All-Grain - Yooper's Oatmeal Stout

**Yooper** · 12-07-2010, 05:27 PM

Recipe Type: All Grain
Yeast: Wyeast 1335
Yeast Starter: Yes!
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.016
IBU: 32
Boiling Time (Minutes): 60
Color: 33.5
Primary Fermentation (# of Days & Temp): 21 at 64
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: Wow- smooth, rich, velvety, not too roasty, not too dry! GREAT beer.

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

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

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

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?