Oatmeal Stout, not quite what I was expecting, Tips? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Oatmeal Stout, not quite what I was expecting, Tips?

Reply
 
Thread Tools
Old 06-04-2009, 04:42 PM   #1
IXVolt
HBT_LIFETIMESUPPORTER.png
 
IXVolt's Avatar
Recipes 
 
Apr 2009
Southern Oregon
Posts: 1,715
Liked 79 Times on 54 Posts



I'm 2 weeks into the bottling phase, and I wanted to test carbonation so I opened one last night. The flavor was fantastic, carbonation was close but not complete. However, the mouth feel was more of a porter than a stout. I would like to figure out why it's not a "thicker" beer.

Do you just mash the oats with the rest of the grain bill? Does it need any protein rests?

Here's my recipe:

8 lb. American 2-row
1 lb. American victory
8 oz. American crystal 60L
8 oz. American chocolate
8 oz. Roasted barley
2 lb. Flaked oats


OG 1.0610
FG 1.0090

Single Infusion Batch Sparge, 154 deg

 
Reply With Quote
Old 06-04-2009, 05:07 PM   #2
beeraroundtown
Recipes 
 
May 2009
Portland, OR
Posts: 107
Liked 1 Times on 1 Posts


Your final gravity was 1.009, so it should be pretty dry which thins out the body. What yeast did you use?

 
Reply With Quote
Old 06-04-2009, 05:39 PM   #3
TheChemist
Recipes 
 
Oct 2008
Cowtown, Alberta
Posts: 65
Liked 6 Times on 1 Posts


Like beeraroundtown says - your FG is a little low. I'd suggest mashing a few degrees higher next time, and maybe tossing in some CaCl2 if your brewstore has salts handy. I like the recipe though!

 
Reply With Quote
Old 06-04-2009, 06:10 PM   #4
DanVader
 
DanVader's Avatar
Recipes 
 
Apr 2008
tucson
Posts: 98

might try mashing around 158, maybe .5 to 1lb carapils?
__________________
Give a man a fish and he will eat for a day. Teach him how to fish and he’ll sit in the boat and drink all day

 
Reply With Quote
Old 06-04-2009, 06:48 PM   #5
SpanishCastleAle
 
SpanishCastleAle's Avatar
Recipes 
 
Jan 2009
Central Florida
Posts: 4,345
Liked 36 Times on 36 Posts


Also check the calibration of your thermometer. Your recipe says that you mashed @ 154 F but you got like 85% apparent attenuation which seems high for that mash temp and grain bill (depending on the yeast strain).
__________________
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

 
Reply With Quote
Old 06-04-2009, 06:57 PM   #6
IrregularPulse
Hobby Collector
HBT_LIFETIMESUPPORTER.png
 
IrregularPulse's Avatar
Recipes 
 
Nov 2007
Posts: 50,815
Liked 3450 Times on 3275 Posts


Also make sure what you're thinking of isn't due to stouts usually being served on Beer Gas. No matter what you do (aside from kegging with beergas) it will be carbonated, not silky like guiness for example.
__________________
Tap Room Hobo

I should have stuck to four fingers in Vegas.

 
Reply With Quote
Old 06-04-2009, 08:37 PM   #7
IXVolt
HBT_LIFETIMESUPPORTER.png
 
IXVolt's Avatar
Recipes 
 
Apr 2009
Southern Oregon
Posts: 1,715
Liked 79 Times on 54 Posts


I doubled the oats from the original recipe, hoping to increase the mouthfeel. this was only my second all grain. I mashed outside, so the wind created a bit of temp swings. Since then I've moved the lauter tun inside, and the last batch had a MUCH more even and controllable temp.

I will try a slightly higher temp for my mash next time and see how it turns out.

I was planning on letting this beer condition in the bottle a while so I didn't keg it.


I think a close comparison for this beer would be the viscosity/mouthfeel of Black Butte Porter and the flavor of a rich chocolate oatmeal stout.

 
Reply With Quote
Old 06-04-2009, 08:38 PM   #8
IXVolt
HBT_LIFETIMESUPPORTER.png
 
IXVolt's Avatar
Recipes 
 
Apr 2009
Southern Oregon
Posts: 1,715
Liked 79 Times on 54 Posts


Quote:
Originally Posted by TheChemist View Post
Like beeraroundtown says - your FG is a little low. I'd suggest mashing a few degrees higher next time, and maybe tossing in some CaCl2 if your brewstore has salts handy. I like the recipe though!

So why can't I just toss some Tums in the boil

 
Reply With Quote
Old 06-04-2009, 11:36 PM   #9
IXVolt
HBT_LIFETIMESUPPORTER.png
 
IXVolt's Avatar
Recipes 
 
Apr 2009
Southern Oregon
Posts: 1,715
Liked 79 Times on 54 Posts


Would adding 8 more ounces Flaked Barley help with the body as well?

What's the difference between roasted barley and flaked barley?

According to Palmer: "Flaked Barley Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 0.5-1 lb. per 5 gal batch. Flaked barley must be mashed with base malt."

 
Reply With Quote
Old 06-05-2009, 12:31 AM   #10
harrydrez
Recipes 
 
Jan 2009
Posts: 441
Liked 36 Times on 21 Posts


Quote:
Originally Posted by IXVolt View Post
So why can't I just toss some Tums in the boil
I think it's the chloride you want, not the Ca. CaCl2 just has 2 chloride ions per unit so you can use less salt. Tums is CaCO3.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
adding oatmeal flavor to oatmeal stout eddie884 Recipes/Ingredients 10 10-29-2014 07:21 PM
oatmeal stout and oatmeal raisin cookies BeerPressure Cooking & Pairing 2 11-04-2009 12:13 PM
Oatmeal Stout -> Oatmeal Chocolate Stout Mellman Extract Brewing 4 10-30-2008 10:44 PM
Tips for Brewing Oatmeal Stout? EinGutesBier General Techniques 8 03-06-2008 10:35 PM
A good oatmeal stout, cream stout or porter brackbrew Recipes/Ingredients 5 12-27-2005 06:13 PM


Forum Jump