Black Tiger is an oatmeal stout with nice body and a slight chocolate aroma. Overall rating is a 7/10 for me.
All Grain
Brew Info |
|
BJCP Style: | 16B.Oatmeal Stout |
Est Original Gravity: | 1.060 |
Est Final Gravity: | 1.015 |
Alcohol by volume: | 5.82% |
International Bittering Units: | 34.87 |
Colour: | 38.59 |
Estimated efficiency: | 70% |
Secondary ferment: | No |
Time to awesome drinkability: | 5 Weeks |
Batch Size Fermenter: | 19 l |
Grain Bill size: | 6.04Kg |
Ideal Carbonation Level: | 2g/ l |
My Rating: | 7/10 |
Brew Number: | 36 |
Ingredients
Grains and Wort additives:
- 4 kg Pale Malt
- 1 kg Roller Oats
- 500 g CaraMunich II Malt
- 200 g Black Malt
- 150 g Roasted Barley
- 100 g Chocolate Wheat
- 100 g CaraMunich III
Hops addition schedule:
- 15 g Brewers Gold Hops (Bittering, FWH)
- 15 g Brewers Gold Hops (Bittering, 30 min)
- 5 g Irish Moss/ Deltaflock Tablet (Fining, 15 min)
Yeast:
Safale English Ale Yeast S-04 – 10g (1 pack) if OG >1.06 2 packs
Water:
Final beer volume: 18 l
Fermenter target: 19 l (trub loss 1 l)
Kettle post-boil Volume: 23 l (sediment loss 4 l)
Kettle Pre-boil volume: 26 l (evaporation 3 l/hour)
Assume 1.25 l/kg absorption: A = 7.55
Strike Water: R=Mash @ 3 l/kg: B = 18.12
First wort volume: B – A = C = 10.57
Sparge water @ 75 ºC: 26 – C = D = 15.43
Strike water temp= (0.41/R) x (T2-T1) + T2
= (0.41/3) x (T2-T1) + T2
= (0.136’) x (68 – ) + 68
T1 = Current ambient Temperature
Mash Schedule
Saccharification Rest: 68 ºC for 70 Minutes
Fermenting
Keep at 15 – 22 ºC for 14 days or until your SG has been stable for 24 hours at least, whichever comes last, before bottling.
Bottle condition for 3 weeks before drinking.