Oatmeal Stout Milk Oatmeal Stout

[djevans3]

Go with the extra light instead of the amber or dark. The extra light has the same ingredients with a slightly lighter color. The other two extract have different malts that will impact flavor. You can read up on the details here:

http://www.brewingwithbriess.com/Products/Extracts.htm

 

[wormraper]

ok, tasted mine after almost a week of bottling. tasty, but I think I added too much sugar for a stout's profile when bottling. when with 4.5 ounces of sugar instead of 3.5 ounces of sugar so it would carb a tad faster (my father in law LOVES stouts and is coming down for thanksgiving and I wanted it to be ready in 2 weeks instead of 3)... yeah yeah I know, stupid, still well within parameters for bottle bombs etc. (tested and FG was at 1.017 for 4 days straight). just a tad "sharper" than most stouts are, kinda covers up the smooth creamier taste that I can detect underneath that carbonation. Can I just crack the lids a bit and recap to relieve some of that carbonation. (stout still tastes good just know it can be soooooooo much better if it was less carbonated.)

 

[Aboo]

Go with the extra light instead of the amber or dark. The extra light has the same ingredients with a slightly lighter color. The other two extract have different malts that will impact flavor. You can read up on the details here:

http://www.brewingwithbriess.com/Products/Extracts.htm

I must have missed something on the page you linked, but I couldn't find the extra light there at all.

Looks like the difference between Amber and Light is Amber is sweeter? I got impatient and already asked them to send the Amber instead, before I read your post. I guess I won't be brewing until next weekend then. Damnit.

 

[shadows69]

The "Sharp " taste will fade as it ages. Your tasting "green " beer right now. I would say start drinking those beers in two weeks, that carb level is going to make it taste like soda if you leave it go to long. I have done the very samething. Now I keg... less worries. Still this is the best stout I ever made and people who don't like stout keep coming back for more!

 

[djevans3]

I must have missed something on the page you linked, but I couldn't find the extra light there at all.

Looks like the difference between Amber and Light is Amber is sweeter? I got impatient and already asked them to send the Amber instead, before I read your post. I guess I won't be brewing until next weekend then. Damnit.

Sorry, most homebrew shops call it extra light. Briess calls it Pilsen light. It's the same stuff.

 

[wormraper]

The "Sharp " taste will fade as it ages. Your tasting "green " beer right now. I would say start drinking those beers in two weeks, that carb level is going to make it taste like soda if you leave it go to long. I have done the very samething. Now I keg... less worries. Still this is the best stout I ever made and people who don't like stout keep coming back for more!

yeah, a "soda" taste is the best way to describe it. ok, it'll mellow as it ages a bit. good, I'm hoping to pop the bottles at about the 2-2.5 week mark for my father in law. x fingers.

 

[J187]

Has anyone noticed that you when you plug this into beersmith, you get an estimated FG of 1.009? This confuses me...

For what it's worth, Brad responded to my email saying it's a known bug and they are working to fix it for the next release.

 

[DrummerBoySeth]

Gonna brew this next, I think... I do love me some sweet stout!

 

[Aboo]

Sorry, most homebrew shops call it extra light. Briess calls it Pilsen light. It's the same stuff.

No worries, as I said I had already told them to replace it with the Amber Extract. And I decided I'm going to brew it with the Amber anyway. There are other grains in the Amber, true. But, it's grain and half the fun of this hobby is seeing what happens, right? I'm highly doubtful it will completely destroy what I'm going for which is a sweet, sessionable Stout.

This will be my second beer, not counting Apfelwein and my first to ferment in glass. I'll post updates to let you know how the Amber impacts it. Wish me luck!

 

[Aboo]

Ok, I brewed this last night with the following changes.

1.) My grain order came all combined in one big bag, so I couldn't separate the oats. Instead, I brought my water temp to 115 and steeped the whole bag for 15 minutes, then just left it all in there and brought the temp up to 155 for another 45 minutes.
2.) Used Amber extract instead of Light. Added half of the DME after the steep, then added the other half with the Lactose and Irish Moss. at the 15 minute boil point.
3.) Added bittering hops at 45 minutes instead of 60 and aroma hops at flameout.

My OG was 1.049, which I think is pretty good considering the partial boil mix. I'm still looking to hit the prescribed FG from the original recipe.

It is bubbling merrily away on my kitchen table this morning. My first ferment in glass and I'm enjoying the show!

 

[DrummerBoySeth]

My first ferment in glass and I'm enjoying the show!

It is fun to watch, but you may want to cover that fermenter with a towel or blanket when you are not enjoying the show to keep light out. Light can cause reactions with the hops in the beer which cause the beer to taste "skunked". This is why brown bottles are preferred over green or clear.

It may not make TOO MUCH difference over the course of a 2 or 3 week fermentation, but I would not be willing to risk it with my beer.

 

[alexipa]

Brewed this today but with 6 lb LME and 1.25 oz fuggle @ 60m, other than that it was exactly as posted. I wanted about 5.5% ABV and hit 1.064 OG. If everything goes to plan with fermentation, should be nearly exactly 5.5%!

Thanks for the recipe, I'll post my results in a few weeks.

Been drinking this lately and it's turned out fantastic. It's been a little over two weeks and I think it'll peak in a couple more, so I'll be drinking this slow. Overall it's an excellent sweet stout that smells and looks absolutely perfect.

 

[Chopper92]

Just brewed this today. Used extra light (3lb) and golden light (3lb). Smelled great. OG was high...but that's ok. I don't mind a big stout. No fuggles at shop, went with hersbrucker. No windsor yeast....went for english ale yeast. We'll see what happens.

 

[shadows69]

Brewed Sunday, all grain with wlp080. Hit 1.056 , brew day went well. Going to dry hop with some coco nibs.

 

[Fappasaurus]

I brewed this a couple months ago and WOW this is absolutely my favorite beer I've ever made. I served this to friends at a party and even people who generally dislike dark beers loved this one, its just so smooth. Anyway I was wondering what it would be like to turn this into a Oatmeal Cream Cherry Stout? Too much of a good thing? Thanks for any input.

 

[shadows69]

Cherry might work. I put coco nibs in mine, almost ready to keg.

 

[IanJ]

Brewed a 3 gallon batch this week, used Muntons Plain Light, divided into 3 additions throughout the boil. OG was a bit high, probably due to the boil, stupid apartment stove.

Planning on adding .7oz of french oak chips soaked in bourbon at the end of week 2 for 3 days... then going to bottling. Don't want overwhelming flavor, just hoping for a hint of oak.

 

[relaxnrelapsen]

Just brewed this today. Used extra light (3lb) and golden light (3lb). Smelled great. OG was high...but that's ok. I don't mind a big stout. No fuggles at shop, went with hersbrucker. No windsor yeast....went for english ale yeast. We'll see what happens.

this was my very first brew and i too went with the english ale yeast. flavor was awesome. this time i am using wlp007, a higher attenuating yeast. i felt the first go around was a bit syrupy for most people. i also didn;t really know how to brew then. but i love wlp007 for bigger beers.

 

[NunoAraujo]

This will be my first non-kit batch. Unfortunately I had to make some changes:

-No lactose, so no milk. I just can't find that darn thing anywhere.

-Safale s-04 instead of notty

-East kent goldings 6% (about 1.6 oz @ 60 min since I'll be doing half boil)

-LHBS didn't have chocolate malt but had chocolate wheat malt so that's what I'll be using

-I was thinking about using 0.5-1 lb of 60l crystal, would this somehow compensate the lack of lactose in sweetness?

 

[DrummerBoySeth]

This will be my first non-kit batch. Unfortunately I had to make some changes:

-No lactose, so no milk. I just can't find that darn thing anywhere.

-Safale s-04 instead of notty

-East kent goldings 6% (about 1.6 oz @ 60 min since I'll be doing half boil)

-LHBS didn't have chocolate malt but had chocolate wheat malt so that's what I'll be using

-I was thinking about using 0.5-1 lb of 60l crystal, would this somehow compensate the lack of lactose in sweetness?

Adding crystal malt will help, but I am not sure that it will completely make up the difference. However, S-04 usually does not attenuate as well as Notty, so that will add a little sweetness to the finished brew as well. Between the 2 changes, you overall perceived sweetness will probably be in the ballpark. If you are worried that the perceived sweetness will be too low, you can also decrease the hops by 10% or so. Either way, it should still be a solid stout, just not quite exactly the same as the original recipe.

 

[NunoAraujo]

Adding crystal malt will help, but I am not sure that it will completely make up the difference. However, S-04 usually does not attenuate as well as Notty, so that will add a little sweetness to the finished brew as well. Between the 2 changes, you overall perceived sweetness will probably be in the ballpark. If you are worried that the perceived sweetness will be too low, you can also decrease the hops by 10% or so. Either way, it should still be a solid stout, just not quite exactly the same as the original recipe.

Thanks!

 

[dannowatts]

just made this yesterday, for my second batch of home brew ever!! only thing we did differently was to use darker DME to get a little darker color to it. I've attached some photos of the brewing day

it's in primary now and will move it to secondary next week. reading all the responses people have after making this one, my wife and I can't wait to try this one, thanks for the recipe!

 

[mike_in_ak]

Man, how can that fourth picture not make everybody go brew immediately!

Brewday tomorrow, I hope!

 

[fastfocus]

Did this today. Replaced the DME with 11# of 2 row. Also added 7oz of cocoa powder at flame out. SMELLS AWESOME. Ended up with SG 1.081. Have have been a little heavy on the 2row.

 

[dannowatts]

we just transferred this to secondary, had a sample and ... it's phenomenal. really great flavor and body and its only been 1 week since the brew!! added a few photos to drool over.

oh and yes, we had a blow off that you can see some remnants in a couple of the photos

 

[Cultkid]

I plan on brewing a variation of this on Saturday along with a Smoke Beer as well. I'll post the recipe and specific gravities when I do. Sounds and looks delicious!

 

[Cultkid]

I decided I couldn't wait for tomorrow, so I brewed this up today. The only things I changed was that I Added 2lb of Light DME and hopped with 30g Fuggles at 60min, 30g Simcoe at 30min, and 30g Fuggles at 15min. I brewed up a 7gal batch. OG 1.066. I pitched with a Scottish Ale from Wyeast. My recipe calls for a FG of 1.016 so I'll let you know how it goes in 3 weeks or so.

 

[Mojito]

So I brewed this bad boy On Saturday. I followed the original Extract Recipe and used two packages of Windsor yeast.

The yeast started after around 14 hours and picked up quickly. After about 26 hours is started slowing down. Today (day 2) it is really slow. Bubble every 43 secs in the airlock.

Room temperature has been pretty constant at 71 degrees. I also have a Belgian Trippel brewing in the same room and its bubbling away happily.

Do I need to be concerned?

 

[DrinkinSurfer]

Mojito, you should be fine. It is a pretty low gravity brew so I wouldn't expect a long, very active fermentation. I hope you enjoy it!

 

[Aboo]

Ok, I brewed this last night with the following changes.

1.) My grain order came all combined in one big bag, so I couldn't separate the oats. Instead, I brought my water temp to 115 and steeped the whole bag for 15 minutes, then just left it all in there and brought the temp up to 155 for another 45 minutes.
2.) Used Amber extract instead of Light. Added half of the DME after the steep, then added the other half with the Lactose and Irish Moss. at the 15 minute boil point.
3.) Added bittering hops at 45 minutes instead of 60 and aroma hops at flameout.

I secondary'd this over 3 vanilla beans soaked in vanilla vodka, for 2 weeks. I just cracked open the first one last night.

I had my wife pop a couple in the freezer and unfortunately, they both froze. So when I opened the bottles the ice cap slowly rose from the neck, foaming all over the kitchen counter.

HOWEVER, the beer I rescued was an A1 winner. I loved it! I put some more in the fridge and will be enjoying them this weekend. Don't delay, make this today.

The Vanilla was subtle and perfect. Just noticable in the after-taste. This stuff is great. I will try and snap a pic and post it when I drink tomorrow.