Looking for a typical middle of the road recipe for this and its related OG and FG numbers to be expected..roughly.
Something I can work with.
Anyone have one they like?
Something I can work with.
Anyone have one they like?
Oatmeal can help, but mash temp plays a bigger role. If you're mashing at 150-151*F, it will be lighter bodied, while 152-154*F will be fuller. 153*F is a great mash temp for an oatmeal stout to get a bigger mouthful.
Thanks man, that's good to know. What is the highest recommended temperature for "cooking" the mash? I am going for the fullest body possible. Also, is there anything else that assists with creating a fuller body?
I really like the body and mouthfeel of my oatmeal stout recipe (posted on the left, under my avatar).
What is the distinction between mouthfeel and body?
How much of a role does oatmeal play in terms of mouthfeel and body?
Body is the "thickness" of the beer, so to speak. Some beers are thin (like American lagers) while some beers have much more body. Mouthfeel is a combination of carbonation, body, "creaminess", etc.
Oatmeal gives a slick, creamy mouthfeel. It can feel oily if too much is used. It doesnt' really do anything for the body.
So it's possible to have a full-bodied beer that isn't creamy and a light-bodied beer that is?
Also, I saw that your recipe calls for a pound of flaked oats. I bought a kit that comes with 8 oz. of rolled oats. What is the difference between rolled and flaked oats? If I want to use a pound of oats, could I simply add 8 oz. more of Traditional Quaker Oats to the muslin bag? I figured traditional oats would be better than the instant or 1-minute oats since those have proteins stripped from them.
The reverse is true- you want to use Quick or instant oats unless you're cooking them or doing a cereal mash.
Obviously the oats will be cooked when they're added to the boiling mash. Did you mean cooking the oats BEFORE adding them to the mash? Also, what is the difference between the instant/quick oats and the traditional in terms of brewing?
Your mash should NOT be boiling! Your mash should go no higher than 158 degrees.
Old fashioned oats, steel cut oats, etc must be cooked before using in the mash. That's to gelatinize the starches so they can work in the mash.
Quick oats are pregelatinized, as are the brewing flaked oats. They can go right into the mash.
Lil' Sparky, I've given your recipe a go. I actually am going to do two batches - one smaller batch I cooked last night and it went well. The second I plan to do a regular 5-gallon batch and move it into secondary. Do you have any tricks or tips on adding anything at secondary? This is my first go at a Stout.
Here's one I'm drinking now - it's great! I'll definately make it again, without changing a thing.
My guess is the recipe you posted will be quite strong and not very "middle of the road" for an oatmeal stout, but if that's how you like your stouts, then go for it.
9.0# 2-row
1.5# flaked oats
1.0# crystal 40L
0.5# chocolate
0.5# roasted
E.K. Goldings, 2 oz for 60 min (32 IBUs)
O.G. 1.050, F.G. 1.012
yeast: Nottingham
Thanks for the recipe mate!
Did brew it a few weeks ago, my first Stout ever, tasted already amazing when bottling it.
This weekend it will be ready to drink, I have high expectations on this one!
Did swap the roasted barley for unhulled roasted barley and used pale malt as the main malt plus sorachi ace for bittering (had a pack open at that time), but those little tweaks should not impact to much regarding taste.
Will let you know how it goes after I had the first few pints
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