Oatmeal Stout & ESB- S-04 & Notty-- recommended pairings? - Home Brew Forums

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View Poll Results: Which Yeast/Recipe to use together?
ESB and S-04, Oatmeal Stout and Nottingham 15 62.50%
ESB and Nottingham, Oatmeal Stout and S-04 9 37.50%
Voters: 24. You may not vote on this poll

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Old 03-17-2009, 07:51 PM   #1
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I am about to brew up an Oatmeal Stout and ESB this weekend, and I have S-04 and Nottingham in my inventory. Which yeast would you pair with which recipe and why?

ESB

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.27 gal
Estimated OG: 1.052 SG
Estimated Color: 11.1 SRM
Estimated IBU: 39.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Golden Promise (2.0 SRM) Grain 90.00 %
1.00 lb Crystal Dark (75.0 SRM) Grain 10.00 %
0.25 oz Goldings, East Kent [4.50 %] (90 min) (FiHops 4.9 IBU
1.00 oz Glacier [7.40 %] (90 min) (First Wort HopHops 32.5 IBU
0.25 oz Goldings, East Kent [4.50 %] (15 min) Hops 2.1 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc


Oatmeal Stout

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.02 gal
Estimated OG: 1.050 SG
Estimated Color: 36.7 SRM
Estimated IBU: 29.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 72.22 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 11.11 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.56 %
0.50 lb Crystal Dark (75.0 SRM) Grain 5.56 %
0.50 lb Roasted Barley (500.0 SRM) Grain 5.56 %
0.50 oz Goldings, East Kent [4.50 %] (90 min) (FiHops 9.8 IBU
0.50 oz Challenger [6.30 %] (90 min) (First Wort Hops 13.7 IBU
0.25 oz Goldings, East Kent [4.50 %] (60 min) Hops 4.2 IBU
0.25 oz Goldings, East Kent [4.50 %] (15 min) Hops 2.1 IBU
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Old 03-17-2009, 07:55 PM   #2
mmb
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In a choice of S-04 and Nottingham, I'd use S-04 for both.

Go with the S-04 on the ESB and the Notty on the Stout. You'll want some ester profile in the ESB and the roasted malts will cover most of that in the Stout anyway.

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Old 03-17-2009, 08:01 PM   #3
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I voted the same, although as much as everyone loves S-04 I haven't had good results from it yet, but I'm still trying. Nottingham does very well for me though.
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Old 03-17-2009, 08:08 PM   #4
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I say Notty for the ESB, a little drier finish. S-04 on the Stout, a little more malty.
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Old 03-17-2009, 08:08 PM   #5
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I don't think S-04 reacts too well to temperature fluctuations or if it's too cold (62*F vs 68*F)

Nottingham just doesn't care. I'm pretty sure it could ferment a rock given the right hydration process.
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Old 03-17-2009, 08:38 PM   #6
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I'd rather have a sweeter stout and a drier ESB.

 
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Old 03-17-2009, 08:39 PM   #7
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Quote:
Originally Posted by mmb View Post
In a choice of S-04 and Nottingham, I'd use S-04 for both.

Likewise...

 
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Old 03-17-2009, 08:45 PM   #8
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Quote:
Originally Posted by mmb View Post
I don't think S-04 reacts too well to temperature fluctuations or if it's too cold (62*F vs 68*F)

Nottingham just doesn't care. I'm pretty sure it could ferment a rock given the right hydration process.
+1 Notty is just a machine in the Yeast world
I have made quite a few Stouts and have always used Notty with good results.
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Old 03-17-2009, 08:57 PM   #9
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I just brewed an oatmeal stout using Weyermann smoked malt and Wey. grains. I used WYeast #1007 "German Ale." It's not finished fermenting yet, but based on preliminary tastes I really like what's going on there. I think it's a good match so far.

Nottingham has a slight "dry English" character to it IMHO and I *believe* it's what I used for a recent ESB of my own. I'd have to check my notes at home to be sure. The S-04 is more "bready" so I think it'd pair better with the Oatmeal.


I'd use the S-04 for the OS and Notty for the ESB.
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Old 03-17-2009, 09:02 PM   #10
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Both are good choices for the S-04. My last two oatmeal stouts have been two of my favorite brews and both used S-04. However if you had to chose then I would use the S-04 for the more character in the ESB and use Notty in the Stout where the grain based flavors are more dominate.

Craig

 
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