Oatmeal Stout Question / Recipe

[TerritoryBrew]

Here is a recipe for an oatmeal stout I stole from someone on the foum, not sue who, but I changed the grain bill a little.

My question is...

Using Uncle Toby's Quick Oats, is there anything I have to do to them before I throw them into the mash?

Recipe: Sand Stout
Brewer: Reece
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 27.70 L
Estimated OG: 1.058 SG
Estimated Color: 28.2 SRM
Estimated IBU: 32.5 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 kg Pale Malt (Barrett Burston) (2.0 SRM) Grain 86.2 %
0.35 kg Oats, Flaked (1.0 SRM) Grain 6.0 %
0.30 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 5.2 %
0.15 kg Black (Patent) Malt (500.0 SRM) Grain 2.6 %
60.00 gm Goldings, East Kent [5.00%] (90 min) Hops 32.5 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc


Mash Schedule: My Mash
Total Grain Weight: 5.80 kg

Cheers,

Reece

 

[bakkerman]

Nope, they're pre gelatinated!

Just add them in with the rest of the grist.

 

[bugwan]

That's a pretty solid looking recipe TB, yep the oats can go straight in the mash. What temp will you mash at btw? Other stout experts may be able to help - but could that patent malt bill (@2.6%) be too high?

 

[TerritoryBrew]

That's a pretty solid looking recipe TB, yep the oats can go straight in the mash. What temp will you mash at btw?

I think I will step mash. Mash in at a low temp of about 40C for 10mins, raise the temp to 45C for a futher 10mins, rais again to 52C for 15mins and then kick it up to 68C for 40mins, just to get the conversion nice and sweet, then mash out at 77C.

Hopefully this should convert all the staches and give me some nice acid/protein rests, enough to get the good proteins for head retention and body. Mash should be about 80mins for the looks of it.

Does his sound alright, or am I just going to stuff it up? To me it looks alright. I could just do a single infusion mash at about 66C for one hour, but I want to expeiment.

What effect would the oats have on this mash schedule?

 

[goatherder]

Looks like a nice beer TB. I reckon it's a bit more like a robust porter than a stout. It will certainly be black but it might be missing that roasty edge. Chuck in a good dash of roast barley to get that nice stouty roastiness - 100-200g would be about right.

I can't comment much on your step mash schedule (I dont' do 'em) but I think 66 is a bit low for a single infusion. I did my oatmeal stout at 68 and had some crystal in it too - it turned out fantastic. Go a bit higher in my opinion - 68 or even 69.

 

[Doc]

I do a lot of Oatmeal Porters and the odd Oatmeal Rye Stout using up to 1kg of Rolled Oats.
I add them to all the grains for the brew and toss them through the mill with all the other grains then straight into the mash.

The Rye Oatmeal Stout I have on tap at the moment is awesome. Best Stout I've ever made. Love the Oatmeal.

Doc