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Old 10-23-2010, 11:25 PM   #1
Oct 2010
Tacoma, WA
Posts: 7

I've been brewing with extract and specialty grains for a number of years now, and I'm finally deciding to try a partial mash. I'm planning to make a 3 gallon batch of oatmeal stout and, after reading a number of different recipes, pulled this together:

4# Light Liquid Malt Extract
3/4# Oatmeal (Instant)
1.25# Two-Row English Pale Malt
1# Crystal 120L
10oz Roasted Barley
6oz Black Patent

1.25oz Northern Brewer (Boil)
1oz Goldings (last 10min)

White Labs Irish Ale Yeast

What do you think? In the past I've brewed using dark LME and I'm a bit worried about getting it dark enough since I'll be starting with the light LME. But, I don't want to overdo it either.

As for the partial mash, I'm planning on mashing the 2# of oatmeal and two-row in 2.5 quarts at as close to 152 degrees as I can get. Then I'll sparge with another 2.5-3 quarts at 170 degrees. One question here: does it make sense to mash the specialty grains along with the oatmeal, or is it best to steep them as usual?

I think I have a handle on the doing the partial mash from the various threads I've read here. Any suggestions, tips, or recipe changes you'd suggest before I go for it?


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Old 10-23-2010, 11:48 PM   #2
Jul 2010
Blacksburg/Herndon, VA
Posts: 2,156
Liked 37 Times on 37 Posts

It looks great. My only suggestion is to pull back the amount of roasted barley a bit. My 6 gallon batch used 12 oz of it and it is pretty pronounced.
If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln

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Old 10-24-2010, 12:15 AM   #3
strat_thru_marshall's Avatar
Mar 2010
Oklahoma City
Posts: 1,641
Liked 31 Times on 25 Posts

You might consider omitting the 10 minute hop addition, this style really shouldnt have much in the way of hop flavor or aroma.

I also agree with Germelli1 on backing off the roasted barley. I use 1 lb in a 12 gallon batch (along with 1.75 lbs chocolate and 1.5 lbs crystal 120) and it comes out quite roasty.

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Old 10-24-2010, 03:39 AM   #4
Aug 2009
Los Angeles, California
Posts: 508
Liked 6 Times on 6 Posts

I wonder if the black patent is necessary. The brew will already be plenty dark, and you will get the roast character from the roasted barley. Maybe you should use Chocolate instead, and pull back the roasted barley a bit. So, 8 oz each of Chocolate and roasted.

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Old 10-24-2010, 03:50 AM   #5
Jan 2009
SE Wisconsin
Posts: 144
Liked 1 Times on 1 Posts

for my oatmeal stout (5.5gal), I use only 8 oz of roasted barley and no black patent. I also toss in 12 oz of chocolate malt.
Primary:all empty
Secondary: 8/8/8 RIS, 9/9/9 Barley Wine
Kegged: Robust Porter, Oatmeal Stout, IPA, Centennial Blonde, Yooper's hoppy amber, Blue Moon Clone.
Upcoming Brews: IIPA, SMaSH, Black IPA

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Old 10-25-2010, 02:10 AM   #6
Oct 2010
Tacoma, WA
Posts: 7

Thanks for the suggestions. I think I will pull back on the roasted barley and black patent, and I like the idea of adding in the chocolate malt. I'm toying with the idea of 6oz roasted barley, 6-8oz chocolate, and maybe leaving 2-4oz black patent. The base recipe I started with called for quite a bit of the black patent, and I recall liking that recipe last time I brewed it. (1998!)

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Old 10-25-2010, 03:30 PM   #7
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
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I don't like Black Patent in Stout of any kind. I think it's too burnt, phenolic and astringent. I do like a combination of Chocolate Malt and Roasted Barley.

I also strongly encourage you to either cut or severely curtail your Crystal malt proportion, for two reasons. First, I don't think it's necessary in Oatmeal Stout; let the oats take center stage. Second, 120L Crystal is potent. I don't think it's wise to exceed 4-6 ounces in five gallons, regardless of the rest of the grist. I recommend omitting it and substituting a like amount of pale malt.

I second the notion of deleting the flavor hops addition. I find such an addition inappropriate for Dry Irish or Oatmeal Stout. Let the bitterness come from a combination of roasted grains and hops, and let the flavors be those of the roasted grains and oats.

Irish Ale is a good yeast for this style.

Good luck!

Fort Christian Brewpub
St Croix, US Virgin Islands

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Old 10-25-2010, 05:16 PM   #8
It's about the beer.
Tiber_Brew's Avatar
Apr 2010
Upper Peninsula, Michigan
Posts: 2,414
Liked 212 Times on 149 Posts

I second the comment on omitting the c-120.

I also use generous quantities of roasted barley in my stouts and after a few months of aging, they come out very nice. Black patent isn't necessary.

On tap:
1. Imperial Oatmeal Espresso Stout 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
1. American Pale 2. American Pale 3. none 4. none 5. none 6. none
1. Brett Ale 2. none 3. none 4. none 5. none
About 23 gallons of beer & 3 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Altbier, Helles

Current batch #: 245

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Old 10-25-2010, 06:44 PM   #9
Oct 2010
O'Fallon, Missouri
Posts: 217
Liked 7 Times on 6 Posts

I have a similar thread I just started so I am paying a lot of attention to yours. I don't want to highjack, so in terms of your recipe, does anyone have a concern with the 3/4# oats to 1.25# 2 row? Specifically, will there be enough enzymes for a 60 min single mash? (I am assuming your time as it was not specified)

To try and help with one of your questions, I am just throwing the specialty grains in with the mash for ease. Either will work based on my research.

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Old 10-26-2010, 03:14 AM   #10
Oct 2010
Tacoma, WA
Posts: 7

Thanks - I was also having second thoughts on the crystal this afternoon. I think I was mainly worried about color. It seems that a mix of 6-7oz roasted barley and 8 chocolate malt should get the color about right for 3 gallons. I'll play more with color estimates to see what comes out.

I am planning on a single 60 min mash. From what I've been reading, it sounds like that will be enough, although it might be on the low-side.

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