Dave's Dreaded Oatmeal Stout
All-Grain Brew
Brew Date - 7/18/98
Bottled 8/21/98
Closed 9/10/98
Dave's Dreaded Oatmeal Stout

Beer Cam
8/21/98 7:30PM

 Dave's Dreaded Homebrewery is at it for a second week in a row.  This was a five gallon batch of Oatmeal Stout beer made using the new "The Big D" all-grain brewing system.  

Credits -

  • Dave Dixon - Brewmeister Overseer
  • Brian Lewis - Assistant Brewmeister
  • Kari Schulz - Assistant Brewmeister
  • Bayne Schulstad - Assistant Brewmeister

Updated 8/21/98 7:30PM -
Dave's Dreaded Oatmeal Stout "Black Gold" is bottles!

See Dave's Real Beer Online Beer Log for detailed information on the latest brew.

"Dave's Dreaded Oatmeal Stout"

 

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Dave's Dreaded Oatmeal Stout Log -

OG: Hydrometer reading is 1.073
FG: Hydrometer reading is 1st -1.023  2nd -1.023  3rd - 1.023
Alcohol
Content		 6.5%
1. Date -  7/18/98
2. 7:00AM - Heat 13 quarts of strike water in the hot liqueur tank to 169°.  Then transfer to the mash tun.
3. 7:35AM - Stir in grain

10 pounds American 2-row pale malt
½ pound American roasted barley
1 pound American caramel malt - 130 Lovibond ( had to use 120 Lovibond)
¾ pound oatmeal
¾ pound American chocolate malt
¼ pound American black malt
13¼ pounds Total Grain

4 8:03:AM - Begin Mash and stabilize temperature at 152°  for at least 60 minutes.
5. 9:03AM - Use the iodine test to check and see if all the starches have been converted to sugar.  This test was successful the iodine did not turn black. Start the mash out process
6. 9:24AM - Mash out to 167° to stop all conversion.  Also heat 5 to 6 gallons of water in the hot liqueur tank for sparging at 170°.
7. 9:30AM - Sparge with 5 to 6 gallons of water at 170°.  This was done slowly to rinse the sugars out of the grain bed.  This process need to be done slow to insure you do not get a stuck mash.  Our sweat wort turned about 6 gallons with an original gravity of 1.070.  Stopped sparging when sweat wort original gravity was just below 1.010.
8. Hop Schedule -
3 HBU American Cascade hops - 90 minutes bittering.
2 HBU American Willamette hops - 90 minutes bittering.
2 HBU American Cascade hops - 30 minutes flavor.
3 HBU American Willamette hops - 15 minutes flavor.
9. 90 minute boil Schedule
10:20PM - Start heating the boil kettle and add bittering hops. 
10. 10:40APM - Achieved boil and followed Hop Schedule as above.
11. 11:55AM - Add ¼ tsp. of Irish Moss
12. 12:10PM - Flame Out.
13. 12:15PM - Start cooling off process using modified flow wort chiller.
14. 1:00PM - Cooled wort down to 72°.
15. 1:10PM - Pitched liquid American Ale Wyeast 1056.
16. 1:15PM - Close Primary and place on living room floor where temp is at 75°.
17. Date - 7/25/98
18. 2:30PM - Placed the beer into the secondary.
19. Date - 7/21/98
20. Bottled 38 bottles of oatmeal stout FG was 1.023.
  Beer was bottled conditioned.  Will need to age for 2-3 weeks.
   
   
   

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