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White Stout

This document summarizes the process for making an oatmeal stout. It lists the ingredients including 11.8 kg of Maris Otter pale malt, 5.9 kg of Pilsen malt, and 1 kg of oat malt. It details the mash profile with a protein rest at 50C for 30 minutes and saccharification rest at 68.9C for 30 minutes. It specifies fermenting with Nottingham yeast then carbonating and aging the beer in a keg at 86.48 kPa for 30 days at 18.3C.

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Eduardo Kieling
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19 views

White Stout

This document summarizes the process for making an oatmeal stout. It lists the ingredients including 11.8 kg of Maris Otter pale malt, 5.9 kg of Pilsen malt, and 1 kg of oat malt. It details the mash profile with a protein rest at 50C for 30 minutes and saccharification rest at 68.9C for 30 minutes. It specifies fermenting with Nottingham yeast then carbonating and aging the beer in a keg at 86.48 kPa for 30 days at 18.3C.

Uploaded by

Eduardo Kieling
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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white stout
Oatmeal Stout (16 B)
Type: 100% Grão Date: 20 May 2023
Batch Size: 80,00 l Brewer: Eduardo Kieling
Boil Size: 88,96 l Asst Brewer:
Boil Time: 60 min Equipment: Panelas Sitio 2
End of Boil Vol: 86,46 l Efficiency: 80,00 %
Final Bottling Vol: 75,00 l Est Mash Efficiency: 83,0 %
Fermentation: Ale, Two Stage Taste Rating: 30,0
Taste Notes:

Ingredientes
Qtd Nome Tipo # %/IBU
11,80 kg Pale Malt, Maris Otter (5,9 EBC) Grão 1 63,1 %
5,90 kg Pilsen (Agraria) (3,9 EBC) Grão 2 31,6 %
1,00 kg CHÂTEAU OAT (2,3 EBC) Grão 3 5,3 %
100,00 g Cascade [5,50 %] - Fervura 60,0 min Lúpulo 4 16,1 IBUs
100,00 g Fuggle [4,50 %] - Fervura 20,0 min Lúpulo 5 8,0 IBUs
4,0 pkg Nottingham Yeast (Lallemand #-) [23,66 ml] Levedura 6 -

Gravity, Alcohol Content and Color


Est Original Gravity: 1,058 SG Measured Original Gravity: 1,046 SG
Est Final Gravity: 1,016 SG Measured Final Gravity: 1,010 SG
Estimated Alcohol by Vol: 5,5 % Actual Alcohol by Vol: 4,7 %
Bitterness: 24,1 IBUs Calories: 427,1 kcal/l
Est Color: 8,7 EBC

Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Total Grain Weight: 18,70 kg
Body Grain Temperature: 22,2 C
Sparge Water: 62,92 l Tun Temperature: 22,2 C
Sparge Temperature: 75,6 C Target Mash PH: 5,20
Adjust Temp for Equipment: FALSE Mash Acid Addition:
Est Mash PH: 5,70 Sparge Acid Addition:
Measured Mash PH: 5,20
Passos da Mostura
Nome Descrição Temperatura Tempo
Protein Rest Adicionar 48,77 l de água até 54,0 C 50,0 C 30 min
Saccharification Aqueça até 68,9 C por 15 min 68,9 C 30 min
Mash Out Aqueça até 75,6 C por 10 min 75,6 C 10 min

Sparge: Lavagem com 62,92 l de água a 75,6 C


Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash
for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature
during the mash.

Carbonation and Storage


Carbonation Type: Barril Volumes of CO2: 2,3
Pressure/Weight: 86,48 KPA Carbonation Est: Barril com 86,48 KPA
Keg/Bottling Temperature: 7,2 C Carbonation (from Meas Vol): Barril com
Fermentation: Ale, Two Stage 86,48 KPA
Fermenter: Age for: 30,00 days
Storage Temperature: 18,3 C

Notes

Created with BeerSmith

file:///C:/Users/eduki/OneDrive/Documentos/BeerSmith2/Reports/bsxtmp_19239.htm 20/05/2023

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