Oatmeal Stout recipe - Critique - my first recipe

smee44 · 12-03-2009, 02:37 PM

HBT I want to make a super creamy, and velvety oatmeal stout.

I have done a dozen or so recipes and am taking a shot at creating my own. After looking through other recipes I have formulated this recipe. I am a PM brewer at the moment and 7 lbs of grain is about max for my system. I brew on a stove with two 4 gal pots. I BIAB so stuck sparges won't be a problem with the heavy flaked bill. I think the flakes will give me the feel I am looking for, maybe???

5.5 Gallon recipe

3.5 lbs 2-Row Malt
1.5 lbs Flaked Oats
0.5 lbs Flaked Barley
0.5 lbs 60°L Crystal
0.5 lbs roasted Barley
0.5 lbs Chocolate malt
3 lbs XL DME (late addition)

10 qt Single infusion Mash @ 150 for 75min
Mash out (added 2 qts boiling water) @ 158 for 15min
12 qt single sparge @ 168 for 15 min
added required water (4 qt) to get to pre boil volume (7 gal)

1.5 oz East Kent Goldings 5.3%AA 60 min

Pacman yeast

70% brewhouse eff.
OG 1.055
FG 1.015

bottle with 4oz corn sugar

Thanks for taking a look. Also I am just using some spreadsheets for calcs haven't jumped to a software yet. Probably should though.
Thanks for the input.

**Yooper** · 12-03-2009, 02:46 PM

That's alot of oats, and flaked barley. 3 pounds of flaked grains seems like way too much to me.

I'd use a pound of oats, and lose the flaked barley, or at least reduce it quite a bit. I'd decrease the crystal by about half, also.

I'd increase the base malt to ensure conversion.

smee44 · 12-03-2009, 02:56 PM

Edited mash temp to 152 and .5 crystal 60L(This was my original thought anyway).

I love oatmeal stouts and see many recipes with 2lbs in them. Should i be worried about conversion? Should go to 6-row to get there? Also I am a noob I read the flaked barley gives a creamy feel, right or wrong? More comments/thought.

bernerbrau · 12-03-2009, 03:07 PM

If you want to convert all that, you'll probably need to up the amount of base malt (or go all-grain) or do a VERY long mash rest (2-3 hours).

If you're mashing in a tun, I recommend a LOT of rice hulls or a protein rest.

smee44 · 12-03-2009, 07:32 PM

edit 2-row to 6-row

Okay after searching i found no calculator for diastatic power of a recipes grain bill. How much whould/should i need to complete conversion? I am thinking

3.5 lbs 6-Row Malt
1.5 lbs Flaked Oats
.5 lbs Flaked Barley
0.5 lbs 60°L Crystal
0.5 lbs roasted Barley
0.5 lbs Chocolate malt
3 lbs XL DME (late addition)

50% of grain bill is 6-row

Would this be a better grain bill?

PT Ray · 12-03-2009, 08:13 PM

I think that's a lot of flaked in the grain bill, 28%. 10% with oats is as high I care to go which would be a pound if this were all grain. I know these percentages reflect the grain bill and not total fermentables but hopefully you can see what I'm saying as a whole.

I understand using the 6-row for the diastic power but pale malt is better suited for the style. I figure that will limit your flaked to under a pound.

I feel where you coming from and I'm certainly not saying one way is better than the other, just my thoughts.

**conpewter** · 12-03-2009, 08:46 PM

I do my oatmeal stout with 2.5 lb of oats (no flaked barley), it does get stuck when I do a 10 gallon batch (5 lb of oats) but the 5 gallon batches usually turn out fine, this is all-grain though.

smee44 · 12-03-2009, 09:08 PM

I appreciate the input. I am rethinking the 6-row now, I think that 50% 2-row will be enough to convert. I will mash for 90 min to help also.

First post edited to current recipe. Any other thoughts

14thstreet · 12-04-2009, 12:13 PM

Thoughts? Brew on!

smee44 · 12-04-2009, 04:57 PM

Quote:

Originally Posted by 14thstreet

Thoughts? Brew on!

I like your thought. I think the recipe is looking rather good. I will be ordering ingredients this weekend. This recipe is 3 back in the pipeline.

Open to more comments.
Thanks to all