Just tapped my Oatmeal Cream Stout - Recipe Inside

sonvolt · 01-25-2007, 01:25 AM

Whoa! Tastes even better than I expected. So smooth, so creamy, so sweet.

I recently made a road trip with the family up to America's Brewpub in Aurora, Illinois. (BTW, this place is also home to the Walter Payton museum). Anyway, they had on a "Sweetness Stout." Chicago Bears fans (or anyone who has ever watched a down of football) will get the reference. After drinking it, I set my mind to doing a milk stout upon returning home.

I decided to add a bit of oatmeal as well - hence, Oatmeal Cream Stout.

Here is the only problem - one of my good buddies is a Bears fan (note - I am a Packers fan). I was so confident that the Bears would lose vs. the Saints that I told him if they won, I would name the beer "Sweetness Stout" on my own kegerator chalkboard. Well, now they've won. I love this beer too much to name it in honor of the Bears.

Oh well . . . I guess a bet is a bet. Anyway, here is the recipe if any are interested.

9 lbs. 2-Row
.50 lbs. Crystal 40L
.50 lbs. Crystal 60L
.50 lbs Chocolate Malt
.25 lbs. Crystal 120L
6 oz. Oatmeal
4 oz. Black Patent
4 oz. Roast Non-Malted Barley
3 oz. Dextrine Malt
1 lb. Lactose (added with 15 min. remaining in boil)

.50 oz. Columbus (14%) (60)
1 oz. Kent Golding (4.2%) (60)
1 oz. Fuggles (4.0%) (30)

Mashed at 155 degrees.
OG – 1.067
SG at racking to secondary – 1.016 (6.75%)
FG at kegging – 1.014 (7%)

[edit: just a note - I wish that I would have left the Black Patent out of the recipe. I was worried about it being dark enough and a bit too sweet, so I added it. I can taste a bit of the black patent, and its bitterness counteracts the sweetness of the lactose a bit. Next time, I may reduce it by half or eliminate it completely.]

**BierMuncher** · 01-25-2007, 03:04 PM

Boy you're making me thirsty.

How long were the fermentations and bottling.

I have a toad spit stout with 2 cups of quick oats added that I have conditioning and I'm anxious. It' s only in the bottles for two weeks now and my intent is to hold off even peaking at it until St. Patricks day.

sonvolt · 01-25-2007, 04:19 PM

Primary = 1 week
Secondary = 2 weeks
Keg/Cold Conditioning = 1 week

The beer is still pretty green, but boy is it tasting good. I don't have it on a main tap just yet, but I have been stealing pints from the picnic tap.

zoebisch01 · 01-25-2007, 04:25 PM

If you eliminate the Black Patent will you increase the Roasted Barley to compensate?

sonvolt · 01-25-2007, 04:53 PM

Quote:

Originally Posted by zoebisch01

If you eliminate the Black Patent will you increase the Roasted Barley to compensate?

Yeah . . . and probably the chocolate malt, too. I don't mind the BP, though. I don't want this too sweet.

Fish · 01-25-2007, 05:10 PM

Is there an extract version of this? Sounds nice.

sonvolt · 01-25-2007, 05:47 PM

Quote:

Originally Posted by Fish

Is there an extract version of this? Sounds nice.

I designed the recipe from scratch in Promash. You could just substitute the 9 lbs of 2-Row with however much DME/LME would get you to 1.065 (ish) OG. I haven't used extracts in so long, I wouldn't have a clue how much that would take. I will to the calculations in Promash when I get home and post an extract recipe.

(unless somebody beats me to it)

shbrewer · 01-25-2007, 06:39 PM

That would be great, I have just ventured into using partial grains, and I LOVE STOUT.

TREMBLE · 01-25-2007, 06:41 PM

I love stouts and am planning another one soon so this has me interested, I am extract with steeping grains as well.

I think I read something about a problem with steeping oats before, anyone know if this is ok or if they need to be mashed? Would anything else in the receipe need changing?

Thanks for any help!

zoebisch01 · 01-25-2007, 07:13 PM

Quote:

Originally Posted by TREMBLE

I love stouts and am planning another one soon so this has me interested, I am extract with steeping grains as well.

I think I read something about a problem with steeping oats before, anyone know if this is ok or if they need to be mashed? Would anything else in the receipe need changing?

Thanks for any help!

I believe they will give a chill haze from the unconverted starch if you use anything but instant oats. And those might still give you a little trouble, but I don't know. Palmer says they (instant) still benefit from mashing. I mash my oats, so don't know for sure.