Our second beer scheduled for October 23 was the Nut Brown Ale. Northern Brewer once again supplied the ingredients, 8.5 lbs. of grain:
7.5 lb English Maris Otter
.25 lb Simpsons Chocolate
.25 lb Belgian Special B
.25 lb Belgian Biscuit
.25 lb Breiss Special Roast
Sacch' Rest: 154 deg for 60 min.
Mash Out: 167.7 deg for 10 min.
Hop Addition: 1 oz. Fuggle for 60 min.
Yeast Addition: White Labs English Ale Yeast (WLP002)
Recirculation:
Sparge:
Vital Statistics for the beer below:
Pre-boil gravity- 1.044**
Brewhouse efficiency- 79%
Original gravity- 1.054
Final gravity- 1.011
Abv- 5.67%
**Taking the Pre-boil Gravity:
GwH
Sunday, October 23, 2011
Oatmeal Stout
With the time required to ferment, late October presents a good opportunity to get some beers ready for the holidays. On Sunday, October 23 Greg and I decided to embark upon an ambitious double-brew session, and had all of the ingredients for an Oatmeal Stout and a Nut Brown Ale.
First up was the Oatmeal Stout, and Northern Brewer once again provided us with the 9.0 lb. recipe as follows:
6.5 lb English Maris Otter
1.0 lb Flaked Oats
0.5 lb Simpsons Roasted Barley
0.5 lb Simpsons Chocolate
0.5 lb Simpsons Dark Crystal
For the Sacch' rest, we heated up 2.7 gal. of water to approximately 167 deg. and added the water and grain in the mash tun. The temperature was 154.5 deg. before we put the lid on. Target was 153 deg.
Mashout began with a 1 gallon addition of boiling water which brought the temperature up to 168.6. We mashed out for 10 minutes, and then recirculated the wort to create a nice grain bed for filtration during the sparge, video below:
We sparged with approximately 3 gal. of water and were able to yield a little under 6 gallons. To me this is the most exciting part of the entire brewing process, and so I typically left Greg to do all of the work while I recorded the action:
We brought the wort to a boil in the kettle and added 1 oz. Glacier hops for a 60 minute boil.
We then chilled the wort to pitching temperature, transferred into a brew bucket, and added Wyeast #1945 NB Neobritannia to get the fermentation started.
The Oatmeal Stout will take 2 weeks of primary fermentation and 2 weeks of secondary fermentation. After a few days sitting on CO2, the beer should be on tap around Thanksgiving.
Vital Statistics for the beer below:
Original gravity- 1.054
Brewhouse efficiency- 95% (Not sure this calculation is right, am positive we were not this good
Final gravity- 1.018
Alc. by Vol.- 4.73%
GwH
First up was the Oatmeal Stout, and Northern Brewer once again provided us with the 9.0 lb. recipe as follows:
6.5 lb English Maris Otter
1.0 lb Flaked Oats
0.5 lb Simpsons Roasted Barley
0.5 lb Simpsons Chocolate
0.5 lb Simpsons Dark Crystal
For the Sacch' rest, we heated up 2.7 gal. of water to approximately 167 deg. and added the water and grain in the mash tun. The temperature was 154.5 deg. before we put the lid on. Target was 153 deg.
Mashout began with a 1 gallon addition of boiling water which brought the temperature up to 168.6. We mashed out for 10 minutes, and then recirculated the wort to create a nice grain bed for filtration during the sparge, video below:
We sparged with approximately 3 gal. of water and were able to yield a little under 6 gallons. To me this is the most exciting part of the entire brewing process, and so I typically left Greg to do all of the work while I recorded the action:
We brought the wort to a boil in the kettle and added 1 oz. Glacier hops for a 60 minute boil.
We then chilled the wort to pitching temperature, transferred into a brew bucket, and added Wyeast #1945 NB Neobritannia to get the fermentation started.
The Oatmeal Stout will take 2 weeks of primary fermentation and 2 weeks of secondary fermentation. After a few days sitting on CO2, the beer should be on tap around Thanksgiving.
Vital Statistics for the beer below:
Original gravity- 1.054
Brewhouse efficiency- 95% (Not sure this calculation is right, am positive we were not this good
Final gravity- 1.018
Alc. by Vol.- 4.73%
GwH
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