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Old 08-21-2008, 05:49 PM   #1
431brew
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I have only used pure extract until now, but would like to make an Oatmeal Stout. I told my LHBS what I wanted to build and he recommended a True Brew Irish Stout kit with additional flaked oats.

Kit came with (1) can of hopped LME, 2lbs of dark DME, 8 oz. of crushed crystal, 6 oz. of crushed roasted barley, and Cascade hops. He threw in a pound of flaked oats.

I can follow the directions of the kit, but not sure how much of the flaked oat to use or how to use it. I assume that I put 4 oz. or so in a bag at the same time that I do the other grains, and remove them when I remove the others...following the directions of the kit for the other grains with regards to steeping, etc. Can someone confirm this for me?

Also, I don't like the "burnt" taste of some stouts, so I am thinking that I might not use the whole bag of roasted barley...assuming this is where that flavor comes from. Maybe I need to make two 2.5 gal batches using different amounts of barley to find the flavor that I like?

I'd like to add a little coffee flavor. I think I would add this to the secondary, but not sure how much. Again, I may have to experiment to find the flavor that I like?

Any suggestions for the use/proportions of the oats, barley, and coffee, to create a not-so-bold Oatmeal Stout/porter would be greatly appreciated.

Thanks,
Chris


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Old 08-21-2008, 06:45 PM   #2
devaspawn
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I usually use no more than 3 oz of roasted barley in my stouts. You are correct that is where that "burnt" flavor is coming from.

I think chocolate malt is the coffee taste. I might be wrong. Someone will respond that knows I am sure.




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Old 08-21-2008, 08:58 PM   #3
Chello
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i would use all that you were given. Especially all the oats, crystal, and chocolate. Maybe not all the roast.
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Old 08-21-2008, 09:02 PM   #4
jacksonbrown
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I was under the impression that oats had to be mashed to get the desired effect from them.

 
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Old 08-21-2008, 09:28 PM   #5
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Quote:
Originally Posted by devaspawn View Post
I usually use no more than 3 oz of roasted barley in my stouts. You are correct that is where that "burnt" flavor is coming from.

I think chocolate malt is the coffee taste. I might be wrong. Someone will respond that knows I am sure.


My Scottish Ale had more roasted barley than that. I don't think 3oz really qualifies as a stout.
The recipe posted by the OP sounds pretty mild as is, I would brew it as is with the addition of the whole pound of flaked oats.

I usually prefer to mash flaked oats but others have had luck with steeping them. Just follow the recipe and add the oats to the steeping grains and you should have a good stout.

Craig

 
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Old 08-21-2008, 09:48 PM   #6
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Quote:
Originally Posted by jacksonbrown View Post
I was under the impression that oats had to be mashed to get the desired effect from them.
You need to cook, then mash the oats to get full use of the starches and convert them to sugars; however, you can steep quick oats and still get that creamy mouth feel. You might have some haze from the starch but that's not important in a dark beer like a stout...
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Old 08-22-2008, 12:31 AM   #7
431brew
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Thanks, everyone, for the advice and responses. Will chocolate malt provide the coffee taste? If so, what is a good amount to start with in a mild recipe as this? And, how/when should I add this to the mix?

Thanks, again.
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Old 08-22-2008, 12:47 AM   #8
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Quote:
Originally Posted by CBBaron View Post
My Scottish Ale had more roasted barley than that. I don't think 3oz really qualifies as a stout.
Craig
I agree, I add a half pound to my stouts, along with 2oz of black patent.
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Old 08-22-2008, 12:52 AM   #9
BlindLemonLars
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Quote:
Originally Posted by 431brew View Post
Thanks, everyone, for the advice and responses. Will chocolate malt provide the coffee taste? If so, what is a good amount to start with in a mild recipe as this?
In my all-grain oatmeal stout, I use a half-pound each of crystal 120, roasted barley and chocolate malt. It's silky smooth, and everybody who tries it asks if I've added coffee.

 
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Old 08-22-2008, 11:52 AM   #10
431brew
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In my original post, I was thinking of brewed coffee in the secondary as I read in some other posts. If chocolate malt, along with the crystal and roasted barley is the combination that gives that flavor, then I need to pick up some chocolate malt.

BlindLemonLars is using equal portions. With the amounts of grains shown in my original post, do you think 6-8oz. of chocolate malt would be enough to give a hint of a coffee flavor? And, would I just add it when I steep all the others?

Thanks, again.


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Drinking:
1. American Premium Lager (on tap)
2. Porter



Keg Conditioning:
Blonde (AHB)


Fermenter #1:
none

Fermenter #2:
none

 
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