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Old 07-18-2008, 08:37 PM   #1
Passload
 
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Dec 2005
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OK, I'm trying to come up with a oatmeal stout.
Flavors I'm looking for are a hint of oatmeal nuttiness, hint of chocolate, hint of coffee and vanilla.
I will be brewing what we come up with on July 26th 2008
Any critiques and suggestions are very welcome.
Here is what I've got so far.





BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Philerup Rockwell
Brewer: J.R.
Asst Brewer: Phil
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.73 gal
Estimated OG: 1.059 SG
Estimated Color: 26.5 SRM
Estimated IBU: 34.4 IBU
Brewhouse Efficiency: 78.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 51.06 %
3 lbs Oats, Flaked (1.0 SRM) Grain 25.53 %
2 lbs Victory Malt (25.0 SRM) Grain 17.02 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4.26 %
4.0 oz Roasted Barley (300.0 SRM) Grain 2.13 %
2.00 oz Williamette [5.50 %] (60 min) Hops 34.4 IBU
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.00 items Vanilla Bean (Secondary 5.0 min) Misc
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
2.00 oz Unsweetened Chocolate (Secondary 5.0 min) Misc
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 20Yeast-Ale

Mash Schedule: Double Infusion, Full Body
Total Grain Weight: 11.75 lb
----------------------------
Double Infusion, Full Body
Step Time Name Description Step Temp
30 min Protein Rest Add 10.58 qt of water at 132.1 F 122.0 F
30 min Saccrification Add 9.40 qt of water at 206.7 F 158.0 F
10 min Mash Out Add 7.05 qt of water at 199.4 F 168.0 F

Notes:
------

-------------------------------------------------------------------------------------
__________________
Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"

Reason: Added toasted malt and lowerd roasted barley. Added unsweetened chocolate. Added victory malt can't roast my two row.

 
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Old 07-18-2008, 08:50 PM   #2
BierMuncher
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Looks good to me. All seem to be within range.

The 4.17% of Roasted Barley might be on the high threshold.

If I were brewing it up I'd:

~ Cut the Roasted barley to about 4-5 ounces
~ Take 2 pounds of the 2-row and toast it for 30 minutes at 350.
~ Mash it at a higher range, like 156-157 to keep a good robust mouthfeel.

But then again...I like dicking around with recipes.

 
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Old 07-18-2008, 08:58 PM   #3
Passload
 
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Quote:
Originally Posted by BierMuncher View Post
But then again...I like dicking around with recipes.
LOL

I like the idea of roasting the two row.Thanks, BM
I'm mashing at 158
__________________
Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"


 
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Old 07-19-2008, 09:55 PM   #4
Passload
 
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Dec 2005
Trenton, IL (32 Miles East of St. Louis)
Posts: 355
Liked 6 Times on 4 Posts


Updated

I changed from toasted to victory and also added some bakers chocolate.
__________________
Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"

 
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Old 07-19-2008, 11:33 PM   #5
BigEd
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Nov 2004
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I don't think this will dark enough to look like a stout. About 10% black grain is average for a stout and you have just over 6%. There should be more pale malt IMO. With only 51%+ the beer will probably not attenuate well and the high % of specialty malts could leave the beer "flabby". That 25%+ of Victory malt seems like a lot. The use rate of Victory is typically 5-10%. I would also consider cutting back on the oats to something like 15% of the grist. You might also want to try toasting the oats to add some extra flavor and get some of the nuttiness you are looking for. Here is my basic rundown for your approximately 12 lb bill:

70% pale malt ~8 1/4 lb
15% oats, toasted ~ 1 3/4 lb
5% Victory ~ 9.5 oz
5% chocolate ~ 9.5 oz
5% roasted barley ~ 9.5 oz


 
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Old 07-20-2008, 02:44 AM   #6
Passload
 
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Dec 2005
Trenton, IL (32 Miles East of St. Louis)
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Can I toast flaked oats?
__________________
Cheers! J.R.


Quote:
Originally Posted by BlindLemonLars
Relax, and trust the yeast to do their job, it's the one thing they are really good at!

Zuckerflüsschen Brauend Firma
On Deck: Whatever I Want
Primary: Sugarcreek Amber Ale
Brite Tank:
Aging: Philr-er-up Rockwell
Drinking/Kegged: The Golden Quitty

"It's just like anything else"
"It's not rocket science"

 
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Old 07-20-2008, 03:02 AM   #7
enderwig
 
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Nov 2007
Dickinson Texas
Posts: 1,435
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I have personally never gone over 10% oats. I'll be watching this thread to see how this turns out. (I am to scared of stuck sparges to go over 10%)
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