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Orpheus · 09-26-2006, 12:28 AM

Here's the recipe I got from BYO. I'm losing the DME, to be a bit more cost effective and because that high gravity has me worried. I want a nice stout that I can sip on for a while and still get up and walk around afterwards. I'll also be subbing in Nottingham's dry ale yeast.

QUAKER'S STOUT

5 gallons, extract/specialty grains

Kevin Norman
The Cellar Homebrew
Seattle, Wash.

"Full-bodied is an understatement for this dark stout. It is downright chewy. The oatmeal provides the unfermentable starches and beta-glucan gums that give this beer its remarkable mouthfeel, while the use of specialty grains gives it a distinctive roasted quality. Perfect for those winter evenings in front of the fireplace."

Ingredients:

6 lbs. Alexander's amber malt syrup
2 lbs. Munton's dark dry malt extract
0.75 lb. English crystal malt, 70° to 80° Lovibond
0.5 lb. chocolate malt
0.25 lb. black patent malt
0.5 lb. roasted barley
1 lb. rolled oats
1/2 stick of brewer's licorice
1 oz. Chinook hops (13% alpha acid), for 60 min.
2 oz. Willamette hops (5% alpha acid), 1 oz. for 60 min., 1 oz. for 3 min.
Edme dry ale yeast or Wyeast 1084 (Irish Ale)

Step by Step:

Place specialty grains in strainer bag. Place rolled oats in separate strainer bag. Add to 2.5 gals. water in brewing kettle. At boil remove specialty grains but continue to boil rolled oats for about 10 minutes. Remove bag of rolled oats. Add malt extracts, brewer's licorice, and Chinook and 1 oz. of Willamette hops to the boiling water. Boil and stir for 60 minutes. During the last three minutes of the boil, add remaining Willamette hops. Prime with corn sugar.

OG = 1.070 to 1.075
FG = 1.018 to 1.022

Orpheus · 09-29-2006, 12:43 AM

Here's a question for you!

I'm going to be using the Danstar Nottingham yeast. Reasonable choice for this brew?

Also, I had to buy a pound of all the specialty grains. Any recommendations for adding more grain to this? I'm NOT adding the 2 lbs. dark dry malt extract because of the extra cost. I don't want to go crazy on the dark, though, and end up with a cheeksucker, testes go up in your throat kind of malt bitterness either. Recommendations?

sonvolt · 09-29-2006, 01:52 AM

IMO, Nottingham is a good option for any brew.

Of course, I am a Nottingham fluffer.

Great stuff - fast acting, highly flocculant, and neutral flavor. The only thing that it is not good for is Belgian style.

As for grain, I wouldn't add any more. This looks great as is.

**Pumbaa** · 09-29-2006, 02:13 AM

Quote:

Of course, I am a Nottingham fluffer.

Better you then me . . . but I guess if thats what you have to do to get dry yeast to preform I'll stick to liquid . . .Fluffer

Blender · 09-29-2006, 04:15 AM

I also think that it is a good recipe and you should brew like it is and adjust afterwards if it doesn't suit your tastes. Good Luck

Orpheus · 09-29-2006, 01:51 PM

Thanks for the input everyone,

I'm a big fan of stouts, oatmeal in particular, and am very excited to make one on Monday.

maxr · 10-16-2006, 03:47 PM

I'm new around here, so howdy folks!

I brewed up a 5-gallon batch following this recipe and the OG seems a bit low at 1.054. Did anyone else try the recipe? I also modified the directions by adding a 20-minute steeping of the oats with the grains at 150-153 F before boiling the malts for 60 min.

Thanks
Max

organicbrewer · 10-18-2006, 06:59 PM

You can't steep oats. they need some base malt to convert the startches.

Evan! · 10-18-2006, 07:06 PM

You could also try adding some coffee malt into your mash. Sounds like it'd do really well in that recipe.

sconnie · 10-18-2006, 11:42 PM

Quote:

Originally Posted by organicbrewer

You can't steep oats. they need some base malt to convert the startches.

is that really true? i've seen plenty of extract + steeped grain recipes for oatmeal stout that say to steep the oats, although i've never made one myself.
For example, this one from BYO: http://byo.com/feature/305.html
It says to steep the oatmeal for one hour with the grains. What's the verdict on this?