11-26-2006 Oatmeal Cookie Ale
A ProMash Brewing Session Report
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Brewing Date:
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Sunday November 26, 2006
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Head Brewer:
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David Craft
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Asst Brewer:
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Recipe:
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Oatmeal Cookie Ale
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BJCP Style and Style Guidelines
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10-B Brown Ale, Northern Brown
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Min OG:
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1.040
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Max OG:
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1.050
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Min IBU:
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15
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Max IBU:
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30
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Min Clr:
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12
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Max Clr:
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30
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Color in SRM, Lovibond
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Batch Size (Gal):
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12.00
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Wort Size (Gal):
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12.00
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Total Grain (Lbs):
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26.00
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Anticipated OG:
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1.058
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Plato:
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14.29
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Anticipated SRM:
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14.4
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Anticipated IBU:
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30.6
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Brewhouse Efficiency:
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70
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%
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Wort Boil Time:
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90
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Minutes
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Actual OG:
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1.067
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Plato:
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16.26
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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5.64
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by Volume:
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7.21
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From Measured Gravities.
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ADF:
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81.1
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RDF:
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67.6
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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81 %
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Anticipated Points From Mash:
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54.25
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Actual Points From Mash:
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62.71
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Evaporation Rate:
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15.00
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Percent Per Hour
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Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:
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Pre-Boil Wort Size:
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15.48
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Gal
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Pre-Boil Gravity:
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1.045
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SG
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11.20
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Plato
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With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:
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Water Needed Pre-Boil Wort Size:
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10.27
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Gal
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Water Needed Pre-Boil Gravity:
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1.068
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SG
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16.56
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Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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61.5
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16.00 lbs.
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Maris Otter
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1.039
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3
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7.7
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2.00 lbs.
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Victory Malt
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America
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1.034
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25
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3.8
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1.00 lbs.
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Brown Sugar (dark)
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Generic
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1.046
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60
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15.4
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4.00 lbs.
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Biscuit Malt
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Belgium
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1.035
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24
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7.7
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2.00 lbs.
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Toasted Flaked Oats
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1.033
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2
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3.8
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1.00 lbs.
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Brown Malt
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Great Britain
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1.032
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70
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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2.00 oz.
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Cascade
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Plug
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6.90
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25.2
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60 min
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1.00 oz.
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Amarillo Gold
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Pellet
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8.00
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5.3
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20 min
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Amount
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Name
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Type
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Time
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2.00 Unit(s)
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Whirlfloc tablets
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Other
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15 Min.(boil)
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White Labs WLP001 California Ale
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Profile:
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Greensboro
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Profile known for:
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Calcium(Ca):
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50.0 ppm
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Magnesium(Mg):
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10.0 ppm
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Sodium(Na):
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10.0 ppm
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Sulfate(SO4):
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20.0 ppm
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Chloride(Cl):
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5.0 ppm
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biCarbonate(HCO3):
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10.0 ppm
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pH:
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6.90
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Mash Type:
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Single Step
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Heat Type:
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Direct
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Grain Lbs:
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25.00
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Water Qts:
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28.08
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Before Additional Infusions
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Water Gal:
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7.02
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.12
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Before Additional Infusions
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Tun Thermal Mass:
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0.00
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Grain Temp:
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80 F
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Before Additional Infusions
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Rest
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Temp
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Time
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Dough In:
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0
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0 Min
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Saccharification Rest:
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152
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45 Min
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Mash-out Rest:
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170
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15 Min
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Sparge:
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170
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0 Min
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Total Mash Volume Gal: 9.02 - After Additional Infusions
Runnings Stopped At: 1.010 SG 2.56 Plato
All temperature measurements are degrees Fahrenheit.
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Add a dash of vanilla and 1 teaspoon of cinnamon to boil last 5 min. Toast the Oats at 350 till they smell like cookies, about 15 min, and age in brown paper bag 1 weeks.Toast 2 cups of pecans, grind fine, and add to mash.
Brown malt can be made by taking pale malt and toasting it a 350 deg for 15-20 min.
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Generated with ProMash Brewing Software |