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Old 10-03-2007, 02:10 AM   #1
pete3
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Aug 2007
San Marcos CA
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I am brewing my second partial mash batch of beer and I will be a oatmeal stout. can't wait till i drink it when its done.

2 cans Briess dark malt extract 3.3lbs. each
1 lb carmel malt 90L milled already (steeping)
1/4 lb roasted barley (steeping)
1/4 lb black patent malt (steeping)
1/2 lb chocolate malt (steeping)
1 lb flaked oats (steeping)
1 oz fuggle hop pellets for bittering
1 oz kent golding hop pellets for aroma
california ale yeast (wlp001)

Primary: none
secondary: none
bottled: pale ale

 
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Old 10-03-2007, 01:32 PM   #2
brewitnow
 
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Jul 2007
Washington, DC
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getting to be good weather round here for an oatmeal stout! I like the classic hops you're using. Should be a nice compliment to the "harsher" malts. I find oatmeal stouts work well for me when I brew them. Enjoy!
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Old 10-03-2007, 02:19 PM   #3
Soulive
 
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Mar 2007
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Quote:
Originally Posted by pete3
I am brewing my second partial mash batch of beer and I will be a oatmeal stout. can't wait till i drink it when its done.

2 cans Briess dark malt extract 3.3lbs. each
1 lb carmel malt 90L milled already (steeping)
1/4 lb roasted barley (steeping)
1/4 lb black patent malt (steeping)
1/2 lb chocolate malt (steeping)
1 lb flaked oats (steeping)
1 oz fuggle hop pellets for bittering
1 oz kent golding hop pellets for aroma
california ale yeast (wlp001)

Looks similar to the one I just brewed on Monday

3.30 lb Pale Liquid Extract (6.0 SRM) Extract 32.67 %
4.25 lb Pale Malt, Maris Otter (3.0 SRM) Grain 42.08 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 9.90 %
0.75 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.43 %
0.50 lb Chocolate Malt (250.0 SRM) Grain 4.95 %
0.30 lb Roasted Barley (300.0 SRM) Grain 2.97 %
1.00 oz First Gold [6.90 %] (60 min) Hops 25.1 IBU
1.00 oz First Gold [6.90 %] (10 min) Hops 9.1 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04)
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Old 10-03-2007, 02:22 PM   #4
iamjonsharp
 
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Oct 2006
Cincinnati, OH
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Here's a good BYO article on Oatmeal Stout:
http://byo.com/feature/305.html
They recommend steeping the flaked oatmeal with some 2 row in addition to the rest of the specialty grains for an hour to help convert some of the oatmeal.
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Old 10-03-2007, 03:26 PM   #5
Lil' Sparky
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Looks good. In the past I've usually just used 1.5-2 oz of EKG for 60. You're really not looking for the hop aroma in a stout.
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Old 10-03-2007, 04:04 PM   #6
Got Trub?
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Apr 2007
Washington State
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I second the recommendations to drop the aroma hops and to actually do a partial mash using some 2 row with your specialty grains and the flaked oats. I'd also drop the black patent and up the roasted barley.

 
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Old 10-03-2007, 04:58 PM   #7
pete3
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Aug 2007
San Marcos CA
Posts: 19

well I pitched my yeast early this morning at around 3am and the temp was 80 F. Now its 10 am and no activity but will hopefully see some acitvity in 24 hrs mark. I had fun doing this batch and it was a real pleasure hearing from folks in the house that the aroma smelled great when i added the hops. I will update in a few days.

 
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Old 10-03-2007, 05:05 PM   #8
JnJ
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Feb 2006
San Antonio, Texas
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If this is a partial mash, what are you mashing? Looks more like an extract recipe with steeping grains to me. Either way, sounds tasty.
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Old 10-03-2007, 06:22 PM   #9
Focus
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Aug 2006
Cape Cod, Mass.
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Not to hijack your thread here, but...

I've got a cream stout kit from Midwest to brew on Friday and I'm considering my options:

1) Kick it up to an Imperial Stout with a few pounds of dark DME / LME that I've got laying around (will this work to kick up the ABV and still retain the Stout characteristics?)

2) Forgo the lactose and use a pound or two of flaked oatmeal

3) Throw it all in and make a Cream Oatmeal Imperial Stout.

Thoughts from the learned brewers out there?

Focus

PS. I've also got half a pound of rye... should I use it?
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Old 10-03-2007, 07:22 PM   #10
DeathBrewer
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i made a partial mash rye stout a ways back and it turned out excellent...you may wish to give rye a try. i'm drinking the last bottle tonight

here's my recipe: http://homebrewtalk.com/showthread.php?t=32886
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