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Oatmeal Stout Oatmeal Stout

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Hey, I'm looking to try a 2.5 gallon extract batch of this. Based on what I've read in this thread I've come up with this...what do you think? I have a 1/2 oz of Magnum and 3/4 oz of Perle left from my SNPA clone so I'm substitution the Magnum for what you called for. As far as yeast goes, the SNPA I'm brewing right now is fermenting with Wyeast #1056. The product sheet says it's suitable for American and Dry Stouts. I intend to do a "yeast wash" and then a starter, I know it may not be ideal but should I have any major issues with using this yeast?

Thanks.

Recipe Specifications
--------------------------
Batch Size: 2.50 gal
Boil Size: 2.50 gal
Estimated OG: 1.056 SG
Estimated Color: 40.8 SRM
Estimated IBU: 34.6 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
1.50 lb Dark Dry Extract (17.5 SRM) Dry Extract 30.0 %
1.50 lb Dark Dry Extract (17.5 SRM) Dry Extract 30.0 %
0.75 lb Oats, Flaked (1.0 SRM) Grain 15.0 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 10.0 %
0.50 lb Roasted Barley (300.0 SRM) Grain 10.0 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 5.0 %
0.30 oz Magnum [14.00%] (60 min) Hops 34.6 IBU
2.50 gal Bottled Water Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale
 
From what I've read, you can't use oats with just specialty grains. You need to mash at least SOME base grain that has enzymes to do the conversion. I don't think the chocolate, caramel, and crystal malts have any enzymes. Do a little research on partial mash techniques and see if that's something you'd like to do. Shouldn't take much/any extra equipment for a small batch, so you'd basically just be adding a little 2-row to your grains, and mashing, not steeping. I've never done any extract or partial mash brews, so that's about all I can tell you without running the risk of lying or giving you bad info.
 
I have a question about the 110 degree F Beta Glucan rest and the 'typical' 122 degree F protien rest. If you do the Beta Glucan rest do you also do the 'regular' 122 degree protien rest? My tentative recipe only uses 1/2# of flaked oats so it may not be necessary but whatever.

Here's my tentative grain bill...look OK?:
8# Maris Otter Pale
1# British Roasted Barley
1# British Crystal 40LV
1/2# Flaked Barley
1/2# Flaked Oats
A tiny bit of brown sugar just cuz I put brown sugar on my oatmeal.:eek:

I had planned on a 20 min. Beta Glucan rest at 110 degrees F and then up to 155 degrees F or so for the remainder. Any help appreciated.
 
well you're right; neither are really necessary at all.

But, they both serve different purposes (beta glucanase to break down gums, and protein rest (protease) to reduce chill haze), so depending on what you want to achieve you could certainly do both. I don't believe it could hurt.

I know for me 2 infusions would be a pain in the ass! So unless it was going to make a noticeably better product I don't think I'd do either, definitely not both. But I've never tried.
 
Thanks noeldundas. I decided to change my recipe to 1# of Flaked Oats and no Flaked Barley. I thought the oils in the Oats would inhibit head retention (thus the Flaked Barley...plus it's an appropriate ingredient for Stout) but upon further reading I guess that's not the case...supposedly the Oats will aid in head retention so I subbed another 1/2# of Oats for the Flaked Barley. But I think I'm gonna make it a 6 gal. batch which should put me @ ~1.051 OG (including the tiny bit of Molasses...which I subbed for the Brown Sugar).
 
Alright, I think I'm going to try this as an All Grain for my second batch, but I will probably buy some Dark DME just in-case I miss my OG. How does this look? I entered 70% efficiency, is this reasonable to expect for my first try?
Batch Size: 2.50 gal
Boil Size: 2.86 gal
Estimated OG: 1.057 SG
Estimated Color: 30.2 SRM
Estimated IBU: 33.2 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
4.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 69.57 %
0.75 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 13.04 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 8.70 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 4.35 %
0.25 lb Roasted Barley (300.0 SRM) Grain 4.35 %
0.60 oz Pearle [8.00 %] (60 min) Hops 33.2 IBU
2.50 gal Deer Park (R), Bottled Water Water
1 Pkgs American Ale (Wyeast Labs #1056) [Starter Yeast-Ale
 
As mentioned in an earlier post, I gifted a sixer of this to our club's holiday party. Here's what was said:
"The beer gift I picked up at the holiday party was a homebrewed oatmeal stout made by Jason and it was really good (even my wife liked it). I would have thanked Jason privately, but I'm having problems getting onto the MHTG website to search for his e-mail address so I thought I'd do it publicly. Really good beer, Jason. I'm glad I picked your gift bag."

Aww. Also, I'm submitting two of my last five bottles of this to the Babble Brew-Off competition in Mundelein, IL. I'll post results when I get 'em.
 
I ended up with Crystal 80L instead of 40L, so I'm going for a 1/2LB of that instead of 3/4lb of 40L. As for the hops, I really don't have a way of measuring. Last time I took ~1/4 of an ounce of the Pearl by eye. So I have something like 3/4 of an ounce left. Will I be tasting too much hops if I put all of that in? This comes out to about 40IBU on BrewSmith.
 
Well I accidentally used a pound of 80L, so it may turn out a bit more caramely than intended. Ended up @ 1.051 ~60% efficiency, bubbling already. I'll report back in like 2 months.
 
This recipe got me second place is the stout category at the Babble Brew-Off on 2/28/09. One minor modification, I used 1 oz each of Goldings and Fuggles because I only had the one ounce of EKG on hand. Scored a 36, all three judges really liked, and they all said it needed a little more hop aroma (fwiw).
 
Just made this tonight but used WL004. I undershot my gravity a bit and had a post boil of 1.052 and used cascade as my bittering hops.
 
Just wanted to post and update and let you know this stout is really good, not as creamy as I would have thought but for my first stout this really turned out to be a great beer. Thanks for the recipe Sparky.
 
You think the cascades worked well with the grain bill? I've used them in a brown with good results but never a stout.
 
I think they are fine and since they are just solely for bittering they really don't impart much if any flavor. I was even tempted to dry hop with cascade but decided against it, I do think it would be tasty though.
 
Just did a 2.5 gal batch for my first AG... Waiting to see how this one turns out is going to be torture!
 
I am relatively new to AG brewing and this one is next on my list. I am curious as to how long this needs to age in the bottle before it is ready? Do the oat flakes get milled or added whole to the MT.
 
This one goes through some big changes as it ages. Definitely give it several weeks, but taste it along the way to see how your brew changes as it conditions.

The oats don't need to be milled.
 
Hey Sparky, just brewed this Saturday, can't wait to get it bottled and conditioned. Just wondering if you've ever added any coffee malt to the recipe either in place of or in addition to the chocolate malt. I'm thinking I want to give that a shot and see how it goes to compare the 2 flavors, just wanted to see if you've tried at all. Thanks! :mug:
 
I figured it would go well with this beer, some of my favorite stouts have coffee incorporated in them. Any idea how much of the malt I should use? My first thought was to just sub the coffee malt for the chocolate for comparison but I'm not sure that would have a strong enough presence. I'll be bottling this weekend so I don't have a feel for what the beer is like yet. Any advice?
 
I think I'd brew it as-is and then add some extra strong coffee at bottling for flavor. We've done that with a porter before and it turned out really good.
 
How much coffee do you add at bottling? Do you just brew the coffee and mix it in the bottling bucket?
 
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