Oatmeal Stout Dwarven Warrior Oatmeal Stout

[Mysticmead]

Recipe Type

All Grain

Yeast

WLP001

Yeast Starter

1l

Batch Size (Gallons)

5.5

Original Gravity

1.059

Final Gravity

1.010

Boiling Time (Minutes)

60

IBU

31

Color

34 SRM

Primary Fermentation (# of Days & Temp)

14

Tasting Notes

roasty, toasty, dark chocolate, mocha, nutty, creamy

I entered this in the 2011 Peach State Brew Off and took 2nd in Oatmeal Stouts. I have since altered the recipe to include an additional pound of oatmeal since the judges suggested more oatmeal for more of a nutty flavor. The original recipe is as follows.

Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.2 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (412.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) (toasted at 350F for 20 minutes or until golden brown)
1 lbs Oats, Malted (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Goldings, East Kent [5.40 %] (60 min)
1.00 oz Goldings, East Kent [5.40 %] (30 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

I used a 1000ml starter and had bubbles in the airlock within 3 hours and vigorous fermentation with in 8 hours

 

[TheRabidKumquat]

Brewed this up yesterday. After a phase of lighter beers, I've wandered back onto the dark side and had been wanting to brew a stout. The name drew me in. Mashed at 152 for an hour. Only as the wort was coming to to a boil did I notice that you mashed a little higher for 90 minutes.
Brewed outside which was in the 40s, mash temp dropped about 10 degrees, but I wound up getting a starting gravity of 1.061. Used Nottingham yeast instead of wlp001. I did add the additional pound of toasted oats (2# total)

Can't wait to try this! Right before the boil the kettle looked like a giant macciato. Thanks for the recipe!

 

[Mysticmead]

Brewed this up yesterday. After a phase of lighter beers, I've wandered back onto the dark side and had been wanting to brew a stout. The name drew me in. Mashed at 152 for an hour. Only as the wort was coming to to a boil did I notice that you mashed a little higher for 90 minutes.
Brewed outside which was in the 40s, mash temp dropped about 10 degrees, but I wound up getting a starting gravity of 1.061. Used Nottingham yeast instead of wlp001. I did add the additional pound of toasted oats (2# total)

Can't wait to try this! Right before the boil the kettle looked like a giant macciato. Thanks for the recipe!

don't worry about being lower in mash temps.. you're still going to have a kick a$$ stout. I just brewed this one again yesterday. dropped the 2 row to 8lbs, boosted the oats to 2lbs... used US-05. This stout is going to be my starter for an Imperial Stout that should weigh in around 1.098-1.100... tis the season!!! let me know how this turns out for you!

 

[TheRabidKumquat]

So I was planning on bottling this and sharing with family and friends. Laziness and not finding the time to finish cleaning the bottles paid off though. Kegged it instead and am bringing it to a St. Patrick's Day party. Tasted a small bit of it while transferring to the keg, and at basement temp and flat it was really tasty. Looking forward to it. Will report back with feedback I get.

 

[TheRabidKumquat]

Amazing was a word thrown around more than once. After waking up this morning, checked it and there might be 3 pints left in the keg, so people weren't just being polite.
Will definitely be making another batch of this later in the year to have for the winter.

 

[Mysticmead]

Amazing was a word thrown around more than once. After waking up this morning, checked it and there might be 3 pints left in the keg, so people weren't just being polite.
Will definitely be making another batch of this later in the year to have for the winter.

yeah.. that word seems to follow this beer. it has turned quite a few Guinness drinkers into FORMER Guinness drinkers. It's great in the fall and winter but even in the spring and summer it goes great with a nice grilled steak.

 

[jp27300]

I entered this in the 2011 Peach State Brew Off and took 2nd in Oatmeal Stouts. I have since altered the recipe to include an additional pound of oatmeal since the judges suggested more oatmeal for more of a nutty flavor. The original recipe is as follows.

Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.059 SG
Estimated Color: 34.2 SRM
Estimated IBU: 31.3 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

9 lbs Pale Malt (2 Row) US (2.0 SRM)
1 lbs Chocolate Malt (412.0 SRM)
1 lbs Oats, Flaked (1.0 SRM) (toasted at 350F for 20 minutes or until golden brown)
1 lbs Oats, Malted (1.0 SRM)
12.0 oz Caraaroma (130.0 SRM)
1.00 oz Goldings, East Kent [5.40 %] (60 min)
1.00 oz Goldings, East Kent [5.40 %] (30 min)
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

I used a 1000ml starter and had bubbles in the airlock within 3 hours and vigorous fermentation with in 8 hours

You said you modified it to add another pound of oats. Does the adding include a total of 2 pounds or 3 pounds
for 5 gal?

 

[Mysticmead]

You said you modified it to add another pound of oats. Does the adding include a total of 2 pounds or 3 pounds
for 5 gal?

what I did to modify it was to replace the oat malt with flaked oats. While the beer was still really good, I thought it tasted better to me as in the original recipe.

 

[jonnyp1980]

Love the name I would like to try this out. Any pics or updates on this beer?

 

[Mysticmead]

since I have this kegged, I'll get a pic and post it later. Only thing changed from the original recipe is, I toasted the entire pound of oats

 

[Mysticmead]

here ya go... a 4oz taster of dwarven warrior... I'm still working sooooo that's about the best I can do

 

[jonnyp1980]

here ya go... a 4oz taster of dwarven warrior... I'm still working sooooo that's about the best I can do

Looks great. Is the head on it really that white? If so that's awesome

 

[Mysticmead]

Looks great. Is the head on it really that white? If so that's awesome

teh flash washed it out a bit.. but it's a light tan colored head

 

[BayviewBrewer]

I'm going to be brewing this this weekend as my second all grain brew!

 

[Mysticmead]

I'm going to be brewing this this weekend as my second all grain brew!

Great to hear!! Welcome to All Grain brewing! make sure you post pics of your beer!

 

[Yretsof]

I think I just found my first all grain brew! Cant wait to get my mash tun built and try it.

 

[Mysticmead]

I think I just found my first all grain brew! Cant wait to get my mash tun built and try it.

skip the mash tun and give BIAB a shot.

 

[Yretsof]

skip the mash tun and give BIAB a shot.

I already ordered all the stuff to build a 10g mash tun. I'll look into biab though!

 

[Bradinator]

Decided to give this one a go too. Just about to mash it. Slightly modify grain bill though, subbing Crystal 60L for the Cararoma (which I could not find).

 

[Mysticmead]

Decided to give this one a go too. Just about to mash it. Slightly modify grain bill though, subbing Crystal 60L for the Cararoma (which I could not find).

that'll work, although crystal 120 is closer

 

[Yretsof]

So what temps and times did you mash at? This is my first all grain, so I'm not super fluent, I am wanting to brew this sometime this week. I see it was pointed out that you mashed "A little higher for 90 minutes." I am using a 10 gallon igloo cooler and doing a 5 gallon batch. What would you suggest?

I am thinking about splitting this into 3 gallons regular and 2 gallons chocolate by splitting the wort at the end of the boil and adding 3.5ozs Hersheys Cocao powder to make the chocolate stout version. Any thoughts on this?

 

[Mysticmead]

So what temps and times did you mash at? This is my first all grain, so I'm not super fluent, I am wanting to brew this sometime this week. I see it was pointed out that you mashed "A little higher for 90 minutes." I am using a 10 gallon igloo cooler and doing a 5 gallon batch. What would you suggest?

I am thinking about splitting this into 3 gallons regular and 2 gallons chocolate by splitting the wort at the end of the boil and adding 3.5ozs Hersheys Cocao powder to make the chocolate stout version. Any thoughts on this?

for a nice full bodied stout mashing at 154 is what you want. As far as splitting it. try it as designed first time around. It's your first All Grain, trying to complicate things by splitting won't show you any flaws that you need to correct. Besides it will have a serious dark chocolate flavor as it is

 

[danielofthedale]

I have a couple of questions about some tweaks to the recipe.

What do you think about using Marris Otter for the base malt?

Have you ever used the Dark Chocolate Malt and what are your thoughts on subbing that in for regular Chocolate Malt? Seems like from what I have seen that Dark Chocolate gives more chocolate and less coffee flavor.

 

[Mysticmead]

I have a couple of questions about some tweaks to the recipe.

What do you think about using Marris Otter for the base malt?

Have you ever used the Dark Chocolate Malt and what are your thoughts on subbing that in for regular Chocolate Malt? Seems like from what I have seen that Dark Chocolate gives more chocolate and less coffee flavor.

Personally, I would save the Marris for a beer where you'll actually taste it. With this stout you'll taste the roasted malt flavor from the chocolate malt over anything else.

Dark Chocolate malt. The Chocolate malt I use most of the time is from Brewmasters Warehouse.. Crisp Chocolate is listed as 415SRM... that's pretty dark. I've used the Organic Chocolate before as well, that was 350SRM.

 

[Yretsof]

I brewed this about a month and a half ago, fermented for 2 weeks, secondary for about 3 weeks, bottle aged for about 3 weeks. Took a few bottles to a friends house and everyone loved it. Got everything for "Thats awesome, you brewed this?" To "this is probably the best beer I have ever had." So I took a few to work for the beer lovers and again got rave reviews, "best homebrew I have every had, and better than most storebought beer" actually had a guy who last weekend told me all the homebrew he has ever had tasted like crap, tell me after trying mine, I could bring him more of that yummy beer any time I wanted. I did drop the bittering hops 3/4 oz. But all other was the same, I am probably gonna rebrew it next weekend. If this took 3rd, what took first?

 

[Mysticmead]

I brewed this about a month and a half ago, fermented for 2 weeks, secondary for about 3 weeks, bottle aged for about 3 weeks. Took a few bottles to a friends house and everyone loved it. Got everything for "Thats awesome, you brewed this?" To "this is probably the best beer I have ever had." So I took a few to work for the beer lovers and again got rave reviews, "best homebrew I have every had, and better than most storebought beer" actually had a guy who last weekend told me all the homebrew he has ever had tasted like crap, tell me after trying mine, I could bring him more of that yummy beer any time I wanted. I did drop the bittering hops 3/4 oz. But all other was the same, I am probably gonna rebrew it next weekend. If this took 3rd, what took first?

Glad ya like it! it didn't take 3rd...it took 2nd.... but I still think this is one of the best Stouts I've brewed. I get a lot of the same comments you got. Some of those come from hardcore stout guys too.

 

[Yretsof]

Also, I called in my ingredient order to brewmasters warehouse and the crushed everything and put it all into one bag, so I used 2 pounds of oats unstead of one regular and one toasted. I picked up a new batch and everything is in its own bag, so I am wondering do I keep the same recipe I just had sucess with? Or go the toasted route?

 

[Mysticmead]

Also, I called in my ingredient order to brewmasters warehouse and the crushed everything and put it all into one bag, so I used 2 pounds of oats unstead of one regular and one toasted. I picked up a new batch and everything is in its own bag, so I am wondering do I keep the same recipe I just had sucess with? Or go the toasted route?

I'd say toast it.. just so you can see the difference

 

[Yretsof]

What would you say will be the overall taste difference? Nuttier? More of a coffee finish? And what would you suggest for a better/thicker mouthfeel, and better head retention?

 

[Mysticmead]

What would you say will be the overall taste difference? Nuttier? More of a coffee finish? And what would you suggest for a better/thicker mouthfeel, and better head retention?

toasting will make it nuttier. to get more mouthfeel mash at a higher temp (154 will give a full bodied beer). The last version I made I used 2lbs of flaked oats. I toasted 1lb. I also used 1lb of malted oats. I mashed at 154 for 90 minutes and the resulting beer was a chewy almost silky beer. As far as head retention.... 2lbs of oats will produce a long last thick head