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Old 05-11-2010, 03:06 AM   #11
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FWIW, this recipe is the same as the one in Clone Brews by Tess and Mark Szamatulksi.

One thing to note is that this book is geared to the extract brewer. Although they give all grain equivalents, all of their recipes say to mash at a sacch rest of 150F. I would probably try something closer to 154F for this particular beer.

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Old 06-02-2010, 04:37 AM   #12
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Just had my first taste of Samuel Smith's Oatmeal Stout (store bought).

It is really well done, five bucks a quart, worth every penny I might add. I just would like to save some change and brew it if it is close to the original.

Has anyone brewed this one, and can tell me if it is a close clone to the original?

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Old 06-03-2010, 08:07 PM   #13
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I've brewed other beers out of Clone Brews and they are fairly close. Sometimes they differ from common knowledge, but the new version of their book may have corrected some of this. In particular, I have brewed their Old Rasputin clone and it was very very close. And after a few years behind it, was one of my all time favorite brews, even compared to anything commercially available. Why didn't the OP give proper credit?

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Old 06-10-2010, 12:37 AM   #14
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i just finished making this beer. brewed it exactly as this recipe calls for. i ended up with 85% efficiency so my brew is estimated to be at 6.3%. i mashed at 151 and only lost 1 degree over the 90 minute mash. Only my second all grain so im pleased so far! will have in primary for 3 weeks, then keg. I will update this post once carbed up. Samuel Smith's Oatmeal Stout is probably my favorite stout so im really looking forward to it.

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Old 07-04-2010, 04:33 PM   #15
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any update nootay??

really wanna make this one.

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Old 09-13-2010, 09:23 PM   #16
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sorry! i forgot to repost after it was carbed. I dont feel like it was an exact clone of SS, but it was a good oatmeal stout. Next time i would definitely mash higher, probably around 154. Other than that, i definitely enjoyed it.

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Old 09-18-2010, 06:07 AM   #17
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most anything SS i enjoy too much! Thanks for this!

~M~

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Old 09-19-2010, 01:45 PM   #18
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I am kind of new to this so heres a newb question. Do you steep the chocalate malt and roasted barley ? Also, when do are you adding your oats ? Or are all the ingredients added to the mash ?

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Old 10-05-2010, 11:37 PM   #19
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Quote:
Originally Posted by wayloncash View Post
I am kind of new to this so heres a newb question. Do you steep the chocalate malt and roasted barley ? Also, when do are you adding your oats ? Or are all the ingredients added to the mash ?
The OP can correct me if I'm wrong, but I'm pretty sure you would just mash everything together. I have not made this recipe yet, but plan to for my next stout. Now that the weather is getting colder (even here in Arizona), I have dark brews on the brain. :-) I plan to add about 1/2 lb flaked wheat to the recipe to give it a little extra body and head retention since others have mentioned that it lacks a little in that dept. I also plan to mash higher, around 154 since it is a stout after all. Good luck to all who make this. I plan to give a description of the brewing process for this one and what the resultant brew is like. Stay tuned!
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Old 11-05-2010, 10:02 PM   #20
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Extract version of this recipe?

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