Hibernation Oatmeal Stout

[lieb2101]

Rahr Standard 6-Row 8 lbs
Flaked Oats 1 lbs 8 oz
Simpsons Chocolate 12 oz
Thomas Fawcett Pale Chocolate Malt 8 oz
Simpsons Roasted Barley 4 oz
Kent Goldings, UK Pellets 1 oz @ 60 mins
Williamette Pellets 1 oz @ 60 mins
White Labs Dry English Ale

Used the Brew Builder at http://www.brewmasterswarehouse.com
I'll be brewing this in the next few weeks. Please let me know if you have any suggestions! I hope this turns out yummy...

 

[ISLAGI]

Why the 6-row?

 

[lieb2101]

Well, I always brew with 2-row and I wanted to switch it up. I also read that 6-row went better with adjuncts like oatmeal. What's the consensus here? Should I stick with 2-row?

 

[dontman]

FYI, this database is for tried and tested recipes. You should be posting this in the Recipes/Ingredients forum to get get tweaking suggestions.

 

[Yuri_Rage]

Thread moved. See dontman's post.

 

[dontman]

Well, I always brew with 2-row and I wanted to switch it up. I also read that 6-row went better with adjuncts like oatmeal. What's the consensus here? Should I stick with 2-row?

True to a degree about the 6 row and adjuncts. But you'll definitely want to do a protein rest.

 

[lieb2101]

First off, sorry for posting to the wrong forum, thanks for fixing it

This is my first stout and, after doing some more research, I think I need to switch up my grain bill and mash process a bit. Please add corrections or suggestions, this is my understanding:

The purpose of the 6-row is that the extra husk material will help keep the mash from getting gummed up by the oatmeal. That said, I heard it can also add to some off-bitter flavors. So, I think I will modify the recipe for half 6-row, half 2-row.

I'm kicking around a step mash with a protein rest but is it really necessary? John Palmer says that you should only do a rest if you have more than "25% of unmalted grain" and otherwise will result in a "thin, watery beer". My grain bill only has around 10% oatmeal and the 6-row should help keep it from getting stuck. So, why can't I just do an infusion mash? I'm not worried about a chill haze or anything...

 

[dontman]

6 Row is what is making the protein rest necessary. Fact is, if you are using pregelatinized oats (either flaked from the hbs or "quick" from the supermarket) then there should be plenty of enzymes necessary in ordinary 2 row to convert 1.5 lbs and the malt would be modified enough that the rest would be unnecessary.

I would add rice hulls to the mash though. 1/2 lb.

 

[lieb2101]

Thanks for the education all around. I'll stick with 2-row and add rice hulls.

Here's my new recipe:

Briess 2-Row Brewer's Malt 8 lbs
Flaked Oats 1 lbs 8 oz
Simpsons Chocolate 12 oz
Thomas Fawcett Pale Chocolate Malt 8 oz
Simpsons Roasted Barley 4 oz
Rice Hulls 8oz
Kent Goldings, UK Pellets 1 oz @ 60 mins
Williamette Pellets 1 oz @ 60 mins
White Labs Dry English Ale

OG: 1.059
FG: 1.015
IBU: 30.2
SRM: 38.71
ABV: 5.76

Cheers,
B