Oatmeal Stout Oatmeal Stout

[CollinsBrew]

Well, I just opened my first bottle of the Oatmeal Stout last night and I'm not quite sure I can describe the taste. It was in primary for 7 days, in the secondary for 4 weeks and in the bottles for two. It has carbonated nicely but as my wife described it..."it tastes burnt." I would say almost like burnt black coffee. It's drinkable and I like it okay but I'm hoping a couple more weeks in the bottle will let it mellow out some. I'm getting a sharp bitterness kind of in the back of my mouth that hangs around for quite awhile. Any ideas?

 

[Lil' Sparky]

Sounds like the roasted malt, but I wouldn't describe mine quite like that. I brewed my last batch of this less a few days after you and it tastes great. I kegged it and it's been conditioning for several weeks now.

Hopefully your off taste will mellow with a little more time.

I hate to ask, but you have had a stout before and know what it's supposed to taste like, right? It really is supposed to have a roasted coffee-ish taste.

 

[Lil' Sparky]

The other thing I wonder about are the ingredients. Are you sure about the amount of roasted barley you got? The more you use, the more of that sharp, burnt flavor your beer will have. A lot of people use more than 1/2 lb in their stouts, but I don't really care for that much.

From AHS:

Roasted barley provides the color and rich, sharp flavor that is characteristic of stouts. It has an intense bitter and dry flavor, with slight hints of coffee. Roasted barley contributes a dryness to a stout or porter. It is not interchangeable with Black Patent. Black Patent may be used in conjunction with roasted barley to achieve the desired color. Grain bill percentages are 3-7% for a dry porter, and 5-15% for a dry stout.

 

[denimglen]

Thought I might try this for my first partial mash.

Do you cook the oatmeal first or just through it in the mash?

Cheers.

dg.

 

[Lil' Sparky]

I've never cooked it and it's always turned out fine, although I'm sure cooking it wouldn't hurt it.

 

[denimglen]

Cool, thanks.

I'll just through it in the mash then, no point cooking it if it comes out fine.

Cheers.

 

[CollinsBrew]

I'm familiar with stouts little and the hard coffee-ish flavors. This is just a little more bitter than I generally like. I have had two other people try it and really like it saying that it doesn't even taste like a homebrew (whatever that's supposed to mean). One other person said that it had a sort of medicinal taste which I was getting too...phenols I think but I don't use chlorine based sanitizers like bleach. I did use one-step on my bottles but used Iodophor in the carboys.

Off-topic a little but how important is rinsing Iodophor thoroughly? I only add about a cap full to a few gallons in the carboy and haven't had an infection but I worry about poisoning myself with the stuff. I rinse but does is really matter with that little used?

 

[Beerrific]

Off-topic a little but how important is rinsing Iodophor thoroughly? I only add about a cap full to a few gallons in the carboy and haven't had an infection but I worry about poisoning myself with the stuff. I rinse but does is really matter with that little used?

Iodophor is a no rinse sanitizer. You should not rinse, that water could introduce nasties. Once you 'rinse' it off with the wort, beer, whatever it is at a concentration that will not hurt your good yeast or you.

Dip, spray the iodophor on the object and let it dry, it needs a contact time of 1 minute, but does not have to be submerged for that minute.

For 12.5ppm use 0.1 oz in 1 gallon, actually I use 3 ml in 1 gallon since I have a 3 ml syringe.

 

[CollinsBrew]

Well, I cracked open another one of my stouts a week later from the last time I tried one and the taste has vastly improved!! It's really smooth and the harsh tastes have leveled out quite a bit. I'm realizing how time is my best ally here...sweet!

 

[Lil' Sparky]

Hey, good to hear! It should still improve over the next few weeks.

 

[s3n8]

I am going to brew up a slight variation of this. I am going to cut back on the Crystal, and add 12 oz molasses. I had been toying around with the recipe in Beersmith for a couple weeks before I saw this one. It was pretty close to yours. After looking at a lot of recipes, I upped the oats, dropped the carapils, and upped the hops (mine are lower AA).

 

[Lil' Sparky]

Report back on how it turns out and post the recipe if it's good.

 

[s3n8]

Will do, brew day went well... Missed mash temp a couple degrees low, but hit 80% efficiency. 1.068 OG so maybe right before Christmas.

 

[Tyler-John]

I Just started brewing a little while ago and I am looking to do a oatmeal stout. I really liked the recipe, but I am still only doing partial and not all-grain. Does anyone have any ideas for a conversion. I would greatly appreciate it.

 

[Lil' Sparky]

Substitute the 9 lbs of 2 row with 5 lbs pale extract, and use 2 or 3 lbs of 2 row with the rest of the grain bill for your partial mash. Should get you pretty close.

 

[Tyler-John]

I completely apologize. I meant just extract. I would like to do partial, but as of now I do not not have the means. Would it work if used the further supplemented the 2 row with pale extract, or are there any other limitations. I have heard that there are issue with steeping oatmeal.
P.S Thanks for you first suggestion though

 

[Lil' Sparky]

Gotcha. Then make it 6 lbs of extract. Cook the oatmeal first and then steep it with the specialty grains.

 

[s3n8]

I almost posted converting the recipe earlier, but I did not know if Oatmeal had to be mashed. I remember reading something, but not sure. Can you elaborate on what cooking the oatmeal does? Does it contribute sugar if you cook it?

 

[Lil' Sparky]

This is what Palmer says about oats:

"Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion."

So apparently you do need some barley for conversion. In that case, I'd add a lb or two of barley when you steep the grains, and use just enough water (at 155') to cover the grain bag (maybe 2 gals) - basically you're doing a partial mash here. Add the rest of the water when you're done steeping. You can be heating this to a boil in another pot while the grains are steeping (mashing) to avoid wasting time. Shouldn't be much more complicated than what you're used to. Hope that helps.

 

[s3n8]

Thanks Lil Sparky, I made my batch all grain. I just put a bottle in the fridge for later. Should be about ready. I actually toasted the oats used in my recipe according to some directions I read on here somewhere.

I knew I read somewhere about Oats needing to be mashed, but I could not for the life of me remember where. I did not want to give Tyler John bad advice. I am glad someone with some knowledge (or at least the mental acuity to remember where they read something) posted.

Cheers.

 

[Lil' Sparky]

Yeah, thanks. I didn't really know - had to look it up. Let us know how it turned out for you.

 

[Tyler-John]

Thanks for the help. I have wanted to brew an oatmeal stout for a while now. I will let you all know how it turns out.

 

[s3n8]

Yeah, thanks. I didn't really know - had to look it up. Let us know how it turned out for you.

I had one earlier tonight, it was still bit green, and I could taste just a hint of that strong smell from when I toasted the oats in the oven. I expected 'oatmeal cookie' not 'chemical fire'. I let them sit overnight in a brown paper bag, but wonder if 3 - 4 days wouldnt be better. Its very slight, but there. SWMBO said it tasted smooth and didnt notice the flavor I picked up on. The Molasses and roasted are nice though. If it gets better in a month, I will post the recipe.

 

[jacksonbrown]

Mm mm mmm!! I am becoming a big fan of your recipes, sir. I brewed this up in early October and started cracking open the bottles a few weeks ago and it is good! Smooth, light, excellent balance of hops. Very nicely done.

 

[Lil' Sparky]

Don't drink them too fast. It'll continue to get better yet.

 

[jacksonbrown]

Oh, I know. I'll be putting a sixer aside for Feb or so. Another sixer is being gifted for our club holiday party this wknd. Then I'll be down to 3 sixers. I'll try to control myself.

 

[WorryWort]

I am brewing this tonight. Just the boil smells great, I love oatmeal! It's -7C outside though, so I'm freezing my a-ss off in the garage (that's about 19F for you yanks).

What has everyone found to be the optimum conditioning time for this beer? FYI,'m going to keg it.

 

[Lil' Sparky]

Optimal? I'm guessing it's ~ 3-4 months after brew date, though it's drinkable before then.

 

[WorryWort]

Torturous.

 

[WorryWort]

i've got this in the keg now. i made a 6 gallon batch, with about 61% efficiency. I anticipated 65% so I upped the amount of everything, but kept the percentages the same. i used the Nottingham yeast

it's very hot and solventy with some pretty heavy esters. I am certain this is the fault of the brewer not the poster's recipe. I started fermenting at about 68F, then the weather got wonky around here and I had to move it. Anyway, it did a good portion of fermenting at above 72 which I'm pretty sure is the cause of those flaws.

it's only been a week though, so maybe it's something that will dissipate. We'll see!