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Old 10-09-2006, 04:31 PM   #1
Brewno
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Default Next up oatmeal stout

Here is my next batch due to brew this Sunday. It's an oatmeal stout recipe from my LHBS. I'll be working with them when I pick up the kit to adjust it for a higher ABV.

7 lb. John Bull Amber Malt Extract
1 lb. M & F Amber Dry Malt
½ lb. M & F Roasted Barley Malt 675° L
½ lb. M & F Black Patent Malt 471° L
½ lb. M & F Chocolate Malt 338° L
1 lb. Flaked Oats (Quaker Quick Oats Can Be Substituted)
1oz. Yakima Magnum Hops (Bittering)
1 oz. Fuggles Hops (Finishing)
Wyeast # 1099XL Whitbread Ale Yeast






Any thoughts?

Thanks

Tommy

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Old 10-09-2006, 10:59 PM   #2
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How do you incorporate the Quaker oats wihout cooking them into oatmeal? Are they steeped like specialty grains?

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Old 10-09-2006, 11:40 PM   #3
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Oats are steepd or mashed with the other grains. You'll end up with a nice pile of mush in your grain bag, but they make a nice smooth beer

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Old 10-15-2006, 02:22 PM   #4
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Well, the day has arrived. I'll be brewing in a couple of hours but something just struck me. The recipe above is from my LHBS. It calls for 1.5 gal of water and I think all of their recipes may be the same. I know the last 2 that I did were.
Does this seem low?
I thought my last two brews, which came out good, were a little light as far as alcohol goes. My OG on my last brew (a Hop devil Clone) was 1.046 and my FG came in at 1.014.
Could it be that after the boil with so little water, then evaporation etc, then having to add about 4 gals of top off water, it's getting diluted?

Tommy

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Old 10-15-2006, 02:46 PM   #5
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Absolute beginner answer here but wouldn't the oats soak up a lot of the water that would usually be left in the wort?

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Old 10-15-2006, 08:37 PM   #6
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Yes, you have to add more water to compensate when mashing.

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Old 10-15-2006, 09:25 PM   #7
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Quote:
Originally Posted by beer4breakfast
Yes, you have to add more water to compensate when mashing.

What does that mean? Water to the kettle? Water to the top off? It doesn't matter at this point, as I stated in my post I only had a couple of hrs till brew time. I got no response so I went ahead. I added more water to my kettle and upped it to 2 gals. This is my third batch and I have to say batch # 2 went a whole lot smoother. The finished wort was like syrup. Everytime I tried to get a temp reading my thermometer was gunked up with thick wort.
I finally got it into the fermenter but even after using top off water to swish in my kettle trying to get all the wort out I still couldn't get it all. It was kind of like pouring extract from the can.

Well it's in the fermenter and now the wait.

My LHBS said that with the Oatmeal stout you want a concentrated wort thus the minimal water. Even though I added more water that bad boy was "thick."

About a hundred other things went wrong also.

I forgot to remove my bittering hops as well as my flavoring hops. When it got stuck in the funnel I remembered So I ended up cooling my wort with the hop bags in there.

It would have been nice to get a reply before I started brewing. Actually it would have been nice to get a reply at all really.

Now it's wait and see.


Tommy
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Old 10-15-2006, 09:44 PM   #8
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Adding more water... I meant to the kettle, but it doesn't really matter as long as you end up with the right volume at the end.

All grains absorb a certain amount of water. Charlie Papazian says in his book that each pound of grain retains about 1/10th gallon of water (380ml). This is true whether you are steeping or mashing. I don't know if oats would be typical or not in that respect. Seems like they might hold more water than other grains, but I don't really know. Also, boiling evaporates 1/2 to a gallon of water per hour, dep;ending on how vigorous the boil.

I can imagine you had a very concentrated wort if you used 1.5 gallons of water for the boil. If you're doing this inside on the range with a 16 to 20 quart pot, I'd shoot for 2.5 to 3 gallons of wort. 3.5 gallons in a 20 quart pot.

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Old 10-15-2006, 09:52 PM   #9
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Quote:
Originally Posted by beer4breakfast
Adding more water... I meant to the kettle, but it doesn't really matter as long as you end up with the right volume at the end.

All grains absorb a certain amount of water. Charlie Papazian says in his book that each pound of grain retains about 1/10th gallon of water (380ml). This is true whether you are steeping or mashing. I don't know if oats would be typical or not in that respect. Seems like they might hold more water than other grains, but I don't really know. Also, boiling evaporates 1/2 to a gallon of water per hour, dep;ending on how vigorous the boil.

I can imagine you had a very concentrated wort if you used 1.5 gallons of water for the boil. If you're doing this inside on the range with a 16 to 20 quart pot, I'd shoot for 2.5 to 3 gallons of wort. 3.5 gallons in a 20 quart pot.
I ended up using 2 gals of water in a 20qt kettle. It was thick!

My OG was 1.062.

Tommy
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Old 10-15-2006, 11:54 PM   #10
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I just have 5.5 gallons marked with a sharpie on my fermenting bucket. I boil however much water I decide to boil, usually 2-3 gallons, and then add ice cold water to the bucket up to the 5.5 gallon line. One nice thing about doing extracts...

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