Oatmeal Stout - Page 7

**Lil' Sparky** · 01-11-2009, 08:06 PM

Yeah, give it some more time. It'll get better.

magnj · 01-12-2009, 02:34 AM

Hey, I'm looking to try a 2.5 gallon extract batch of this. Based on what I've read in this thread I've come up with this...what do you think? I have a 1/2 oz of Magnum and 3/4 oz of Perle left from my SNPA clone so I'm substitution the Magnum for what you called for. As far as yeast goes, the SNPA I'm brewing right now is fermenting with Wyeast #1056. The product sheet says it's suitable for American and Dry Stouts. I intend to do a "yeast wash" and then a starter, I know it may not be ideal but should I have any major issues with using this yeast?

Thanks.

Quote:

Recipe Specifications
--------------------------
Batch Size: 2.50 gal
Boil Size: 2.50 gal
Estimated OG: 1.056 SG
Estimated Color: 40.8 SRM
Estimated IBU: 34.6 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.50 lb Dark Dry Extract (17.5 SRM) Dry Extract 30.0 %
1.50 lb Dark Dry Extract (17.5 SRM) Dry Extract 30.0 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 15.0 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.0 %
0.50 lb Roasted Barley (300.0 SRM) Grain 10.0 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 5.0 %
0.30 oz Magnum [14.00%] (60 min) Hops 34.6 IBU
2.50 gal Bottled Water Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale

**Lil' Sparky** · 01-12-2009, 10:36 AM

From what I've read, you can't use oats with just specialty grains. You need to mash at least SOME base grain that has enzymes to do the conversion. I don't think the chocolate, caramel, and crystal malts have any enzymes. Do a little research on partial mash techniques and see if that's something you'd like to do. Shouldn't take much/any extra equipment for a small batch, so you'd basically just be adding a little 2-row to your grains, and mashing, not steeping. I've never done any extract or partial mash brews, so that's about all I can tell you without running the risk of lying or giving you bad info.

magnj · 01-12-2009, 03:41 PM

Ok, I'll check it out. Thanks.

SpanishCastleAle · 01-13-2009, 02:17 PM

I have a question about the 110 degree F Beta Glucan rest and the 'typical' 122 degree F protien rest. If you do the Beta Glucan rest do you also do the 'regular' 122 degree protien rest? My tentative recipe only uses 1/2# of flaked oats so it may not be necessary but whatever.

Here's my tentative grain bill...look OK?:
8# Maris Otter Pale
1# British Roasted Barley
1# British Crystal 40LV
1/2# Flaked Barley
1/2# Flaked Oats
A tiny bit of brown sugar just cuz I put brown sugar on my oatmeal.

I had planned on a 20 min. Beta Glucan rest at 110 degrees F and then up to 155 degrees F or so for the remainder. Any help appreciated.

WorryWort · 01-13-2009, 11:22 PM

well you're right; neither are really necessary at all.

But, they both serve different purposes (beta glucanase to break down gums, and protein rest (protease) to reduce chill haze), so depending on what you want to achieve you could certainly do both. I don't believe it could hurt.

I know for me 2 infusions would be a pain in the ass! So unless it was going to make a noticeably better product I don't think I'd do either, definitely not both. But I've never tried.

SpanishCastleAle · 01-14-2009, 12:21 PM

Thanks noeldundas. I decided to change my recipe to 1# of Flaked Oats and no Flaked Barley. I thought the oils in the Oats would inhibit head retention (thus the Flaked Barley...plus it's an appropriate ingredient for Stout) but upon further reading I guess that's not the case...supposedly the Oats will aid in head retention so I subbed another 1/2# of Oats for the Flaked Barley. But I think I'm gonna make it a 6 gal. batch which should put me @ ~1.051 OG (including the tiny bit of Molasses...which I subbed for the Brown Sugar).

magnj · 01-20-2009, 01:05 AM

Alright, I think I'm going to try this as an All Grain for my second batch, but I will probably buy some Dark DME just in-case I miss my OG. How does this look? I entered 70% efficiency, is this reasonable to expect for my first try?

Quote:

Batch Size: 2.50 gal
Boil Size: 2.86 gal
Estimated OG: 1.057 SG
Estimated Color: 30.2 SRM
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.57 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 13.04 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 8.70 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 4.35 %
0.25 lb Roasted Barley (300.0 SRM) Grain 4.35 %
0.60 oz Pearle [8.00 %] (60 min) Hops 33.2 IBU
2.50 gal Deer Park (R), Bottled Water Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale

**Lil' Sparky** · 01-20-2009, 01:25 AM

Looks good. 70% should be close for your first AG (and maybe every one after that, too).

magnj · 01-20-2009, 04:34 AM

Great, this one is going to be a lot of firsts for me so we'll see how it goes. I'll report back