Critique: munich based oatmeal stout

**bradsul** · 12-05-2007, 02:24 AM

My annual christmas tradition with my little sister got cancelled tomorrow so I was in a pretty bad mood today, haven't seen her all year. So to cheer myself up and to fill my now free day off tomorrow I thought I'd brew.

Another thread about munich malt got me thinking about trying it as the base malt in a stout so I thought I'd see what opinions anybody has about this recipe I threw together. I decided to use galena for bittering because I've only used it in conjunction with other hops and I thought I'd take the opportunity to see how it is on it's own.

The OG is below the style guidelines on purpose, I've been making most of my beers to session strength lately.

Code:

Best Laid Plans

BJCP Style and Style Guidelines
-------------------------------
13-C  Stout, Oatmeal Stout
Min OG:  1.048   Max OG:  1.065
Min IBU:    25   Max IBU:    48
Min Clr:    22   Max Clr:    60  Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L):          25.00    Wort Size (L):     25.00
Total Grain (kg):         5.05
Anticipated OG:          1.042    Plato:             10.48
Anticipated SRM:          33.0
Anticipated IBU:          36.8
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used:   Morey
Hop IBU Formula Used: Rager

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 79.2     4.00 kg.  Munich Malt                   Germany        1.037      8
  8.9     0.45 kg.  Flaked Oats                   America        1.033      2
  5.9     0.30 kg.  Chocolate Malt                America        1.029    350
  5.9     0.30 kg.  Roasted Barley                America        1.028    450

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 20.00 g.     Galena                            Pellet  14.00  36.8  60 min.

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Unit(s)Irish Moss                     Fining    10 Min.(boil) 

Danstar  Nottingham

Mash Type: Single Step
L Water Per kg Grain: 2.50 - Before Additional Infusions
Saccharification Rest Temp : 156  Time:  60
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                170  Time:  10

Ó Flannagáin · 12-05-2007, 02:28 AM

Interesting. I just bought a big bag of munich and want to do something with it. I feel inspired to go off the beaten track now. I bet this beer is going to be reallly good. Why the irish moss with a stout though?

**bradsul** · 12-05-2007, 02:34 AM

Quote:

Originally Posted by Ó Flannagáin

Interesting. I just bought a big bag of munich and want to do something with it. I feel inspired to go off the beaten track now. I bet this beer is going to be reallly good. Why the irish moss with a stout though?

It's something I haven't tried in a stout and I was thinking of ways to get more of a malt compliment to the roastiness - but I didn't want it to be caramel flavour. Then that munich thread popped up and I kinda went 'duh!'.

The irish moss I use to help hold the hop and break cone together after whirlpooling the kettle. Lets me syphon through my CFC without a strainer or filter.

**the_bird** · 12-05-2007, 02:38 AM

The risk, of course, is the malt being TOO dominant over the roast. Really, I'm having trouble conceiving of how this beer will come together. It's interesting, to say the least! Strong malt, strong roast, but in the context of a smallish beer. If the OG was bigger, it'd be like a bock-stout, but it might actually work well well with the lower OG and seem really bigger (fuller, thicker, maltier) than it is.

Beerrific · 12-05-2007, 02:39 AM

Any worry of the Munich not being able to convert the oatmeal?

Iordz · 12-05-2007, 02:42 AM

Schwarzbier is, usually, brewed with munich as the base malt. I really like munich an use it as a base for a couple of beers. However, your recipe reminds me of a bock with roasted barley, rather than an oatmeal stout.
I think the munich can convert the oats, instant oats can be substituted to make it even easier.

Ó Flannagáin · 12-05-2007, 02:44 AM

I've used marris otter as a base in a stout and it was AWESOME, but I'm still tempted to do this munich base one. I might do something similar to yours and throw a lb or two of marris in to help with conversions.

**bradsul** · 12-05-2007, 02:47 AM

Quote:

Originally Posted by the_bird

The risk, of course, is the malt being TOO dominant over the roast. Really, I'm having trouble conceiving of how this beer will come together. It's interesting, to say the least! Strong malt, strong roast, but in the context of a smallish beer. If the OG was bigger, it'd be like a bock-stout, but it might actually work well well with the lower OG and seem really bigger (fuller, thicker, maltier) than it is.

I wondered about that myself (overpowering) but I make a dunkelweizen for my brother all the time, it's 60/40 munich/wheat so I have a pretty good idea what the flavour will be. On the other hand this is 80%, maybe I should boost the roasted and chocolate a bit to compensate. At worst I could see some extra aging time to let it mellow.

Quote:

Originally Posted by Ó Flannagáin

I've used marris otter as a base in a stout and it was AWESOME, but I'm still tempted to do this munich base one. I might do something similar to yours and throw a lb or two of marris in to help with conversions.

I'm not actually too worried about getting conversion from the oats. I mainly want the taste and the mouthfeel. I hate it when I don't hit my targets though so maybe 1lb of 2-row just for conversion help is a good thing.

**the_bird** · 12-05-2007, 02:49 AM

I think the roast and chocolate is fine; if worried about it being too overpowering, drop the Munich back a tad and sub in some pils or base 2-row. That would decrease the beer's coolness, though!

Ó Flannagáin · 12-05-2007, 02:51 AM

Quote:

Originally Posted by the_bird

... That would decrease the beer's coolness, though!

I think you hit the nail on the head.