Oatmeal Stout Dwarven Warrior Oatmeal Stout

[the_ale_scale]

Thanks so much mysticmead. We just bottled this one, we were able to get it up to 7%

 

[Mysticmead]

Thanks so much mysticmead. We just bottled this one, we were able to get it up to 7%

awesome!! let me know how it turns out.

 

[Mysticmead]

The results for the 2015 Peach State brew off are in... there were 465 entries in total... Dwarven Warrior took home 3rd for the oatmeal stout category (combined with dry stout). Dry Stout is a tough one to be paired with so I'm happy with the result. once I get the score sheet I'll be able to see what the judges liked or thought was missing.

 

[the_ale_scale]

Mysticmead are you on untapped as wolfgram brewing co. ?

 

[Mysticmead]

Mysticmead are you on untapped as wolfgram brewing co. ?

nope.. that's not me
gotta love it when people try to steal my beer like that... they even listed it as a silver medal winner in the 2011 Peach State Brew Off... That was ME that won.

 

[the_ale_scale]

Strange. Did you see they have an oatmeal stout named "dwarven warrior" too?

 

[Mysticmead]

Strange. Did you see they have an oatmeal stout named "dwarven warrior" too?

yeah.. they're trying to claim it as their beer.. and that they won the silver.. it was me that won.. reporting yet another one to untappd

 

[jp27300]

yeah.. they're trying to claim it as their beer.. and that they won the silver.. it was me that won.. reporting yet another one to untappd

If we brew this and then submit to competition, do we somehow have to credit the recipe?

I've not done competitions, so I'm not sure.

JP

 

[Mysticmead]

If we brew this and then submit to competition, do we somehow have to credit the recipe?

I've not done competitions, so I'm not sure.

JP

its not required since they don't (shouldn't) ask for the recipe to enter a competition. If they do ask for the recipe, question them to see if they are planning on using the recipes at a brewery (have seen a couple small breweries do this exact thing to build their recipe database instead of doing the work themselves). those are the kind of competitions I avoid.

if you win an award, please come back here and let us know!

all I ask is that you don't go to other sites and post it as your original creation. if you are going to post the recipe someplace please link it back to here

 

[Vermontsoxfan]

I just found out about a brewing competition and would like to enter this. I've made it twice before and it seemed to be drinkable in a short time. I could give it two weeks in the primary and two weeks to bottle condition. What do you think?

 

[Mysticmead]

I just found out about a brewing competition and would like to enter this. I've made it twice before and it seemed to be drinkable in a short time. I could give it two weeks in the primary and two weeks to bottle condition. What do you think?

that might be pushing it, but I say give it a shot. this one has been a proven medal winner for me... 2 out of 2 times entered

 

[4arrows]

I brewed this yesterday as my first stout, and am very excited.

I do not see what temp you fermented at? Can you please clarify or point me to where i missed it? Thanks for what looks to be a great recipe.

 

[Mysticmead]

I brewed this yesterday as my first stout, and am very excited.

I do not see what temp you fermented at? Can you please clarify or point me to where i missed it? Thanks for what looks to be a great recipe.

just like any typical ale... 64-65F is what I ferment at.

 

[jp27300]

I brewed this yesterday as my first stout, and am very excited.

I do not see what temp you fermented at? Can you please clarify or point me to where i missed it? Thanks for what looks to be a great recipe.

Fermentation Temp is based mostly on the yeast strain you use. Each one has an optimum temp, which is usually listed on the package.

 

[4arrows]

Cold crash? Gelatine? This is my first stout. What's the best way to prep for bottling?

 

[Mysticmead]

Cold crash? Gelatine? This is my first stout. What's the best way to prep for bottling?

cold crash it.. no need to worry about fining, it's a stout. it's not like much light will pass through it

 

[4arrows]

I was thinking more about mouth feel. I didn't know if cold crashing or gelatine would pull out the creaminess or not.

 

[Mysticmead]

I was thinking more about mouth feel. I didn't know if cold crashing or gelatine would pull out the creaminess or not.

it'll cold crash in the bottle once put in the fridge, no change in mouthfeel.... no need to use gelatin since you'll never see the light of day through it

 

[4arrows]

Perfect, thanks for the help, will be bottling on Saturday.

 

[MasManOsis]

Anyone else brew this beer since 2015?

Brewed MysticMeads Raging Irish Red and I'm most likely going to brew this soon.

Pretty excited to do so!

 

[nick113]

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!

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

Hi,
As I can't find malted oats here, could I use naked oats like an alternative solution? Thank you for your time.

 

[Mysticmead]

Hi,
As I can't find malted oats here, could I use naked oats like an alternative solution? Thank you for your time.

I use quick oats from the grocery store all the time. Sometimes I toast them, sometimes I don't. Naked oats should be fine as well

 

[nick113]

I use quick oats from the grocery store all the time. Sometimes I toast them, sometimes I don't. Naked oats should be fine as well

Thank you for your quick reply. Your recipe has already been in my list. I will inform you about the results when I cook it. Thanks again.

 

[Argyll Gargoyle]

Any pointers on converting this recipe to extract?
Can I just change the 2-row to the appropriate amount of malt extract and then steep everything else?

 

[Mysticmead]

Any pointers on converting this recipe to extract?
Can I just change the 2-row to the appropriate amount of malt extract and then steep everything else?

This should get you close.

Recipe Specifications
--------------------------
Boil Size: 4.01 gal
Post Boil Volume: 3.65 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.059 SG
Estimated Color: 42.2 SRM
Estimated IBU: 24.0 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
2 lbs Carafoam [Steep] (2.0 SRM) Grain 1 19.0 % 0.16 gal
1 lbs Chocolate Malt [Steep] (350.0 S Grain 2 9.5 % 0.08 gal
8.0 oz Caraaroma [Steep] (130.0 SRM) Grain 3 4.8 % 0.04 gal
8.0 oz Carafa Special III (Weyermann) Grain 4 4.8 % 0.04 gal
6 lbs 8.0 oz Spraymalt DME - Light [Boil] (5 Dry Extra 5 61.9 % 0.50 gal
1.00 oz Goldings, East Kent [5.00 %] - Hop 6 13.6 IBUs -
1.00 oz Goldings, East Kent [5.00 %] - Hop 7 10.4 IBUs -
1.0 pkg California Ale (White Labs #WLP Yeast 8 - -

 

[Argyll Gargoyle]

Thanks - considerate of you to convert it for me. Is the carafoam intended to take the place of the oats?
Do you think a partial mash would allow me to get closer to the “real deal”, or should I just stick with this recipe until I’m up to AG brews?

 

[Mysticmead]

Thanks - considerate of you to convert it for me. Is the carafoam intended to take the place of the oats?
Do you think a partial mash would allow me to get closer to the “real deal”, or should I just stick with this recipe until I’m up to AG brews?

Yes, carafoam is replacing the oats. If you want the real deal, make that jump to AG brewing. You won't regret it at all. If it's an equipment thing.. BIAB solves that problem. That's what I do.. I have the ability and equipment to do a 3 vessel batch sparge AG brew but BIAB works just as well and cuts the brew day down to about 4 hours from strike to cleanup. There's a lot of useful info here about BIAB as well as on Facebook (search BIAB-Brew in a Bag on Facebook) if you're interested

 

[PantherEnjoyer]

Greetings from Australia. I just ordered the ingredients to do this as a 1/2 batch (10L)

Would you suggest adding salts to raise the PH of the mash slightly? (Calcium Carbonate)

 

[Mysticmead]

Greetings from Australia. I just ordered the ingredients to do this as a 1/2 batch (10L)

Would you suggest adding salts to raise the PH of the mash slightly? (Calcium Carbonate)

Adjust for your water chemistry. Mine is perfect for dark beers right out of the ground (Well water)

 

[PantherEnjoyer]

Howdy, so I did a small half batch after being inspired by this. Since then I have upgraded to a Guten 40L brewery and kegerator. As such, my Brother in Law has requested a keg for his kegerator.

I will let you know how I go, but I can't get malted oats here in Aus, so I just simply went with

9.2lbs Ale Malt (2-Row)
2.2lbs Quick Oat (flaked oats)
1lb Chocolate Malt
10.5oz Caraaroma

I will use Dennys Favorite Yeast (I pressure ferment, but will go light on the pressure maybe 5psi)

Will send you a pic once I brew it this weekend!

Cheers from Aus and stay safe!