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Old 01-08-2011, 03:11 AM   #11
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wow, bit of a thread revival. I do like me some oatmeal stouts though...

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Old 06-23-2011, 05:19 PM   #12
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Quick question about oatmeal stouts:

I am a beginner and have only made five batches of beer. All of them just seem a bit "thin", or not enough body. If you guys have ever been to Europe and tried a non-pasteurized Guinness, you'll know what I'm talking about. I guess an American Guinness Draught comes close in body, but not flavor. How do I get that body? Does oatmeal help?

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Old 06-24-2011, 07:22 PM   #13
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Oatmeal can help, but mash temp plays a bigger role. If you're mashing at 150-151*F, it will be lighter bodied, while 152-154*F will be fuller. 153*F is a great mash temp for an oatmeal stout to get a bigger mouthful.

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Old 06-24-2011, 09:29 PM   #14
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Originally Posted by idigg View Post
Oatmeal can help, but mash temp plays a bigger role. If you're mashing at 150-151*F, it will be lighter bodied, while 152-154*F will be fuller. 153*F is a great mash temp for an oatmeal stout to get a bigger mouthful.
Thanks man, that's good to know. What is the highest recommended temperature for "cooking" the mash? I am going for the fullest body possible. Also, is there anything else that assists with creating a fuller body?
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Old 06-24-2011, 10:30 PM   #15
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Originally Posted by AImhoff88 View Post
Thanks man, that's good to know. What is the highest recommended temperature for "cooking" the mash? I am going for the fullest body possible. Also, is there anything else that assists with creating a fuller body?
I've mashed full bodied beers at 158 with good results.

Ingredients play a huge part in body and head retention. I'd suggest some flaked barley (great for head retention), and plenty of malt. Specialty malts can help with perceived body, too, like crystal malts. Yeast can also play a role in the mouthfeel and perceived body.

I really like the body and mouthfeel of my oatmeal stout recipe (posted on the left, under my avatar).
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Old 06-25-2011, 12:35 AM   #16
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I really like the body and mouthfeel of my oatmeal stout recipe (posted on the left, under my avatar).
What is the distinction between mouthfeel and body?
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Old 06-25-2011, 03:29 AM   #17
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Just brewed my first oatmeal this afternoon.

9lbs 2-row
1lb caramel
1lb chocolate
.5lb black patent
.5lb roasted barley
1lb quick oats
.75oz northern brewer 60 min
.50oz northern brewer 30 min
.25oz northern brewer @ shutoff

OG = 1.077

I'm hitting higher OG's lately and cake bombed this batch onto another batch that I racked into secondary (british ale yeast).

Is this yeast going to peter out on me? I'm not sure where the terminal gravity is (or should) going to land.

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Old 06-25-2011, 04:17 AM   #18
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How much of a role does oatmeal play in terms of mouthfeel and body?

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Old 06-25-2011, 01:02 PM   #19
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What is the distinction between mouthfeel and body?
Body is the "thickness" of the beer, so to speak. Some beers are thin (like American lagers) while some beers have much more body. Mouthfeel is a combination of carbonation, body, "creaminess", etc.

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How much of a role does oatmeal play in terms of mouthfeel and body?
Oatmeal gives a slick, creamy mouthfeel. It can feel oily if too much is used. It doesnt' really do anything for the body.
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Old 06-25-2011, 05:20 PM   #20
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Originally Posted by Yooper View Post
Body is the "thickness" of the beer, so to speak. Some beers are thin (like American lagers) while some beers have much more body. Mouthfeel is a combination of carbonation, body, "creaminess", etc.



Oatmeal gives a slick, creamy mouthfeel. It can feel oily if too much is used. It doesnt' really do anything for the body.
So it's possible to have a full-bodied beer that isn't creamy and a light-bodied beer that is?

Also, I saw that your recipe calls for a pound of flaked oats. I bought a kit that comes with 8 oz. of rolled oats. What is the difference between rolled and flaked oats? If I want to use a pound of oats, could I simply add 8 oz. more of Traditional Quaker Oats to the muslin bag? I figured traditional oats would be better than the instant or 1-minute oats since those have proteins stripped from them.
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