Oatmeal Stout Milk Oatmeal Stout

[amatomation]

So SG on days 7 and 10 in primary were unchanged at 1.032, from OG of 1.065. I did some serious stirring after the initial read, but I guess this is as far as it goes. I had added a bit of extra grains on brew day (12 oz black patent and 8 oz roasted barley). ABV comes out to 4.3, which is actually higher than what DrinkinSurfer's recipe actually calculates out to. But 1.032 seems super high. Does anybody have any thoughts? Does this fit with my extra grains? When would anyone consider repitching? I think I saw someone who racked at 1.030 earlier in this thread. It tastes pretty good - chocolate, roasty, with a very faint tang which I'm attributing to the lactose. Thanks for any and all advice - I'm a supernewb

 

[sooner_brew]

So SG on days 7 and 10 in primary were unchanged at 1.032, from OG of 1.065. I did some serious stirring after the grains on brew day (12 oz black patent and 8 oz roasted barley). ABV comes out to 4.3, which is actually higher than what DrinkinSurfer's recipe actually calculates out to. But 1.032 seems super high. Does anybody have any thoughts? Does this fit with my extra grains? When would anyone consider repitching? I think I saw someone who racked at 1.030 earlier in this thread. It tastes pretty good - chocolate, roasty, with a very faint tang which I'm attributing to the lactose. Thanks for any and all advice - I'm a supernewb

I actually brewed this today! Only changes I made was add 16oz of corn sugar at end of boil to bump the FG

 

[howamidriving]

I think I'm gonna give this recipe a try next week and I have a bit of a newbie question.

The oats called for can just be regular grocery store oats right? part of the reason I want to do this one is I have some oats lying around

 

[shadows69]

Yes quaker oats or a generic version work just fine.

 

[amatomation]

So mine turned out fine in the end. 12 days in primary, 17 days in secondary. Tried to go easy on bottling sugar shooting for 2.1 volumes CO2 but it actually was a touch flat even for stout after 3 weeks. Otherwise a very easy drinking session stout with a nice smooth finish very chocolatey.


Sent from my iPhone using Home Brew

 

[Man-O-Leisure]

Hi All,
Im about to plan my first ever AG brew and had planned on a creamy type Stout as i am a Guinness lover and unable to get it where i now live.. So this recipe sounds and looks perfect for me in many ways.. suits my tastes and seems to be a rather easy/fast brew to bottle to my mouth beer

A few questions that i dont understand reading through all the posts:

1. SG and FG.. how do i test this? From what i read it sounds like you guys are opening up the primary fermenter a few times to test? how is this good for the beer opening the fermenter ?

2. What exactly is the point/need of secondary fermentation? why is it not possible to just leave it in the primary fermenter the whole time until bottling?

3. When priming to bottle, can this be added to the fermenter and then bottled or do i need to add a little to each bottle?

4. When brewing, talking time of boil and such, is that time calculated from the point where the water starts a boil or just total time over the heat? This mash part confuses me cause ive watched videos where people are mashing whilst over a gas burner so heating, but also seen some home brewers mashing in an old cooler, with no heat at all.. just preheated water..

5. I live in a hot place, can this stout be ok fermenting at say 25 degrees celcius?

6. Dues to space restrictions, i want to do a 1 gallon first brew, and am hoping that i can maybe after primary fermentation that i can split it into 2 half gallon secondaries to maybe experiment with some different flavours in each like the vanilla and chocolate additions.. is that possible?

Im sure more questions will arise, and i know i have a lot to learn before actually doing this first brew, but at least i think i have now found the recipe that i want to do!!

 

[mkyl428]

Hi All,
Im about to plan my first ever AG brew and had planned on a creamy type Stout as i am a Guinness lover and unable to get it where i now live.. So this recipe sounds and looks perfect for me in many ways.. suits my tastes and seems to be a rather easy/fast brew to bottle to my mouth beer

A few questions that i dont understand reading through all the posts:

1. SG and FG.. how do i test this? From what i read it sounds like you guys are opening up the primary fermenter a few times to test? how is this good for the beer opening the fermenter ?

2. What exactly is the point/need of secondary fermentation? why is it not possible to just leave it in the primary fermenter the whole time until bottling?

3. When priming to bottle, can this be added to the fermenter and then bottled or do i need to add a little to each bottle?

4. When brewing, talking time of boil and such, is that time calculated from the point where the water starts a boil or just total time over the heat? This mash part confuses me cause ive watched videos where people are mashing whilst over a gas burner so heating, but also seen some home brewers mashing in an old cooler, with no heat at all.. just preheated water..

5. I live in a hot place, can this stout be ok fermenting at say 25 degrees celcius?

6. Dues to space restrictions, i want to do a 1 gallon first brew, and am hoping that i can maybe after primary fermentation that i can split it into 2 half gallon secondaries to maybe experiment with some different flavours in each like the vanilla and chocolate additions.. is that possible?

Im sure more questions will arise, and i know i have a lot to learn before actually doing this first brew, but at least i think i have now found the recipe that i want to do!!

Wow a lot of questions.... First I would suggest reading up on how to homebrew & maybe watching some YouTube videos.... having said that let me answer some of your questions for you.....

1.You test this using a hydrometer. yes you open the fermenter & draw out a sample with a wine thief or a turkey baster as long as you use proper sanitization this will not hurt your beer..

2.You do not need a secondary fermenter... many brewers myself included only use a primary... primary for about 3 weeks check SG and bottle accordingly..

3.Use a bottling bucket, boil the priming sugar in a couple cups of water and add to the bottling bucket then rack your beer on top of it and bottle away...

4. The time starts when the wort comes to a boil. When people mash over a burner the heat is not on you may do this in your kettle using a bag (see BIAB) or in a cooler traditional style with preheated water.

5. 25°C is a bit warm most ales should be fermented around 18°C-21°C You can use a swamp cooler or fermentation chamber to achieve this.

6.Yes that is definitely possible just make sure to restrict head space in your secondary vessel to reduce risk of oxidation.

Good luck! If you have any more questions create a thread in the beginners forum you are mose likely to get a quick response.

Cheers

 

[handro]

Well here it is after fermenting for 11 days, bottled for 12. The rest will wait until Thanksgiving. Can't wait to hand it out to my family, I think they will really enjoy it as it's really easy to drink. Thanks for the recipe!

 

[Texconsinite]

A few questions: Has anyone tried this with LME instead of DME?

What about adding a little brown sugar? say .5-1 lb. do you thinkg it would lend something besides a higher OG to this recipe? Im wondering because i do like some brown sugar on my oatmeal

Has anyone tried adding vanilla extract at bottling, if so how much? Im thinking of splitting this batch by bottling half without vanilla, then adding it to the rest, so just wondering how much would be good.

How different is nottingham than windsor, will it ferment drier and less sweet/fruity than windsor,

 

[soapy45]

Started an all grain version of this recipe this afternoon. OG was 1.054 and we got 5.5 gal of wort into the primary, so I think we had a good day.

 

[jmward21]

Thanks for the recipe. I bought all the ingredients yesterday from my LHBS. I swapped the yeast for Notty and the DME for LME (5.7lbs) but the gave me 6 since their cups have pre measured lines. They had DME, but he recommended I only buy their LME since it is fresh. Hopefully he lead me down a good path.

I will be brewing this up on Sunday. I also bought vanilla beans and cocoa nibs. I want to split the batch in 3's (as is, vanilla, and cocoa). Since I'm new to brewing, I want to give myself variations and test my taste buds. Hopefully, everything turns out and I learn a little.

**Edit** In case anyone was interested I bought together the "kit" price for this beer.

Ingredients - As Purchased 2014/12/16 Amount Price UoM Total
Canadian Pale LME (5.7lbs) - packaged as 6 lbs 5.7 lb $2.40 1 pound $14.40
Black Patent 8 oz $1.80 1 pound $0.90
Chocolate Malt 12 oz $1.80 1 pound $1.35
CARAPILS 8 oz $1.85 1 pound $0.93
Lactose 1 lb $4.65 1 pound $4.65
Oats, Flaked 1 lb $1.50 1 pound $1.50
Fuggle Pellet Hops 1 oz $1.90 1 oz $1.90
Fuggle Pellet Hops 1 oz $1.90 1 oz $1.90
Nottingham 1 packet $2.95 1 packet $2.95
Irish Moss 1 tsp $1.50 1 packet $0.15
Addition (Vanilla Bean) (1/3 of batch) 1 beans $7.25 1 packet $1.21
Addition (Cocoa Nibs) (1/3 of batch) 2 oz $5.95 1 packet $2.98
Total: $34.81

 

[loovenator]

Hi guys, just brewed this the other day and have possibly hit a couple of problems.
Our OG came in lower than expected at 1.044. We stuck to the extract recipe but our post boil wort came to 15litres so we topped it up with 7litres of cold water, could this be why we hit a lower OG than the recipe?
When we pitched the Windsor yeast the temp was possibly a bit high, about 30c. Am I right in thinking it should be pitched closer to 20c?
It started fermenting nicely but after about 36hours it seemed to slow down and the krausen dropped off and for the last 2 days the gravity has read 1.022 (this is now it's 5th day in Primary). Using brewersfriend's ABV calculator that works out at 2.89% which isn't that appealing.
Looking online it sounds as if Windsor can be a bit temperamental, do you think we need to re-pitch another yeast and give it a good stir?
If so, do we need to make a starter and wait a couple of days or just re-hydrate the yeast and stir it in?
If the yeast has done it's job is there any way of bumping the ABV up a bit?
My friend and I have just started out and this was our third brew and definitely the one we were most excited about so if it can be salvaged with anyone's help it would be much appreciated.
I imagine it is still going to taste pretty damn fine either way from reading all your comments so it could be an avenue into some nice, tasty weak beer.

 

[loovenator]

I've just been doing a bit of searching and it looks like sugar can be added to the primary to increase the ABV without affecting the taste.
I'm starting to think the yeast has eaten all the fermentables as the FG in the recipe is what ours has got down to so adding sugar may be the best option.
Two questions though, is it too late as we're 5 days in?
If not, how much sugar can I add to get it from 2.89% to about 4-4.5% in a 5 gallon batch?
Cheers.

 

[jmward21]

loovenator, I'm new to brewing too and this was my third batch. To answer your first question, yes you added to much water. You want to check the OG and add enough water to get the measurement where you want it. the amount of wort isn't as important as the OG. I'm guessing you didn't add enough malt extract or steep the oats/grains enough.

Second, yes you pitched the yeast at too hot of a temp. Again, there are many more people to give you better advice. I'm not sure the affects of pitching at too hot, but I've read a few things and I don't think at 30 C (86 F) you will kill the yeast (which is obvious since you had 36 hours of good activity). What temperature are you fermenting at? If it's too cold the yeast can stop.

Adding sugar after boil is unmarked territory for me. I've read about people adding sugar to wort but not after it was pitched. Hopefully one of the experts on here will reply and give you some advice. Lastly, have patience. Let it sit for a couple of weeks and check again to see if the FG continues to drop

 

[m00ps]

I regularly add syrups and sugars to my belgians and IPAs. Just make sure if you're using sugar to boil it in water and cool it before dumping it in.

That being said, increasing the ABV of a beer by like 50% on the cold side is NOT going to make it better. I've never had a beer with 50% simple sugars but I cant imagine it would be good.

You could try using malt extract instead and adding that...

Oh and yeah, 86F is a very bad temperature to pitch yeast as it can cause massive amounts of off flavors. Most yeast will do their best work pitched in the low 60s

 

[handro]

So I just brewed this as well. Hit an og of 1.06 is that an issue? Also using a different yeast, Wyeast 1450 Denny's Favorite 50 with no starter as I didn't have any extra dme. Going to let this sit in primary for 3 weeks and bottle it up!

 

[loovenator]

Handro, sounds like you'll have a stronger stout than I have.
If you want advise from the more experienced on here just write up the details of your brew i.e. if you altered any ingredients, how much you liquid you boiled, whether you added water post boil, what temp you pitched your yeast at etc. then people are always happy to guide you on why you may have a higher OG than the recipe.
I did end up adding 500g of boiled and cooled cane sugar and since (not sure if it was due to this addition) the gravity has gone down to 1.018, which makes brings the abv to 3.8%.
It'll be making its way into the bottles in the next day or two so I'll let you know in a few weeks how it turns out.
I had a taste when taking the gravity and it tastes a little watery when it first hits the mouth but it has a good bit of flavour going on and hopefully this will only improve over the next couple of weeks.

 

[handro]

Sure. I boiled 3 gallons of water, topped up the wort (which was at 67 degrees) with two gallons room temp water (72 degrees). Gravity reading was after I added those two. I didn't use any oatmeal because after doing some reading I don't think that it would add much unless we were doing all grain.

 

[sndvl]

I'm a new brewer. Done about 8 brews, all extract. Can you break down the boil process for me a little more? And what should the gravity be?



QUOTE=DrinkinSurfer;2118064]M.O. Stout (Milk Oatmeal Stout)

Light Dry Malt Extract – 4.5 lbs
Black Patent – 8 oz
Chocolate Malt – 12 oz
CARAPILS – 8 oz
Lactose – 1 lb
Oats, Flaked – 1 lb
Fuggle Pellet Hops – 1 oz (60 min)
Fuggle Pellet Hops - 1 oz (5 min)
Windsor Yeast
Irish Moss - 1 tsp

Steep oats for 15 minutes at 115 F.
Bring temp up to 155.
Steep grains and oats for 45 minutes.
Remove from heat.
Add malt extract.
Bring to boil.
Add bittering hops with 60 minutes remaining.
Add 1 tsp Irish Moss and 1 lb lactose at with 15 min remaining.
Add aroma hops with 5 minutes remaining.

Very delicious sessionable stout. Could be (and has been) described as a toastier, darker, slightly sweet, and thicker likeness of Newcastle. In no way is it Newcastle but it shares a similar drinkability for being so dark. My friends and neighbors request it constantly.[/QUOTE]

 

[m00ps]

I'm a new brewer. Done about 8 brews, all extract. Can you break down the boil process for me a little more? And what should the gravity be?

Usually Brewers boil for 60 min. All hop addition Times are give in time until flame out (0 min).

1.060 isn't a very high og. You may be slightly under pitched but it'll be fine

 

[sndvl]

How much water are you using to steep the oats and grains?

 

[jmward21]

How much water are you using to steep the oats and grains?

You can steep at full boil amount or reduce if your pot isn't big enough. I don't think the amount of water changes the end product all that much since this is an extract recipe.

I have a 6 gal pot, so I do everything at 5 gal. I typically boil off 1 gal so I top off in the bucket to get my OG (anywhere from 1/2 to 1 gal add usually)

 

[jmward21]

*Update*

This beer is damn good. I highly recommend this to anyone considering making a stout.

I did 2 weeks primary (66-68F) and then I racked it onto vanilla beans in the secondary for another week. I cold crashed it my cellar for 3 days at 44F (thanks to winter temps). I then kegged and let it sit at 12 psi for a week inside a 38F fridge. I did give the keg a shake since the carb level was still a little low after a week, but it is pouring perfect now.

The taste is phenomenal. It is smooth and the vanilla carries through the after taste leaving a very pleasant finish. This is the first beer that I am proud to share. I will be making again.

Here is picture of the stout while I chill a dead guy ale clone.

 

[phyllobeddo]

Here is what I came up with. I just converted the DME over to 7.5lbs of 2-row via Beersmiths conversion feature. It was my first AG batch, second batch ever. I ended up with 82% brewhouse eff, so my OG was a bit high, I planned on 75%. After that all my numbers worked out great. I switched up the yeast because I'm familiar with dry yeast at this point in brewing career. I'm going to take some of this batch and add some Jamesons thats been soaking in vanilla beans at bottling, to make a car bomb beer. I'm really stoked to see how this one turns out!

Type: All Grain
Date: 12/18/2010
Batch Size: 5.00 gal
Boil Size: 5.97 gal
Boil Time: 60 min
Equipment: Brew Pot (8.5 Gal) and Igloo Cooler (5 Gal)

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (1.8 SRM) Grain 66.64 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.88 %
0.75 lb Chocolate Malt (350.0 SRM) Grain 6.68 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 4.46 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.45 %
1.00 oz Fuggles [4.20 %] (60 min) Hops 14.0 IBU
1.00 oz Fuggles [4.00 %] (15 min) Hops 6.6 IBU
0.25 tsp Irish Moss (Boil 15.0 min) Misc
1.00 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 8.88 %
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

I brewed a 2.5 gallon batch of this on 1/11/2015. I finally got around to bottling it today. It tasted so good, I wish I had kegged it! Even at 62 degrees and flat it was good.....I drank half a bottle of it. :rockin:

4lb 2 row
8oz flaked oats
6oz chocolate malt
4oz black patent malt
4oz cara-pils

I mashed at 153 for 75 minutes.

.5 oz Willamette 60 min (subbed Willamette for Fuggles)
.5 oz Willamette 15 min (subbed Willamette for Fuggles)
3 tsp yeast nutrient (10 min)
8 oz lactose (10 min)

6 grams US-04 rehydrated

I've brewed the LH Milk Stout recipe on this forum four different times, and this one may get brewed just as much. Can't wait to compare the two side by side.

Great recipe!

 

[yesjenks]

Hello,

This was my first non-kit brew. Not sure how, but I forgot to add the first hops when it started boiling and realized 25 minutes into it. So, the first hops boiled for 35 minutes. Is that ok?

Additionally, I forgot to add the Irish moss. How will that effect the taste?

I love oatmeal stouts and was so excited to brew it. . . hope I didn't screw it up too badly.

 

[m00ps]

Hello,

This was my first non-kit brew. Not sure how, but I forgot to add the first hops when it started boiling and realized 25 minutes into it. So, the first hops boiled for 35 minutes. Is that ok?

Additionally, I forgot to add the Irish moss. How will that effect the taste?

I love oatmeal stouts and was so excited to brew it. . . hope I didn't screw it up too badly.

You'll be OK. Oatmeal stouts are not based around hops anyway. Also irish moss is just to help coagulate suspended particles and mget them to settle out for a clearer beer. Doesn't matter with dark beers like stouts

 

[yesjenks]

You'll be OK. Oatmeal stouts are not based around hops anyway. Also irish moss is just to help coagulate suspended particles and mget them to settle out for a clearer beer. Doesn't matter with dark beers like stouts

Thank you! That's just what I wanted to hear!

 

[phyllobeddo]

Also, I had about 3/4 gallon of this leftover after I brewed it. I poured that amount into a 1 gallon jug and pitched US-04 with it just like the 2.5 gallon batch. It fermented out just like the main batch. I then toasted about one ounce of raw cacao nibs in the toaster oven for 10 minute @ 300 degrees and dumped them in and let them sit for a week. Yesterday I bottled six 12 oz full bottles, and one partial full bottle. I didn't taste a sample yet. I'll check one of the bottles in about two weeks to see how the cacao nibs did. This was my first time using them.