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Old 11-07-2012, 06:08 PM   #1
Fryrish
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Aug 2012
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I am putting together my first Recipie for all grain ( I have done 2 batches of all grain but from Northern Brewer Kits.) I want to give an oatmeal stout a shot since it is one of my favorite winter styles. So here is what i was thinking:

Grain Bill:

9# MO
1# Flaked Oats
12 Oz Crystal 60
12 Oz Pale Choc Malt
8 Oz Roasted Barley

Mash at 155-156F for 60min, Batch sparge at 170F.

Boil:

6 Oz unsweetened bakers chocolate at 60 min
1oz EKG hops at 60 min

Ferment for 2-3 weeks at 65-68F with 1056.

I want this to end up around 1.020 so it is sweet but not cloyingly sweet. I want the chocolate to be apparent but not the star of the show. And I would like opinions on using a neutral ale yeast in an oatmeal stout.
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Old 11-07-2012, 06:20 PM   #2
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Based on the mash temperature and yeast selection you are probably looking at 73% attenuation. What's your OG estimate? You might consider Wlp004 or 002. both are pretty neutral at the low end of their temperature range.
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Old 11-07-2012, 06:45 PM   #3
Fryrish
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1.055 is my estimate if i get 70% efficiency which is in the ballpark for my system(? i am still dialing it in) will the irish ale yeast add any charecter or is it fairly neutral?
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Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
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Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

 
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Old 11-07-2012, 06:54 PM   #4
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WLP004 tastes very neutral to me when fermented in the suggested range. The main difference I see is that it doesn't attenuate as much as most yeasts, and likes cooler temps. switching to the Irish Ale yeast would probably get you closer to the 1.020 you are looking for. Although with the yeast you picked you'll likely stop at about 1.015 which still will have a good amount of maltyness to it.
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Old 11-07-2012, 07:07 PM   #5
Fryrish
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Thanks for the suggestion. im going to go around to some local breweries and see if i cant get a little of thier yeast in a container i just happened to have on me and sanitized . thats the main reason i picked a neutral ale yeast because i know at least 3 of my local brewers use that for some beers. what do you think about the chocolate in the recipie? Am I close to what I want with those additions or will it overpower?
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Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

 
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Old 11-07-2012, 07:16 PM   #6
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I've never done the chocolate in the beer, just chocolate malt. Your recipe looks very similar to what I am brewing this weekend with the exception of the chocolate.
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Old 11-07-2012, 07:55 PM   #7
inhousebrew
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I'd add the chocolate towards the end of the boil. Five minutes maybe.
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Old 11-07-2012, 08:31 PM   #8
RainyDay
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The grain bill looks great. My only thoughts are to toast the flaked oats (350 degree oven for 20-45 minutes, or until done), and maybe add the chocolate at two different times (30 and 10 perhaps). Ive had pretty cool results adding chocolate at different times.

 
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Old 11-07-2012, 08:34 PM   #9
Fryrish
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Aug 2012
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what will toasting the oats do to the final product? more biscuty flavor? maltier?

EDIT:

I also want to ask if i am going to have trouble sparging with the oats in the mash. what do you guys think?
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Primary:"The Desolation of Smaug" Barleywine Primary:"Bag End Bitter Hobbit Ale"
Primary: "Moriarty" Irish Stout
Keg:"Strength in Numbers" Choc Oatmeal Stout.
Munich Dunkel (1st lager)
Bottle:The Mellified Man(mead)

 
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Old 11-07-2012, 08:38 PM   #10
RainyDay
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Quote:
Originally Posted by Fryrish
what will toasting the oats do to the final product? more biscuty flavor? maltier?

EDIT:

I also want to ask if i am going to have trouble sparging with the oats in the mash. what do you guys think?
It will provide another layer of flavor, roast kind of flavor. Use half to one pound of rice hulls in the mash, shouldnt have any sparge issues.

 
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