ffin oatmeal stout revised

[tazuk]

right folks i am planning on doing this later this week when me hops get here but i planning on doing a over night mash i know big yin done a few no probs :thumb:
can any body see any probs doing a over night mash should i still mash in at 66 deg c and sparge at 80 deg c

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 6 lbs. 1.4 oz 2760 grams 66.1%
Oat Flakes 2.5 EBC 1 lbs. 1.7 oz 500 grams 12%
Roasted Barley 1350 EBC 0 lbs. 6.3 oz 175 grams 4.3%
Flaked Barley 0 EBC 0 lbs. 5.9 oz 165 grams 4%
Crystal Malt 130 EBC 0 lbs. 7.8 oz 220 grams 5.3%
Brown Malt 150 EBC 0 lbs. 7.8 oz 220 grams 5.3%
Chocolate Malt 1050 EBC 0 lbs. 4.4 oz 125 grams 3%


Hop Variety Type Alpha Time lb: oz grams Ratio
Bramling Cross Whole 7 % 90 mins 0 lbs.0.12 oz 33 grams 84.6%
Bramling Cross Whole 5.7 % 15 mins 0 lbs. 0.2 oz 7grams 15.4%
SO4 or nottingham yeast

with
Bitterness: 36 EBU

Final Volume: 17 Litres
Original Gravity: 1.053
Final Gravity: 1.015
Alcohol Content: 4.9% ABV
Total Liquor: 25.9 Litres
Mash Liquor: 10.4 Litres
Mash Efficiency: 75 %
Bitterness: 116.522081682861 EBU
Colour: 198 EBC

This is for a final volume of 17 L which with loss should still fit in the boiler.

 

[graysalchemy]

Hi Taz I hope it turns out OK. I am doing this one on thursday. Two points I didn't mention to you :-

1) you need to toast the oats
2) you need to do a glucan rest with the Oats. That is put your oats in your mash tun with 20% by weight of pale malt and 2.5l and mash at 35-40c for half an hour with 2.5l of water per kg. When you have done this add this to your mash and mash as normal. The glucan rest gives a better head on the beer.

One final point this is Effin oatmeal stout I must have missed out the e when I copied and pasted the recipie.

Cheers

Alistair

 

[tazuk]

cheers for that so you do not see any problems doing a over night mash ?????
i think from wot i see when big yin does his he gets little bit more abv ???
would you up the mash to say 68 deg c :thumb:

 

[graysalchemy]

I have never done an over night mash so I don't know. I usually mash this at 66 as there is plenty of flavour and body by the bucket in it so IMHO i don't think you need a higher mash temp. However I would perhaps make it a 68c mash to compensate for temp drop.

:thumb: