Oatmeal Stout

[klars]

Alright,

Do you steep or boil the oatmeal? I plan on brewing up the recipe for Big Sky Slow Elk Oatmeal Stout.

I am betting steep...but you never know. Same temps 155ish?

Thanks in advance...

 

[Cimerian]

Steep would be my bet. I've never heard of boiling any grains.

 

[Mcbobs]

Steep for sure. No boiling here!

 

[klars]

Cheers! Thanks for the input. I might have put them in at flame out. At least it would "stick to my ribs".

This board rocks. One day I hope to be able to provide advice such as that I have gotten here.

 

[Yooper]

Actually, you can't do either. In order to get anything out of the oats besides starchy haze, you have to mash them. It's easy, as it just means using 1 pound of two-row for each pound of flaked oats and keep them at 150-160 degrees for 45 minutes.

 

[HopSong]

What Yoop said.. I just read it tonight.. otherwise.. nothing but starch. Who'd a thunk

 

[klars]

Jeez...I better start reading more about ingredients.

Any suggestion on a book/reference that talks about mashing, conversion etc?

I have .75lbs of two row with 6oz of flaked oats. I should be good. Recipe is ripped from Best of Brew. Time to get cooking.

thx

 

[Yooper]

Jeez...I better start reading more about ingredients.

Any suggestion on a book/reference that talks about mashing, conversion etc?

I have .75lbs of two row with 6oz of flaked oats. I should be good. Recipe is ripped from Best of Brew. Time to get cooking.

thx

There are a couple of really good articles in the wiki (link above in the "tool bar") that explain ingredients in mashing!

 

[klars]

Okay, all went well with the brew, pitch etc. I pitched around 10:30am yesterday.

I woke up to an agressive fermentation, krausen etc (6am this morning). At 5pm I checked again, airlock was active, but the krausen had already fallen. Still lots of "swirling" around in the wort, and with the active airlock I figure I am okay.

But this was extremely quick for the Krausen to fall. I have an IPA that was brewed the day before, yeah 2 brews in two days , and the krausen is still growing.

Temp is 63f, yeast used was Safale-04. No starter, just dumped it in dry.

Am I just paranoid? Is this typical with Safale-04?

 

[smurfjuice]

Klars, What was the grain bill for the stout, and the recipe as well?? .. Jim

 

[klars]

OG 1.055
FG 1.016
IBU 20
SRM 46
ABV 5.1
5g batch


.75lbs two row
1.5lbs Crystal 80
4oz blank patent
6oz chocolate
6oz flaked oats
1lb light dme
4lb light lme (late add)
1.3oz EKG (60mins)

All grain - replace malt extract with 9.25lbs pale malt. Mash all for 60mins at 155f, then boil is set for 90mins.

Steep grains for 30mins at 150-155f. I followed Yooper's advice and went ot 45mins.

That is how it reads in the recipe I received. However I dont tend to use LME, so I subbed for DME.

Weird thing, or what I found weird, was it states to pitch at 75-80f. I did not do that, and pitched at what I think is a normal temp.

I am really looking forward to this, as my first taste of it was this year at Big Sky in Missoula.

 

[Yooper]

S04 is best at 62-68 degrees, so pitching too warm is a bad idea! I'm glad you didn't do that. It's a beast, and easily ferments out in 24-48 hours.

 

[jonmohno]

I remember reading when i first started brewing ,to pitch below 80. What did i do? First brews? pitch around that.biggest fault for me in brewing so far.
I like to rehydrate yeast but if i have too much of a lag time in cooling the wort i will add some wort to the yeast before pitching it after cooling and aerating it.Too not shock the yeast as much. which is actually recommend since it seem you dont want to stress it going beyond 15 degrees. Kinda a PITA sometimes but i like to do whats best for the little buddies doing what they do best.

 

[AxDxMx]

klars, I'm having a similar experience. I brewed Oatmeal Stout from Midwest on Saturday afternoon, finished by 5 pm or so. Cooled it very quickly with my new wort chiller, and dumped it in the bucket, threw the Safale yeast on top, and put the lid on. Had vigorous airlock bubbling less than 3 hours later. Now I have no airlock activity. Current temp on the bucket says 66f. I only filled to 4 gallons, as I'm hoping to have a half batch of an oatmeal stout, and then add some cold steeped coffee to the other half for a breakfast stout. It looks like I had some krausen, but looks like it has fallen back down (the sides of the bucket look crusty about 1-2 inches above the 4 gallon mark). I haven't opened the bucket to actually see, but I can see levels through the bucket. SG was around 1.060 after taking into account temperature. I'm paranoid to open the bucket and take a gravity reading at such an early stage.

Now the stuff I know I forgot to do, and is driving me nuts:
Forgot to aerate the wort, other than dumping into bucket after chilling.
Forgot to put water in the airlock until 3 hours later. At which point, I panicked and dumped water from an unsanitized cup into the airlock (I don't think I poured any into the bucket though).

This is my 2nd brew, and the first didn't go so well. I'm chalking that up to bad ingredients that had sat on the shelf for a while. Someone want to talk me down, or tell me it's ok to open the bucket, see what is happening and take a gravity reading?

I see Yooper stating that S04 is a beast and easily ferments in 24-48 hours, so I'm feeling a bit better, but I'll probably be worried until I actually taste some of my own good homebrew.

Finally, assuming fermentation is done, how long should I leave it in the fermenter to clear up off flavors? 1-2 weeks?

 

[klars]

Mine is in a glass carboy, and I do have the krusty (simpsons spellenz) ring from the krausen.

I have the same question as well regarding time in the ferementer. I figure that I will leave it for 3 weeks, then keg/force carbonate.

 

[kyle6286]

Mine is in a glass carboy, and I do have the krusty (simpsons spellenz) ring from the krausen.

I have the same question as well regarding time in the ferementer. I figure that I will leave it for 3 weeks, then keg/force carbonate.

Three weeks is fine. I wouldn't transfer it to a secondary either. Three weeks in the primary, and then check the gravity a couple days in a row. If they're consistent, bottle or keg.

 

[klars]

Thanks everyone.