Brewed an Oatmeal Stout about 10 days ago. its coming along nicely...really nicely. Toasted the flaked oats for 25 minutes at 350 in the oven...nice oatmeal cookie flavoring, very similar to Velvet Merlin by Firestone Walker (kind of the inspiration for this beer)
Boil Size: 13.27 gal
Post Boil Volume: 11.02 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.15 gal
Estimated OG: 1.059 SG
Estimated Color: 33.6 SRM
Estimated IBU: 38.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name # %/IBU
13 lbs 8.0 oz Pale Malt, Maris Otter (Thomas Fawcett) 1 64.3 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) 2 14.3 %
1 lbs Aromatic Malt (Briess) (20.0 SRM) 3 4.8 %
1 lbs Black Pearl (340.0 SRM) 4 4.8 %
1 lbs CHÃTEAU CARA GOLD (45.2 SRM) 5 4.8 %
8.0 oz Carafa Special III (Weyermann) (470.0 SRM) 6 2.4 %
8.0 oz Dark Crystal II (121.0 SRM) 7 2.4 %
8.0 oz Pale Chocolate Malt (500.0 SRM) 8 2.4 %
1.25 oz Columbus [15.20 %] - Boil 90.0 min 9 37.2 IBUs
0.75 oz Columbus [15.20 %] - Boil 1.0 min 10 0.9 IBUs
1.0 pkg West Coast Ale I (Omega Yeast Labs #OYL-004)11
I hit all my numbers exactly (so far, still fermenting nicely at 64)
I'm going to put 5 gallons on tap in another week, but i'm thinking of racking onto 1/2 lb of raisin's to see if I can get that oatmeal raisin cookie thing going on. Thinking about also baking the raisin's in the oven for 25 minutes to simulate baking them in cookies, then racking 5 gallons of the beer onto them.
Thoughts, suggestions, impressions? Or is there a better way to get that "raisin" flavor
Jason
Boil Size: 13.27 gal
Post Boil Volume: 11.02 gal
Batch Size (fermenter): 10.50 gal
Bottling Volume: 10.15 gal
Estimated OG: 1.059 SG
Estimated Color: 33.6 SRM
Estimated IBU: 38.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.8 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name # %/IBU
13 lbs 8.0 oz Pale Malt, Maris Otter (Thomas Fawcett) 1 64.3 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) 2 14.3 %
1 lbs Aromatic Malt (Briess) (20.0 SRM) 3 4.8 %
1 lbs Black Pearl (340.0 SRM) 4 4.8 %
1 lbs CHÃTEAU CARA GOLD (45.2 SRM) 5 4.8 %
8.0 oz Carafa Special III (Weyermann) (470.0 SRM) 6 2.4 %
8.0 oz Dark Crystal II (121.0 SRM) 7 2.4 %
8.0 oz Pale Chocolate Malt (500.0 SRM) 8 2.4 %
1.25 oz Columbus [15.20 %] - Boil 90.0 min 9 37.2 IBUs
0.75 oz Columbus [15.20 %] - Boil 1.0 min 10 0.9 IBUs
1.0 pkg West Coast Ale I (Omega Yeast Labs #OYL-004)11
I hit all my numbers exactly (so far, still fermenting nicely at 64)
I'm going to put 5 gallons on tap in another week, but i'm thinking of racking onto 1/2 lb of raisin's to see if I can get that oatmeal raisin cookie thing going on. Thinking about also baking the raisin's in the oven for 25 minutes to simulate baking them in cookies, then racking 5 gallons of the beer onto them.
Thoughts, suggestions, impressions? Or is there a better way to get that "raisin" flavor
Jason