L Brewer: gunso
Boil Size: 31,81 L Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 35,0 Brewhouse Efficiency: 82,0
Taste Notes:

Ingredients
Amount Item Type % or IBU
3,15 kg Pale Malt (2 Row) UK (3,0 SRM) Grain 77,90%
0,40 kg Oats, Flaked (1,0 SRM) Grain 9,80%
0,20 kg Caramel/Crystal Malt - 60L (60,0 SRM) Grain 4,90%
0,20 kg Chocolate Malt (450,0 SRM) Grain 4,90%
0,10 kg Roasted Barley (510,0 SRM) Grain 2,50%
50,00 gm Goldings, East Kent [5,00%] (90 min) Hops 39,3 IBU
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 2000 ml] Yeast-Ale

Beer Profile
Est Original Gravity: 1,052 SG Measured Original Gravity: 1,052 SG
Est Final Gravity: 1,014 SG Measured Final Gravity: 1,014 SG
Estimated Alcohol by Vol: 4,9 % Actual Alcohol by Vol: 5,0 %
Bitterness: 39,3 IBU Calories: 490 cal/l
Est Color: 27,9 SRM Color:
Color

Mash Profile
Mash Name: Mesking Total Grain Weight: 4,04 kg
Sparge Water: 16,92 L Grain Temperature: 22,2 C
Sparge Temperature: 75,6 C TunTemperature: 22,2 C
Adjust Temp for Equipment: FALSE Mash PH: 5,4 PH

Name Description Step Temp Step Time
Step Add 12,94 L of water at 71,2 C 66,0 C 60 min
Step Add 6,00 L of water at 96,7 C 75,0 C 15 min

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2,4
Pressure/Weight: 149,4 KPA Carbonation Used: -
Keg/Bottling Temperature: 15,6 C Age for: 28,0 days
Storage Temperature: 16,0 C

Notes


Starting Water (ppm):
Ca: 4,65
Mg: 0,9
Na: 8,9
Cl: 9
SO4: 2
HCO3: 20

Mash / Sparge Vol (gal): 3,432 / 5,016
RO or distilled %: 0% / 0%

Total Grain (lb): 9,0364
Non-Roasted Spec. Grain: 0,4408
Roasted Grain: 0,6612
Beer Color (SRM): 6,2

Adjustments (grams) Mash / Boil Kettle:
CaSO4: 10 / 0
CaCl2: 7 / 0
MgSO4: 5 / 0
NaHCO3: 0 / 0
NaCl: 2 / 0
CaCO3: 0 / 0
Lactic Acid (ml): 0
Sauermalz (oz): 0

Mash Water / Total water (ppm):
Ca: 326 / 135
Mg: 37 / 15
Na: 70 / 34
Cl: 362 / 153
SO4: 582 / 237
Cl to SO4 Ratio: 0,62 / 0,64

Alkalinity (CaCO3): 16
RA: -238
Estimated pH: 5,28


Ég mundi helst vilja fá meskinguna um 5.2pH og ná þessu í Balanced eða Malty. Síðan væri líka ekki verra að residual alkalinity væri lægra (-300 eða -400 þessvegna).