Passow Brews: Stone Oatmeal Chocolate Stout

So, I brewed last night and this one really took it out of me, loads of hard work. This was also the biggest grain bill that I’ve had so far so I had to split up the mash into two pots.


Then I combined the two into one and added the hops (also the most hops I’ve ever had to use).


And to cool it all down, I continently took the whole thing outside and stuck it in the snow, allowing the 3 degree weather to do it’s work cooling the wart. When all was done, this thing was stiiiiicccckky! I slightly undershot my original gravity (wanted 1.095 but got 1.074) but that’s ok. If you want the recipe, here it is (NOTE: I substituted Magnum for the Galana hops):

Recipe: Stone Bitter Cocoa Oatmeal Stout
Style: Specialty Beer
TYPE: Partial Mash
Taste: (35.0)

Recipe Specifications
--------------------------

Batch Size: 5.00 gal
Estimated OG: 1.095 SG
Estimated Color: 41.7 SRM
Estimated IBU: 52.6 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7 lbs Light Dry Extract (8.0 SRM) Dry Extract 47.91%
3 lbs 8.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 24.16 %
1 lbs 12.1 oz Oats, Flaked (1.0 SRM) Grain 12.08 %
15.2 oz Chocolate Malt (350.0 SRM) Grain 6.53 %
7.0 oz Cara-Pils/Dextrine (2.0 SRM)Grain 3.02 %
7.0 oz Caramel/Crystal Malt - 15L (15.0 SRM) Grain 3.02%3.8 oz Black (Patent) Malt (500.0 SRM) Grain 1.63%
3.8 oz Black Barley (Stout) (500.0 SRM)Grain 1.63%
0.25 oz Galena [12.00 %] (90 min)Hops 11.7 IBU
0.50 oz Williamette [4.30 %] (60 min) Hops 7.8 IBU
0.40 oz Summit [18.10 %] (60 min)Hops 25.2 IBU
0.50 oz Ahtanum [4.50 %] (60 min) Hops 7.8 IBU
3.25 oz Cocoa Powder (Boil 15.0 min Misc
White Labs WLP002 (English Ale)
Mash Schedule: 150

Mash at 150F. Boil for 90 minutes, adding hops and cocoa at times indicated. Ferment at 66F.

Just racked to secondary....my god! That was the most sediment I've ever seen!

I'll be interested to hear how this turns out.. I really like the original version..

tag this one for follow up..

Guinness71 said:

I'll be interested to hear how this turns out.. I really like the original version..

tag this one for follow up..

Click to expand...

I'll keep you guys apraised via this thread. I'll bottle it in two weeks.

Just checked the gravity and right now it's at 1.006 (which means 8.9% abv), well see if it's changed any when I bottle on Friday. I'll report back with a taste once it cools off more.

Ok, after a few sips of my hydrometer sample, I must say, this is a spot on Stone clone. Nice bitter chocolate taste mixed with the bitter Magnum hops and the black barley gives it that perfect burnt chocolate chip cookie taste that’s in the Stone Bitter Chocolate Stout. Right now, it’s way too young, but in a few weeks, and carbonated. Oh ya baby!

Wow, sounds incredible. You should consider putting the recipe in the recipe section if you havent already. I might have to give this one a try!

khuygie88 said:

Wow, sounds incredible. You should consider putting the recipe in the recipe section if you havent already. I might have to give this one a try!

Click to expand...

It is incredible! It is incredible!

: tilts head at unnatural angle :

: dances around in forum naked :

Well, I bottled it today, FG was 1.006 which means 8.9% abv. I'm a little dissapointed that it didn't finish with a higher gravity...but oh well.

I'm calling this brew "Passow's Stoned Clone". I;m going to open on in a week to see how carbination is going. Will report back.

sounds like i need to sample it just ot make sure its good

Looks great! How's it coming?

nibiyabi said:

Looks great! How's it coming?

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I had a pint of it yesturday, poured to a beautiful head and the mouthfeel is much thicker now. I'm going to pop one open again tomarrow and do a much more in depth analysis. Will report back then.

Ok, it’s ready. It’s almost absolutely perfect! The body is a little thinner than Stone’s but the taste is almost identical, burnt chocolate chip cookie taste and all! Medium head that lingers and lingers and eventually dies down to a white ring around the glass. This was one of the things I was worried about being affected by the use of real chocolate powder.

guitargod,

thanks for posting this recipe up, looked a long time for the extract version of this recipe and I think you hit it spot on. I was amazed by the amount of grains and crystal for steeping...pot was almost to the brim with only 2.5 gallons of water!!!

The samples I was tasting from the spoon on the occasional stirring was unreal (don't judge). I do not have a sweet tooth at all and I can already tell this will be a staple in the Schickengiggle household!

Have you done the AG version of this as well? would you recommend the AG for my first batch when I decide to do that in about a month?

thanks again

Monty420th said:

guitargod,

thanks for posting this recipe up, looked a long time for the extract version of this recipe and I think you hit it spot on. I was amazed by the amount of grains and crystal for steeping...pot was almost to the brim with only 2.5 gallons of water!!!

The samples I was tasting from the spoon on the occasional stirring was unreal (don't judge). I do not have a sweet tooth at all and I can already tell this will be a staple in the Schickengiggle household!

Have you done the AG version of this as well? would you recommend the AG for my first batch when I decide to do that in about a month?

thanks again

Click to expand...

Hey dude! Very cool of you to brew this! As for the AG version, nope, I never did one. I would recomend you doing something simple for the first batch. Then tackle this when you get all the bugs worked out of the system.

That just looks like utter yummy deliciousness.. I like my stouts like I like my women..black, great head, and gets me drunk..

okay mine has been almost 3 weeks in the primary, still have a gravity reading of 1.030...any ideas?

Don't know what to tell you, sounds stuck maybe.....

I racked it into a secondary last night...2.5 inches is sediment in a bucket fermenter, holy lord

racked it with .1028 gravity, hopefully next Saturday it will be ready to keg. of course I had to put a little on it in a glass during transfer and after tasting it, I think guitargod said it best

It is incredible! It is incredible!

: tilts head at unnatural angle :

: dances around in forum naked :

Monty420th said:

I think guitargod said it best

It is incredible! It is incredible!

: tilts head at unnatural angle :

: dances around in forum naked :

Click to expand...

lol, thanks! Glad it turned out ok!

I feel special knowing I contributed to your 1,000th post

Putting any sodium bicarbonate in your dark PM's IGGY?

I forgot to in my last stout, and I kicked myself (not easy to do) when I tasted that twang.

DAMMIT! I won't forget again.

Monty420th said:

I feel special knowing I contributed to your 1,000th post

Click to expand...

HA! That was my 1,000th post!

cheezydemon3 said:

Putting any sodium bicarbonate in your dark PM's IGGY?

I forgot to in my last stout, and I kicked myself (not easy to do) when I tasted that twang.

DAMMIT! I won't forget again.

Click to expand...

Nope, no sodium bicarbonate.

In extract, the sodium bicarbonate is a must.

1 bottle left of my "tony05" stout, lol. Remember him?

It would be fantastic, except that the ph is off. Way too acidic.

just kegged this sucker over the weekend...it is still green but man it tastes wonderful, I love it

That's a respectable FG considering all the specialty grains etc. and the high OG.

imaguitargod said:

And to cool it all down, I continently took the whole thing outside and stuck it in the snow, allowing the 3 degree weather to do it’s work cooling the wart.

Click to expand...

Just an FYI

I tried this for my first brew and realized that snow is an insulator and sinking the pot doesn't really work for cooling. If you have snow, the best way I've found to cool wort is to get a rubber maid tote, fill a little ways with water, put the pot in, and scoop snow into the water. Will cool the wort way quicker.

dummkauf said:

Just an FYI

I tried this for my first brew and realized that snow is an insulator and sinking the pot doesn't really work for cooling. If you have snow, the best way I've found to cool wort is to get a rubber maid tote, fill a little ways with water, put the pot in, and scoop snow into the water. Will cool the wort way quicker.

Click to expand...

Ya, I found that out many moons ago.

I'm a noob at this, but this is by and far my favorite beer. SD has a lot to offer, but Stone's 12th is AMAZING. Stoked to see that someone has a recipe for it. Many thanks for the hard work already done!