Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Critique my Chocolate Oatmeal Stout Recipe
Reply
 
LinkBack Thread Tools
Old 11-07-2012, 06:08 PM   #1
Fryrish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Akron, Ohio
Posts: 27
Liked 2 Times on 1 Posts
Likes Given: 1

Default Critique my Chocolate Oatmeal Stout Recipe

I am putting together my first Recipie for all grain ( I have done 2 batches of all grain but from Northern Brewer Kits.) I want to give an oatmeal stout a shot since it is one of my favorite winter styles. So here is what i was thinking:

Grain Bill:

9# MO
1# Flaked Oats
12 Oz Crystal 60
12 Oz Pale Choc Malt
8 Oz Roasted Barley

Mash at 155-156F for 60min, Batch sparge at 170F.

Boil:

6 Oz unsweetened bakers chocolate at 60 min
1oz EKG hops at 60 min

Ferment for 2-3 weeks at 65-68F with 1056.

I want this to end up around 1.020 so it is sweet but not cloyingly sweet. I want the chocolate to be apparent but not the star of the show. And I would like opinions on using a neutral ale yeast in an oatmeal stout.

__________________

Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

Fryrish is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 06:20 PM   #2
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,864
Liked 140 Times on 136 Posts
Likes Given: 59

Default

Based on the mash temperature and yeast selection you are probably looking at 73% attenuation. What's your OG estimate? You might consider Wlp004 or 002. both are pretty neutral at the low end of their temperature range.

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew is online now
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 06:45 PM   #3
Fryrish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Akron, Ohio
Posts: 27
Liked 2 Times on 1 Posts
Likes Given: 1

Default

1.055 is my estimate if i get 70% efficiency which is in the ballpark for my system(? i am still dialing it in) will the irish ale yeast add any charecter or is it fairly neutral?

__________________

Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

Fryrish is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 06:54 PM   #4
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,864
Liked 140 Times on 136 Posts
Likes Given: 59

Default

WLP004 tastes very neutral to me when fermented in the suggested range. The main difference I see is that it doesn't attenuate as much as most yeasts, and likes cooler temps. switching to the Irish Ale yeast would probably get you closer to the 1.020 you are looking for. Although with the yeast you picked you'll likely stop at about 1.015 which still will have a good amount of maltyness to it.

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew is online now
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 07:07 PM   #5
Fryrish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Akron, Ohio
Posts: 27
Liked 2 Times on 1 Posts
Likes Given: 1

Default

Thanks for the suggestion. im going to go around to some local breweries and see if i cant get a little of thier yeast in a container i just happened to have on me and sanitized . thats the main reason i picked a neutral ale yeast because i know at least 3 of my local brewers use that for some beers. what do you think about the chocolate in the recipie? Am I close to what I want with those additions or will it overpower?

__________________

Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

Fryrish is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 07:16 PM   #6
WoodlandBrew
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
WoodlandBrew's Avatar
Recipes 
 
Join Date: Oct 2012
Location: Malden, MA
Posts: 1,864
Liked 140 Times on 136 Posts
Likes Given: 59

Default

I've never done the chocolate in the beer, just chocolate malt. Your recipe looks very similar to what I am brewing this weekend with the exception of the chocolate.

__________________

The 2nd edition is now available: Brewing Engineering
Woodland Brewing Research Blog Applied Science for Better Beer.

WoodlandBrew is online now
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 07:55 PM   #7
inhousebrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: minneapolis, minnesota
Posts: 1,424
Liked 121 Times on 110 Posts
Likes Given: 36

Default

I'd add the chocolate towards the end of the boil. Five minutes maybe.

__________________

I hate Walder Frey...

inhousebrew is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 08:31 PM   #8
RainyDay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Seattle
Posts: 531
Liked 35 Times on 29 Posts
Likes Given: 4

Default

The grain bill looks great. My only thoughts are to toast the flaked oats (350 degree oven for 20-45 minutes, or until done), and maybe add the chocolate at two different times (30 and 10 perhaps). Ive had pretty cool results adding chocolate at different times.

__________________
RainyDay is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 08:34 PM   #9
Fryrish
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Akron, Ohio
Posts: 27
Liked 2 Times on 1 Posts
Likes Given: 1

Default

what will toasting the oats do to the final product? more biscuty flavor? maltier?

EDIT:

I also want to ask if i am going to have trouble sparging with the oats in the mash. what do you guys think?

__________________

Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

Fryrish is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2012, 08:38 PM   #10
RainyDay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: Seattle
Posts: 531
Liked 35 Times on 29 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Fryrish
what will toasting the oats do to the final product? more biscuty flavor? maltier?

EDIT:

I also want to ask if i am going to have trouble sparging with the oats in the mash. what do you guys think?
It will provide another layer of flavor, roast kind of flavor. Use half to one pound of rice hulls in the mash, shouldnt have any sparge issues.
__________________
RainyDay 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
Recipe Critique : Bourbon Oaked Double Chocolate Cherry Oatmeal Stout NewBrewRW Extract Brewing 16 01-25-2012 02:05 AM
Chocolate Cherry Imperial Oatmeal Stout (first AG, critique please!) rxp Recipes/Ingredients 3 04-16-2011 05:20 AM
Chocolate Oatmeal Imperial Stout Recipe help joebme Recipes/Ingredients 1 06-04-2010 06:52 PM
Oatmeal Stout Recipe (banana? chocolate?) Bobshannon1 Beginners Beer Brewing Forum 3 05-27-2010 06:19 PM
Chocolate Oatmeal Stout recipe - Critique needed. thesanch Recipes/Ingredients 11 12-03-2009 02:50 AM



Newest Threads

LATEST SPONSOR DEALS