Finally had a chance to brew this one on the weekend, went with grain bill as per above, EKG at 60 mins for 30 ibu and 1469 yeast. Also toasted oats and steeped the roasted and chocolate grain and added to fermenter. Didnt hit target OG of 1054, it was 1050. Look forward to tasting it
Oatmeal stout
- Thread starter time01
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I brewed up an oatmeal stout last weekend as well. My first. Malt pipe was packed super tight and with the 400g of oats I had a really bad recirculation.
Not a great brew day due to being in a rush, but I'm looking forward to the finished product - currently bubbling away with 004.
Not a great brew day due to being in a rush, but I'm looking forward to the finished product - currently bubbling away with 004.
I had another sample of this, side by side with a bacchus porter FWK.
the aroma on stout is basically non existent, perhaps a little sweet almost? where as the porter is smokey and roasty almost.
taste of the stout is very bland as I mentioned where as porter is full of flavour.
could it be due to the way I have steeped the roasted barley and chocolate malt? or the amount I have used?
the aroma on stout is basically non existent, perhaps a little sweet almost? where as the porter is smokey and roasty almost.
taste of the stout is very bland as I mentioned where as porter is full of flavour.
could it be due to the way I have steeped the roasted barley and chocolate malt? or the amount I have used?
manticle
Standing up for the Aussie Bottler
Is it carbed and ready for drinking or still in fermenter?
Yes cold steeping will be smoother, but in my experience, fine grind, cold steeped overnight, heated to mash temp and added with 10 mins is every bit as flavourful.
Allow time for flavours to meld.
Yes cold steeping will be smoother, but in my experience, fine grind, cold steeped overnight, heated to mash temp and added with 10 mins is every bit as flavourful.
Allow time for flavours to meld.
Yes it's still in the fermenter, but I thought would be getting some roasted characteristics?
When I did the steeping, I did it for 15 mins at 74 degrees then put it in fridge overnight and added it to the fermenter, perhaps I have lost flavour this way?
When I did the steeping, I did it for 15 mins at 74 degrees then put it in fridge overnight and added it to the fermenter, perhaps I have lost flavour this way?
manticle
Standing up for the Aussie Bottler
The way I do it is crack it fine, steep in cold water in a stainless pot, covered and in fridge for 24 hours. Then heat to mash temp (or at least warm it up) in time to add to last 10 mins of mash.
I only do it to avoid my mash pH getting too acidic (and like the results since I first tried) so once the bulk of the mash is done, there's no reason not to add it in.
You have made apartheid stout.
Did your steepings get boiled?
I only do it to avoid my mash pH getting too acidic (and like the results since I first tried) so once the bulk of the mash is done, there's no reason not to add it in.
You have made apartheid stout.
Did your steepings get boiled?
manticle
Standing up for the Aussie Bottler
If not boiled, you may have a lactic infection which can strip malt and hop flavour. Will eventually taste like sour milk if that is the case.
No they didnt get boiled, I just steeped at 74 degrees for 15 mins, covered the pot with lid and glad wrap and put in the fridge overnight, then added it to the fermenter the next day. I read about this method on beer smith I think. If it is an infection doesn't sound like its worth bottling? Probably best to tip out?
manticle
Standing up for the Aussie Bottler
IF it is an infection.
