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Old 09-29-2009, 02:11 PM   #1
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After listening to Jamil's podcast on oatmeal stout, I decided I needed to make one.

I have a question, though- Jamil's recipe calls for black roasted barley, a darker SRM roasted barley. I also needed to adjust the amounts because I'm making 5 gallons and my efficiency is a bit different.

I'm not a huge roasted barley fan, but I know you need some in an oatmeal stout. I thought I'd drop the roasted barley "down" to the 300 SRM and see how roasty it is.

I want a creamy, slightly roasty, full flavored but not terribly coffee-ish stout. Will this recipe get me there?

7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
1 lbs Oats, Flaked (1.0 SRM) Grain 9.52 %
12.0 oz Chocolate Malt (350.0 SRM) Grain 7.14 %
12.0 oz Victory Malt (25.0 SRM) Grain 7.14 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.76 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4.76 %
1.50 oz Goldings, East Kent [6.20 %] (60 min) Hops 32.4 IBU
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

I think I'll be using Safale S-04 instead of the ESB yeast.
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Old 09-29-2009, 02:21 PM   #2
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I think that will work just fine. Where did you get the 300L roasted barley?

 
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Old 09-29-2009, 02:24 PM   #3
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I think that will work just fine. Where did you get the 300L roasted barley?
I don't remember (it's from Briess, though, so maybe Northern Brewer?)- but I just looked and I only have about 4 ounces! Argggghhh! So, now I'll be shopping today in Green Bay and just buying whatever they have. Hopefully, they have roasted (in whatever version) or else I'll have to order. Darn!
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Old 09-29-2009, 02:48 PM   #4
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I did Jamil's recipe, and from what I remember it is not overly roasty. The crystal in combination with a higher mash temp (can't remember what the recipe calls for) left a fair amount of residual sweetness. I would have preferred more roast and bit drier, but that's me. Good beer none the less!

Edit: I used 500L roasted barley.

 
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Old 09-29-2009, 03:02 PM   #5
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It seems Oatmeal Stouts can vary a bit on the sweetness/dryness scale (even per BJCP) so recipes will vary just based on that. I would likely use a full pound of Crystal (and lighter than 80L) but maybe I like a little more sweetness in an Oatmeal Stout.

I use Simpsons Roasted Barley @ ~550L but it doesn't come across as too roasty imo...maybe because I can use less of it?

EDIT: If you want to de-roastify it a bit perhaps you could sub a little dehusked Carafa Special (Weyermann) or debittered Black (Dingemans) for the RB or Chocolate malt to get some of your color with less roasty bitterness?
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Old 09-29-2009, 03:12 PM   #6
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Quote:
Originally Posted by SpanishCastleAle View Post
It seems Oatmeal Stouts can vary a bit on the sweetness/dryness scale (even per BJCP) so recipes will vary just based on that. I would likely use a full pound of Crystal (and lighter than 80L) but maybe I like a little more sweetness in an Oatmeal Stout.

I use Simpsons Roasted Barley @ ~550L but it doesn't come across as too roasty imo...maybe because I can use less of it?

EDIT: If you want to de-roastify it a bit perhaps you could sub a little dehusked Carafa Special (Weyermann) or debittered Black (Dingemans) for the RB or Chocolate malt to get some of your color with less roasty bitterness?
Great points, everybody! I have a feeling that if that little LHBS doens't have much in roasted barley, I'd doubt they'd have much debittered or carafa special, but I'll check and see.

Maybe to counteract what I think may be too "roasty", I could use a lighter L crystal and a bit more, that's a great idea. I don't think I have any 60L, but I have tons of 40L. Hmmm. You've given me lots to think about.
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Old 09-29-2009, 04:13 PM   #7
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Yooper, I'm a bit confused . . . It sounds to me like what you want to make is an Oatmeal Porter instead of an Oatmeal Stout. I think that's a perfectly respectable thing to do. It just sounds like what you are aiming for isn't really a stout. Why not go for a porter with some oatmeal?
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Old 09-29-2009, 04:53 PM   #8
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I played this game with Jamil's Dry Stout recipe because I'm not crazy about the roastiness either. So I subbed some Chocolate 350 for some of his roast barley.

Guess what - it wasn't roasty enough.

I think Jamil's recipes are pretty damn tough to beat. I would make it to recipe and then adjust if necessary.

What you're making is a ton sweeter than my dry stout and you're using less than half the dark grains I used. I don't think it's going to have any roast at all, putting you more in the oatmeal porter area, as suggested above.

 
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Old 09-29-2009, 05:16 PM   #9
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My RB is Fawcett and is nice and dark. Carafa II would be the best sub, but if you can't get that... chocolate isn't gonna do it, it'll end up a porter rather than a stout. Good, but not roasty enough.

With S-04 I would mash at 156*F. That yeast is a beast. The Fullers ESB yeast is gonna be hard to beat, Thames Valley (Wyeast 1275) would be another good choice if you don't mind going liquid. To me S-04 leaves too thin of a beer for this style unless you add some malto-dextrin powder.
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Old 09-29-2009, 11:15 PM   #10
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Quote:
Originally Posted by mkling View Post
Yooper, I'm a bit confused . . . It sounds to me like what you want to make is an Oatmeal Porter instead of an Oatmeal Stout. I think that's a perfectly respectable thing to do. It just sounds like what you are aiming for isn't really a stout. Why not go for a porter with some oatmeal?
No, I want a stout! I just don't like the "coffee"ness bitterness in some of the roasty ones. I like the roast, in small amounts, but I'm not a fan of the bitter "bite" that a coffee like finish can give. I don't like the black coffee finish, I guess, to be more precise.

I went to the LHBS in Green Bay, and they only had the darkest black roasted barley. Well, I have to assume that's what it was. It said "Briess" on it, and when I asked, he didn't know. I looked at it, and it's a bit lighter in color than black patent, but not much.

So, I'm doing to do his recipe as written, with the black roasted barley. I will make it next week, since I'm on the road for work this week.
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