Black Patent and Chocolate Malt in Oatmeal Stout - Home Brew Forums
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Old 07-02-2011, 12:23 PM   #1
kpr121
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Jul 2009
Pittsburgh, PA
Posts: 3,094
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Hey guys, this is my first stout ever, and I want to get it right. I guess maybe I should have followed a proven recipe but I decided to come up with my own. Is it too much Black Patent/Chocolate Malt?


Oatmeal Stout
Brew Type: All Grain Date: 7/2/2011
Style: American Stout Brewer: Kevin
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 6.34 gal Boil Time: 60 min
Brewhouse Efficiency: 68.00 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 0.00
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 73.47 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 8.16 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 8.16 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.16 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.04 %
0.75 oz Magnum [14.00 %] (60 min) Hops 35.8 IBU
0.50 oz Fuggles [4.50 %] (45 min) Hops 7.1 IBU
0.50 oz Fuggles [4.50 %] (20 min) Hops 4.7 IBU

Beer Profile Estimated Original Gravity: 1.059 SG (1.050-1.075 SG) Measured Original Gravity: 0.000 SG
Estimated Final Gravity: 1.015 SG (1.010-1.022 SG) Measured Final Gravity: 0.000 SG
Estimated Color: 38.6 SRM (30.0-40.0 SRM) Color [Color]
Bitterness: 47.5 IBU (35.0-75.0 IBU) Alpha Acid Units: 15.0 AAU
Estimated Alcohol by Volume: 5.68 % (5.00-7.00 %)


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Old 07-02-2011, 12:52 PM   #2
kjung
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Apr 2008
Chicago Area
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I did a Bourbon Oatmeal Stout over the winter, to rave results (I'm still waiting for my scores from the Longshot contest, though), so I can only tell you what I did.

I used 2 oz. of Black Patent, and 8 oz. of Chocolate Malt. I also used 8 oz. of Roasted Barley, something you should consider. (That's kind of what makes a stout a stout, AFAIK.) In addition, I used 1 1/2 lbs of Oatmeal, but that was more to smooth out the bite of the Bourbon.


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Old 07-02-2011, 01:35 PM   #3
EBloom97
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Sep 2009
Massachusetts
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+1 on roasted barley. Some people even say it's not a stout unless you use roasted barley.

 
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Old 07-02-2011, 02:50 PM   #5
cyclonite
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Feb 2011
Colorado Springs, Colorado
Posts: 314
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+1 on roasted barley. Personally, I don't like black patent at all due to the acrid, ashy taste (tastes like an ashtray smells to me). Roasted barley gives a nice roasted taste with a bite - good combo with some chocolate.
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Old 07-02-2011, 05:34 PM   #6
kpr121
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Jul 2009
Pittsburgh, PA
Posts: 3,094
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Thanks everyone. Cant get to the LHBS today and its the only time this weekend I have to brew. Just realized that I only have 6 lbs of 2 row as well so I will be making all kinds of adjustments to this brew. So I dunno if I'll be able to call this an Oatmeal Stout but I think it will turn out tasty either way.

I'll post my final recipe when I get done hodge podging around.
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Primary: Two Hearted Clone[B]
Secondary: Table Red Wine, Table White Wine
Kegged:Oberon Clone, "Campfire" Hoppy Red Ale, Brown Trout Stout, Cider
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Bulk Aging: Red wine, Blueberry "Brandy"
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Old 07-02-2011, 06:50 PM   #7
Lechien
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Feb 2011
Piercefield, NY
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Quote:
Originally Posted by Yooper View Post
Take a look at my oatmeal stout recipe- I used black barley and pale chocolate (and a bit of regular chocolate malt). It came out really good.
I've got this kegged up right now, It's a great stout.

 
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Old 07-03-2011, 12:09 PM   #8
kpr121
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Jul 2009
Pittsburgh, PA
Posts: 3,094
Liked 123 Times on 107 Posts


Okay, heres my edits:

-Subbed 3 lbs of Vienna for 3.5 lbs of 2-Row
-Used 1.80 oz of Hallertau for the 60 min addition (28 IBUs). I didnt feel like breaking open the pound of Magnum I have for 3/4 oz.

The biggest sub out - I decided this was going to be a no-chill brew. So I moved the 0.5 oz of fuggles to flameout. Dumped it into a 7.5 gallon tall sanke keg, capped it, and left for a party. Man that was easy. It's still at about 100 degrees this morning, so I am thinking I will pitch later tonight.

So I dunno if this is a stout, but I do officially have a name for it: "Lazy Man's Stout"


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Primary: Two Hearted Clone[B]
Secondary: Table Red Wine, Table White Wine
Kegged:Oberon Clone, "Campfire" Hoppy Red Ale, Brown Trout Stout, Cider
Bottled: Random stuff(Cider, Mead, Wines)
Bulk Aging: Red wine, Blueberry "Brandy"
Up Next: Citra Blonde, Kolsch, IPA, IPA, IPA

 
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