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Old 02-28-2008, 03:26 PM   #1
bradsul
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Default All-Grain - Best Laid Plans [Oatmeal Stout]

Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 25 L
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 37 IBU
Boiling Time (Minutes): 90
Color: 33 SRM
Primary Fermentation (# of Days & Temp): 14 Days @ 65F
Additional Fermentation: 1.5 Months Bottle Conditioning
Secondary Fermentation (# of Days & Temp): 31 Days @ 70F

This oatmeal stout started as an experiment in a munich-based stout and has turned into a really fine beer. The experiment thread is available here.

You get a very nice balance of malt flavour with a roasty finish and a nice roasty/malty nose. The oats gives it a really nice velvety mouthfeel and a slight hint of oat flavour. This is a very drinkable and enjoyable beer and at session strength you can enjoy quite a few in a sitting.

Code:
Best Laid Plans

BJCP Style and Style Guidelines
-------------------------------
13-C  Stout, Oatmeal Stout
Min OG:  1.048   Max OG:  1.065
Min IBU:    25   Max IBU:    48
Min Clr:    22   Max Clr:    60  Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (L):          25.00    Wort Size (L):     25.00
Total Grain (kg):         5.05
Anticipated OG:          1.042    Plato:             10.48
Anticipated SRM:          33.0
Anticipated IBU:          36.8
Brewhouse Efficiency:       70 %
Wort Boil Time:             90    Minutes

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used:   Morey
Hop IBU Formula Used: Rager

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 79.2     4.00 kg.  Munich Malt                   Germany        1.037      8
  8.9     0.45 kg.  Flaked Oats                   America        1.033      2
  5.9     0.30 kg.  Chocolate Malt                America        1.029    350
  5.9     0.30 kg.  Roasted Barley                America        1.028    450

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
 20.00 g.     Galena                            Pellet  14.00  36.8  60 min.

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.00 Unit(s)Irish Moss                     Fining    10 Min.(boil) 

Danstar  Nottingham

Mash Type: Single Step
L Water Per kg Grain: 2.50 - Before Additional Infusions
Saccharification Rest Temp : 156  Time:  60
Mash-out Rest Temp :         168  Time:  10
Sparge Temp :                170  Time:  10
The recipe is attached as a Promash Recipe file and also in BeerXML format as generated by the Promash conversion tool.
Attached Files
File Type: xml Best Laid Plans.xml (3.2 KB, 366 views)
File Type: rec Best Laid Plans.rec (27.8 KB, 164 views)
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Old 09-24-2008, 01:37 AM   #2
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Received this in a swap as well

"that is one suave stout" was description from a buddy

bookmarked to brew

cheers
BeerCanuck

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Old 09-24-2008, 01:51 AM   #3
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Glad you guys enjoyed it BeerCanuck. I should have mentioned in my OP, it really doesn't come into its own until 3 months from brew day. Before that the roasted flavour dominates the munich - which isn't necessarily a bad thing given that it's a stout - just not what I originally intended.

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Old 01-27-2009, 10:24 PM   #4
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I brewed this the other day and didn't get ANY cold break when I chilled the wort. Has anyone else had this experience or it is a byproduct of the oatmeal?

Sidenote: I forgot to toss in a whirlfloc tablet, could that have caused it?

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Old 01-28-2009, 12:56 AM   #5
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I've been making oatmeal stouts since I started brewing a few years ago, never noticed any difference in cold break due to the oats. The whirlfloc may help the cold break be more visible, but if you chilled quickly from boiling to pitching temp I don't see any way you couldn't have gotten it. I wouldn't worry about it though.

Hope you enjoy the beer, be sure to post back when it's ready for drinking!

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Old 01-28-2009, 01:00 AM   #6
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Quote:
Originally Posted by CaptYesterday View Post
I brewed this the other day and didn't get ANY cold break when I chilled the wort. Has anyone else had this experience or it is a byproduct of the oatmeal?

Sidenote: I forgot to toss in a whirlfloc tablet, could that have caused it?
I actually had this happen when I brewed the O'Flannigain standard stout. I also forgot the whirlfloc (not that I care if my stout has a haze) and I blamed it on that.
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Old 02-15-2009, 01:14 PM   #7
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I was planning on brewing this shortly Brad
Just wondering about the flaked oats in the recipe. Can you use the standard breakfast oatmeal from the grocery store?

Cheers
Steve

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Old 02-15-2009, 03:28 PM   #8
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Quote:
Originally Posted by BeerCanuck View Post
I was planning on brewing this shortly Brad
Just wondering about the flaked oats in the recipe. Can you use the standard breakfast oatmeal from the grocery store?

Cheers
Steve
Yup, all I use are the Quaker Quick Oats from the convenience store.
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Old 02-15-2009, 11:12 PM   #9
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Do you add the oats to the mash or in the boil?

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Old 02-15-2009, 11:19 PM   #10
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wow looks really good and very drinkable. Im going to give it a shot.
THanks

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