Oatmeal Stout AG chocolate oatmeal stout

[fluketamer]

Recipe Type

All Grain

Yeast

notingham ale yeast 1 pack (it was expired in march. there was a 15 hour lag . that i am not used to. )

Yeast Starter

no

Additional Yeast or Yeast Starter

no

Batch Size (Gallons)

5.5 gallons

Original Gravity

1.051

Final Gravity

1.010

Boiling Time (Minutes)

60

IBU

30

Color

blacker than black with an off white head

Primary Fermentation (# of Days & Temp)

64 for 10 days.

Secondary Fermentation (# of Days & Temp)

69 for 4 days.

Additional Fermentation

none

Tasting Notes

it smells very good like a cup of hot cocoa. its is incredibly smooth no acrid burnt notes. very creamy mouthfeel from the oats especially on nitro. first comes chocolate then malt then coffee. amazing smooth finish with a hint of the ekg hops at the end.

my best stout. i used my city's municipal water report. this is the first time i added gypsum and it seems to have teased out the flavors and layered the stout . i can taste the chocolate the roasted malt and the coffee flavors much better. i added 80 percent of the roast grains (except the debittered malt ) in the last 15 mins of the mash to try to reduce burnt flavors. it seems to have done really well. but i dont have a side by side to compare to .

great on co2 amazing on nitro. i made this cause i have a fresh tank of beer gas and nothing on tap . i never make or drink stouts in the summer and was planning to age this for winter but it wont last long.


5.5 gallons

10 lbs of briess 2 row
12 oz of quaker oats ( not precooked just thrown in at the start of the mash)
1/2 lb of chocolate malt(20 % at start 80 % last 15 mins)
1/2 lb of roasted barley (20 % at start 80 % last 15 mins)
1/4 lb of debittered black malt (all at start of mash)
4 oz rice hulls

1/2 teaspoon of gypsum . ( i should of weighed it out i dont know if your gypsum weighs the same as my gypsum. lol)


1/2 oz magnum at 60
1 oz ekg at 15

my water:

• Calcium (Ca²⁺): 10-30 ppm
• Magnesium (Mg²⁺): 2-8 ppm
• Sodium (Na⁺): 5-15 ppm
• Chloride (Cl⁻): 10-30 ppm
• Sulfate (SO₄²⁻): 5-20 ppm

i was advised to add caco3 but i didnt .

my mash pH at the start without most of the roasted grains was 5.3 on strips for what its worth. i know they are not accurate.

i mashed at 154 for 60 mins with a MO at 168 for 20.

i got real good efficiency on this batch, better than my lagers. my crush was prolly better.

its very good now fresh even without aging.

 

[tracer bullet]

Looks tasty, it's similar to one of my recipes and I may try this one next. Yeah a stout in the summer can be good at the right times (I happen to have a basement TV room and it stays dark and cold both down there kind of like winter haha).

For the malts, what L were they (chocolate for example, 300, 450?) and the others as well, if you don't mind.

 

[fluketamer]

the chocolate was briess 350
the roasted barley was bairds . it says 450 - 565. which is a real pita. i think the bairds on brewers friend is 600 so i was praying this would be black enough. i dont like brown beers. it worked its very black.
the debittered was briess black prinz 500

 

[Willy]

What was the Lovibond of the chocolate malt? I used to use just a single type of chocolate (Breiss 350° L) but now add the same #'amount of chocolate malt split 3 parts (350°L) and one part - dark chocolate (450°L) and really liked the result. Still a lot of chocolate taste, but more of a semi sweet as opposed to a cocoa taste .

Anyway... Great recipe but there's no reason not to enjoy stout in the summer. Come on man. Life is short. Ha.