Body In Oatmeal Stout

[Breck09]

Well I brewed the Oatmeal Stout kit from NB a while back and kegged it two weeks ago. I missed my numbers and the abv came out at around 3.5% or so. Could the low abv be what has caused it to be a little thinner then I thought it would be? I'm thinking yes but figured why not ask. Thanks.

 

[BrewerinBR]

All-Grain or Partial? I was just looking at the All Grain PDF the grain bill appears a little light on grain and oats so does the Partial at least IMHO... not sure the low ABV caused it to be thinner or being thinner caused it to be a low ABV. Oatmeal stouts should be 4.2 to 5.9 %
the kits (at least on paper) seem to light in fermentables and in non-fermentable dextrins that give stout their nice creamy mouth feel.

 

[Breck09]

It was the all grain version. Its a good beer it just doesn't seem to have the mouthfeel that I expected from an Oatmeal Stout. Maybe have too look around for another recipe of the style. Probably try the one in Brewing Classic Styles.

 

[Yooper]

It was the all grain version. Its a good beer it just doesn't seem to have the mouthfeel that I expected from an Oatmeal Stout. Maybe have too look around for another recipe of the style. Probably try the one in Brewing Classic Styles.

Mash temperatures play a part as well. My recipe is very much like the one in Brewing Classic Styles, and I often mash it at 156-158!

 

[Breck09]

Mash temperatures play a part as well. My recipe is very much like the one in Brewing Classic Styles, and I often mash it at 156-158!

I can't remember what the mash temp in the recipe says but I know whatever it was I hit it perfect. I know it wasn't 156-158 though. I will for try out a new recipe though as I love the style.

 

[meschaefer]

Not familiar with the Kit recipe, but what were your original and final gravity and what were the target numbers?

 

[Yooper]

I can't remember what the mash temp in the recipe says but I know whatever it was I hit it perfect. I know it wasn't 156-158 though. I will for try out a new recipe though as I love the style.

If you like a coffee-roasty stout, you could try my recipe. I've made it a number of times (drinking it now) and it's got an understated roast that I like.

 

[saluki_brewer]

I bought this (PM) as a base to modify for my version of a breakfast stout. I put the ingredients in BeerSmith and it came out very low for IBU's, OG, and ABV, so I added an extra lb of Marris Otter, .5 lb chocolate malt, and 1 oz fuggles for 60 min.

This beer is currently sitting on 4 oz coffee beans and 4 oz cocao nibs in the secondary, but when I transferred it at 4 weeks, my sample was delicious. Unfortunately, I broke my hydrometer on brewday so I don't have an accurate OG reading, but it definitely had some body to it and nice roasty/chocolaty flavor at room temp. It was so good, in fact, that I thought about bottling it rather than risk "ruining" it with chocolate and coffee.

So, to make a long story short...if you make this again, you may want to try adding a little extra malt/hops to get it into the normal range for oatmeal stouts.