Oatmeal Stout, Which Yeast?

[KHB]

I made an oatmeal stout yesterday which is in a no chill cube and am not sure which yeast to use my stocks are
1469
1098
1028
1187
1026
1275

Which would work best with this type of beer??

Cheers

Scotsman06

 

[JonnyAnchovy]

Know it's not on the list, but I'm planning on using 1318 next weekend for mine.

 

[KHB]

Know it's not on the list, but I'm planning on using 1318 next weekend for mine.

Ive actually got this in the fridge too

 

[JonnyAnchovy]

:icon_offtopic:

damm you guys with yeast libraries! I've really gotta get into slanting sometime soon.

 

[jayse]

I'd use 1028 myself, great for most dark/black beers.

 

[JonnyAnchovy]

just out of curiosity, could you post your recipe?

 

[KHB]

just out of curiosity, could you post your recipe?

Just got back to work, but ill post tonight or tomorrow morning.

 

[Polar Beer]

Shame you don't have 1084. My favourite stout yeast.

From your list I'd go with London Ale 1028

 

[johnno]

Shame you don't have 1084. My favourite stout yeast.

From your list I'd go with London Ale 1028

You mean my favourite all round ale yeast, the Wyeast 1332.

Definitely from the OP list I would use the 1028.

johnno

 

[KHB]

just out of curiosity, could you post your recipe?

As promised

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Uncle Tobys Stout
Brewer: Ben
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.26 L
Estimated OG: 1.052 SG
Estimated Color: 74.7 EBC
Estimated IBU: 37.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.06 kg Pilsner, Malt Craft Export (Joe White) (3.Grain 62.50 %
0.70 kg Oats, Flaked (2.0 EBC) Grain 14.29 %
0.44 kg Munich 1, Light (Joe White) (17.7 EBC) Grain 8.93 %
0.26 kg Carafa II (811.6 EBC) Grain 5.36 %
0.26 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 5.36 %
0.18 kg Amber Malt (Joe White) (45.3 EBC) Grain 3.57 %
30.00 gm Pride of Ringwood [9.30 %] (60 min) Hops 30.6 IBU
20.00 gm Goldings, East Kent [5.00 %] (20 min) Hops 6.6 IBU


Mash Schedule: Temperature Mash, 2 Step, Full Body
Total Grain Weight: 4.90 kg
----------------------------
Temperature Mash, 2 Step, Full Body
Step Time Name Description Step Temp
10 min Protein Rest Add 12.79 L of water at 59.3 C 50.0 C
60 min Saccharification Heat to 69.0 C over 15 min 69.0 C
10 min Mash Out Heat to 75.6 C over 10 min 75.6 C


Looks like ill be going with the 1028

Cheers

Scotsman

 

[brendanos]

+1 for 1028

 

[Peter Wadey]

1028
Would not choose anything fruity (like 1318 etc).

Peter

 

[Barry]

Just mashed in an oatmeal stout and will use WLP004 Irish from an Irish stout I bottled on Friday.

 

[JonnyAnchovy]

1028
Would not choose anything fruity (like 1318 etc).

Peter

The Wyeast website lists 1318 as a possible strain for oatmeal stout- I'm planning on using it, but will probably ferment at 18 to avoid too much fruit. Recon it will be OK?

-Jon