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-   -   Yooper's Oatmeal Stout (http://www.homebrewtalk.com/f68/yoopers-oatmeal-stout-210376/)

Yooper 12-07-2010 05:27 PM

Yooper's Oatmeal Stout
 
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 63.64 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9.09 %
12.0 oz Victory Malt (25.0 SRM) Grain 6.82 %
10.0 oz Chocolate malt (pale) (200.0 SRM) Grain 5.68 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.55 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.55 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.55 %
2.0 oz Chocolate Malt (450.0 SRM) Grain 1.14 %
2.00 oz Williamette [4.80 %] (60 min) Hops 31.6 IBU

1 Pkgs British Ale II (Wyeast Labs #1335)


Water was
Ca: 84
Mg: 26
Na 9
SO4 45
Cl 62
HCO3 228

Mashed at 156, with a thin mash (1.75 quarts per pound) to keep the pH in range.

This is the second time with this recipe. I've started using the black roasted barley unstead of the regular, and using less of it. It's got a great roast behind it, but it's not a big roasty flavor that overtakes the stout. It's reminscent of coffee, with a hint of the coffee notes behind the flavor. Not too big, not too sweet, not too dry, with a creamy mouthfeel and brown head that lasts and lasts.

Brewing Clamper 12-07-2010 05:31 PM

This looks great! Do you find that the black barley is not as astringent as roasted barley? I'm going to have to give this a try after I finish the Oatmeal Stout and Choc Stout in my kegarator...

Almost forgot: insert joke about head that lasts & lasts here...

Yooper 12-07-2010 06:39 PM

Quote:

Originally Posted by Brewing Clamper (Post 2458931)
This looks great! Do you find that the black barley is not as astringent as roasted barley? I'm going to have to give this a try after I finish the Oatmeal Stout and Choc Stout in my kegarator...

Almost forgot: insert joke about head that lasts & lasts here...

That was the reason I've used the black barley, but when I first put this on tap, I thought "uh oh!" It seemed a bit harsh. However, within two weeks of kegging, the harshness has faded and smoothed into a wonderful beer. Bob doesn't like roasty beers a bit, and he's been drinking this every night. I think it's the coffee-like bitterness rather than the harsh roasty bitterness, that he does like, if that makes sense. Oh, there is a definite roasty flavor, but it's subdued.

I also like the pale chocolate malt, as I think it's smoother too. I only had a bit left, so I used a mix of "regular" chocolate malt and the pale chocolate malt.

Brewing Clamper 12-07-2010 07:04 PM

That's my deal exactly. My SWMBO doesn't care for the roasty beers. She seems to be able to pick up that flavor very easily. I just started with Black Barley and it seems promising. Thanks for the info, I'm definitely trying your recipe after the holidays!

jfr1111 12-11-2010 03:22 PM

This looks great. Black barley really is wonderful. I used 3/4 of a pound of it in an Irish Stout and it's like drinking a good Italian espresso: the poor even smells like fresh roasted coffee.

My girlfriend who doesn't ike Guinness (she's had it on tap in Dublin, even) likes a small glass after dinner.

BrookdaleBrew 12-22-2010 02:40 PM

This sounds really good. Ordering ingredients today!

Sheldon 01-07-2011 07:57 PM

recipe question
 
Yooper, I have PM'd you regarding the difference between the two chocolate malt ingredients.

Thanks

Sheldon

boostsr20 01-09-2011 10:39 PM

What do you use to test your water? I haven't done it and need to.

Yooper 01-09-2011 10:43 PM

Quote:

Originally Posted by boostsr20 (Post 2537591)
What do you use to test your water? I haven't done it and need to.

I sent a sample to Ward Labs- it was only $16, and well worth it!

damdaman 01-18-2011 11:48 PM

Going to make this my next brew... only other oatmeal stout I've made had definite astringency, so I'm hoping this time 'round I can avoid that.

I'm assuming that since you used 1.75qt/lb in the mash you reduced your sparge water amount to simply hit normal pre-boil volume? Also will crush affect astringency, do you think?


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