Oatmeal Stout Dwarven Warrior Oatmeal Stout

[ayupbrewing]

Hey Mysticmead, few questions before I do this next week.

Im just trying to figure out your main grains bill....I think it is 1lb flaked oats, 1lb toasted flaked oats and 1lb malted oats and 8lbs of 2-row is that right?? How did your latest version turn out compared to the others, was there any difference with the yeast change too?

Cheers, Ayup!

 

[Mysticmead]

Hey Mysticmead, few questions before I do this next week.

Im just trying to figure out your main grains bill....I think it is 1lb flaked oats, 1lb toasted flaked oats and 1lb malted oats and 8lbs of 2-row is that right?? How did your latest version turn out compared to the others, was there any difference with the yeast change too?

Cheers, Ayup!

yep... that's it... 1lb flaked, 1lb toasted flaked, 1lb malted..8lbs 2row.. the latest version had that silky chewy mouth feel I was looking for. The yeast is a neutral/clean yeast so no change from that. Brew it up and you'll have a perfect stout for the winter

 

[ayupbrewing]

Sweet! This has moved to the top of my "on deck" list. Thanks. I will definatley follow up.

Ayup

 

[ayupbrewing]

yep... that's it... 1lb flaked, 1lb toasted flaked, 1lb malted..8lbs 2row.. the latest version had that silky chewy mouth feel I was looking for. The yeast is a neutral/clean yeast so no change from that. Brew it up and you'll have a perfect stout for the winter

Just a thought mystic, would raspberries go well with this or blackberries? I have a bunch left from summer and was thinking I could add one or the other to a gallon or two of this...thoughts?

Cheers.

 

[Crazybob]

This sounds delicious! I am going to brew this up this weekend, Altho it appears that my LHBS does not have malted oats, is there a decent sub for this?

Also, I plan on bottling this once it has finished fermenting, how much sugar would you recommend i add when the time comes?

Thanks for the help.

 

[Mysticmead]

This sounds delicious! I am going to brew this up this weekend, Altho it appears that my LHBS does not have malted oats, is there a decent sub for this?

Also, I plan on bottling this once it has finished fermenting, how much sugar would you recommend i add when the time comes?

Thanks for the help.

you can sub it for 2row or even a split of 2row and additional flaked oats.

for bottling, I'd go with 4-4.5oz of corn sugar

 

[bolus14]

This looks good and I've been looking for a quick turn around stout to have through winter. I would brew around Christmas and would like to have it for late Jan and for as much of Feb as it lasts. So, a couple questions.

1. The OP shows you fermented for 14 days, how long would you "bottle age" this for before drinking if you were to bottle it?
2. What do you think of using WLP002 for yeast. I have some "washed" in the fridge from a porter so I was thinking this would be well suited for it. The yeast is listed as getting 63% - 70% attenuation, but I got 74% on the porter it came from. I have learned that with 002 if you keep your temps in the 65 - 68 range from the initial ferment then bring it up to about 70 for a couple days the attenuation is much better and you don't get any off flavors from it.

 

[Mysticmead]

This looks good and I've been looking for a quick turn around stout to have through winter. I would brew around Christmas and would like to have it for late Jan and for as much of Feb as it lasts. So, a couple questions.

1. The OP shows you fermented for 14 days, how long would you "bottle age" this for before drinking if you were to bottle it?
2. What do you think of using WLP002 for yeast. I have some "washed" in the fridge from a porter so I was thinking this would be well suited for it. The yeast is listed as getting 63% - 70% attenuation, but I got 74% on the porter it came from. I have learned that with 002 if you keep your temps in the 65 - 68 range from the initial ferment then bring it up to about 70 for a couple days the attenuation is much better and you don't get any off flavors from it.

if I were going to bottle age it.... 4 weeks. which is why I keg

 

[Yretsof]

I am in my 2nd batch of this, the first time I did 2 weeks primary, 2 weeks secondary, and about a 3 week bottle age. And it came out amazing.

 

[ayupbrewing]

So, I brewed this 4 days ago. Had to make some on the spot modification at the LHBS. They recommended not toasting my own oats because they need 1-2 weeks to off gas so as to not impart potential off flavours. So I just doubled up on the flaked oats and added some victory malt for toasty/nutty flavour. They didnt have malted oats. I added roasted barley so I could call it an official stout and balanced that with some crystal 80. Oh and I added cocoa powder to the boil to be able to justify it being called a Chocolate Oatmeal Stout. All in all a different beer but hopefully it will be just as tasty. On day 3 of fermentation at 68°F and it has ripped through it and its slowing down already...

Ingredients:
------------
Amt Name Type # %/IBU
7 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.0 %
1 lbs 12.8 oz Oats, Flaked (1.0 SRM) Grain 2 15.0 %
14.4 oz Chocolate Malt (350.0 SRM) Grain 3 7.5 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 4.2 %
8.0 oz Roasted Barley (300.0 SRM) Grain 5 4.2 %
8.0 oz Victory Malt (25.0 SRM) Grain 6 4.2 %
1.00 oz Goldings, East Kent [5.70 %] - Boil 60.0 Hop 7 19.7 IBUs
0.75 oz Goldings, East Kent [5.70 %] - Boil 30.0 Hop 8 11.4 IBUs
2.0 oz Cocoa powder (Boil 15.0 mins)
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 9 -
2.0 pkg California Ale (White Labs #WLP001) [35. Yeast 10 -

 

[ayupbrewing]

Here is a pint of my ChocolOATe Stout. This is 1 week in bottle and tastes great already and is moderately carbed so far...

Wife did a blind side-by-side tasting against a well known commercial Porter (I know, different to a Stout - but not by much and not that wife can discern) and mine came out on top!! Pretty good...!

 

[Mysticmead]

Here is a pint of my ChocolOATe Stout. This is 1 week in bottle and tastes great already and is moderately carbed so far...

Wife did a blind side-by-side tasting against a well known commercial Porter (I know, different to a Stout - but not by much and not that wife can discern) and mine came out on top!! Pretty good...!

looks great!! give it time to carb up and it'll be even better. There isn't much difference between a porter and stout so don't worry about that. in fact, you could enter this into a comp as a robust porter or oatmeal porter and it'd do great

 

[zamo27]

i brewed this one yesterday and i could not believe the smell. its chocolatey malty caramel, i can go on and on
really looking forward to this one especially after the success i had with mysticmead's irish red ale.

hard core lads who would down 10 pints of guinness or smithwicks preferred my irish red ale over the established irish ale, commercial stuff!

 

[Mysticmead]

i brewed this one yesterday and i could not believe the smell. its chocolatey malty caramel, i can go on and on
really looking forward to this one especially after the success i had with mysticmead's irish red ale.

hard core lads who would down 10 pints of guinness or smithwicks preferred my irish red ale over the established irish ale, commercial stuff!

this stout made hard core guinness drinkers never want to drink anything but this oatmeal stout ever again. you're gonna love this one as much as the irish red ale

 

[zamo27]

i have made this on the 3rd of october and smelt and tasted amazing. i got vigorous fermentation very quickly and within 3 days boom... stoped.
the room is at 19-20 degrees, the FGis at 1014 and did not move any further. my OG was 1052
can i go ahead, prime and bottle
i know mysticmead suggest 4 weeks but is it ready ? will the beer benefit from sitting for so long on the yeast cake?
thank you

 

[Mysticmead]

i have made this on the 3rd of october and smelt and tasted amazing. i got vigorous fermentation very quickly and within 3 days boom... stoped.
the room is at 19-20 degrees, the FGis at 1014 and did not move any further. my OG was 1052
can i go ahead, prime and bottle
i know mysticmead suggest 4 weeks but is it ready ? will the beer benefit from sitting for so long on the yeast cake?
thank you

if it has dropped clear (as best as you can tell on a stout) go ahead and prime and bottle.

 

[bolus14]

i have made this on the 3rd of october and smelt and tasted amazing. i got vigorous fermentation very quickly and within 3 days boom... stoped.
the room is at 19-20 degrees, the FGis at 1014 and did not move any further. my OG was 1052
can i go ahead, prime and bottle
i know mysticmead suggest 4 weeks but is it ready ? will the beer benefit from sitting for so long on the yeast cake?
thank you

I would give at least another week for it to clear and for the yeast to clean up. Personally for porter's, stout's and Belgian Dark's I allow at least 4 weeks to get consistent taste.

 

[zamo27]

Thank you guys
I will leave it alone so
I'll post a review when I sample a bottle



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[Mysticmead]

I would give at least another week for it to clear and for the yeast to clean up. Personally for porter's, stout's and Belgian Dark's I allow at least 4 weeks to get consistent taste.

I prefer to go 4 weeks on all my beers at the very least.. others like going 2 weeks.. some let it go until it stops fermenting.. crash cooling and finings can make a beer crystal clear in 48 hours (bio-fine clear will clear any beer/cider/mead/wine in 48 hours). If zamo27 feels comfortable with it being 2 weeks old and its clear.. bottling won't hurt a thing. after all, he'll be letting it condition in the bottle for another few weeks

 

[zamo27]

I'm a very impatient person by character but I'm sticking to the advice above
4 weeks then bottle
I'm still sipping on your raging red ale and that puts a smile on my face all the time.
As the saying goes.. Good things happen to those who wait, let prove this 😇



Sent from my iPhone using Home Brew

 

[Mysticmead]

I brewed yet another batch of this awesome beer to have it ready for the 2015 Peach State Brew Off in February. The sample after the boil was perfect. Let's see if I can get that gold this year to go with the silver.

 

[the_ale_scale]

So I just realized that I ran into a problem. I plan on brewing this beer soon however my boil pot is only 6gallons, any suggestions? I just started getting all my equipment for Xmas so returns are out.

 

[Mysticmead]

So I just realized that I ran into a problem. I plan on brewing this beer soon however my boil pot is only 6gallons, any suggestions? I just started getting all my equipment for Xmas so returns are out.

I would cut the recipe in half or go buy a bigger kettle. at least 7.5 gallon if doing a 3V all grain setup or 10 gallon if doing BIAB. Aluminum is perfectly fine and cheap too.

 

[BeerCityBrew]

Just used this as a jumping off point for a recipe for my first All Grain brew. Just mashed in, can't wait for finished product. Thanks for an awesome recipe, the name caught my eye!

 

[the_ale_scale]

So what are we lookin at for the AVP on this guy?

 

[Mysticmead]

so what are we lookin at for the avp on this guy?

avp??

 

[the_ale_scale]

Alcohol volume percentage

 

[the_ale_scale]

Or did make that up? Sorry, what is the alcohol percentage on this bad boi?

 

[Mysticmead]

Or did make that up? Sorry, what is the alcohol percentage on this bad boi?

hehe... ABV is around 6%

 

[BeerCityBrew]

So I just realized that I ran into a problem. I plan on brewing this beer soon however my boil pot is only 6gallons, any suggestions? I just started getting all my equipment for Xmas so returns are out.

When I brewed this a few weeks ago it was my first all grain brew so I was working with my old 5 gallon kettle. I split my wort between that and another 3 gallon pot that I just had for general cooking (cleaned and sanitized of course). I then split the hop additions accordingly.

Obviously I didn't expect perfect hop utilization because of this process, but considering it is a low IBU beer, I was not concerned.

Obviously not ideal but worked in a pinch, and a college budget preventing a bigger kettle.