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Old 04-12-2011, 01:43 AM   #1
Mysticmead
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Default All-Grain - Dwarven Warrior Oatmeal Stout

Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 1l
Batch Size (Gallons): 5.5
Original Gravity: 1.059
Final Gravity: 1.010
IBU: 31
Boiling Time (Minutes): 60
Color: 34 SRM
Primary Fermentation (# of Days & Temp): 14
Tasting Notes: roasty, toasty, dark chocolate, mocha, nutty, creamy

I entered this in the 2011 Peach State Brew Off and took 2nd in Oatmeal Stouts. I have since altered the recipe to include an additional pound of oatmeal since the judges suggested more oatmeal for more of a nutty flavor. The original recipe is as follows.

Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.2 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (412.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) (toasted at 350F for 20 minutes or until golden brown)
1 lbs Oats, Malted (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Goldings, East Kent [5.40 %] (60 min)
1.00 oz Goldings, East Kent [5.40 %] (30 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

I used a 1000ml starter and had bubbles in the airlock within 3 hours and vigorous fermentation with in 8 hours

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Old 01-10-2012, 01:02 AM   #2
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Brewed this up yesterday. After a phase of lighter beers, I've wandered back onto the dark side and had been wanting to brew a stout. The name drew me in. Mashed at 152 for an hour. Only as the wort was coming to to a boil did I notice that you mashed a little higher for 90 minutes.
Brewed outside which was in the 40s, mash temp dropped about 10 degrees, but I wound up getting a starting gravity of 1.061. Used Nottingham yeast instead of wlp001. I did add the additional pound of toasted oats (2# total)

Can't wait to try this! Right before the boil the kettle looked like a giant macciato. Thanks for the recipe!

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Old 01-10-2012, 02:02 AM   #3
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Originally Posted by TheRabidKumquat View Post
Brewed this up yesterday. After a phase of lighter beers, I've wandered back onto the dark side and had been wanting to brew a stout. The name drew me in. Mashed at 152 for an hour. Only as the wort was coming to to a boil did I notice that you mashed a little higher for 90 minutes.
Brewed outside which was in the 40s, mash temp dropped about 10 degrees, but I wound up getting a starting gravity of 1.061. Used Nottingham yeast instead of wlp001. I did add the additional pound of toasted oats (2# total)

Can't wait to try this! Right before the boil the kettle looked like a giant macciato. Thanks for the recipe!
don't worry about being lower in mash temps.. you're still going to have a kick a$$ stout. I just brewed this one again yesterday. dropped the 2 row to 8lbs, boosted the oats to 2lbs... used US-05. This stout is going to be my starter for an Imperial Stout that should weigh in around 1.098-1.100... tis the season!!! let me know how this turns out for you!
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Old 03-17-2012, 04:23 PM   #4
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So I was planning on bottling this and sharing with family and friends. Laziness and not finding the time to finish cleaning the bottles paid off though. Kegged it instead and am bringing it to a St. Patrick's Day party. Tasted a small bit of it while transferring to the keg, and at basement temp and flat it was really tasty. Looking forward to it. Will report back with feedback I get.

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Old 03-18-2012, 08:55 PM   #5
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Amazing was a word thrown around more than once. After waking up this morning, checked it and there might be 3 pints left in the keg, so people weren't just being polite.
Will definitely be making another batch of this later in the year to have for the winter.
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Old 03-18-2012, 09:02 PM   #6
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Amazing was a word thrown around more than once. After waking up this morning, checked it and there might be 3 pints left in the keg, so people weren't just being polite.
Will definitely be making another batch of this later in the year to have for the winter.
yeah.. that word seems to follow this beer. it has turned quite a few Guinness drinkers into FORMER Guinness drinkers. It's great in the fall and winter but even in the spring and summer it goes great with a nice grilled steak.
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Old 06-16-2013, 11:14 PM   #7
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Quote:
Originally Posted by Mysticmead
I entered this in the 2011 Peach State Brew Off and took 2nd in Oatmeal Stouts. I have since altered the recipe to include an additional pound of oatmeal since the judges suggested more oatmeal for more of a nutty flavor. The original recipe is as follows.

Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.2 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (412.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) (toasted at 350F for 20 minutes or until golden brown)
1 lbs Oats, Malted (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Goldings, East Kent [5.40 %] (60 min)
1.00 oz Goldings, East Kent [5.40 %] (30 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

I used a 1000ml starter and had bubbles in the airlock within 3 hours and vigorous fermentation with in 8 hours
You said you modified it to add another pound of oats. Does the adding include a total of 2 pounds or 3 pounds
for 5 gal?
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Old 06-18-2013, 01:09 AM   #8
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You said you modified it to add another pound of oats. Does the adding include a total of 2 pounds or 3 pounds
for 5 gal?
what I did to modify it was to replace the oat malt with flaked oats. While the beer was still really good, I thought it tasted better to me as in the original recipe.
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Old 06-27-2013, 04:22 AM   #9
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Love the name I would like to try this out. Any pics or updates on this beer?

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Old 06-27-2013, 11:42 AM   #10
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since I have this kegged, I'll get a pic and post it later. Only thing changed from the original recipe is, I toasted the entire pound of oats

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