Okay, so first time using oat malts in a beer, heading for something resembling a stout with stuff I had laying around. I've either buggered up somewhere in the process or the yeasties have stalled.
Recipe as follows.
7.11 lbs Chateau Pale Ale malt
1.10 lbs Chateau Oat malt
1.10 lbs Thomas Fawcett 60L Crystal Malt
1.2. lbs Chateau Peated malt
1.7 lbs Best Chocolate Malt
0.5 oz Southern Promise - 10.8% alpha - 60 minutes
0.2 oz Apollo - 18% alpha 60 minutes (to empty the bag)
1 oz EKG at 10 minutes.
Hops flavour and bittering is fine. Problem seems to lay with the fermantability of the wort. BeerSmith3 estimated FG at 1.017.
Process as follows, using the full body BIAB profile in BeerSmith3 (possible problem 1).
Recipe as follows.
7.11 lbs Chateau Pale Ale malt
1.10 lbs Chateau Oat malt
1.10 lbs Thomas Fawcett 60L Crystal Malt
1.2. lbs Chateau Peated malt
1.7 lbs Best Chocolate Malt
0.5 oz Southern Promise - 10.8% alpha - 60 minutes
0.2 oz Apollo - 18% alpha 60 minutes (to empty the bag)
1 oz EKG at 10 minutes.
Hops flavour and bittering is fine. Problem seems to lay with the fermantability of the wort. BeerSmith3 estimated FG at 1.017.
Process as follows, using the full body BIAB profile in BeerSmith3 (possible problem 1).
- Treated 9.7 gal with a campden tablet (possible problem 2) overnight and then heated to 161.6F, mashed in and got 156F.
- Mashed for 60 minutes and final temp was 153F.
- Drained and squeezed the bag and hit 1.044 SG (predicted 1.045) with 8.89 gal remaining.
- Did a 90 minute boil and ended up with 6.6 gal going into the fermenter at 1.054. I was happy with the numbers.
- Pitched a packet of SafAle S-04 at 72F and set the fermentation chamber to 66F.
- Yeast took off nicely and raced from 1.054 on the Tilt down to 1.025 from the 27th to the 29th and has stalled there since. Confirmed with a hydrometer.
- The dregs fermentation, about 1.5l in a 2l PET soda bottle which I do for funsies, has reached around 1.028.