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Title: Gladfield oatmeal stout |
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| Boil Size: 30 L |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 62 |
Mash Thickness: 3.15 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 2.0 |
Primary Temp: 20 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 07/22/2017 12:17 AM |
Notes: 1. Chill wort to target fermentation temp (66°-68°F/19?-20?C)), place in temp controlled environment, attach insulated temp probe to side of fermentor, and pitch yeast starter.
2. After 2-5 days (OG dependent) of active fermentation, remove probe from side of fermentor so it measures ambient then bump regulator to 75°F/24?C* (the Black Box makes this easy).
3. After 2-5 more days, once FG is stable and the sample is free of off-flavors, cold crash the beer to 30-32°F/0?C.
4. 12-24 hours later, when the beer is below 50°F/10?C, fine with gelatin.
5. 24-48 hours later, package the beer. |
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