Maple and Brown Sugar Oatmeal...Stout (First AG!) - Home Brew Forums
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Maple and Brown Sugar Oatmeal...Stout (First AG!)
Sign-up To NEW HBT Article Newsletter - Brewing Articles Direct To You!

Thread Tools
Old 02-25-2009, 12:24 AM   #1
Feedback Score: 0 reviews
Join Date: May 2008
Location: Camp Hill, PA
Posts: 361
Liked 2 Times on 2 Posts

Default Maple and Brown Sugar Oatmeal...Stout (First AG!)

A fellow employee of mine is going to show me the all-grain ropes, and he and I are going to have a brew day at the brewery (nothing like 200 degree water, nearly unlimited grain and hops, a yeast lab, and hose-able floors for brewing!). He is going to do an imperial stout with Belgian yeast (he's nuts) and I am going to do my first AG recipe, a Maple and Brown Sugar Oatmeal...Stout. The recipe:

7 lbs. American Vienna (the brewery has tons of it, so I was told to use that as a base)
.75 lbs. roasted barley
.5 lbs. chocolate malt
1 lb. instant oats

-2-step mash, first at 122* for 35 minutes, then at 155*ish for 25 minutes
-Add 1 oz. Williamette and boil for 60 minutes
-Pitch house ale yeast, OG should be 1.047
-Ferment to 1.012, rack to secondary, add maple syrup and molasses

My only question: how much maple syrup and molasses, and how do I sanitize it? Keep in mind I want the maple and brown sugar flavors to be pretty noticeable in the final product. And also it's my first AG recipe, be gentle. Thanks for any suggestions.

Jeff, Brewer, Troegs Brewing Company, Harrisburg, PA

"RDWHAHB, right?"
"No, just do it right, damnit!"
SkinnyShamrock is offline
Reply With Quote
Old 02-25-2009, 12:43 AM   #2
Feedback Score: 0 reviews
Join Date: Dec 2008
Location: Central Jersey
Posts: 778
Liked 1 Times on 1 Posts
Likes Given: 1


I can't help you with the late additions but I did plug it into beersmith and it looks good except the hops may be a bit low. Another 1/4oz will get you into the low-moderate side of bitterness depending on the calculation method.

magnj is offline
Reply With Quote
Old 02-25-2009, 12:44 AM   #3
Feedback Score: 0 reviews
Join Date: Oct 2008
Location: Seattle
Posts: 23

why wait to add the maple syrup and molasses at secondary? if you add enough to make a difference you will start a rigorous fermentation anyway. I would add it to the boil just like adding Barley Syrup. If you scorch it you will just get more molasses flavor!

Note I think there is a big difference between molasses (caramel) and maple syrup (earthy, nutty, slighlty astringent) flavors. To get real maple flavor woud either be real pricey or I think would need a more delicate beer to shine through.

I have been curious for a few years would brewing a beer using Maple sap as your brewing water would be like. I think a rye maple sap beer with lighter than normal bitterness could be very refreshing....
CreeDakota is offline
Reply With Quote
Old 02-25-2009, 01:28 AM   #4
Feedback Score: 0 reviews
RedIrocZ-28's Avatar
Join Date: Oct 2008
Location: Grand Rapids, MI
Posts: 845
Liked 29 Times on 22 Posts
Likes Given: 3


Yeah explain the maple/molasses in secondary, its just going to start another fermentation.
RedIrocZ-28 is offline
Reply With Quote
Old 02-25-2009, 01:03 PM   #5
Feedback Score: 0 reviews
Join Date: Jan 2009
Location: Central Florida
Posts: 4,338
Liked 36 Times on 36 Posts


I did an Oatmeal Stout not too long ago and I used 1/4# Molasses in a 6 gal. batch. I added it at about 5 minutes left in the boil (you'll get more Molasses flavor and better hop utilization if you add it at the end of the boil...that is if you decide to add them to the boil). To be honest, I wouldn't want Molasses or Maple flavors to be real noticeable in the final beer. I just wanted the Molasses to provide a subtle accent. But it's your beer.

Be careful with a stuck probably won't but Oats are very gummy and could cause that. Supposedly a Beta-Glucan rest at ~112o F can help with that. I did that rest and my sparge was still slow but never stuck.

I agree that the hops look too low but I didn't calculate it.

I would also consider some Crystal malt...that will get you some sweetness. Maybe 1/2# of 60L.

Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
SpanishCastleAle is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Maple and brown sugar oatmeal stout zstewart123 Recipes/Ingredients 6 12-14-2014 04:03 PM
Brown sugar in an oatmeal stout? petep1980 Recipes/Ingredients 5 03-03-2009 11:56 PM
Brown Sugar Imperial Oatmeal Stout, please review goodgreener Recipes/Ingredients 2 11-11-2008 03:07 PM
Oatmeal stout turns to brown ale nukebrewer Beginners Beer Brewing Forum 3 10-12-2008 02:57 PM
Is light brown acceptable color for Oatmeal Stout? greg75 Recipes/Ingredients 7 10-09-2006 03:40 PM

Forum Jump