Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Next Brew, my first Stout, Chocolate Oatmeal Stout, could use some mentoring.

Reply
 
LinkBack Thread Tools
Old 08-24-2010, 03:23 AM   #1
KyleWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Birmingham
Posts: 674
Liked 2 Times on 2 Posts
Likes Given: 4

Default Next Brew, my first Stout, Chocolate Oatmeal Stout, could use some mentoring.

Hey everyone,

Working on my first stout. Lookin to make it a double chocolate oatmeal stout. So far the recipe looks like what is below. I have never used chocolate besides chocolate malt in a recipe. I have done some reading on what to use, and I would like the opinions of the amazing resident experts here.

12 lbs 08 oz 2 Row
01 lbs 00 oz Flaked Oat
01 lbs 00 oz Chocolate Malt
00 lbs 08 oz Black Barley

0.5 oz 70min Nugget
0.5 oz 30min Nugget

150mL Godiva Chocolate Liqueur when kegging
1.0 oz Dark Bakers Chocolate into primary after fermentation settles.

Yeast- Wyeast 1335 British Ale II

Post Boil 5.5 gal.
Target OG 1.073
Target FG 1.019
IBU - 25.6
SRM 41
ABV- 7%

Can't wait to hear your opinions.

Thanks
Kyle

__________________
Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
KyleWolf is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2010, 12:35 PM   #2
Oldsock
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Oldsock's Avatar
Recipes 
 
Join Date: Sep 2007
Location: DC, Washington DC
Posts: 3,037
Liked 139 Times on 97 Posts
Likes Given: 64

Default

I've had the best luck with cocoa powder (rehydrated with some hot water to make a paste and added to secondary). Some people complain that the fat in bar chocolate kills the head of their beer, but other people seem to have good results with it. The liquor is a good idea, but I would add it slowly and taste as you go to avoid overdoing it. Otherwise looks like a solid recipe, good luck.

__________________

Check out The Mad Fermentationist for my adventures in fermentation and my book: American Sour Beers!

Oldsock is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2010, 05:16 PM   #3
Blackgaurd_Brewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: lakewood, Co
Posts: 123
Default

I would definately rethink the Black Barley, It will give you a lot of coffee notes but not much chocolate, maybe replace it with roasted barley and up the chocolate a little more to make up for the difference in color.

In mine, I also add 4 oz Cocoa at 10 mins, and another 4 oz into Secondary.

I think the Chocolate Liquour at Kegging would be about perfect. I use 4 oz when bottling.

__________________
Blackgaurd_Brewing is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2010, 05:54 PM   #4
KyleWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Birmingham
Posts: 674
Liked 2 Times on 2 Posts
Likes Given: 4

Default

thanks for the suggestions. You use 4 oz...is that into the whole batch? Is 4 oz really enough to produce a noticeable flavor? This was a debate me and a fellow brewer was having.

__________________
Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
KyleWolf is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2010, 07:32 PM   #5
Blackgaurd_Brewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: lakewood, Co
Posts: 123
Default

8 OZ total Cocoa, 4 primary, 4 secondary, you could probably drop in 8 at the end of boil if you dont want to secondary. The cocoa extract is pretty strong, the flavor is never super chocolatey, but the aroma is pretty intense.

__________________
Blackgaurd_Brewing is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2010, 08:41 PM   #6
KyleWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Birmingham
Posts: 674
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Blackgaurd_Brewing View Post
8 OZ total Cocoa, 4 primary, 4 secondary, you could probably drop in 8 at the end of boil if you dont want to secondary. The cocoa extract is pretty strong, the flavor is never super chocolatey, but the aroma is pretty intense.
Oops, sorry I didn't specify, I meant of the Chocolate Liqueur.
__________________
Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
KyleWolf is offline
 
Reply With Quote Quick reply to this message
Old 08-24-2010, 09:19 PM   #7
DrinkNoH2O
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Aliso Viejo, CA
Posts: 555
Liked 33 Times on 23 Posts
Likes Given: 2

Default

I brewed a Chocolate Oatmeal stout recently... actually I brewed an Oatmeal stout, split it in two after primary, and added cocoa to one of the secondaries.

A few thoughts:
-I've read that you shouldn't use bakers chocolate as it contains fat which is not good for head retention
-I've read that nibs don't yield the greatest results and are expensive
-Cocoa can be used in the boil and in secondary, I'd recommend both. If I wasn't wanting to get some "regular" Oatmeal stout out of my last batch I would have added it to the boil (wasn't interested in doing separate boils)
-I used 4oz dry cocoa powder dissolved in about 2 cups boiled water for the 2.5 gallon batch and it had a nice chocolate essence but wasn't overpowering. It aged well too - tasted it's best after about 4 months in the bottle.
-that's a good idea about the liqueur, I'll have to try that next time.

__________________
DrinkNoH2O is online now
 
Reply With Quote Quick reply to this message
Old 08-24-2010, 09:27 PM   #8
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,240
Liked 453 Times on 360 Posts
Likes Given: 16

Default

If you can find it, this is what I use in mine. It's fat free, which is a good thing for brewing. I used 6 or 9 oz in mine and it comes out VERY chocolaty.

__________________
ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2010, 03:01 AM   #9
KyleWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Birmingham
Posts: 674
Liked 2 Times on 2 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Blackgaurd_Brewing View Post
I would definately rethink the Black Barley, It will give you a lot of coffee notes but not much chocolate, maybe replace it with roasted barley and up the chocolate a little more to make up for the difference in color.
I have read a bit of the differences between black barley and roasted barley, but most of the things I read say they are the same thing...what are the flavor differences between the black and roasted barley?
__________________
Quote:
Originally Posted by KyleWolf View Post
I have also been to the bar tonite...so my evaluations may be skewed.
Currently in the works...

Primary 1:Honey Rye Saison
Primary 2:
Primary 3:
Secondary:
Secondary:

Up next: Rye Amber Ale, Brett Braggot.
KyleWolf is offline
 
Reply With Quote Quick reply to this message
Old 08-25-2010, 12:19 PM   #10
Blackgaurd_Brewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2010
Location: lakewood, Co
Posts: 123
Default

Roasted barley is 2 row that has been roasted, is unmalted and is generally sold as 300L.

Black barley is Roasted at a higher temp, is more bitter, hulless, and I would call the flavor much "Sharper", and stronger. Color is usually 500-550L. I find it to be a little burnt or acrid, some people probably find that pleasant though.

They both dry the flavor of the beer, add coffee flavors and roastiness, they are both unfermentable starches, but i think 8 oz of black is going to subdue other ingredients in the beer and make it more difficult to detect the Chocolate.

You have a lot of chocolate malt in there already, which is going to have a give a pretty strong roasty/coffee/chocolate flavor. Having roastiness alongside the chocolate can be really nice, if its balanced. But that’s really the trick!

__________________
Blackgaurd_Brewing 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
Putting the Chocolate in the Chocolate Oatmeal Stout B33R Recipes/Ingredients 2 12-23-2009 10:07 PM
Chocolate Oatmeal Stout jasonsbeer Recipes/Ingredients 4 09-13-2009 05:53 PM
Chocolate Oatmeal Stout talleymonster Recipes/Ingredients 0 08-09-2007 01:49 AM
Chocolate Oatmeal Stout brmdavis Recipes/Ingredients 4 12-23-2006 04:28 PM
Chocolate Oatmeal Stout Beer Snob Recipes/Ingredients 11 05-18-2006 02:22 AM