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Old 08-09-2007, 03:24 PM   #1
brucepepper
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Default Oatmeal Stout Recipe Help

I am very limited to what ingredients I can get, but have come up with the following to try and make an oatmeal stout. (I really like St. Ambroise Oatmeal Stout)

Pale LME - probably going to use 6-8lbs. Any advice?

Crystal Malt (?Lovibond) - going to use 1lb. (I have 3lbs)

Choc. Malt - going to use .5lb (I have 1lb)

Roasted Malt - going to use .5lb (I have 1lb)

I am unsure which hops to use. I have....

6oz Cascade
2oz Fuggles
2oz Perl
2oz Cluster

I will be using Nottinham yeast.

Please let me know what would be a good recipe. Thanks in advance for your help.

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Old 08-09-2007, 03:32 PM   #2
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Quote:
Originally Posted by brucepepper
I am very limited to what ingredients I can get, but have come up with the following to try and make an oatmeal stout. (I really like St. Ambroise Oatmeal Stout)

Pale LME - probably going to use 6-8lbs. Any advice?

Crystal Malt (?Lovibond) - going to use 1lb. (I have 3lbs)

Choc. Malt - going to use .5lb (I have 1lb)

Roasted Malt - going to use .5lb (I have 1lb)

I am unsure which hops to use. I have....

6oz Cascade
2oz Fuggles
2oz Perl
2oz Cluster

I will be using Nottinham yeast.

Please let me know what would be a good recipe. Thanks in advance for your help.

Don't forget the flaked oats. My vote would be to use the fuggles last (for flavor/aroma) and keep the cascade out altogether.
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Last edited by wwest; 08-09-2007 at 03:36 PM.
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Old 08-09-2007, 03:32 PM   #3
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Well, I'm planning on doing one this weekend, in part because it's a style where I can use up some leftovers. I'm planning on:

One pound flaked oats
Half pound choc malt
Half pound roasted barley - maybe 3/4 pound, there's a lot of sweetness elsewhere in the recipe
Quarter pound Special B (~150L, IIRC)
Total of about 1# crystal malt, various Lovibonds (again, using some stuff up; I know I have some 60L, I think some 20L as well)
Half pound cara-pils
One or two pounds Munich

Shooting for OG ~ 1055 or so, and I know it'll end up pretty full and sweet in the end. It's a beer I'm hoping the wife likes a lot. The recipe itself is a mess, it's basically a "clean out the grain bins!" batch. Haven't decided on hops; I've got some EKG, or I might used something clean (maybe Magnum), it'll only be a bittering addition anyway.

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Old 08-09-2007, 05:15 PM   #4
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Do you know the hop alpha ratings?
What fermentation temps are likely?
What are you using for water?

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Old 08-09-2007, 05:32 PM   #5
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Don't know alpha's, fermentation temps are about 65-70.

I'm not sure what you need to know about the water. I'm using about 16 liters in the boil.

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Old 08-09-2007, 06:43 PM   #6
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I made this from the BYO site and was very happy with it. It looks like you have most of everything you'll need:

Quote:
Quaker's Stout
by Kevin Norman


5 gallons, extract/specialty grains

"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
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Old 08-09-2007, 08:03 PM   #7
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Default water

Quote:
Originally Posted by brucepepper
Don't know alpha's, fermentation temps are about 65-70.

I'm not sure what you need to know about the water. I'm using about 16 liters in the boil.
If your water source is hard (or if there are by chance minerals in your DME) you may want to err on the side of using soft bottled water to get the right mouthfeel.
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Old 08-09-2007, 09:03 PM   #8
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Thanks for the advice everyone. I think I have a good idea of what to do now but I do have two more quick questions.

1 - Will '1oz of cluster hops 60 minutes' and '1oz of fuggles 3 minutes' work?

2- I only have Quaker "Quick" oats. I've heard that they work but are not ideal. How do I use them? Can I steep them with the grains? (I don't have a grain bag.)

Thanks again

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Old 08-09-2007, 09:59 PM   #9
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Quote:
Originally Posted by brucepepper
2- I only have Quaker "Quick" oats. I've heard that they work but are not ideal. How do I use them? Can I steep them with the grains? (I don't have a grain bag.)

Thanks again
No help with #1, but when I made mine, I put the oats in a grain bag and steeped in with the other grains and then removed the grains, but kept the oats in for 10 minutes of the boil. I got the idea from another recipe from BYO that said to do this.
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Old 08-10-2007, 04:00 AM   #10
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My guess based on your ingredients and calculators:

http://www.tastybrew.com/calculators/gravity.html (SG calculator)
http://www.rooftopbrew.net/ibu.php (IBU calculator)

cluster are probably ~6%aa
fuggles are probably ~4%aa

If you use 6 lb of LME and 1 lb of oatmeal in a 16L (4.25g) boil, you'll get a boil
gravity of 1.068 and a topped-up 5 gallon batch gravity of 1.058 -- which is ideal.

In your 1.068 gravity boil, try:
1 oz of cluster 60min
1 oz of fuggles 30 min

Should yield a 30 IBUs (whole hops/plugs) to 37 IBUs (hop pellets) -- in range
for the style. Adjust to your taste for hoppiness in a stout.

Good luck!

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