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Old 12-06-2009, 07:19 AM   #1
slakwhere
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Default Oatmeal Stout... when to add oatmeal?

hey guys,

been lurking the forum the last couple days and just brewed my first batch (amber). i believe it to be a success and it's in primary now. getting ready to start a second, which is an oatmeal stout kit from my LHBS. it came with a bag of grains and then a bag of oatmeal (and malt extract and hops, obviously). do i add the grains and the oatmeal all at once to my tea, or do i add them separate? if so, when?!

any help would be greatly appreciated

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Old 12-06-2009, 07:25 AM   #2
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Didn't you get a recipe with your kit? I'd cook the grain and oatmeal for an hour at 160 deg F for about an hour, before I'd add the malt extract and hops. After the hour, remove the grain and oatmeal, then crank the wort up to a boil then add the malt extract.

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Old 12-06-2009, 07:31 AM   #3
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flash, the recipe sheet that came with it is a generic that they use for all their kits. it isn't specific to this oatmeal stout. that's why i was confused.

why would you boil before adding extract? my directions with this kit say steep grains, remove grains, add extract and bittering hops, boil.

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Old 12-06-2009, 07:32 AM   #4
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sounds to me you're doing a partial mash. although i've only brewed an oatmeal stout doing AG. the grain and oats were mixed together so i could only imagine it being the same for a partial mash

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Old 12-06-2009, 07:37 AM   #5
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gumby: so you'd do all the grains and oats together in the first step, then remove them, add bittering hops and extract and boil?

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Old 12-06-2009, 07:43 AM   #6
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well in all grain brewing there really is no removing the grains since they're in the mash tun and you extract the malts yourself but during the process the grains and oats are mixed together and before the brew process. not sure if this would be same for partial mash. i'll search the boards a bit and see what i can find

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Old 12-06-2009, 07:45 AM   #7
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After reading other forum post I discovered that 20-30 minute steeping time will work alright with the specialty grains that you have. Just put the grain in a steeping bag and bring the water up to 155*f-160*f. Cook for 20-30 minutes and remove the specialty grains. Afterwards, bring the pot up to a boil and add the malt extract. After add the hops at the specific times.

I grabbed this little excerpt from YooperBrew's post on "Specialty Grain Techniques";

20 minutes is usually about right, but a little longer won't hurt. There aren't many sugars that you extract- it's really negligible on the OG. You don't want to sparge with boiling water- you want the temperature of the grain bed no higher than 170, so that you don't extract tannins.

Keep in mind that we're talking about specialty grains and steeping. A partial mash with base grains IS a different ball game!


Quote:
Originally Posted by slakwhere View Post
flash, the recipe sheet that came with it is a generic that they use for all their kits. it isn't specific to this oatmeal stout. that's why i was confused.

you'd really remove the grain and oatmeal before the boil? extract last? why?
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Old 12-06-2009, 07:46 AM   #8
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I assumed it was a Extract brew considering that you said you have Malt extract.....if it is a partial, entirely different story!

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Old 12-06-2009, 07:48 AM   #9
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Quote:
Originally Posted by flashover600 View Post
After reading other forum post I discovered that 20-30 minute steeping time will work alright with the specialty grains that you have. Just put the grain in a steeping bag and bring the water up to 155*f-160*f. Cook for 20-30 minutes and remove the specialty grains. Afterwards, bring the pot up to a boil and add the malt extract. After add the hops at the specific times.

I grabbed this little excerpt from YooperBrew's post on "Specialty Grain Techniques";

20 minutes is usually about right, but a little longer won't hurt. There aren't many sugars that you extract- it's really negligible on the OG. You don't want to sparge with boiling water- you want the temperature of the grain bed no higher than 170, so that you don't extract tannins.

Keep in mind that we're talking about specialty grains and steeping. A partial mash with base grains IS a different ball game!
alright there's the answer i had a feeling it was going to be completely different then what i was saying. was about to search the boards but looks like you beat me to it.
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Old 12-06-2009, 07:49 AM   #10
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Right on, good luck!

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