Style Of The Week 19/03/08 - Oatmeal Stout

[NeilArge]

Best of luck to your friend. It's a long hard road but my mate is testament to the fact that's it not final.

His was advanced when diagnosed too.

And the same to your mate as well, manticle.

Cheers

ToG

 

[manticle]

And the same to your mate as well, manticle.

Cheers

ToG

Thanks ToG. He's been given the all clear.

Quick question about my oats.

I've been told I can just chuck them into the mash rather than do a full cereal mash. I will be toasting them for nuttiness first.

Should I do a b-glucan rest at 40 degrees with the main mash?

 

[WarmBeer]

Thanks ToG. He's been given the all clear.

Quick question about my oats.

I've been told I can just chuck them into the mash rather than do a full cereal mash. I will be toasting them for nuttiness first.

Should I do a b-glucan rest at 40 degrees with the main mash?

Last OG I did, I didn't bother with a B-glucan rest, and had no problems sparging, but that oatmeal "slickness" wasn't as evident as I'd wanted either.

I am planning another one, and this time will toast the oats beforehand, to see what difference this makes.

Will be watching this thread with interest.

 

[notung]

I am brewing a milk stout with about 9% rolled oats at the moment. I'm not sure whether oats are commonly added to milk/cream stouts, but I figured the slicker/oilier/sweeter the better for this one!

In my last oatmeal stout I toasted up the oats for that lovely biscuity aroma & taste, but this time I haven't done it. I half wonder about mashing in some toasted muesli, raisins and all next time...

This brew is allowing me to try something I've always wanted to - using mineral spring water. This water is very hard and full of dissolved salts & minerals. I got it from down in Hepburn Springs. I'm keen to taste for differences.

2.29 kg Ale Malt Powells (2.3 SRM) Grain 58.75 %
0.35 kg Oats, Flaked (1.0 SRM) Grain 8.88 %
0.23 kg Wheat Malt, Malt Craft (Joe White) (1.8 SRM) Grain 5.94 %
0.23 kg Munich I (Weyermann) (7.1 SRM) Grain 5.90 %
0.10 kg Biscuit (Dingemans) (22.5 SRM) Grain 2.57 %
0.10 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 2.57 %
0.10 kg Roasted Barley (Joe White) (710.0 SRM) Grain 2.57 %
0.10 kg Roasted Malt (Joe White) (609.0 SRM) Grain 2.57 %
11.11 gm Target [9.00 %] (60 min) Hops 16.9 IBU
10.00 gm Williamette [6.60 %] (15 min) Hops 5.0 IBU
0.40 kg Milk Sugar (Lactose) (0.0 SRM) Sugar 10.27 %
20.10 L Hepburn - Locarno spring, Vic Water
1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale

Single infusion mash at 70C, then mash out.

 

[keifer33]

Just mashed in my version of an Oatmeal Stout, my first attempt and did a partial as I'm still not quite up-to full volume AG. ALso my first attempt at NC so will be interesting to see

Recipe: Uncle T's Oatmeal Stout (NC)
Brewer: Keith
Style: Oatmeal Stout
TYPE: Partial Mash
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 15.70 L
Estimated OG: 1.053 SG
Estimated Color: 37.5 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
500.00 gm Light Dry Extract (15.8 EBC) Dry Extract 10.73 %
1700.00 gm Coopers Stout [Boil for 15 min] Extract 36.48 %
1900.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 40.77 %
450.00 gm Oats, Uncle Toby (2.0 EBC) Grain 9.66 %
50.00 gm Amber Malt (Joe White) (45.3 EBC) Grain 1.07 %
50.00 gm Chocolate Malt (Joe White) (750.6 EBC) Grain 1.07 %
10.00 gm Acidulated (Weyermann) (3.5 EBC) Grain 0.21 %
25.00 gm Goldings, East Kent (ADD @ 1mins NC) [4.80Hops 4.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Mash 67C Single infusion for 90 Mins

 

[notung]

Just mashed in my version of an Oatmeal Stout, my first attempt and did a partial as I'm still not quite up-to full volume AG. ALso my first attempt at NC so will be interesting to see

Recipe: Uncle T's Oatmeal Stout (NC)
Brewer: Keith
Style: Oatmeal Stout
TYPE: Partial Mash
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 15.70 L
Estimated OG: 1.053 SG
Estimated Color: 37.5 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 70 Minutes

Ingredients:
------------
Amount Item Type % or IBU
500.00 gm Light Dry Extract (15.8 EBC) Dry Extract 10.73 %
1700.00 gm Coopers Stout [Boil for 15 min] Extract 36.48 %
1900.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 40.77 %
450.00 gm Oats, Uncle Toby (2.0 EBC) Grain 9.66 %
50.00 gm Amber Malt (Joe White) (45.3 EBC) Grain 1.07 %
50.00 gm Chocolate Malt (Joe White) (750.6 EBC) Grain 1.07 %
10.00 gm Acidulated (Weyermann) (3.5 EBC) Grain 0.21 %
25.00 gm Goldings, East Kent (ADD @ 1mins NC) [4.80Hops 4.6 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Mash 67C Single infusion for 90 Mins

This should turn out nicely. I remember Coopers Stout kits making nice beer just on their own. The acidulated malt is an interesting addition. I wonder if that's there just to help out with the mash chemistry, lowering pH etc?

 

[keifer33]

Yeah apparently meant to help and was recommended to do it but I think in such small amounts its just in my mind its helping. Been meaning to leave it out and see if it makes any difference.

 

[Dementedchook]

Planning on having my first crack at this style soon, I'm a little torn though. Too much roast/dark grain? Suggested bittering? Leaning toward 30-35IBU, if I keep the carafa and the roast.
In 23L:
4kg pilsner malt
.5Kg rolled oats
.3Kg Carafa II
.3Kg medium crystal
.3Kg chocolate
.3Kg roast barley

1.052 O.g. with a mash fairly high, say 68?


Bitter with magnum, maybe a cube hop with a little EKG.

S04 as the yeast.

I"m open to suggestions, like dropping the crystal for lactose or whatever. This'll be my first crack at the style, but I'm looking to make something with a little subtlety, but a nice chewy, thick, creamy beer.

 

[Donske]

I'd cut the carafa mate, I brewed an almost identical recipe last winter and 300 grams each of roast barley and choc malt was enough for flavour and colour.

 

[DAC]

Any thoughts on late hop add times as I no chill in cubes, cheers.

 

[Dementedchook]

I've been running brewmate and using the no chill checkbox. Seems to work ok, from what I've read though, no chill additions are generally equivalent to about a 10 min addition.

 

[Dan Pratt]

I've planned a oatmeal stout for next weekend.

4.2kg Ale Malt
650g Flaked Oats
300g Dark Caramalt
150g Chocolate Malt
150g Chocolate Wheat Malt

EKG - 80g @ 60mins = 40ibu

Whitbread Ale Wyeast

Mashed at 68c for 60mins

 

[TheWiggman]

I've got one in the keg at the moment with the following -

4.20kg pale
0.25kg flaked oats
0.20kg JW crystal (147 EBC)
0.16kg JW chocolate malt
0.07kg JW roasted barley

39g challenger at 60 min
16/16g challenger and EKG at flameout

Didn't have Ringwood Ale, used London Ale 1028 instead

Credit to Greg Hughes for the recipe.
I overdid the sparge and ended up with something around 4% (OG was suppose to be 1.049, got 1.042). The plus was I got a lot more beer out of it.
I didn't do anything clever like roast the oats, just put it all in because it was pre-milled.

Delicious. My best brew so far. I hear 'winter warmer' often quoted but 'everyday drinking' suits me fine. I'm a fan of stout and will definitely make it again. It'd be even better with a higher ABV.

 

[skb]

I made one on the weekend just gone. It's a repeat of the recipe I made 12 months ago which was tops. Silky smooth, heaps of flavour and a killer head on every glass. Last time I held the RB back until 15mins before the end of the mash, this time it went in at the start. I'm not anticipating a lot of difference. I'll use malted oats next time as my LHBS will have them in stock soon.

I think the important bits in an Oatmeal stout are:
- Oats (kind of obvious)
- An English ale yeast, ferment it coolish to restrict the esters
- Bittering hops only, use an English or neutral variety
- A good hit of RB - it's not a stout without plenty of RB
- Plenty of specialty malts for complexity. I disagree with you beers, chocolate malt should be in because it's awesome.
- High mash temp to balance the drying effect of all the dark grains.

Here is the recipe I used on Saturday:

77% IMC Pale Malt
8% Uncle Toby's Quick Oats
6% Pale Choc Malt
5% Roast Barley
4% Dark English Crystal

Mash at 68 for 60min to 1.050
60min boil

NZ Goldings flowers at 60min to 30 IBUs

Wyeast 1469 from slurry at 19 deg for 2 weeks

Probably a stupid question but what is RB ?

 

[gap]

Probably a stupid question but what is RB ?

5% Roast Barley

 

[Dan Pratt]

I got my Oatmeal Stout brewed on the weekend and thought I would take some photos during the brew.

Grains as per recipe


Mash Temp setting - mashed in at 20c and set for 68c for 60mins


Mashed in


Start pump and mash cycle


End of the Mash


Rolling boil 60min Hop addition - Pellets and Homegrown Leaf EKG


Transfer to FV @ 30c - cooled in fridge to 18c


Yeast Starter of Wyeast 1099 - 1.25lt - pitched next morning into oxygenated Pure O2 wort.


Signed of Fermentation with Krausen forming after 7hrs from pitching - 19c temp



This had a massive krausen after 24hrs which i thought i took a photo of but hadn't.

Today i checked the brew and after 48hrs the krausen was all gone and flocculated out, I checked the gravity and reading 1.020 - Target is 1.016 after mashing high at 68c. Pretty happy with a 2 day ferment, I will leave it till the end of the week to reach FG and clean up then cold crash for a week before packaging.

 

[Red Baron]

It must be the season for Oatmeal stout.... I just bottled a 20L batch over the weekend:

(from memory- I'm at work)
3.5kg MO
0.5kg Instant Oats
0.3kg Choc
0.3kg Roast Barley
19g Cluster @60min
Fermented at 18deg with English ale yeast (craft brewer- not sure of the strain)

Can't wait to sample this weekend!
Cheers,
RB

 

[panspermian]

Recipe taken from 'Craft Beer and Brewing'
Looking forward to this once the weather cools. Prob March or April.
Anyone tried this one?

 

[hwall95]

So my last Oatmeal stout just ran out So better time then any to brew another. However this time I think I will use my previous recipe as the base (with some added base malt) but turn it into a mocha stout. My brother says he can get me cold drip coffee so I've asked for 1L, but will add it after fermentation based on taste. Current the plan is:

OG: 1.075 IBU: 35
FG: 1.020 Size: 23L

5.00kg Maris Otter - 63.3%
1.5kg Munich I - 19%
0.5kg Malted Oats - 6.3%
0.35kg Pale Choc Malt - 4.4%
0.3kg Lactose - 3.8%
0.25kg Roasted Barley - 3.2%
30g Magnum @ 60min
110g Cocao Nibs in after Fermentation
0.5L to 1L Cold Drip after Fermentation
Wyeast 1084 - Irish Ale.

Mash at 67, Boil for 70min. Probably keg.

 

[TheWiggman]

Malted oats? That's different. Where did you get them from or did you malt them yourself?