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Old 08-10-2012, 06:25 PM   #1
GrapeKoolaid
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just opened one of my Chocolate Oatmeal Stouts and the beer is not thick at all. When brewing I used 3.5lbs of oats. I did a 3.5gallon brew and qc'd to 5gallons. I can submit more info on what grains/extract was used. My OG was ~1.055 and the FG was ~1.01. What could have been my issue?

 
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Old 08-10-2012, 06:31 PM   #2
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I can submit more info on what grains/extract was used. My OG was ~1.055 and the FG was ~1.01. What could have been my issue?
Can you post the recipe and process, including mash temps, ferm temps, type of yeast?
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Old 08-10-2012, 06:36 PM   #3
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Oatmeal doesn't create body- in fact, it can make a beer feel thinner due to the slickness in the mouthfeel from oats. In my oatmeal stout, I use flaked barley for body and head retention, along with crystal malt.

If you post the actual recipe, we could help you figure out how to fix it for next time.
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Old 08-10-2012, 10:33 PM   #4
ArcLight
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>>Oatmeal doesn't create body- in fact, it can make a beer feel thinner due to the slickness in the mouthfeel from oats. In my oatmeal stout, I use flaked barley for body and head retention, along with crystal malt.

Yooper, if one wanted to make the beer a bit thicker, what grains would one use?
Or just add Malto-Dextrin?

I realize that mashing higher may contribute to a thicker mouth feel.

 
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Old 08-10-2012, 11:15 PM   #5
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How long did you leave the beer to mature. My stouts seem to get a better thickness after about 3 months. Before that they just seem watery.

 
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Old 08-10-2012, 11:47 PM   #6
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>>Oatmeal doesn't create body- in fact, it can make a beer feel thinner due to the slickness in the mouthfeel from oats. In my oatmeal stout, I use flaked barley for body and head retention, along with crystal malt.

Yooper, if one wanted to make the beer a bit thicker, what grains would one use?
Or just add Malto-Dextrin?

I realize that mashing higher may contribute to a thicker mouth feel.
For grains, for a richer mouthfeel, I'd use flaked barley and crystal malt. I'd mash at a higher temperature than for pale ales, even as high as 156-158. That usually results in a full bodied "chewy" oatmeal stout.

Sometimes I want a medium bodied oatmeal stout, and I just mash a little bit lower (154) but keep the flaked barley and crystal malt.
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Old 08-11-2012, 01:23 AM   #7
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Good info to note. My breakfast stout feels thinner in mouth feel, and I figured I could use more oats in there. It's becoming thicker, and better as it sits in the keg, and also as it became carb'd.. I was wanting more of a stout milkshake I guess!

 
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Old 08-11-2012, 01:55 AM   #8
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Why does Flaked Barley contribute mouthfeel?
Is it because its unmalted?

 
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Old 08-11-2012, 02:17 AM   #9
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Why does Flaked Barley contribute mouthfeel?
Is it because its unmalted?
It's the proteins. Flaked wheat is another head retention/body building ingredients. Carapils and other cara- or crystal malts also help, as they provide dextrins.
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Old 08-11-2012, 03:35 PM   #10
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I brewed an Oatmeal Stout with OG/FG nearly identical to yours. It was the AHS Samuel Smith's clone, and the mash temp on the recipe was 150F. For a chewy stout, that's just too low, as explained above. There aren't enough unfermentables left in the final product. SS Oatmeal Stout isn't the chewiest one out there, but neither is it as dry and thin as what their recipe produced.

 
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