FVillatoro
Well-Known Member
- Joined
- Jan 29, 2015
- Messages
- 295
- Reaction score
- 82
Hello everyone!
I have been lurking these forums for a few months and learning a lot- and making mistakes of course!
I pulled the trigger and went straight to all grain and I AM LOVING IT.
In order to experiment, and for fun , I went ahead and attempted to make my own recipe: An Oatmeal stout.
Initially I wanted a malty back bone with a good amount of roast (how I like them).
However, the opposite happened: It's a strong roast back bone with a hint of sweetness.
BTW the beer is kegged and currently still carbing.
What I believe worked out fine:
1. No signs of infection
2. I controlled the fermentation inside a chamber I made and got no off flavors such a diatecyl which the yeast I used (white labs Ringwood) is known for
3. Efficiency of 81%
Sampled at just under 6 weeks:
On the nose it smells of dark chocolate with roasted coffee and a slight hint of plum tartness.
On the mouth it has a very robust coffee/black chocolate roastiness which a touch of sweetness that ends with a slight tart taste. The beer is not overly viscous and there is some smoothness from the oats.
I am considering boiling about a pound of lactose sugar and adding it to the keg... or should I wait it out to see how it does in a few weeks?
Do stouts tend to mellow out and enhance sweetness?
Here is my recipe and recorded stats (yes, now that I think about it I used too much chocolate malt! )
Efficiency: 81% (brew house)
STATS:
Original Gravity: 1.057
Final Gravity: 1.013
ABV (standard): 5.2%
IBU (tinseth): 33.7
SRM (daniels): 30.67
FERMENTABLES:
8 lb - American - Pale 2-Row (65.3%)
1 lb - American - Caramel / Crystal 60L (8.2%)
1 lb - American - Chocolate (8.2%)
0.75 lb - Flaked Oats (6.1%)
0.5 lb - Flaked Barley (4.1%)
0.5 lb - United Kingdom - Pale Chocolate (4.1%)
0.25 lb - Rice Hulls (2%)
0.25 lb - United Kingdom - Roasted Barley (2%)
HOPS:
15 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 90 min, IBU: 9.18
10 g - Northern Brewer, Type: Pellet, AA: 9, Use: Boil for 90 min, IBU: 11.02
10 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 4.4
10 g - Northern Brewer, Type: Pellet, AA: 9, Use: Boil for 30 min, IBU: 7.92
3 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 1.19
Mashed @ 155 for an hour. 90 Minute boil.
Fermentation temp 66-68 the first week, then raised to 68-70 and slowly to room temp.
3 weeks in primary fermenter .
THANKS GUYS!!!!!!!!!!
I have been lurking these forums for a few months and learning a lot- and making mistakes of course!
I pulled the trigger and went straight to all grain and I AM LOVING IT.
In order to experiment, and for fun , I went ahead and attempted to make my own recipe: An Oatmeal stout.
Initially I wanted a malty back bone with a good amount of roast (how I like them).
However, the opposite happened: It's a strong roast back bone with a hint of sweetness.
BTW the beer is kegged and currently still carbing.
What I believe worked out fine:
1. No signs of infection
2. I controlled the fermentation inside a chamber I made and got no off flavors such a diatecyl which the yeast I used (white labs Ringwood) is known for
3. Efficiency of 81%
Sampled at just under 6 weeks:
On the nose it smells of dark chocolate with roasted coffee and a slight hint of plum tartness.
On the mouth it has a very robust coffee/black chocolate roastiness which a touch of sweetness that ends with a slight tart taste. The beer is not overly viscous and there is some smoothness from the oats.
I am considering boiling about a pound of lactose sugar and adding it to the keg... or should I wait it out to see how it does in a few weeks?
Do stouts tend to mellow out and enhance sweetness?
Here is my recipe and recorded stats (yes, now that I think about it I used too much chocolate malt! )
Efficiency: 81% (brew house)
STATS:
Original Gravity: 1.057
Final Gravity: 1.013
ABV (standard): 5.2%
IBU (tinseth): 33.7
SRM (daniels): 30.67
FERMENTABLES:
8 lb - American - Pale 2-Row (65.3%)
1 lb - American - Caramel / Crystal 60L (8.2%)
1 lb - American - Chocolate (8.2%)
0.75 lb - Flaked Oats (6.1%)
0.5 lb - Flaked Barley (4.1%)
0.5 lb - United Kingdom - Pale Chocolate (4.1%)
0.25 lb - Rice Hulls (2%)
0.25 lb - United Kingdom - Roasted Barley (2%)
HOPS:
15 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 90 min, IBU: 9.18
10 g - Northern Brewer, Type: Pellet, AA: 9, Use: Boil for 90 min, IBU: 11.02
10 g - East Kent Goldings, Type: Pellet, AA: 5, Use: Boil for 30 min, IBU: 4.4
10 g - Northern Brewer, Type: Pellet, AA: 9, Use: Boil for 30 min, IBU: 7.92
3 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 1.19
Mashed @ 155 for an hour. 90 Minute boil.
Fermentation temp 66-68 the first week, then raised to 68-70 and slowly to room temp.
3 weeks in primary fermenter .
THANKS GUYS!!!!!!!!!!
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