Oatmeal Stout issues

[Ducatiboy stu]

RB is what makes a Stout.

 

[bradsbrew]

RB is what makes a Stout.

RB and choc + %age of RB and Choc + the right mash temp for your OG + the right mash temp if using oats is what makes a stout. But they are pretty forgiving.

 

[lukiferj]

RB and choc + the right mash temp for your OG + the right mash temp if using oats is what makes a stout. But they are pretty forgiving.

nailed it

 

[Ducatiboy stu]

My Pillar of Stout

4.4 kg BB ale
350g Roast Barley
150g Caraffa II
150g Dark Choc
100g Black Patent malt.

50 IBu using POR

 

[Ducatiboy stu]

And just add 7-10% oats to that.

 

[RelaxedBrewer]

That would be a stout that has oats in it but not an 'oatmeal stout' by bjcp definitions.
Probably pretty tasty though.

 

[Wilkensone]

And just add 7-10% oats to that.

thanks both of you for the advice, just one last question.. What would be your ideal mash schedule?


Wilkens

 

[Ducatiboy stu]

depends if you want sweet or dry stout

 

[rehab]

Loving the input of DS and BB in here. Good to get both perspectives on this one. MMM Oatmeal Stout.

 

[Ducatiboy stu]

That would be a stout that has oats in it but not an 'oatmeal stout' by bjcp definitions.
Probably pretty tasty though.

From here http://www.bjcp.org/2008styles/style13.php#1c

*Ingredients:* Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.

 

[manticle]

Bjcp is often bollocks though. Main pertinent point in this thread is that large amounts of roast in a beer = high fg.

 

[manticle]

And I love rb in a stout. Coffee.

 

[Ducatiboy stu]

A good Stout has a nice bitterness to it.

Black Patent also gives a nice ash edge as well.

But be carefull...Black Patent can easly overtake and ruin a good beer.

I found that 100g in 5kg is enough.

 

[lael]

thanks both of you for the advice, just one last question.. What would be your ideal mash schedule?


Wilkens

How high / how low and how long would you normally go for sweet and dry stu?

 

[LorriSanga]

Ha. I'm brewing the same recipe tomorrow. Will be toasting the oats tonight.

 

[Ducatiboy stu]

How high / how low and how long would you normally go for sweet and dry stu?

64-65 for dry

69-70 for sweet

60min mash.

 

[RelaxedBrewer]

From here http://www.bjcp.org/2008styles/style13.php#1c

*Ingredients:* Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness.

it also has an IBU range of 25-40.

But if you are not entering a comp, stuff bjcp and brew what you like.

 

[Ducatiboy stu]

Just because the BJCP says so....doesnt make it correct.

 

[Wilkensone]

Cheers everyone for the awesome input, I've learnt heaps and its helped out a couple others along the way!

I was just trying the BCS version as my first stout to brew as a control brew of sorts..

Hopefully it will turn out well, I'll let you know the progress :beer: