I'd like to do a partial mash version of a Midwest oatmeal stout kit. What would be a good base malt to replace a portion of the Breiss dark LME in the following recipe?
Here's the recipe:
6 lbs. Breiss Dark LME
8 oz. Rolled Oats
4 oz. Chocolate Malt
4 oz. Roasted Barley
1oz Fuggles (4.5%AA) for 60min
Wyeast 1084
I'd use crisp marris otter or similar english pale ale for the base malt and up the chocolate and roasted barley to half pound each. Also, i'd up the oats to a pound or even more. Last, I'd add a half pound crystal 80. That gets you close to Jamil's oatmeal stout and many other similar recipes.
I'd use crisp marris otter or similar english pale ale for the base malt and up the chocolate and roasted barley to half pound each. Also, i'd up the oats to a pound or even more. Last, I'd add a half pound crystal 80. That gets you close to Jamil's oatmeal stout and many other similar recipes.
That sounds about right. One of my club members swears by toasting the oats in the oven before using them in an oatmeal stout. I haven't tried it, however I can tell you that he is a bjcp judge and has won a few of the "big" competitions with his stouts...
__________________
I'd rather have a bottle in front of me, than a frontal lobotomy.
--Tom Waits
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa
As for the toasting, I honestly don't know. he is a "Big wig" in our club and I honestly don't get a lot of time to talk to him. If you want, i can do some quick conversions on the oatmeal stout we did a few weeks ago and give you an extract version
__________________
I'd rather have a bottle in front of me, than a frontal lobotomy.
--Tom Waits
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa
Also, I need to know if you are doing full boils or if you are topping off your beers in your fermenter to the desired final volume with water. That will effect your hop utilization during the boil.
__________________
I'd rather have a bottle in front of me, than a frontal lobotomy.
--Tom Waits
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa
I'll be dong a full volume boil, but with a late extract addition. I hope to have a wort concentration of ~1.027 during the boil, using just the sugars extracted from the partial mash, then adding the 3.3lb of dark LME to the boil for the last 15mins.
I'd love to get the recipe you guys used for your oatmeal stout, thanks man! I do all grain batches too, so you could give me both recipes if you'd like. I've just got a few lbs of malt extract sitting in the fridge that I want to use up before it gets too old.
Type: Partial Mash
Date: 10/10/2008
Batch Size: 5.50 gal
Boil Size: 6.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00
Ingredients
Amount Item Type % or IBU
5 lbs Light Dry Extract (8.0 SRM) Dry Extract 44.44 %
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 17.78 %
1 lbs 4.0 oz Oats, Flaked (1.0 SRM) Grain 11.11 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 8.89 %
1 lbs Victory Malt (25.0 SRM) Grain 8.89 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 6.67 %
4.0 oz Black Barley (Stout) (500.0 SRM) Grain 2.22 %
1.80 oz Goldings, East Kent [5.00 %] (60 min) Hops 26.2 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale
Beer Profile
Est Original Gravity: 1.069 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.33 %
Bitterness: 26.2 IBU
Est Color: 33.7 SRM
__________________
I'd rather have a bottle in front of me, than a frontal lobotomy.
--Tom Waits
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer.
--Frank Zappa
Base malt to replace dark malt extract
I do all grain batches too, so you could give me both recipes if you'd like. I've just got a few lbs of malt extract sitting in the fridge that I want to use up before it gets too old.
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