Breakfast Stout VI Brew Session

Brew Session Info

4/25/2021
(Include any important notes from brew day until tasting)

Salts CaSO4 2.5g, CaCl 3.0g, NaHCO3 1.5g. Coffee steeped in mesh bag at flameout. Nibs roasted at 350F for 12 min, soaked in vodka and vanilla extract with a few coffee beans for 1 week before adding to primary.

Water Infusion

Brew Session Specific

15.88 lb kg
°FC
°FC
qt/lbl/kg
30 min.
6.5 gals liters

Equipment Profile

0.15 gals/lb liters/kg
0.01 gals/lb liters/kg
0 °FC
0.25 gals liters
0.5 gals liters
1 gals/hour liters/hour
0.2 gals liters

Calculated Totals

10.24 gals liters
1.27 gals liters
0.25 gals liters
0.00 °FC
0.00 °FC
-2.13 gals liters
9.99 gals liters
7.70 gals liters

Mash / Boil

Mash

5.35 PH
71 °FC
65 °FC
60 minutes

Boil

1.056 1.064 (estimated)
7 gallons liters 7.70 (gallonsliters estimated)
30 minutes minutes (30 minutes estimated)
6.5 gals liters

Gravity Estimates

Based on boiling 7.00 gallonsliters at 1.056 for 30 minutes, this will decrease your wort by 0.50 gallonsliters, bringing your after boil OG to 1.060.

You wanted an OG of 1.068. It looks like it will be under.

Fermentation

5.5 gallons liters 6.50 (gallonsliters estimated)
1.064 (1.068 predicted)
1.018 (1.018 predicted)

Conditioning

5/16/2021
20
10 PSI

Tasting Notes (0)
There aren't any tasting notes logged yet

Recipe Facts

Breakfast Stout VI
Oatmeal Stout
  • 6.50 Gallons Liters Batch Size
  • 7.00 Gallons Liters Boil Size
  • 30  min Boil Time
  • 1.068 OG
  • 1.018 FG
  • 29.4 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 45.2° SRM Color
  • 80% Efficiency
  • 6.4% ABV Alcohol
  • 232 per 12oz Calories
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