Oatmeal Stout Damned Kids Oatmeal Stout (AG)

[duffman2]

This looks delicious and I'm designating it as my next brew. Any tips or advice would be cool as this will be my first non-kit oatmeal

Cheers

 

[duffman2]

Probably not gonna use liquid yeast, but I have some Notty. Would this do the job or should I go with S-05?

 

[FoundersBrew]

Man, that seems like alot of sparge water! You guys that have made this, did you use this much? Im also curious about the S-05.

 

[duffman2]

Also, after asking for oats to be separate the beer store guys milled my grains and put the oats on top of them. I took them, and now have to find a way to sift them off the top to roast them separate without barbecuing the rest of the grains. Hmmmmmmm, we'll see

 

[AKnewbrews]

BWAHAHAH! Love the Brimley pic. brought to you by diabeetus!

This sounds delicious, and will probably make it to our short list for our first stout.

 

[eulipion2]

I used S-05 and it turned out great. Still probably one of the best brews I've yet done!

Man, that seems like alot of sparge water! You guys that have made this, did you use this much? Im also curious about the S-05.

According to my notes, I mashed with 5.5 gallons, sparged with 3.5.

 

[passedpawn]

This turned out great. Thanks. It's only been in the bottle for 4 days.

I used lager yeast (S-23). Fermented at 50F for 2 weeks and lagered for 3 weeks. This might seem out of the ordinary for an ale, but I'm brewing for competition and thought this would make a winner. We'll see... I made hop substitutions, but nothing that would override the strong malt character of this beer.

Nose of dark roast and some chocolate.

Bitterness is nicely balanced with the sweetness from the chocolate malt. Mouthfeel is fairly thick due to the lactose and oatmeal. Dark as night.

Nice lacing on glass. Long-lasting dark tan head of small, creamy bubbles.

 

[duffman2]

Bout to brew this. 5.5g sounds like a real thin mash. I usually use 1.25 qts/lb but this runs somewhere around 1.7

And the sparge at 7 gallons? Anybody have any thoughts about these water amounts? Sounds like it turned out pretty well but I'm just curious because it's different than any beer I've done

 

[l3lackEyedAngels]

Bout to brew this. 5.5g sounds like a real thin mash. I usually use 1.25 qts/lb but this runs somewhere around 1.7

And the sparge at 7 gallons? Anybody have any thoughts about these water amounts? Sounds like it turned out pretty well but I'm just curious because it's different than any beer I've done

I don't know about the mash, but I suspect that Rhoobarb uses such a large sparge volume just because he'll boil off that much. Adjust according to your equipment.

 

[duffman2]

Gotcha. Warming 5 gallons mash water now and I plan on sparging with 3.5 to get down to a 5g batch. Should be pretty close

 

[duffman2]

Sitting in a tub, bubbling happily away! But I too forgot the lactose. So I still add the same 1/2 pound? And I do it in the secondary? Or when and how can I add it?

Thanks

 

[passedpawn]

I got a second place (behind a GREAT RIS) with this beer. And that is after lagering it and some other wacky stuff. For an oatmeal stout, this recipe will win.

Thanks Rhoobarb.

 

[Rhoobarb]

I got a second place (behind a GREAT RIS) with this beer. And that is after lagering it and some other wacky stuff. For an oatmeal stout, this recipe will win.

Thanks Rhoobarb.

Cool! That's really great. I guess I need to brew this again myself!

Yes, adjust the mash/sparge to your system. I have since replaced the mash tun and usually brew ten gallons, so I will be adjusting next time I brew this.

 

[twelfthman01]

About to brew this... Looks fantastic and figured I'd revive the dead - getting cold, time for stout!

I have an Oat Stout house beer I brew that I love, but I've been dying to try toasted/roasted oats, plus I think the Carafa will make this drinkable quicker!

I'm probably going to use 2 different yeast strains though:

1762 makes a killer Belgian Stout (ferment at 64 for slight plum and dark fruit esters)

and

yeast #2 contemplating:

Wyeast 1469 West Yorkshire

It will produce famously balanced beers with a full chewy malt flavor and character, but finish dry with moderate nutty and stone-fruit esters.

but also still thinking of 1056/US-05 as it is a fast and super reliable fermenter, producing solid beers.