Brew14: Chocolate Oatmeal Stout

Loosely based off stone 12th anniversary


Target abv:: 5

Max og : 1.068

Target og: 1.052

Target brewhouse eff: 80%

Target size:1.5G

Grain (max ppg)

2.5 lb 2row

  (1.9lb (1lb 14.4oz) 2row (48.1)
   .05lb (1oz) chocolate malt (0.9)
   .55lb (8.5oz) crystal malt (12.5)
   .05 lb (1oz) black malt (0.8)

0.25 lb (4 oz) quick oats (5.3)

Hops

3/20 oz citra 14% 90 min

1/5 oz Amarillo 9.1% 90 min
1.6 oz crushed cacao nibs 90 min

Target ibu:

Yeast

danstar Windsor Dry ale yeast 3.75g

Water

2.5 G RO water

Prepare ice bath in cooler.

Mash:
  Roast in foreman rotisserie: 350F 15-30 min, then 450F 1.5-2 hours (actually roasted some grain for 3 hours)
  First, mash crystal 160F for 1.5 hours. Load convection oven with chocolate and grain. Roast at 300F and keep all grain moist except crystal and black grains. Remove chocolate and non-roast grains when chocolate is done. Roast remaining grains at 400F.

  After grain finishes roasting, cool, grind. Start mashing rest of grain at 148F 90 mins (mash out 165f)

  Measure mash wort with hydrometer.

  Lauter rest of grain. Measure sparged water with hydrometer and pH.

  Combine mash, sparge, and steep water. Measure with hydrometer. Boil.

Boil:

  Begin rehydrating yeast and boil wort for 75-90 minutes

• OG:  1.041 @ 123F

Chill in ice bath

• Chilled to 82F

Strain wort into fermenter. Pitch yeast. Move fermenter into cooler.