The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chocolate Oatmeal Milk Stout recipe-looking for feedback

Reply
 
LinkBack Thread Tools
Old 09-23-2013, 02:59 PM   #1
Pelican521
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: , Connecticut
Posts: 404
Liked 10 Times on 9 Posts

Default Chocolate Oatmeal Milk Stout recipe-looking for feedback

Hi all, after making an oatmeal stout from from NB that came out extremely astringent I decided to create my own PM chocolate Oatmeal Milk Stout recipe. I'll call it "Count Chocula's Oatmeal Stout"

This is only my second recipe I put together so any feedback would be greatly appreciated.

Oats, Flaked------------------1.0 lb
2-Row Caramel Malt 60L-----1.0 lb
Chocolate Malt----------------12.0 oz
Black Malt---------------------4.0 oz
Golden Light DME-------------4.5 lb

Golding United States---------2.0 oz--------60 min

British Ale II 1335 Wyeast

Cocoa Nibs---------------------4.0 oz 15.0 min Boil?
Lactose-------------------------1.0 lb 15.0 min Boil
Irish Moss----------------------1.0 tsp 15.0 min (not really needed but just a habit to throw it in all my beers)

I plan on making a starter for this, volume to be calculated from Mr Malty.

Mash grains @ 152 for an hour then batch sparge- bring boil volume up to about 4.5 gallons, boil for 60 min.

Not sure if I should add the nibs to my boil or add to my secondary. For my last choc Oat stout I added 4 0z to my secondary after soaking a week in vodka which is why I'm thinking it was so astringent. If I was to add to the secondary this time i'll only soak overnight (in a better grade vodka as well).

I'm thinking I'll only go with 3.5 oz corn sugar to bottle carb since I used 5 oz last time and they were too carbed for the style IMO.

Let me know what you think.

__________________
Pelican521 is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2013, 07:11 PM   #2
ronjonacron
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Pensacola, FL
Posts: 385
Liked 26 Times on 21 Posts

Default

I would just dry hop the nibs, i think people have reported less than desireable from boiling them. Ive just spritzed them with stansan and dropped them in the carboy.

IIRC, 4 oz wasnt a huge chocolate flavor / aroma, it was there but not huge (like i was wanting.)

__________________
ronjonacron is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2013, 09:24 PM   #3
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,916
Liked 123 Times on 92 Posts
Likes Given: 36

Default

First, you're not partial mashing. Nothing you're steeping has the ability to convert. If you do go ahead with this as written, you will get precious little from the flaked oats but sticky glop, but you will get brilliant goodness from the other specialty grains. Flaked grains of any type require conversion in a mash in order to provide any potential benefit. Add a pound of pale malt to that grist and mash as you plan and you're golden.

Second, stout of any type requires Roasted Barley, of which you have none. I'd substitute RB for the "black malt" and increase the proportion to at least six ounces, probably eight. Black (patent) malt is very astringent, which probably contributed greatly to the flavors you found unpleasant in the previous batch.

Make sense?

Cheers,

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 09-23-2013, 09:34 PM   #4
CA_Mouse
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CA_Mouse's Avatar
Recipes 
 
Join Date: Jan 2013
Location: Riverside, Califiornia
Posts: 780
Liked 87 Times on 75 Posts
Likes Given: 207

Default

The nibs won't give you much in the way of chocolate taste, they will give it more aromatics (I just used mine as a dry hop addition to a Dark Ale). If you want real chocolate flavor you need to use cocoa or chocolate syrup or you can add chocolate/cocoa liqueur in your secondary/keg or when you bottle. One of our local brewers does a Chocolate Peanut Butter Stout that he just adds dark chocolate syrup and peanut butter directly to the last 15 minutes of the boil.

__________________
Mouse

-=ô¿ô=-

That which does not kill us makes us stronger. - Friedrich Nietzsche


Primary: Sweet Irish Blonde
Secondary: Dark Cherry Sour '14
Secondary: Pom-Cran Sour '14
Keg #1: Dad's Apple Pie Cider
Keg #2: California Honey Wheat
Keg #3: Dread Not Sweet Stout
Keg #4: Gentleman's Chocolate Vanilla Imperial Porter
Bottled: Pom-Cran Sour '13, Orange Hefeweizen, Dad's Apple Pie Cider
On-Deck: Golden Spike Belgian Rye
CA_Mouse is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2013, 12:49 AM   #5
Pelican521
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: , Connecticut
Posts: 404
Liked 10 Times on 9 Posts

Default

Thanks for the feedback guys. I'm just learning the ropes of recipe formulation and appreciate the info.

Bob, thanks for pointing that out about the grain, I almost went down and picked up all this stuff up today... I'm going to cut the caramel malt down to 8 oz and swap out the black malt with 8oz of Roasted Barley and add the 1 lb of the 2-row pale. sound good?

Thanks for the tips!

__________________
Pelican521 is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2013, 01:13 AM   #6
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,916
Liked 123 Times on 92 Posts
Likes Given: 36

Default

I think that will be fine. You are going to have a chewy beer, but if that's what you're shooting for, go for it!

Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2013, 01:13 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,044
Liked 4202 Times on 3059 Posts
Likes Given: 779

Default

Quote:
Originally Posted by Pelican521 View Post
Thanks for the feedback guys. I'm just learning the ropes of recipe formulation and appreciate the info.

Bob, thanks for pointing that out about the grain, I almost went down and picked up all this stuff up today... I'm going to cut the caramel malt down to 8 oz and swap out the black malt with 8oz of Roasted Barley and add the 1 lb of the 2-row pale. sound good?

Thanks for the tips!
So what's your proposed final grain bill? You want to have as much two-row as specialty grains, in general. So if you have 1.5 pounds of specialty grains, use 1.5 pounds of two-row, as an example.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2013, 01:29 AM   #8
Pelican521
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Location: , Connecticut
Posts: 404
Liked 10 Times on 9 Posts

Default

Here's what I ended up with:
American 2-Row-----1.5 lb-----18 %----Mash-----38
Oats, Flaked----------1.0 lb-----12 %----Mash-----37
Chocolate Malt--------8.0 oz-----6 %-----Mash----34
Roast Barley----------8.0 oz-----6 %-----Mash----30
Golden Light DME----4.5 lb------56 %----Boil-----43

Should I reduce the oats to 8 oz or the choc and RB to 4 oz each?

Again, thanks for the help. Yooper, thanks for the 1:1 tip!

__________________
Pelican521 is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2013, 01:35 AM   #9
Bob
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,916
Liked 123 Times on 92 Posts
Likes Given: 36

Default

Nah. Don't reduce anything further. This sounds NOMMY.



Bob

__________________

Brewmaster
Fort Christian Brewpub
St Croix, US Virgin Islands

Bob is offline
 
Reply With Quote Quick reply to this message
Old 09-24-2013, 01:48 AM   #10
conpewter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
conpewter's Avatar
Recipes 
 
Join Date: Nov 2007
Location: East Dundee, Illinois
Posts: 5,106
Liked 40 Times on 35 Posts
Likes Given: 7

Default

I'm not a big fan of Oatmeal stouts as partial mash, would rather all grain. Glad you are lead on the right track to do a partial mash instead of doing it extract/steeping as you really wouldn't get anything from the oatmeal as stated. Make sure you get everything crushed, and make sure you keep the partial mash at the right temp. If you have not done a partial mash before be sure to look up a guide, as you have to be a bit more careful than just steeping.

__________________

"People should not be afraid of their governments. Governments should be afraid of their people." - V

Primary: Nothin
Secondary: Shady Lord RIS, Water to Barleywine, Pumpkin wine, burnt mead
Kegged: Crappy infected mild
Bottles: Apfelwein, 999 Barleywine, Oatmeal Stout, Robust Porter, Robust smoked porter, Simcoe Smash

conpewter is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Vanilla Milk Chocolate Oatmeal Stout Colorado68 Recipes/Ingredients 0 12-06-2012 12:23 AM
Intolerant, a chocolate oatmeal milk stout keanex Recipes/Ingredients 0 11-20-2012 06:42 PM
Chocolate Oatmeal Milk Stout??? DaegonShadow Extract Brewing 3 06-27-2012 02:11 AM
Help with extract recipe chocolate oatmeal milk stout ?? stoutmonster Recipes/Ingredients 5 10-03-2010 03:23 PM
How does this look for a Milk Chocolate Oatmeal Stout? kinkothecarp Extract Brewing 13 07-22-2009 01:32 AM