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Wagners Vanilla Oat Stout

Supplier:
	More Beer

Grains:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	3.50		38	133.00	British Pale
	1.00		33	 33.00	Flaked Oats
	0.75		25	 18.75	Black Roasted
	0.75		38	 28.50	Chocolate Wheat
	0.25		33	  8.25	Crystal 60L
	-----------	---	------	------
	6.25		NA	222	Totals

	Mini Mash Extract Potential 1:
		222 GU * 68% / 4 gal = 37.7 GU/Gal

	Mini Mash Extract Potential 2:
		222 GU * 68% / 5 gal = 30.2 GU/Gal

	Adjusted Mini Mash Extract Potential 1:
		37.7 * 5.79 / 6.25 = 34.9 GU/Gal

	Adjusted Mini Mash Extract Potential 2:
		30.2 * 5.79 / 6.25 = 28.0 GU/Gal

	Cooking Time:
		155 F, 45 Min (time for soaking)

Malt and Stuff:
	Weight (lb)	MME	Max GU	Name
	-----------	---	------	------
	7.13		35	250	English Light Malt Extract
	-----------	---	------	------
	7.13		NA	250	Totals

	Malt Extract Potential:
		250 GU * 100% / 5 gal = 50 GU/Gal

Hops:
	Amount		When		Util %	AA %	Name
	------		----		------	----	----
	1.23 oz		60 MBEOB	24	5.5	Kent Goldings

Other Additions:
	Amount		When		What
	------		----		---------
	1 tbs		ABS		5.2 pH Stabilizer (water conditioner)
	1 tablet	20 MBEOB	Whirfloc (clarifier)
	1 capsule	10 MBEOB	Servomyces (yeast nutrient)
	? oz		2nd F		3x Vanilla Beans

Yeast:
	White Labs English Ale Yeast WLP002 (350 ml, liquid)

Priming:
	4 oz dextrose

Estimates:
	Initial GU:	80.2
	Initial SG:	1.080
	Final SG:	1.010
	ABV:		9.2

Brewing Dates:
	Brew / 1st F:	02/04/2007 (18 / 18), yeast pitch at 7:08 pm
	2nd F:		02/22/2007 (45 / 63)
	Keg:		04/08/2007 (13 / 76)
	Tap		04/21/2007 (145 / 221)
	Fin:		09/13/2007

Aged:
	55 days, 7.8 week(s), 1.8 month(s)
					(76 - 21)

Measurements:
	Brewing Time:		6:19, 1:30 -> 7:49

	Mini-Mash Water:	7.8 qt, 2 Gal
					(~ 1.25 qt / 1 lb of grains)
	Sparging Water:		9.3 qt, 2.5 Gal
					(~ 1.50 qt / 1 lb of grains)
	Ending Mash Water:	3.6 Gal
	Lost Mash Water:	0.4 Gal

	Starting Mash Water:	4.00 Gal
	Boiled Wort Volume:	4.00 Gal
	Evaporated Water:	0.00 Gal
	Average Wort Volume:	4.00 Gal
	1st F Wort Volume:	5.00 Gal (added 1 Gal)

	Grains weight:		92.70 oz, 5.79 lb

	Mini Mash Start Temp:	86 F
	Mini Mash Heating Time:	17 min, 1:50 -> 2:07
	Pre-Grain Water Temp:	164 F
	Mini Mash Rest Temp:	154 F -> 144 F
	Mini Mash Rest Time:	60 min, 2:09 -> 3:09
	Sparge Water Temp:	160 F -> 160 F

	Mini Mash Temp to Boil:	120 F -> Boiling
	Mini Mash Time to Boil:	40 min, 4:09 -> 4:49
	Wort Temp to Boil:	185 F -> Boiling
	Wort Time to Boil:	16 min, 5:00 -> 5:16

	Full Malt Bucket/Lid:	118.90 oz
	Empty Malt Bucket/Lid:	4.75 oz
	Malt Weight:		114.15 oz, 7.13 lb

	Wort Boil Time:		61 min, 5:20 -> 6:21
	Wort Cooling Time:	26 min, 6:33 -> 6:59

	Wort Yeast Pitch Temp:	75 F

	Wort Aeration Time:	31 min, 7:10 -> 7:41

	Adjusted Mini-Mash GU:	34.9
	Adjusted Initial GU:	78 (Adj Mini-Mash EP + Malt EP)

	Mini Mash SG:		1.034 (estimate high by 0.9 GU)
	Starting Wort SG:	1.087
	1st F SG (OG):		1.078 (estimate off by 0 GU)
	2nd F SG:		1.032
	Keg SG:			-
	Tap SG (FG):		- (estimate high/low by ? GU)

	Mash Water pH:		8.14
	Treated Mash Water pH:	6.22
	Mini Mash pH:		5.67
	Starting Wort pH:	5.50
	1st F pH:		5.37
	2nd F pH:		4.59
	Keg pH:			4.48
	Tap pH:			-

Calculations:
	ABV:			?
					(OG - FG) * 131
	Apparent attenuation:	?
					(OG - FG) / (OG - 1) * 100

	Mini Mash GU/Gal:	? (estimate high/low by ? GU, 2)
					(Mini Mash) GU *
						(Starting Mash Water) Gal /
						(1st F Vol) Gal

	Malt GU/Gal:		? (estimate high/low by ? GU)
					OG GU - (Mini Mash GU/Gal) GU

	Wort SG (Wg):		?
					OG GU * (1st F Vol) Gal /
						(Average Wort Vol) Gal = GU
	Cg:			?
					1 + ((Wg - 1.050) / 0.2)
	IBU:			?
					7,489 / ((1st F Vol) Gal * Cg) * (
						(W1 oz * A1 AA * U1) +
						(W2 oz * A2 AA * U2) +
						(Wn oz * An AA * Un))
	BU:GU Ratio:		?
					IBU / OG GU

Brewing Notes:
	- used tap water
	- fermenters: plastic primary, 5 Gal corney keg for secondary

Fermentation Notes:

Notes:

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