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

[dicko]

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

http://www.craftbrewer.com.au/shop/details.asp?PID=3848

Available from most HB shops.

It is a finer grain and needs a closer crush or run it separately through your mill a few times.

It also need a mash rest close to protein temps....I have got some info on it somewhere but I am away from home at the moment.

I found a lot of info from Googling Oat Malt mash temps....Dont confuse it with flaked oats, it is entirely different.

 

[TheWiggman]

Thanks, always learning.
My last oatmeal stout, brewed weekend before last, has quick oats but I just realised I have some flaked oats in the stash (used in an ESB). Might have to brew heaps of oatmeal stouts to see them impact each has on the final product.

 

[shacked]

Howdy brewers, I'm planning on brewing my first oatmeal stout this weekend and wanted some feedback on my recipe. Please let me know your thoughts:

Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 6.050
Total Hops (g): 45.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.26 %
Colour (SRM): 33.8 (EBC): 66.6
Bitterness (IBU): 29.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.400 kg Simpsons Maris Otter Malt (72.73%)
0.500 kg Flaked Oats (8.26%)
0.300 kg Muntons Chocolate, Pale (4.96%)
0.300 kg Heritage Crystal (Simpsons) (4.96%)
0.200 kg Melanoidin (3.31%)
0.200 kg Roasted Barley (3.31%)
0.100 kg Carafa III malt (1.65%)
0.050 kg Acidulated Malt (0.83%)

Hop Bill
----------------
30.0 g Challenger Pellet (6.1% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
15.0 g Styrian Golding Pellet (5.8% Alpha) @ 10 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
1.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with WLP005 - British Ale

 

[BradG]

Had a southern bay vanilla oatmeal stout last weekend. The most delicious beer I have ever (EVER EVER!) had.

 

[rude]

Howdy brewers, I'm planning on brewing my first oatmeal stout this weekend and wanted some feedback on my recipe. Please let me know your thoughts:

Oatmeal Stout

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 6.050
Total Hops (g): 45.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.26 %
Colour (SRM): 33.8 (EBC): 66.6
Bitterness (IBU): 29.8 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
4.400 kg Simpsons Maris Otter Malt (72.73%)
0.500 kg Flaked Oats (8.26%)
0.300 kg Muntons Chocolate, Pale (4.96%)
0.300 kg Heritage Crystal (Simpsons) (4.96%)
0.200 kg Melanoidin (3.31%)
0.200 kg Roasted Barley (3.31%)
0.100 kg Carafa III malt (1.65%)
0.050 kg Acidulated Malt (0.83%)

Hop Bill
----------------
30.0 g Challenger Pellet (6.1% Alpha) @ 60 Minutes (Boil) (1.4 g/L)
15.0 g Styrian Golding Pellet (5.8% Alpha) @ 10 Minutes (Boil) (0.7 g/L)

Misc Bill
----------------
1.0 g Whirlfloc Tablet @ 15 Minutes (Boil)
1.0 g Yeast Nutrient @ 10 Minutes (Boil)

Single step Infusion at 67°C for 60 Minutes.
Fermented at 20°C with WLP005 - British Ale

I have'nt run you're grain bill through a water calc but see you used acidulated malt

What PH are you aiming for ?

 

[manticle]

As above - large portions of roasted grain will acidify the mash (often below preferred pH levels) so the acidulated is not only likely unnecessary but likely going to affect flavour negatively.

Post is probably a bit late for this particular brew.

 

[shacked]

With my water profile (Illawarra) and my mix of mash / sparge water, mash PH at room temp was 5.65 with no acid malt. The 50g drops the PH to 5.55.

 

[manticle]

Measured?
Surprising but fair enough.

 

[shacked]

Nah, based on the spreadsheet

 

[manticle]

What's in your water?

 

[manticle]

And full volume biab?

Otherwise mash pH before sparge is what you should look at, then acidify sparge if necessary.

 

[shacked]

And full volume biab?

Otherwise mash pH before sparge is what you should look at, then acidify sparge if necessary.

I do BIAB but reserve some water for a sparge. I was looking at mash PH before sparge.

 

[manticle]

Then you're probably fine mate.

 

[shacked]

Any other comments on the recipe?

 

[manticle]

Looks fine. Could easily play around with proportions of one thing over another but that's just tweaking and is best done by you.