tgmartin000
Well-Known Member
Yooper, are you still mashing at 156 even with the 1450?
Oatmeal Stout Yooper's Oatmeal Stout
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OP
OP
Yes, I still mash high like that.
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Okay, it's been in bottles for nearly 7 weeks. I had to have one! Flavor....good. Quite good. I'm not a stout person at all as they are so thick and reek of coffee. The adjustments I made make it more crisp drinking. The flavor has a slight chocolate flavor...not the usual bitter coffee with a touch of chocolate.
Very good recipe Yooper. Thank you very much for posting it.:rockin:
tgmartin000
Well-Known Member
Muchas gracias
PastorofMuppets
brewing beer leads to happy life
I am brewing this very soon. My LHBS sells a debitterized black which i am hoping will be good for the black barley. I dont want to get black patent. everything else on the list is a go. Im going with the wyeast british ale II
Going to do a 156 mash at 1.5 qt/ pound
Hopefully the pH will be right. I am sooooo still learning about water chemistry.
with all this dark grain I should be pretty close to my pH levels I hope.
I know it will turn out good. RDWHAHB i know
Going to do a 156 mash at 1.5 qt/ pound
Hopefully the pH will be right. I am sooooo still learning about water chemistry.
with all this dark grain I should be pretty close to my pH levels I hope.
I know it will turn out good. RDWHAHB i know
PastorofMuppets
brewing beer leads to happy life
Got this brewed today.
Broke my old record for efficiency coming in at 78.1 % for the win
Broke my old record for efficiency coming in at 78.1 % for the win
sloanfamilydsm
Well-Known Member
PastorofMuppets said:
I used a rolling pin once and got 84%. Man was that messy
PastorofMuppets
brewing beer leads to happy life
Just think, I didnt crush my own grain the good ol LHBS did that. I should have no issues consistently getting into the 80s if I get a mill.
I split my sparge into two additions which i didnt know to do before and I for the first time played a bit with water chemistry. I am very pleased with my progress as a brewer.
Getting ready to make this one today.
I guess my LHBS is better than many, no problem with any of the ingredients, and they have a good mill that i get great efficiency with. I decided to go with Denny's Favorite for the yeast, i have a huge starter going that i'm going to split, use half here, store the other half.
This makes for two of Yooper's recipies in a row, I made the broken leg amber about a month ago, and if i get a line assembled for the keezer in time, i may tap that keg and have a glass of it while i brew today.
I guess my LHBS is better than many, no problem with any of the ingredients, and they have a good mill that i get great efficiency with. I decided to go with Denny's Favorite for the yeast, i have a huge starter going that i'm going to split, use half here, store the other half.
This makes for two of Yooper's recipies in a row, I made the broken leg amber about a month ago, and if i get a line assembled for the keezer in time, i may tap that keg and have a glass of it while i brew today.
OP
OP
Getting ready to make this one today.
I guess my LHBS is better than many, no problem with any of the ingredients, and they have a good mill that i get great efficiency with. I decided to go with Denny's Favorite for the yeast, i have a huge starter going that i'm going to split, use half here, store the other half.
This makes for two of Yooper's recipies in a row, I made the broken leg amber about a month ago, and if i get a line assembled for the keezer in time, i may tap that keg and have a glass of it while i brew today.
I think you'll really like the amber! It's a good one, I promise.
I've been thinking about making this again now that fall is here, but I haven't yet. I should get going on it!
Yooper said:
Oatmeal stout in the kettle, broken leg amber in the glass.
Amber does need a little more time carbing still.
Brewing this at Skull Camp Brewing today on their Sabco and it smells yummy!
OP
OP
I can almost smell it from here! I wish we had smell-o-vision on this forum!
So I final go around to making this last weekend, it is bubbling away like a hot tub. In the firm chamber at 65deg, about the same temp out side. This beer really does smell good all the way through the brewing to glass process.
Cheers
Cheers
Drackean
Active Member
Yooper, in his style profile column, Jamil Zainasheff suggests toasting the oats in the oven for a while to let them give off some nut and cookie character. What do you think ? Did you tried it ?
http://byo.com/component/k2/item/2815-oatmeal-stout-style-profile
BTW, I think I told you already on another thread, but that stuff is awesome.
http://byo.com/component/k2/item/2815-oatmeal-stout-style-profile
BTW, I think I told you already on another thread, but that stuff is awesome.
OP
OP
I don't toast mine. I just never really thought I wanted a toasty oat flavor, and I just use the oats for the silky smooth mouthfeel and not to taste "oats".
OK I have a question, after reading this post over the last year or so, you say that your husband was holding, I think, Quaker Oats and asked you to make this again. Do you store oats in yours? It has been awhile since I read the thread in its entirety. I am thinking once mine is done of resetting this back onto the cake, the only reason I ask. Thanks
OP
OP
rico567
Well-Known Member
Pitched my first batch of this about 1100 this morning. If it's like the rest of the Yooperbräu I've made, I'm sure it'll be great.
I'm cussing and spitting mad at myself right now. I just tapped a keg of this yesterday. It had been cold conditioning for a month and was SOOOOOO good. I had 1 glass out of the keg yesterday and closed the lid on the keezer. I just went out to get another glass of it and the entire keg is empty! My keezer is an oatmeal stout bathtub! I was careless with where the picnic tap handle was placed and when I closed the lid it opened the tap. It drained my CO2 bottle as well but I"m much more angry about the stout!
OP
OP
I'm cussing and spitting mad at myself right now. I just tapped a keg of this yesterday. It had been cold conditioning for a month and was SOOOOOO good. I had 1 glass out of the keg yesterday and closed the lid on the keezer. I just went out to get another glass of it and the entire keg is empty! My keezer is an oatmeal stout bathtub! I was careless with where the picnic tap handle was placed and when I closed the lid it opened the tap. It drained my CO2 bottle as well but I"m much more angry about the stout!
Oh, that's just stinks! Sorry for your loss.
yes that answers my question, thanks
Are all the grains in the original recipe crushed or just the base grains?
Also, has anything finalized re the yeast? I notice you started with 1335 and then went to 1450. Do you prefer one over the other..? I think I like the idea of the 1450.. per your description.. but, I've never used either.. just SO4.. and I didn't really care for that.. possibly cuz I may have done something else that caused it not to be to my liking.
Anyhow.. thanks for sharing your recipe..
I'd like to try a 1G batch as a starter.. then a 3G batch as a regular... (Please don't ask about 1G batches.. been thru that before )
Also, has anything finalized re the yeast? I notice you started with 1335 and then went to 1450. Do you prefer one over the other..? I think I like the idea of the 1450.. per your description.. but, I've never used either.. just SO4.. and I didn't really care for that.. possibly cuz I may have done something else that caused it not to be to my liking.
Anyhow.. thanks for sharing your recipe..
I'd like to try a 1G batch as a starter.. then a 3G batch as a regular... (Please don't ask about 1G batches.. been thru that before
)
OP
OP
Are all the grains in the original recipe crushed or just the base grains?
Also, has anything finalized re the yeast? I notice you started with 1335 and then went to 1450. Do you prefer one over the other..? I think I like the idea of the 1450.. per your description.. but, I've never used either.. just SO4.. and I didn't really care for that.. possibly cuz I may have done something else that caused it not to be to my liking.
Anyhow.. thanks for sharing your recipe..
I'd like to try a 1G batch as a starter.. then a 3G batch as a regular... (Please don't ask about 1G batches.. been thru that before
Always crush all grains, no matter what the recipe.
I love both of those yeast strains with this recipe, so I go back and forth between them, depending on what I have available. The 1450 has a really "luscious" mouthfeel, and I love that. But the 1335 is clean and rich, so it's really just a matter of preference.
To be clear, the flaked barley and flaked oats don't get crushed...
TallDan said:
Is doesn't really matter does it?
PastorofMuppets
brewing beer leads to happy life
flaked means they are already flat and have surface area exposed to be properly mashed, so no need for extra crushing
MidnightShift
Active Member
Just brewed this up and halfway into the boil I looked at the reciept and noticed that there was no black barley on it. I thought this was a little lighter than it should have been. What affects is this going to have and what can I do at this point (now fermenting). What does the black barley lend to this beer and is there anyway to get somewhat of a resemblence of the black barley such as adding brewed coffee after fermentiation? I am somewhat disappointed and looking foreward to this beer and think that it will still turn out ok. I just want to know if there is a way to improve it at this point.
OP
OP
Without the black barley, it won't have the roasty "stout" flavor. It'd be more of a brown ale, or maybe a brown porter, in flavor.
PastorofMuppets said:
That I know, but is there harm in crushing them...more? I do BIAB - so no concern re stuck sparge. I can't see why it would be harmful.
FlyDoctor said:
It wont cause any harm at all. If u were using large quatities and doing all-grain, yes, there might be a concern of stuck mash.
MidnightShift
Active Member
Thanks Yooper for the feedback. I think I will add some good coffee beans and let it set in the secondary for a day or two. A new first for me.
PastorofMuppets
brewing beer leads to happy life
I am ready to rack to keg today. Beer finished at 1.020 which seems to be on target.
Very smooth and velvety mouthfeel. A hint of roasty but not overpowering, same with coffee and chocolate flavors.
I am danged excited to get this on tap. What volume level are you carbing these at normally?
Very smooth and velvety mouthfeel. A hint of roasty but not overpowering, same with coffee and chocolate flavors.
I am danged excited to get this on tap. What volume level are you carbing these at normally?
OP
OP
My kegerator is set at 12 psi at 40 degrees- that must be about 2.4 or 2.5 volumes?
PastorofMuppets
brewing beer leads to happy life
sounds good the chart shows it at 2.47 volumes
sivdrinks
Well-Known Member
PastorofMuppets said:
Sounds high to me, Tasty Brew says 2.0-2.4. I will say I like less carbonation than most so YMMV.
RussH
Well-Known Member
I brewed a slight variation of this last night. I added 2 cans of pumpkin that was previously roasted with brown sugar and pie spice. I also added the dark grains at vorlauf, as I do with all of my stouts & porters. Before adding the dark grain, the mash smelled like oatmeal cookies.
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