Just when you think you're no longer a noob...

[wonderbread23]

...beer brewing humbles you. For my 30th batch of beer I was doing JZ's oatmeal stout from Brewing Classic Styles (with the tweak of adding naked oats to see what they're like). Brewday went great...everything was smooth, day passed quick, missed my OG by a few points... no biggie.

That is, until I go to clean up and find my 12oz bag of milled chocolate malt at the bottom of my trash. Ooops, the roasted barley made it, but no chocolate malt. Instead of trying to steep the grains and add to the fermentor, I decided to simply roll with it and see what I'll get. Any ideas what this will taste like?

Oatmeal Stout 1.0
13-C Oatmeal Stout

Size: 6.12 gal
Efficiency: 80.0%
Attenuation: 74.0%

Original Gravity: 1.052 (1.048 - 1.065)
Terminal Gravity: 1.014 (1.010 - 1.018)
Color: 27.4 (22.0 - 40.0)
Alcohol: 5.06% (4.2% - 5.9%)
Bitterness: 35.5 (25.0 - 40.0)

Ingredients:
8 lb Maris Otter
1.5 lb Golden Naked Oats
.75 lb Roasted Barley
.75 lb Victory® Malt
.5 lb Dark Crystal
2 oz Czech Saaz (5.1%) - added during boil, boiled 60 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
1 oz Czech Saaz (5.1%) - added during boil, boiled 20 min
.75 tsp Wyeast Nutrient - added during boil, boiled 10 min
1 ea WYeast 1056 American Ale

00:03:00 Dough In - Liquor: 3.05 gal; Strike: 168.11 °F; Target: 154 °F
01:03:00 Saccharification Rest - Rest: 60 min; Final: 147.2 °F
01:04:00 Mash Out - Water: 2.25 gal; Temperature: 208.2 °F; Target: 170 °F
01:24:00 Batch Sparge - First Sparge: 2.25 gal sparge @ 172 °F, 10 min; Second Sparge: 2.25 gal sparge @ 172 °F, 10 min; Total Runoff: 7.39 gal

Notes
- Build 1400 ml starter w/ pure O2 on stirplate.
- Toast oats on cookie sheet 300* until nutty and cookie like

I'm thinking nut-oat brown? Looks pretty dark in the test jar, but will probably lighten as yeast flocs out.

 

[VTBrewer]

Like a really roasty irish red probably

 

[Fuzzywumpers]

Like an awesome red/brown beer.

 

[wonderbread23]

Like an awesome red/brown beer.

Hope so. One of the great things about homebrewing is that sometimes our 'mistakes' turn into great successes. The longer I've been doing this, the more I've realized that most recipes will turn out pretty nice if you have solid techniques / sanitation / yeast pitching.

 

[Fuzzywumpers]

I know this because I tried a Samuel Smith's oatmeal stout recipe from this site that was wrong. It didn't have enough Dark malts. I didn't know until I racked it. So I carbed it and just drank the first one last night. Instead of Oatmeal stout, I'm calling it toasty brown beer. It is awesome. Best brewing mistake I ever made. I will make this beer again.