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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Imperial Oatmeal Stout Critique
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Old 01-14-2011, 06:10 AM   #1
djonas
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Default Imperial Oatmeal Stout Critique

The original idea was to brew an Imperial Oatmeal Coffee Stout but I decided to add chocolate to help transition between the dark roast coffee and malts. Also, as an extract brewer, this will be my first attempt at a partial mash so I am not sure how much 2-Row is actually needed for proper conversion. Anyway, all comments regarding the ingredients, their proportions and addition times would be much appreciated!

Pre-Boil Gravity: 1.025
Original Gravity: 1.101
Final Gravity: 1.024
ABV: 10.4%
IBU: 70
Color: 48 SRM

[Single Step Infusion @ 154 F, Rest for 60 min]
2.00 lb 2-Row (13.1%)
1.50 lb Flaked Oats (9.8%)
1.00 lb Roasted Barley (6.6%)
0.50 lb Chocolate Malt (3.3%)
0.50 lb Belgian Special B (3.3%)
0.40 lb Debittered Black Malt (2.6%)
0.35 lb Pale Chocolate Malt (2.3%)

9.00 lb Golden Light DME (59.0%)

1.40 oz Magnum (14.4%) @ 60 min
0.60 oz Magnum (14.4%) @ 20 min
1.00 oz EK Golding (5.0%) @ 15 min
1.00 oz EK Golding (5.0%) @ 0 min

3.00 oz Bittersweet Dark Baker's Chocolate @ 10 min
3.50 oz Ground Dark Roast Coffee @ 0 min

I will add yeast nutrients and rack this right onto a WY1056 yeast cake from a recently brewed Baltic Porter and ferment at about 67 F.

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Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale
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Old 01-14-2011, 01:16 PM   #2
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You might have the best luck mashing just the oats and 2 row, and then steeping the dark grains and crystal malt. All the dark malt will dilute the enzymes and lower the pH. You just barley have enough 2 row to convert the starches in the oats, so I wouldn't push it. Otherwise the base recipe looks fine.

My personal preference for chocolate flavor is to use cocoa powder, mixed with a bit of hot water, and added to the secondary for about two weeks. The fat in the bakers chocolate can cause problems, although many people report using it with success. For coffee I like more aromatics, so I've found adding it for ~24 hours right before bottling gives me the best results.

Hope that helps, good luck (hope you aren’t planning on drinking much of it until next winter).

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Old 01-14-2011, 04:37 PM   #3
djonas
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First of all, thanks a lot for the helpful input! I will look into the chocolate and coffee additions but for the sake of ambiguity, I did not change them in the recipe. And yes, I will let the beer sit over many months as I expect plenty of quick maturing beers in between! At any rate, here's an updated version.

Pre-Boil Gravity: 1.027
Original Gravity: 1.099
Final Gravity: 1.023
ABV: 10.3%
IBU: 70
Color: 45 SRM

[Single Step Infusion @ 154 F, Rest for 60 min]
2.50 lb 2-Row (15.0%)
1.50 lb Flaked Oats (9.0%)

[Steep @ 150 F]
1.00 lb Roasted Barley (6.0%)
0.60 lb Belgian Special B (3.6%)
0.50 lb Chocolate Malt (3.0%)
0.40 lb Pale Chocolate Malt (2.4%)
0.25 lb Debittered Black Malt (1.5%)

9.00 lb Golden Light DME (59.5%)

1.40 oz Magnum (14.4%) @ 60 min
0.60 oz Magnum (14.4%) @ 20 min
1.00 oz EK Golding (5.0%) @ 15 min
1.00 oz EK Golding (5.0%) @ 0 min

3.00 oz Bittersweet Dark Baker's Chocolate @ 10 min
3.50 oz Ground Dark Roast Coffee @ 0 min

I will add yeast nutrients and rack this right onto a WY1056 yeast cake from a recently brewed Baltic Porter and ferment at about 67 F.

__________________
Tap: The Monolith American Barleywine, Verdant Lager
Primary: Tharsis Belgian Strong Dark Ale, Jupiter Dusk Peach Cream Ale
Secondary: Corpse Rouser Imperial Oatmeal Stout, The Thresher Weizenbock, Artemis Vanilla Cream Ale
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