Final gravity reading for oatmeal stout

[Naiok]

Hello all,

I've brewerd 2 batches of oatmeal stout lately and find one problem.
My final gravity is unusualy high..
mash was with pils, small portion of munich and several cara malts and 11% of roasted malts, portion of oatmeal was once 9% and second batch 15%. Oatmeal was instant oats(I've made test befor brewing and mix some oatmeal with pils malt and check iodine after 45 min and it was ok).
I am confused since with first batch(9% oatmeal), attenuation was same than with second batch(15% oatmeal), even though that second batch had lower mash temp(67 C) than first one(68 C) and second had less cara malts. All those two brews shows that oatmeal do have something to do with higher apparent target gravity..My starting gravity for first batch was 1,069(16,7 P) and final is 1,024(6,2 P), second was start 1,065(15,9P) and final 1,023(5,8P). This is very high end G.
I fermented both time with same yeast I use all the time(nice fresh yeast slury) and I newer had such bad attenuation.

Any thoughts? Am I missing something? how to "mesure final G" with oatmeal brews?

In the end; beer has very nice taste and texture, but I somehow doubt that there is so much resedual sugars inthere..

 

[tator2k]

How long were these fermenting before you took the reading? I'm doing one right now, and after 8 days I'm still in a very active fermentation stage.

 

[Naiok]

I've fermented on 20 C and vigorious fermentation was over in 2-3 days, later nice easy bubling for another 3 days and after 2 days(no bubles anymore) I've read gravity-so after 8 days, I've reda also before bottling(15 days after pitching) and it was on same gravity.

 

[davis119]

I did a milk stout with oat meal and bottled at 1.030. After 3 weeks And posted a similar question. And it turned out great just a little less abv.....
I did the same batch and let ferment about another week with a vanilla bean and it was 1.022.

There are alot of posts (here and diff forums . (google it ) on people having higher than normal FG's for stouts usually oatmeal......

 

[Naiok]

did you add lactose in end of boil or before bittling? I have added lactose also to beer, but in bottling stage(so all readings was without lactose).

Yes I've searched on this matter over internet but there was no straight answer on those quiestions and that is why I've made this question again.. I've only found that some has similar results as I have, but there is no answer how to "adjust" mesuring method..

 

[davis119]

did you add lactose in end of boil or before bittling? I have added lactose also to beer, but in bottling stage(so all readings was without lactose).

Yes I've searched on this matter over internet but there was no straight answer on those quiestions and that is why I've made this question again.. I've only found that some has similar results as I have, but there is no answer how to "adjust" mesuring method..

I boiled my lactose.

I know there are no straight awnswrs out there.
my main concerns were what issues are there for bottling with a high fg.

But the fact there were other people with the same issue made me think eff it. I didn't mess up.......

 

[Bob]

60-65% attenuation sounds about right for oatmeal stout.

There are a lot of ingredients described which will affect attenuation: Munich, Caramalts, oats will all tend to add body. Add in mash temperature(s), yeast strain, pitch rate, etc. and you could very well end up with the final gravities you note.

I'd not worry about it.

Cheers,

Bob