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Old 11-12-2012, 05:09 PM   #1
bduane
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Oct 2011
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I just brewed an 8 gallon batch of oatmeal stout, split between a 6 gallon and 3 gallon carboys. I pitched S-04 in the 6 gallon and US-05 in the 3 gallon.

Looking for ideas for the 3 gallon carboy to make it a little more interesting. I don't want to add anything too strong/harsh that will take a while to age out (I'd like it to be ready to drink by Christmas still). Ideas?

Recipe below:

13 lb 11 oz - Marris Otter Pale Malt
1 lb 7 oz - Flaked Oats (not toasted!)
1 lb 1 oz - Victory Malt
1 lb 1 oz - Chocolate Malt
11 oz - Crystal (80L)
11 oz - Black Barley (300L)
3 oz US Goldings 4.9% @ 60m
S-04 (For big batch)
US-05 (For small Batch)

Ended up with an OG of 1.062, which is quite a bit stronger than i anticipated (planned for 1.055). According to BeerSmith, i will have a FG of about 1.013 and ABV of 6.4% with the small batch. The IBU's are calculated at 32.5 (Tinseth) or 42.4 (Rager).

 
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Old 11-12-2012, 05:42 PM   #2
brewmadness
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Ionia, MI
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cocoa powder

 
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Old 11-12-2012, 05:58 PM   #3
Faub007
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May 2012
Midland, Texas
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Coconut flavoring. Coconut oatmeal stout = win.

 
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Old 11-12-2012, 06:05 PM   #4
OldWorld
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Dec 2008
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Bottle condtion. At bottling time add liccorice root and indian sarsaprilla to the priming solution. Boil a tea with the priming sugar and add to the bottle bucket. It will add a flavor like anchor xmas beer.

 
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Old 11-12-2012, 06:06 PM   #5
Golddiggie
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If you keg, toss in 3-4oz of oak cubes (medium toast, Hungarian cubes) for as long as you can. If you bottle, it's going to be tight to have anything else added and still have time for it to carbonate, and chill, properly/fully. You could also try one or two high grade vanilla beans for a week, or so, in there. Split and scraped and everything put in.
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Old 11-12-2012, 08:08 PM   #6
dcp27
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toasted coconut & rum. worked well for me in an oatmeal porter

Quote:
Originally Posted by Golddiggie View Post
If you keg, toss in 3-4oz of oak cubes (medium toast, Hungarian cubes) for as long as you can.
thats a bit overkill for a 3gal batch

 
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Old 11-13-2012, 12:09 AM   #7
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Quote:
Originally Posted by dcp27 View Post
toasted coconut & rum. worked well for me in an oatmeal porter

Quote:
Originally Posted by golddiggie
If you keg, toss in 3-4oz of oak cubes (medium toast, Hungarian cubes) for as long as you can.
thats a bit overkill for a 3gal batch
Not if the time frame is short. Also, Hungarian cubes shouldn't be confused (or lumped together) with American and French oak. Hungarian is significantly more mild and refined in comparison. IF the OP had more time, I would have recommended 2oz to start off with and adding more after letting it sit for 4-6 weeks, if needed.

BTW, for oak cubes, I'll only use Hungarian. Of course I have other toasted woods on hand.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
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Old 11-13-2012, 12:20 AM   #8
bduane
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I am interested in the oak idea as long as it isn't too overpowering, I don't want the added flavor to be the first and only thing you really notice... The vanilla is a nice idea too... Any problem with adding these I residents to the primary?

Not really into coconut personally... I have tried a few chocolate beers and liked them...

Do you think vanilla and oak work well together? Or maybe chocolate and oak?

 
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Old 11-13-2012, 12:37 AM   #9
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Make sure fermentation is completely finished BEFORE you add any of the flavor elements. Other than that, you should be able to use them in primary. IF you have the time, add 2oz of Hungarian oak cubes, give it 2-3 weeks and pull a taste sample. If it's where you want it, bottle/move it. If not, either give it another couple of weeks, or add more oak.

I would hold off on using vanilla beans and oak at the same time. I would even go so far to say NOT to use vanilla beans along with oak in a batch. IME, oak chips (what most people tend to use) will morph into a vanilla flavor within a few months of using it (3-4 months, maybe a little longer depending on batch and how much used). If you go with cubes, I would just use the oak. IMO, you don't want to have the flavor additions overwhelm the recipe you brewed.
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On Tap: Caramel Ale, Mocha Porter II, MO SMaSH IPA
Waiting/Carbonating: 12.5% Wee Honey II, 8.9% Old Ale, English Brown Ale, Lickah ESB, Mocha Porter II
Fermenting
K1:
K2: Epic mead
K3: TripSix
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Old 11-13-2012, 12:40 AM   #10
danthebugman
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I have an Oatmeal Stout kit I'm preparing to brew and I'll be adding some coffee to the secondary...maybe some bacon if I'm feeling real adventurous...
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