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Old 04-26-2012, 02:46 AM   #1
Jan 2012
simpsonville, sc
Posts: 21

I am on my 4th all grain batch and I have decided to try an Oatmeal Stout. My recipe is as follows:
9# 2 row
8 oz Oats
12 oz Chocolate Malt
12 oz roasted barley
1 oz fuggle hops
and irish ale wyeast

My question is when I am fermenting what temperature should this batch be at for the primary and secondary fermentation. Any suggestions will help as I am still new to all grain brewing and only a year into brewing in general.


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Old 04-26-2012, 11:21 AM   #2
Jan 2012
Anchorage, Alaska
Posts: 269
Liked 6 Times on 6 Posts

Fermentation temperature should be 62-72F.
Primary 1 - Smash 1
Primary 2 - Smash 2
Primary 3 - Belgium Triple
Bottled - Oatmeal Stout, ESB, Belgium Light.

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Old 04-27-2012, 03:46 AM   #3
trigger's Avatar
Aug 2010
Posts: 629
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What type of mash tun are you using?

I ask because you will probably want to use rice hulls with oats. They are literally the gummiest thing I have ever put in beer.

Personally I would increase the oats to at least 1#, I generally use 1.5# per 5 gal batch to really get that creamy smoothness. Also make sure that they are instant or flaked oats.

What mash temp were you thinking? I mash at 154 for 60 on mine, which is a bit on the dry side, and yours will be even more dry than mine with 0 caramel malts in there.
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Old 04-27-2012, 04:29 PM   #4
Nov 2011
Fort collins, CO
Posts: 121
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I second increasing the oats to at least a pound.
For fermentation temps, a steady temp somewhere in the mid sixties would probably be best.

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Old 04-27-2012, 06:51 PM   #5
Feb 2012
Newport News, VA
Posts: 26
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Use a blow-off tube. My first Oatmeal Stout ended up clogging my airlock and then blowing the lid off my Ale Pale and sending beer 4 feet up the kitchen wall.

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Old 04-27-2012, 08:50 PM   #6
Nov 2010
ellensburg, washington
Posts: 378
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Bump the oats (I'd go at least a pound). I think my sweet spot is at about 14% of the grist. Rice hulls probably isnt necessary, oats are gummy but I've gone as high as 20% without stuck sparges (in a cooler with a false bottom).

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Old 04-27-2012, 08:57 PM   #7
Face Eater
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Face Eater's Avatar
Mar 2011
Chicago, Illinois
Posts: 834
Liked 51 Times on 36 Posts

Looks good but I agree with the others on adding about 1-1.5 pounds of oats. I had a stuck sparge once on an oatmeal stout with 1 pound of oats. Done about 4 others since then with out a problem. The rice hills wouldn't hurt to add but probably not entirely necessary. Also agree with mid to high 60's for fermentation temp.

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Old 04-27-2012, 09:16 PM   #8
BigRock947's Avatar
Apr 2011
Waukee, IA
Posts: 265
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I've only had 2 stuck sparges and both were Oatmeal Stouts so I would add the rice hulls just as a precaution...it'll save you from a lot of headaches.


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Old 04-27-2012, 09:45 PM   #9
slarkin712's Avatar
Sep 2011
St. Louis, MO
Posts: 796
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More oats. And consider lightly toasting them to get even more oat flavor. I'd ferment below 70F, 68F if you can. Irish ale yeast is a low attenuator so you should get some residual sugars left after fermentation, but I'd probably add a little crystal/caramel malt.

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Old 04-28-2012, 09:09 AM   #10
Jan 2012
simpsonville, sc
Posts: 21

Thanks to all, long week of work so just getting around to reading replies. I see the consensus is to add more oats so I think I will bump it up to about 1.5# and see what that gives me. Also I am planning on about 2 wk primary and 2 wk secondary in carboy. Do I even need to worry about putting in carboy or should I just leave in primary for a bit longer? Thanks again

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