Views On This Oatmeal Stout Recipe

[NeilArge]

Belated merry Xmas!
I'm just about to brew this oatmeal stout recipe and would like some feedback on it. Is the black patent malt ok in this?
ToG
Type: All Grain

Date: 10/8/2008 Batch Size: 22.00 L

Brewer: Neil Boil Size: 25.18 L Asst Brewer: Boil Time: 60 min Equipment: My Equipment Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00 Taste Notes: Ingredients

Amount Item Type % or IBU 4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 75.00 % 0.45 kg Munich Malt - 10L (19.7 EBC) Grain 7.50 % 0.45 kg Wheat Malt, Ger (3.9 EBC) Grain 7.50 % 0.28 kg Oats, Flaked (2.0 EBC) Grain 4.67 % 0.11 kg Chocolate Malt (689.5 EBC) Grain 1.83 % 0.11 kg Roasted Barley (591.0 EBC) Grain 1.83 % 0.10 kg Black (Patent) Malt (985.0 EBC) Grain 1.67 % 10.00 gm Styrian Goldings [5.40 %] (Dry Hop 3 days) Hops - 55.00 gm Fuggles [4.50 %] (60 min) Hops 24.6 IBU 20.00 gm Goldings, East Kent [5.00 %] (10 min) Hops 3.6 IBU 1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale


Beer Profile

Est Original Gravity: 1.063 SG

Measured Original Gravity: 1.010 SG Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG Estimated Alcohol by Vol: 6.14 % Actual Alcohol by Vol: 0.65 % Bitterness: 28.3 IBU Calories: 90 cal/l Est Color: 45.0 EBC Color:

 

[PostModern]

Putting the recipe in an easier to read format might help:

Type: All Grain

Date: 10/8/2008
Batch Size: 22.00 L

Brewer: Neil
Boil Size: 25.18 L
Boil Time: 60 min
Equipment: My Equipment
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients

Amount Item Type % or IBU
4.50 kg Pale Malt, Maris Otter (5.9 EBC) Grain 75.00 %
0.45 kg Munich Malt - 10L (19.7 EBC) Grain 7.50 %
0.45 kg Wheat Malt, Ger (3.9 EBC) Grain 7.50 %
0.28 kg Oats, Flaked (2.0 EBC) Grain 4.67 %
0.11 kg Chocolate Malt (689.5 EBC) Grain 1.83 %
0.11 kg Roasted Barley (591.0 EBC) Grain 1.83 %
0.10 kg Black (Patent) Malt (985.0 EBC) Grain 1.67 %
10.00 gm Styrian Goldings [5.40 %] (Dry Hop 3 days) Hops -
55.00 gm Fuggles [4.50 %] (60 min) Hops 24.6 IBU
20.00 gm Goldings, East Kent [5.00 %] (10 min) Hops 3.6 IBU
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale

Beer Profile

Est Original Gravity: 1.063 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG
Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.14 %
Actual Alcohol by Vol: 0.65 %
Bitterness: 28.3 IBU
Calories: 90 cal/l
Est Color: 45.0 EBC
Color:

Ah, that's better.

Dunno about the dry hops, but the rest of the recipe looks fine to me.

 

[NeilArge]

Putting the recipe in an easier to read format might help:



Ah, that's better.

Dunno about the dry hops, but the rest of the recipe looks fine to me.

Yeah, sorry about that PostModern. How do you copy and paste recipes from BeerSmith? I checked their website for tips but nothing seemed to match what you have reproduced above.

Like you, on reflection, I don't think dry hopping is really true to type. I think I'll lose this.

Cheers

ToG

 

[Adamt]

What kind of roast barley is that? 591EBC is awfully low compared to what I've seen. Aussie roast barleys are between 1200-1500EBC or thereabouts.

 

[NeilArge]

What kind of roast barley is that? 591EBC is awfully low compared to what I've seen. Aussie roast barleys are between 1200-1500EBC or thereabouts.

Well spotted AdamT. I just checked my stocks and the roast barley I have is 1270 EBC. I'll have to fix that BeerSmith. Thanks for the heads-up.

Cheers

ToG

 

[SJW]

Stouts.....they are hard to balls up. Just dont go nuts with the black malt. But saying that you could go a little harder. In my experience the more simple da more better.

 

[Sully]

I will be brewing a modified Prarie Oatmeal Stout recipe in Beersmith for my first AG which is pretty close to your recipe:

Amount Item Type % or IBU
2.25 kg Ale Malt (Barrett Burston) (6.3 SRM) Grain 45.45 %
1.00 kg Oats, Flaked (1.3 SRM) Grain 20.20 %
0.50 kg Chocolate Malt Pale (Bairds) (500.0 SRM) Grain 10.10 %
0.50 kg Crystal Malt Medium (Bairds) (145.0 SRM) Grain 10.10 %
0.25 kg Barley Roasted Malt (Bairds) (1350.0 SRM) Grain 5.05 %
0.25 kg Carapils Malt (Weyermann) (3.0 SRM) Grain 5.05 %
0.10 kg Barley Flaked (Bairds) (2.0 SRM) Grain 2.02 %
0.10 kg Black Malt (Bairds) (1350.0 SRM) Grain 2.02 %
25.00 gm Fuggles [4.50 %] (Dry Hop 3 days) Hops -
25.00 gm Northern Brewer [8.50 %] (40 min) Hops 26.1 IBU
25.00 gm Cluster [7.00 %] (15 min) Hops 12.1 IBU
1 Pkgs Wyeast 1084 - Irish Ale (Wyeast #WY1084) Yeast-Ale

Im not too sure about the Dry hopping either....

Cheers

Sully

 

[white.grant]

How do you copy and paste recipes from BeerSmith? I checked their website for tips but nothing seemed to match what you have reproduced above.


Cheers

ToG

I export the recipe to a text file and then copy/paste from there.


cheers

grant

 

[NeilArge]

Stouts.....they are hard to balls up. Just dont go nuts with the black malt. But saying that you could go a little harder. In my experience the more simple da more better.

So, would you up the amounts of roasted barley and patent malts? Maybe double them to 200 gms each? I'm just concerned about the balance of the beer and to ensure that I maximise the character of the oats. I'll be roasting this lightly before mashing.

Cheers

ToG

 

[NeilArge]

I export the recipe to a text file and then copy/paste from there.


cheers

grant

Thanks Grant. I've just worked out that you can also bring up the recipes in text, html and a range of other formats just by clicking on the format button sitting in the centre of the menu bar.

Cheers

ToG

 

[white.grant]

Thanks Grant. I've just worked out that you can also bring up the recipes in text, html and a range of other formats just by clicking on the format button sitting in the centre of the menu bar.

Cheers

ToG

Yep, but I don't think you can copy from that view.

cheers

grant

 

[jayse]

So, would you up the amounts of roasted barley and patent malts? Maybe double them to 200 gms each? I'm just concerned about the balance of the beer and to ensure that I maximise the character of the oats. I'll be roasting this lightly before mashing.

Cheers

ToG

You could use up to 10%oats and up either the choc or roast to 5%, i'd leave the black patent as is. 5% Crystal malt wouldn't be out of place in there either.
Saying all that the recipe does look like a good beer as is.

 

[NeilArge]

You could use up to 10%oats and up either the choc or roast to 5%, i'd leave the black patent as is. 5% Crystal malt wouldn't be out of place in there either.
Saying all that the recipe does look like a good beer as is.

Thanks Jayse. I'll have a bit of a play with the relativities and see what I come up with. I was a bit worried about overdoing the black patent malt - don't want to kill the beer with bitterness. I might even post this up on the recipe DB, depending on how it goes.

Cheers

ToG

 

[NeilArge]

Recipe: Sowin' the oats oatmeal stout
Batch Size: 22.00 L Boil Size: 25.18 L
Estimated OG: 1.058 SG
Estimated Color: 82.8 EBC
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients: ------------
Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 71.43 %
0.55 kg Oats, Flaked (2.0 EBC) Grain 9.82 %
0.25 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 4.46 %
0.25 kg Chocolate Malt (689.5 EBC) Grain 4.46 %
0.25 kg Roasted Barley (1270.0 EBC) Grain 4.46 %
0.20 kg Wheat Malt, Ger (3.9 EBC) Grain 3.57 %
0.10 kg Black (Patent) Malt (1200.0 EBC) Grain 1.79 %
70.00 gm Fuggles [4.50 %] (60 min) Hops 32.7 IBU
20.00 gm Goldings, East Kent [5.00 %] (10 min) Hops 3.8 IBU
1 Pkgs London Ale III (Wyeast Labs #1318) Yeast-Ale

This is the latest iteration. Thanks for all the advice, folks. I'll let you know how it goes.

Cheers

Neil

ToG

 

[SJW]

You could use up to 10%oats and up either the choc or roast to 5%, i'd leave the black patent as is. 5% Crystal malt wouldn't be out of place in there either.
Saying all that the recipe does look like a good beer as is.

I would not second guess Jayse. But I will say some of my best stouts have just been Pale, FB, and RB.