Fortify a Miner's Stout with leftovers

[ikkyu]

I have two cans of Black Rock Miner's stout (prehopped LME),
1 K of roasted barley, 500g of CarmelPils, 1K of Muntons
DME and a ton of oatmeal. Looking to add some body to this stout and possibly some chocolate or coffee flavors (I have some bakers cocoa)

Any suggestions on amounts? I also have SA-04 and SA-05 on hand for yeast. Could not get any lactose. Looking for a partial mash recipe with these leftovers.

 

[PT Ray]

Here's a couple ideas.

Draft Style Irish Stout 5 gallons
1 Stout Kit
250g Roasted Barley
500g DME
250g Sugar
Safale 05

Oatmeal Stout 5 gallons
1 Stout Kit
1kg DME
250g Roasted Barley
250g CaraPils
250g Oats
Safale 04

 

[ikkyu]

I am liking the oatmeal stout recipe. Any other suggestions are welcome and appreciated. I have heard that if I bring up my partial mash temp up a tad I can increase the body as well. I also have some Cascade leftover but I don't think it matches Oatmeal Stout style-wise.

 

[Bob]

Do not use oats. Oats of any type must be mashed to provide anything useful at all.

Let me reiterate: You cannot simply steep oats.

I've been seeing a lot of this lately, and it's disturbing me. Somewhere in Homebrewland there's a disconnect.

I'd use the first recipe; I think that'll turn out nicely.

Bob

 

[PT Ray]

You cannot simply steep oats.

Though it's not ideal, every retailer just about offers partial oatmeal stout kits with guess what? Oats for steeping. Have you picked up any home brewing books recently? They also have partial oatmeal stout recipes that require you to steep oats. You have your work cut out for you Bob.

 

[Bob]

Yeah, I know. That all these homebrew outlets and books are wrong doesn't change the FACTS, though.

Partial-mash? Fine. Steep? Not at all.

Bob

 

[ikkyu]

As I said in my OP I did a partial mash.
I did the Oatmeal stout recipe and all
went well (though the wort took a while to chill).
Amazing fermentation from the 10-12 hour mark.
Thank you for the input...

 

[Bob]

You know, I completely missed that.

My apologies.

Bob

 

[PT Ray]

I have heard that if I bring up my partial mash temp up a tad I can increase the body as well. I also have some Cascade leftover but I don't think it matches Oatmeal Stout style-wise.

I've should have addressed this as it ties into what Bob is saying.

The grains in the recipe have no diastic power which is responsible for sugar conversion. This isn't an issue with crystal or roasted barley but flaked oats will add starches that ideally need to be converted.

It appears that even if they're steeped, some of the beta glucans and earthiness can still be extracted but at the cost of a a little starch. You have some fundamentalist that don't accept this even though it's widely practiced. Personally, I wouldn't steep them but obviously a lot of people are happy doing it this way.

If you included a base malt such as 2-row, then yes you could control the degree of fermentability with temperature and convert the starches from the oatmeal. It's really not much more work then steeping the grains and would have been the ideal way of using oats.

 

[ikkyu]

So what you are saying is that if I use only the roast barley and the CaraPils I won't get any conversion of the starches in the oatmeal even if I do a partial mash?

BTW I used Quaker old fashioned rolled oats that I cooked before I put in the mash (I read that you need to cook non-instant oats before putting in the mash in Palmer's book) Would this have any impact on the convertibility of the oatmeal starches?

In any case the fermentation is roaring. I find that a rehydrated Safale 0-4 does that when the wort is well aerated. Thanks again for all the advice.

 

[Bob]

So what you are saying is that if I use only the roast barley and the CaraPils I won't get any conversion of the starches in the oatmeal even if I do a partial mash?

Got it in one. Neither of those grains contain the enzymes needed to convert starch to sugar.

BTW I used Quaker old fashioned rolled oats that I cooked before I put in the mash (I read that you need to cook non-instant oats before putting in the mash in Palmer's book) Would this have any impact on the convertibility of the oatmeal starches?

Yes. How complicated do you want this? Here it is in a nutshell:

Enzymes in pale malt (pils, 2-row, pale, etc.) convert starches to sugars.

Some adjunct cereals have their starches locked away. Boiling liberates those starches from the protein matrix so that the pale-malt enzymes can convert them to sugar; this process is called "gelatinization". Flaked grains - instant oats, flaked barley, flaked maize - have already been gelatinized, as the process of making them creates high heat.

In any case the fermentation is roaring. I find that a rehydrated Safale 0-4 does that when the wort is well aerated. Thanks again for all the advice.

Cool! Glad we could help!

Bob

 

[PT Ray]

So what you are saying is that if I use only the roast barley and the CaraPils I won't get any conversion of the starches in the oatmeal even if I do a partial mash?

Without the presence of enzymes responsible for breaking down starches into sugar there is no mashing taking place, it's just steeping. I offered a recipe with a conservative amount of oats for this reason. I apologize for not addressing the confusion sooner.

 

[ikkyu]

I'm a novice so this was a good learning experience. Thanks guys