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The Vervet Touch

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: The Vervet Touch	Brewer: SimianCaesar	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 6.5 gal.	Boil Length: 60 min.	Target Volume: 5 gal.
Style	Name: Oatmeal Stout	Category: Stout - 13C	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Pale Malt, Maris Otter	8 lbs.	3 °L	1.038	1.043	64%
Biscuit Malt	2 lbs.	23 °L	1.036	1.010	16%
Roasted Barley	1 lbs.	400 °L	1.025	1.004	8%
White Wheat Malt	8.0001 oz.	2.4 °L	1.04	1.003	4%
Barley, Flaked	8.0001 oz.	1.7 °L	1.032	1.002	4%
Chocolate Malt	8.0001 oz.	350 °L	1.028	1.002	4%
Total	12 lbs. 8.00 oz.	42 SRM		1.063

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Williamette	2 oz.	5.5	Boil	60 min.	Pellet	46
Total	2.00 oz.					46

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
London Ale III	75	High	18 °F	23 °F

Miscs Add

Misc	Type	Amount	Use	Time
Irish Moss	Fining	0 oz.	Boil	15 min.

Mash Information edit

Details	Name: The Vervet Touch	Brewer: SimianCaesar	Brew Date:
	Boil Volume: 6.5 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 70%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	4.69 gal.	168.6 °F	1.50
Total		1 hour		4.69 gal. (runoff: 2.81 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	170.0 °F	3.69 gal.	170.0 °F
Total	0 min		3.69 gal.

Type

all-grain

OG

1.063

style
1.048 - 1.065

FG

1.016

style
1.010 - 1.018

Color

42 SRM

style
22 - 40

IBU

46

style
25 - 40

ABV

6.2%

style
4.2 - 5.9

Cal.

209

per 12oz.