Oatmeal Stout & ESB- S-04 & Notty-- recommended pairings?

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Which Yeast/Recipe to use together?

  • ESB and S-04, Oatmeal Stout and Nottingham

  • ESB and Nottingham, Oatmeal Stout and S-04


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cyberbackpacker

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I am about to brew up an Oatmeal Stout and ESB this weekend, and I have S-04 and Nottingham in my inventory. Which yeast would you pair with which recipe and why?

ESB

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.27 gal
Estimated OG: 1.052 SG
Estimated Color: 11.1 SRM
Estimated IBU: 39.6 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Golden Promise (2.0 SRM) Grain 90.00 %
1.00 lb Crystal Dark (75.0 SRM) Grain 10.00 %
0.25 oz Goldings, East Kent [4.50 %] (90 min) (FiHops 4.9 IBU
1.00 oz Glacier [7.40 %] (90 min) (First Wort HopHops 32.5 IBU
0.25 oz Goldings, East Kent [4.50 %] (15 min) Hops 2.1 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc


Oatmeal Stout

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.02 gal
Estimated OG: 1.050 SG
Estimated Color: 36.7 SRM
Estimated IBU: 29.8 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 72.22 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 11.11 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 5.56 %
0.50 lb Crystal Dark (75.0 SRM) Grain 5.56 %
0.50 lb Roasted Barley (500.0 SRM) Grain 5.56 %
0.50 oz Goldings, East Kent [4.50 %] (90 min) (FiHops 9.8 IBU
0.50 oz Challenger [6.30 %] (90 min) (First Wort Hops 13.7 IBU
0.25 oz Goldings, East Kent [4.50 %] (60 min) Hops 4.2 IBU
0.25 oz Goldings, East Kent [4.50 %] (15 min) Hops 2.1 IBU
 

mmb

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In a choice of S-04 and Nottingham, I'd use S-04 for both.

Go with the S-04 on the ESB and the Notty on the Stout. You'll want some ester profile in the ESB and the roasted malts will cover most of that in the Stout anyway.

:mug:
 

Coastarine

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I voted the same, although as much as everyone loves S-04 I haven't had good results from it yet, but I'm still trying. Nottingham does very well for me though.
 

mmb

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I don't think S-04 reacts too well to temperature fluctuations or if it's too cold (62*F vs 68*F)

Nottingham just doesn't care. I'm pretty sure it could ferment a rock given the right hydration process. :D
 

zman

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I don't think S-04 reacts too well to temperature fluctuations or if it's too cold (62*F vs 68*F)

Nottingham just doesn't care. I'm pretty sure it could ferment a rock given the right hydration process. :D
+1 Notty is just a machine in the Yeast world
I have made quite a few Stouts and have always used Notty with good results.
 

TrojanMan

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I just brewed an oatmeal stout using Weyermann smoked malt and Wey. grains. I used WYeast #1007 "German Ale." It's not finished fermenting yet, but based on preliminary tastes I really like what's going on there. I think it's a good match so far.

Nottingham has a slight "dry English" character to it IMHO and I *believe* it's what I used for a recent ESB of my own. I'd have to check my notes at home to be sure. The S-04 is more "bready" so I think it'd pair better with the Oatmeal.


I'd use the S-04 for the OS and Notty for the ESB.
 

CBBaron

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Both are good choices for the S-04. My last two oatmeal stouts have been two of my favorite brews and both used S-04. However if you had to chose then I would use the S-04 for the more character in the ESB and use Notty in the Stout where the grain based flavors are more dominate.

Craig
 

Tech211

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US-04 would be best for both, but if you have to choose pitch the 04 in the ESB. It needs the lower attenuation.
 
OP
cyberbackpacker

cyberbackpacker

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So good insight, and pretty evenly split. In beersmith I already had the S-04 for the ESB and the Notty for the Oatmeal stout, but thought I'd see what others with possibly more experience were thinking.

So far I haven't really seen anything to sway me away from my original plans.

However, doing an S-04 starter is an idea, although I do not think I have ever seen anyone do that with dry yeast, although I do not know why you couldn't...
 
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