Oatmeal Stout Best Laid Plans [Oatmeal Stout]

[BeerCanuck]

I have a batch just waiting to be kegged downstairs..excellent recipe Brad
I have brewed this 5 times since I first sampled it. Definitely one of my favorite go to recipes (scaled to 11 gallons a little special b or cararoma is all i add extra)

Cheers;
Steve

 

[bradsul]

Steve, glad to hear you're still enjoying this beer! It's one of a few beers I've been making very regularly. Though to my shame I have none at the moment, I had better do something about that.

How much Special B do you use? I have some kicking around and it sounds like a nice addition to the malt flavours.

 

[BeerCanuck]

1/2 lb of special B to a 11 gallon scaled batch..the toasted oats sounds like a nice idea as well.

Cheers;
Steve

 

[bradsul]

That's about 110g into my 25L batches.

 

[nostalgia]

Hey Brad! Wanted to give you some feedback on your recipe. Here's a quote from a buddy, cut and pasted from an email:

The Oatmeal was pure joy. How much would I have to pay you to make enough to fill up a bathtub so I can swim around in it?

I enjoy it, too. It tastes almost exactly like the oatmeal stout at my local brewpub, Kroghs, and that's high praise.

-Joe

 

[bradsul]

Glad you enjoyed it so much! And that's definitely one of the more interesting comments I've heard about it!

 

[nostalgia]

Funny thing is, I don't think he was kidding...

 

[bradsul]

To each his own I suppose. Personally I'll stick with drinking it the old fashioned way.

 

[IrregularPulse]

8.8lbs of munich
0.66lbs for the chocolate and roasted.

Also if you're doing a 5 US Gallon batch, this recipe is actually 6.5 US Gallons so you'll want to scale back appropriately (and of course for your own efficiency).

I noticed in your beersmith file the recipe batch is 6.6G and the Biol size for a 90 minute boil is also 6.6G. I'm assuming the recipe is for the 6.6G into fermenter?

 

[IrregularPulse]

What's your mash temp? The beersmith file brings in strike water of 312.8°

 

[nostalgia]

I'm thinking about using the same recipe but concentrating it down to 5.5G to bring the OG up to 1.054. Do you think this would be too harsh tasting then??

Hmm...I don't think I realized the recipe started at 6.6 and did just what you said. Here's the recipe I made:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Oatmeal Stout
Brewer: Joe Fisher
Asst Brewer: 
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0) 

Recipe Specifications
--------------------------
Batch Size: 5.50 gal      
Boil Size: 7.03 gal
Estimated OG: 1.052 SG
Estimated Color: 33.6 SRM
Estimated IBU: 38.4 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU      
9.00 lb       Munich Malt - 10L (10.0 SRM)              Grain        81.82 %       
1.00 lb       Oats, Flaked (1.0 SRM)                    Grain        9.09 %        
0.50 lb       Black (Patent) Malt (500.0 SRM)           Grain        4.55 %        
0.50 lb       Chocolate Malt (350.0 SRM)                Grain        4.55 %        
1.00 oz       Galena [14.20 %]  (40 min)                Hops         38.4 IBU      
1.00 items    Whirlfloc Tablet (Boil 15.0 min)          Misc                       
1 Pkgs        Safale (DCL Yeast #US-05)                 Yeast-Ale                  


Mash Schedule: Double Infusion, Full Body, No Mash Out
Total Grain Weight: 11.00 lb
----------------------------
Double Infusion, Full Body, No Mash Out
Step Time     Name               Description                         Step Temp     
30 min        Protein Rest       Add 9.90 qt of water at 132.1 F     122.0 F       
30 min        Saccrification     Add 8.80 qt of water at 206.7 F     158.0 F   

Sparge with 3.93 gal of 168.0 F water.

Actual OG was 1.051, FG 1.012 for an ABV of 5.08%.

It just keeps getting better as it sits in the keg.

-Joe

 

[bradsul]

Obviously that promash->beerxml converter leaves some things to be desired.

My own system with a 25L final boil volume gets me 23L into the fermenter once I've chilled and racked off the break and hops.

I mash this at 156F.

 

[eggbeater59]

thanks for the recipe bradsul! this is the first stout that i have made. normally i stick to ales, but it was nice to have a change. It's been a little over 3 months since brew day, and the beer has gotten progressively better every week since kegging. about 2 months after brew day (pretty much when your recipe says lol) the beer turned into a majestic liquid, capable of currying the favor of many stout loving chicks (i have awesome female friends).
It is an amazing beer and i will definitely make it again. the only issue i have is that the stout has a slight after taste, it is a sort of twang. has anyone else experienced this? it could very well be my methods, i did drop this beer on top of a yeast cake from ed's haus pale ale, and i boil in an aluminum pot. could either of these have caused this effect? now that i think about it, i havn't checked my water chemistry yet... that's probably it

 

[bradsul]

Glad to hear you like it so much! I wish I had more female friends like you, mine don't like my stouts.

I've never noticed any kind of twang myself. If you used a full yeast cake that could possibly cause some off flavours due to over pitching.

 

[IrregularPulse]

Got the ingredients for this at home along with Dude's Lake Walk Pale Ale. WIfe is very excited. She's a Stout/Porter lover.

 

[TimBrewz]

This looks great, I have been looking for a "session" oatmeal stout. I am hosting a "Low Gravity Throwdown" for 6 guys I brew with, and I want to do something different from the special bitters that I expect will be brewed by most of the guys.

I also have been interested in trying Simpson's Naked Golden Oats. Any opinions out there on subbing this grain for the flaked oats? They tasted nutty and sweetly toasted-like oatmeal cookies-when I grabbed a few kernels at my LHBS.

 

[bradsul]

I've not tried that particular product, but there is a nice subtle flavour change when I tried making this with toasted flaked oats. It didn't really appear until about 2 months after brew day when the roasted flavours finally settled down a bit.

 

[IrregularPulse]

Damn BMW's crush. Brewed this yesterday and came in at @ 1050

 

[CoalCracker]

I brewed a half batch of this yesterday as well. Hit all the numbers perfect. First all grain I was able to do that with. Fermenting 8 hours later. Don't know how I am going to wait three months. It's going to be really tough.

 

[IrregularPulse]

Don't know how I am going to wait three months. It's going to be really tough.

Yeah I hope this is at least pleasantly drinkable after 1 month primary, 2 weeks in keg Me pipeline is LOW!!

 

[nostalgia]

Yeah I hope this is at least pleasantly drinkable after 1 month primary, 2 weeks in keg Me pipeline is LOW!!

The version I made certainly was. That said, every pint I pull from the keg is better than the last

-Joe

 

[bradsul]

It's very drinkable at that point, you just won't see a lot of the more malty flavours until around the 3 month mark (at least in my experience).

 

[IrregularPulse]

I'll try and let it go. Gotta hide the keg from swmbo

 

[pernox]

I'll be brewing this tonight. Going to go start grinding my grains right now. =)

I converted to a 6gal (post boil) batch for anyone interested.

8lbs1.5oz Munich
15oz Flaked Oats
9.6oz Roasted Barley
9.6oz Chocolate Malt

.75oz Chinook @60m (my Chinooks are 11.7%, and this puts me at 37IBU as calculated in the original recipe, by the Rager scale)

 

[pernox]

Well, I cracked my first bottle of this just now. I've been kegging since starting this wacky hobby, but like my stouts in bottles. I like to hole some away to see how they age, even if they're not particularly Big, Bad, or Fancy. I also don't drink too much of a stout compared to the APA/IPA's that I favor, so bottling makes sense. It also makes it easier to bring a couple bottles to the back yard and enjoy with a fine cigar.. Stout and a stogie - one of life's greatest pleasures! :rockin:

This recipe made a clean, delicious, creamy stout that I would be proud to serve to guests. Even my uncultured palate can taste the difference in this Munich-based recipe vs. the typical 2-row/Pale/MO base. Very smooth and velvety, with a frothy and persistent bit of a head - neither the roasted barley nor the chocolate is over done as it sometimes can be (IMO) in a "session" stout. Like I said, my palate's not too refined, but I almost think there's a bit of a nutty aftertaste going on here. This one is easy to drink, tastes great, and is begging me to go pop another.

Without further adieu, I'm going to go do just that.

Thanks for the recipe!

I'll be brewing this tonight. Going to go start grinding my grains right now. =)

I converted to a 6gal (post boil) batch for anyone interested.

8lbs1.5oz Munich
15oz Flaked Oats
9.6oz Roasted Barley
9.6oz Chocolate Malt

.75oz Chinook @60m (my Chinooks are 11.7%, and this puts me at 37IBU as calculated in the original recipe, by the Rager scale)

 

[bradsul]

Glad you enjoyed it Cheers!
I plan to brew this again within a few weeks myself.

 

[geer537]

Just kegged this one. I brewed it in early December and my SG 1.055. The Gravity now is at 1.025... Bummed but the sample tastes great. I had some power surges that kept my fermentation closet temps kind of sporadic. It does taste a bit carbonated so might be that my reading is off. Can't wait to try it again!

 

[drkaeppel]

This one sounded like a hit so I brewed a batch last night! My ending boil volume was about 5.5gal with an OG of 1.050. Planning to let it sit in primary for at least a month and in the bottle for at least another month. We shall see if my patience holds out.

 

[geer537]

I drank the last of my keg about a week ago. It was a fantastic beer.

 

[drkaeppel]

It has been a little over 6 weeks since brew day. This stout has only been sitting in bottles for about two weeks and it's already tasting pretty good! It has a thick, creamy head. Texture is smooth. As the OP mentioned, roasted flavors are dominant right now so there is not much maltiness, but I am sure it will come around.

I was surprised at how mild this stout was! I'm so used to buying rougher stouts with higher IBUs and packed with flavors. With this brew, you could easily drink several of them without it being overwhelming.

Does anyone know if this recipe would be a good candidate to be converted to a chocolate stout?