Oatmeal Stout Recipe

[browndog]

Hi All,
I'm having my first crack at an oatmeal stout and have come up with this recipe, I''m looking for a rich chocolatey flavour with plenty of oatmeal. I'd appreciate it if any of the stout gurus out there can look over the recipe and give any suggestions.

cheers

Browndog

Browndog's Oatmeal Stout Mk I
Brew Type: All Grain Date: 19/06/2007
Style: Sweet Stout Brewer: Browndog
Batch Size: 24.00 L Assistant Brewer: Jess
Boil Volume: 32.79 L Boil Time: 75 min
Brewhouse Efficiency: 80.0 % Equipment: Browndog's Brewery
Actual Efficiency: 12.1 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
5.00 kg Pale Malt (2 Row) UK (5.9 EBC) Grain 74.2 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 7.4 %
0.45 kg Caramel/Crystal Malt - 60L (118.2 EBC) Grain 6.7 %
0.36 kg Roasted Barley (591.0 EBC) Grain 5.3 %
0.25 kg Oats, Flaked (2.0 EBC) Grain 3.7 %
0.09 kg Black (Patent) Malt (985.0 EBC) Grain 1.3 %
0.09 kg Chocolate Malt (886.5 EBC) Grain 1.3 %
40.00 gm Magnum [13.50%] (60 min) Hops 52.6 IBU

Beer Profile Estimated Original Gravity: 1.066 SG (1.035-1.066 SG) Measured Original Gravity: 1.010 SG
Estimated Final Gravity: 1.017 SG (1.010-1.022 SG) Measured Final Gravity: 1.005 SG
Estimated Color: 60.5 EBC (69.0-394.0 EBC) Color [Color]
Bitterness: 52.6 IBU (20.0-40.0 IBU) Alpha Acid Units: 3.0 AAU
Estimated Alcohol by Volume: 6.4 % (3.0-5.6 %) Actual Alcohol by Volume: 0.6 %
Actual Calories: 90 cal/l


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 20.00 kg
Mash Grain Weight: 6.74 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 85.0 C
Sparge Water: 22.20 L Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 17.59 L of water at 79.8 C 68.0 C 90 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.0-2.4 vols)
Estimated Priming Weight: 136.0 gm Temperature at Bottling: 15.6 C
Primer Used: - Age for: 4.0 Weeks
Storage Temperature: 11.1 C


Notes
The 0.25kg oats go into hopsock with 30mins to go

 

[goatherder]

I made one recently and it was brilliant, one of my best beers yet. I love the style. Your recipe looks pretty good.

A couple of tips/questions:

- I'm not sure why you are adding oats in the boil, why is this?
- Use "Quick Oats" which are pre-gelatinised and avoids the need for a cereal mash.
- I'd drop the patent and up the choc a lot. I used 6% of 500EBC pale choc. It gave a very nice choc note.
- Your BU:GU is a higher than I used - you've got 0.78 and I used 0.62. I don't think oatmeal/sweet stouts should be as bitter as a dry stout but that's just the way I like it. I think yours will be fine if you like it bitter.

 

[Ross]

The 0.25kg oats go into hopsock with 30mins to go

Hi Tony,

My stout knowledge is very limited, so I'll leave to the experts, but my understanding is that the oats need mashing - why are you adding to boil end, I've never heard of this?

Cheers Ross

 

[johnno]

I would up the chocolate to 400 grams and halve the amount of magnum.


cheers
johnno

 

[Jye]

BD just in case you missed it here is a 10 page thread on Oatmeal Stout.

 

[browndog]

Thanks for the advice Blokes,
I'll up the choc malt to 400g and lower the black and I'll also decrease the magnum. As for adding the oats to the boil, there's a recipe in the BYO 150 great clones mag for an oatmeal stout that uses oats in the boil, but they are "steel cut oats" whatever that means. I suppose I better give them a miss too. Thanks for the link Jye.

cheers

Browndog

 

[winkle]

Thanks for the advice Blokes,
I'll up the choc malt to 400g and lower the black and I'll also decrease the magnum. As for adding the oats to the boil, there's a recipe in the BYO 150 great clones mag for an oatmeal stout that uses oats in the boil, but they are "steel cut oats" whatever that means. I suppose I better give them a miss too. Thanks for the link Jye.

cheers

Browndog

Sounds good mate, bring a bottle to compare to mine at the case swap?

 

[TidalPete]

I'll up the choc malt to 400g and lower the black and I'll also decrease the magnum. As for adding the oats to the boil, there's a recipe in the BYO 150 great clones mag for an oatmeal stout that uses oats in the boil, but they are "steel cut oats" whatever that means. I suppose I better give them a miss too. Thanks for the link Jye.

cheers

Browndog

Sounds good mate, bring a bottle to compare to mine at the case swap?

I am putting down 30 litres of OS in the morning.
I will bring 8 litres to compare.

:beer:

 

[jayse]

This recipe is what nearly all my oatmeal stouts have been based on, I got the original BYO edition it was in not the 150 great brews one several years ago.
I have always skipped the steel cut oats in the boil part as that just doesn't seem right but other than that i have made it many times as is and its a awesome beer.

A couple times I have made it to only 1.056 by dropping the pale malt down but keeping the rest of the malts the same, also drop the IBU to 45.

For a more sweeter oatmeal stout version I drop the roast barley a lot or even all of it and just use choc malt and once even used choc wheat which worked wonderfully also knock the IBU back a bit more too for a sweeter version.
The sweeter versions I have used wyeast 1968 but for more closer to the original recipe I stick with wyeast irish git ale.

Anyway as is this recipe is a all time fave of mine, it really is supurb.

Happy brewing
Jayse

 

[browndog]

This recipe is what nearly all my oatmeal stouts have been based on, I got the original BYO edition it was in not the 150 great brews one several years ago.
I have always skipped the steel cut oats in the boil part as that just doesn't seem right but other than that i have made it many times as is and its a awesome beer.

A couple times I have made it to only 1.056 by dropping the pale malt down but keeping the rest of the malts the same, also drop the IBU to 45.

For a more sweeter oatmeal stout version I drop the roast barley a lot or even all of it and just use choc malt and once even used choc wheat which worked wonderfully also knock the IBU back a bit more too for a sweeter version.
The sweeter versions I have used wyeast 1968 but for more closer to the original recipe I stick with wyeast irish git ale.

Anyway as is this recipe is a all time fave of mine, it really is supurb.

Happy brewing
Jayse

And on that note, I think I'll give the original recipe a whirl dropping the roast and upping the choc and see how it goes, thanks Jayse.


cheers

Browndog