Oatmeal Stout 3

[Dan Pratt]

I have made 2 of these styles over the years and although its probably the wrong time of year, Id like to get one on tap to balance out all the ales and lighter beers I have running and to check a recipe that I'm working on for Westgate 2015.

any feedback would be good as I'm planning to use Chinook for the hops as I have all American hops at the moment, previously I had used EKG to 35ibu and only at 60mins.

Recipe: 65 - Oatmeal Stout 3
Style: Oatmeal Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size (fermenter): 20.00 l   
Estimated OG: 1.052 
Estimated Color: 69.2 EBC
Estimated IBU: 33 IBU
Brewhouse Efficiency: 68 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
3.59 kg               Golden Promise Ale Malt - Simpson UK (5. Grain         1        69.5 %        
0.62 kg               Oats, Flaked Toasted (2.0 EBC)           Grain         2        12.0 %        
0.31 kg               Chocolate Malt - Simpson (900.0 EBC)     Grain         3        6.0 %         
0.31 kg               Medium Crystal Malt (160.0 EBC)          Grain         4        6.0 %         
0.16 kg               Chocolate Wheat Malt (1050.0 EBC)        Grain         5        3.0 %         
0.10 kg               Melanoiden Malt (70.0 EBC)               Grain         6        2.0 %         
0.08 kg               Roasted Barley (591.0 EBC)               Grain         7        1.5 % 
        
21.00 g               Chinook [11.40 %] - Boil 60.0 min        Hop           8        27.2 IBUs     
7.00 g                Chinook [12.30 %] - Boil 20.0 min        Hop           9        5.9 IBUs  
    
1.0 pkg               English Ale (White Labs #WLP002) [35.49  Yeast         10       -             


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[manticle]

Cinook will give you pine/resinous mouthfeel, even at just bittering. Not necessarily a bad thing - just don't expect neutral bittering.

Won't be to style for the comp but might be a lovely beer nonetheless. Grist looks OK at a glance. If I were to lower anything, it would be the crystal but I don't mind a tad in a roasty stout to balance.

How are you dealing with mash pH?

 

[Dan Pratt]

you make a good point, I'm trying to make it to style for a comp beer and the Chinook would not be neutral with its bittering.

Without buying hops just for the beer, would something like millennium be ok for a neutral hop, I only have ale hops available?

I went through Brun' Water xls and ran the numbers for the malt I will use and fortunately my water is very suited for dark beer, could probably be a little harder by increasing the carbonate levels using chalk. My pH will be 5.3 without any additions (only my wheat's and dark beers have no water adjustments)

If I add 2.6g of chalk it will increase my calcium by 50ppm and the carbonate to triple coming in at 187ppm with the pH at 5.5 for the mash which.

 

[manticle]

I've made it well known I'm not a fan of carbonate and its effectiveness in raising pH is not great. Read the brun water knowledge page for some alternatives. My preferred method is steeping the dark grains in cold water overnight (covered and in fridge), raising to mash temp and adding liquid and grain to last 10 minutes of mash.

I have no experience of millenium I'm sorry, but a neutral bittering hop (German Northern brewer is a good one, I hear good things about magnum too) should be fine with all that roast.

 

[black_labb]

I prefer black malt or carafa spec III over chocolate or roast barley in an oatmeal stout personally. To me they provide more of a coffee flavour that works well with the smooth creaminess of the oats. That is personal preference only so take too much from it.

Aside from the chinook it looks good.