All-Grain - Damned Kids Oatmeal Stout (AG)

Rhoobarb · 12-28-2007, 06:05 PM

Recipe Type: All Grain
Yeast: Wyeast 1056
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.012
IBU: 32.6
Boiling Time (Minutes): 60
Color: 48.1
Primary Fermentation (# of Days & Temp): 68oF @ 5 days
Secondary Fermentation (# of Days & Temp): 68oF @ 14 days

Grains:
9 lbs. Maris Otter British 2-row (3.0-L)
2.5 lb. roasted flaked oats (2.0-L )*
3/4 lb. Carafa III (475-L )
1/2 lb. CaraMunich (57-L)
4 oz. Belgian chocolate (425-L )

Hops:
.5 oz. Columbus [14.0% AAU] (60 mins.)
.25 oz. Perle [6.0% AAU] (30 mins.)
.25 oz. Perle [6.0% AAU] (10 mins.)

Fining agent:
Irish Moss (15 mins.)

Misc. Flavorings:
1/2 lb. lactose powder (20 mins.)

* At least a day prior to brewing, roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

Mash grains in ~5.5 gallons water at 156oF for 60 minutes. Recirculate until clear. Sparge with ~7gallons of 170o F water. Add hops, dextrose powder and Irish moss to schedule above. Cool wort to ~70o F and pitch yeast.
~~~~~~~~~~~~

Back in the 1980’s actor Wilford Brimley did a lot of ads for Quaker oatmeal. He also played the grandfather in a house full of grandkids on an NBC television show, appropriately titled Our House.

He has always played cranky, cantankerous old men. And it always seemed to me that he, like W.C. Fields, would be irritated with kids. Any kids. So, this recipe is an homage to Wilford. It combines milk stout and oatmeal stout elements. I've always pictured him walking around a house full of kids barking out, "You kids shut the hell up and eat your damned oatmeal, ya damn kids!"

cheezydemon · 12-28-2007, 06:08 PM

The name is eye catching. Brewed this one before I guess? How is it?

Rhoobarb · 12-28-2007, 06:20 PM

Quote:

Originally Posted by cheezydemon

The name is eye catching. Brewed this one before I guess? How is it?

Yes, it was quite good. Smooth, full and with a nice balance b/w sweet and roasty. I think the Carafa III helps keep it from being too much of a 'roast bomb'.

I first did it back in 2005 and have tweaked it 3-4 times since. I settled on the above grains, hops and mash schedule, but I've subbed the yeast with the above, White Labs WLP001 and their WLP004 Irish Ale and found only a very slight difference, tastewise. I usually just go with whichever of those three I have on hand. I'd also think you could sub Northern Brewer or Chinook for the Perle.

**conpewter** · 03-06-2008, 10:40 PM

I think I'll try this as my next brew (The wife likes sweeter brews and ones that you can almost chew) Have you done any modifications to it recently?

Is this brew generally best if aged for several months? I imagine with the amount of grain that it would age well. I'll be using WYeast 1084 since that's fast becoming my house strain (I have pretty hard water, so darker beers are my thing).

Since this is for my wife will there be any issues if I underhop this a bit?

eulipion2 · 03-10-2008, 04:01 PM

For a five gallon batch, it looks like you'd end up with at least 10 gallons post-mash. Is this correct? Then boil down to 5?

Rhoobarb · 03-10-2008, 04:27 PM

Quote:

Originally Posted by eulipion2

For a five gallon batch, it looks like you'd end up with at least 10 gallons post-mash. Is this correct? Then boil down to 5?

More like ~8gals. down to just a bit over 5 gals.

Quote:

Originally Posted by eulipion2

Have you done any modifications to it recently?

Nope. I brewed this last January and decided to use the Carafa III dehusked malt and it really turned out great. What you see here is the version I'm sticking with - no more modifications.

You can underhop if you want. But IMHO, there is no hop flavor or aroma that stands out. I didn't age it very long, but I suppose you could and it would be just fine. I put my last batch on CO2 a month ago and have been enjoying it for the last three weeks or so.

This version has been such a big hit with SWMBO, my friends and me that I plan to enter it in a local BJCP-sanctioned competition at the end of this month.

**pickles** · 07-22-2008, 09:20 PM

1. Anyone brew this recently?
2. How did it fair at the competition?
3. Would this be a good candidate for a coffee addition?

Rhoobarb · 07-22-2008, 09:40 PM

Quote:

Originally Posted by pickles

1. Anyone brew this recently?
2. How did it fair at the competition?
3. Would this be a good candidate for a coffee addition?

Not since last January. My fiancee, friends and I drank it so quick - plus I got so busy - I never entered it in any competitions!!!

I think coffee would be a great addition. How much? IDK, maybe a cup in secondary?

I plan to brew it again in late September.

**pickles** · 07-23-2008, 12:47 AM

yeah about that, cold brewed and in secondary

**Yuri_Rage** · 07-23-2008, 01:24 AM