Home Brew Forums

Home Brew Forums (http://www.homebrewtalk.com/forum.php)
-   Stout (http://www.homebrewtalk.com/f68/)
-   -   Samuel Smith's Oatmeal Stout (http://www.homebrewtalk.com/f68/samuel-smiths-oatmeal-stout-220753/)

BigB 01-26-2011 10:37 PM

Samuel Smith's Oatmeal Stout
 
I understand that this recipe is nearly identical to what is in Clone Brews, but I cannot say for sure because I have never read it! At any rate, the original recipe used Wyeast 1084 Irish Ale, but I find that completely inappropriate for Samuel Smiths. I used WLP037 Yorkshire Square which IMHO was perfect. The tough part about WLP037 is that it is a seasonal/platinum strain, so it may be hard to find. As a substitute, I would recommend WLP005 British Ale.

5 lbs 12.0 oz Light Dry Extract (8.0 SRM) Dry Extract 71.88 %
1 lbs Oats, Flaked (1.0 SRM) Grain 12.50 %
8.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.25 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 6.25 %
4.0 oz Roasted Barley (Briess) (300.0 SRM) Grain 3.13 %
2.00 oz Goldings, East Kent [4.50 %] (60 min) Hops 20.4 IBU
1 Pkgs Yorkshire Square Ale (White Labs #WLP037) [Starter 1000 ml] Yeast-Ale

Toast the oats at 325F for 75 minutes... And No, that is not too much time! My process was to steep in 2 gallons of water and sparge in 1. Combine initial steep wort and sparge wort, bring to boil, and add DME. Return to boil and add hops, boil 60 min.

I bottled with 3/4 cup dextrose (corn sugar) for 2.4 volumes CO2. Aged for 4 weeks before drinking.

mattmcl 01-27-2011 02:23 AM

+1 for WLP005, I've used it with the Clone Brews recipe and it's great, can't imagine how good 037 would be.

BigB 01-27-2011 04:28 PM

Great! Thanks for the info!

cottagebrews 08-24-2012 09:01 PM

I'm hoping to try this recipe tomorrow. It will be my third beer and my first partial mash. I'm wondering if you can provide some more detailed instructions for the mashing process. Specifically, I'd like to know if this calls for a true step mash where I'll be extracting fermentables, or if I'm just supposed to steep at 150 degrees to draw out the caramelized sugars in the dark roasted malts and oats. What I've read elsewhere suggests it will be the latter. If that's the case, how long should I plan to steep? Any additional information on this would be very helpful! Thanks!

BigB 08-24-2012 11:35 PM

Well, it wouldn't be a mash, as it is not a PM recipe. But you could easily convert this to PM by reducing the DME to 3 lbs and adding in 3 lbs of Marris Otter. Then you would do a mash of the Marris Otter and the specialty grains at 154 for 60 minutes. I generally will figure a strike temp of approximately 10 degrees higher than the mash temp... so heat your 2 gallons of water to 164 and turn off heat, add the Marris Otter and specialty grains, then wrap in a towel or blanket and let sit for 60 minutes, maybe stirring a couple times. If you are doing this in a muslin bag, then remove the bag from the wort and allow to drain. Move the bag to another pot that has about 1 gallon of 168 water and let sit for 10 minutes. Remove bag and transfer that wort to the originla 2 gallons. Then continue as you would an extract batch.

Otherwise, if you kept the recipe as listed, you would just steep the specialty grains for 30 minutes... no mash necessary as all of the fermentables come from the extract.

cottagebrews 08-26-2012 04:51 PM

Thanks, BigB, that was very helpful. Brew day went off without a hitch, apart from dropping my hydrometer and having to run out to buy another. The "sound of victory" this morning was a bit louder than expected, however: krausen forced its way into my airlock, clogged it, and eventually blew the lid clear off my primary bucket. I was able to rig a blow off tube using part of the airlock and the siphon tubing. Crisis averted for now. Fermentation was active enough that I hopefully won't suffer any serious contamination, but final word on that will have to wait until I bottle in four weeks. Thanks again!

BigB 08-27-2012 02:10 AM

Glad to hear everything went well. I wouldn't worry about any contamination. With CO2 coming out that fast and the yeast being that active, it would be really difficult for any stray microbe to get a foot hold. Besides, one way to think about it, is that many breweries in England still use open top fermenters -and they don't have any issues!

cottagebrews 09-24-2012 11:23 PM

Just bottled the batch I brewed 29 days ago. Gravity came out at 1.013 or 1.014, so everything looks good there. I'm happy to say that no crickets made their way into the liquid when my lid blew off in the first stages of fermentation. Sadly, however, this means I can't call it my "Jiminy Stout."

I stole a taste as I was transferring to my bottling bucket and it seemed a bit fruitier than I might have expected. I'm guessing this was the result of having to settle for the 1084 Irish Ale yeast and (perhaps because of?) having a lower than expected ambient temperature for fermentation--I'd say about 62 degrees. I'm hoping that those flavors settle out and I get more chocolate and oatmeal as this bottle ages. My robust porter got a *lot* better with just two weeks of rest, but I still don't have enough experience to judge how these things are going to change in the bottle. I'll let you know in another month when this is drinkable!

Pratzie 10-02-2012 10:29 AM

Ive been looking for a good SSOS Clone... I think i found it!

My only question is, what temp did u steep the grains?

2BeerSpeer 10-02-2012 11:11 AM

How do o convert this to AG? I'm not familiar with using dme..


All times are GMT. The time now is 08:23 PM.

Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.