please critique oatmeal stout recipe

[bwomp313]

what do you think? do I have too much going on here?



Oatmeal Stout
Oatmeal Stout
Type: All Grain Date: 11/29/2011
Batch Size (fermenter): 5.50 gal
Boil Size: 7.89 gal Asst
Boil Time: 60 min Equipment: Pot and Cooler (10 Gal/37.8 L) - All Grain
End of Boil Volume 6.76 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 4.75 gal Est Mash Efficiency 85.1 %
Fermentation: Ale, Single Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.7 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 2 12.5 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 3 4.2 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4 4.2 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 4.2 %
8.0 oz Roasted Barley (300.0 SRM) Grain 6 4.2 %
4.0 oz Carafa III (525.0 SRM) Grain 7 2.1 %
4.0 oz Chocolate Malt (350.0 SRM) Grain 8 2.1 %
1.00 oz Willamette [5.50 %] - First Wort 60.0 min Hop 9 18.2 IBUs
0.50 oz Willamette [5.50 %] - Boil 20.0 min Hop 10 5.0 IBUs

Beer Profile

Est Original Gravity: 1.057 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.3 %
Bitterness: 23.2 IBUs Calories: 151.6 kcal/12oz
Est Color: 37.1 SRM

 

[bwomp313]

oh and I'm thinking wyeast 1968 london esb for yeast

 

[bwomp313]

I decided to drop the maris otter by a pound to lower the starting gravity a tad. Any suggestions? Or does it look good?

 

[RM-MN]

This is just a question as I don't know the answer but will the flavor of Maris Otter still be noticeable with the other grains in this brew or would it be just as tasty with a cheaper pale malt?

 

[day_trippr]

End of Boil Volume 6.76 gal
Final Bottling Volume: 4.75 gal

Really?

Cheers!

 

[bwomp313]

End of Boil Volume 6.76 gal
Final Bottling Volume: 4.75 gal

Really?

Cheers!

No. Beersmith calculated all those numbers on her own. I've got a new system I'm working with so I'm still getting used to everything but I'm hoping for 5 gallons final volume post fermentation.

 

[bwomp313]

This is just a question as I don't know the answer but will the flavor of Maris Otter still be noticeable with the other grains in this brew or would it be just as tasty with a cheaper pale malt?

Yeah, I think it might. Either way, I buy bulk grain so the only choices I have right now are Vienna or Maris Otter. The MO is more what I'm looking for.

 

[Salmonhouse]

I just made an oatmeal stout with 73% base malt and I feel that if you go much lower than this you are losing quit a bit of fermentables.

 

[DrinkNoH2O]

Looks really good but you might tweak the percentages a bit.

I think with that low of a percentage of base malts/high percentage of crystal and roasted malts you'll end up with a higher OG than 1.016. Especially considering that WY1968 has a somewhat low attenuation (67-71%).

You basically have:
79.2% base malts (MO + Oats [which don't yield quite the same potential as MO but are a "base" malt])
8.4% Crystal malts (a little high)
12.4% roasted/highly kilned malts (pretty high)


I try to usually get about 85% base malts and 15% specialty malts.

Here's an Oatmeal Stout that I just did that finished at 1.016 and has a nice mouthfeel:

Style: Oatmeal Stout
TYPE: All Grain


Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 6.41 gal
Estimated OG: 1.061 SG
Estimated Color: 39.9 SRM
Estimated IBU: 36.5 IBU
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 65.22 %
1.25 lb Oats, Flaked (1.0 SRM) Grain 10.87 %
1.00 lb Munich Malt (9.0 SRM) Grain 8.70 %
0.50 lb Caramel/Crystal Malt - 35L (35.0 SRM) Grain 4.35 %
0.50 lb Chocolate Malt (450.0 SRM) Grain 4.35 %
0.50 lb Roasted Barley 595*L (595.0 SRM) Grain 4.35 %
0.25 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 2.17 %
1.50 oz Goldings, East Kent [7.20 %] (60 min) Hops 36.5 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
5.00 gal Irvine, CA Water
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale


90 minute mash @ 154*F



P.S - I'd definitely stick with the MO over a cheaper base malt. It will add a subtle layer of toasty/biscuity taste that compliments the style well.

 

[bwomp313]

Drinknoh20 did you find that it was black enough? Part of the reason I put so much roast malt in is that I really wanted the beer to be black.

 

[Salmonhouse]

I just made an oatmeal stout with 73% base malt and I feel that if you go much lower than this you are losing quit a bit of fermentables.

I meant 73% 2-row

 

[DrinkNoH2O]

Drinknoh20 did you find that it was black enough? Part of the reason I put so much roast malt in is that I really wanted the beer to be black.

Yes, it's almost jet black. Though notice that I used 595*L Roasted Barley, which is one of the darkest roasts (all my LHBS carries) so that allowed me to use a smaller amount. Many other places only carry 300*L Roasted Barley which would necessitate using a larger amount to get the the same color.

Beersmith calculated my SRM at 39.9 which is at the upper limit for the style (22-40 SRM).

 

[bwomp313]

so I ended up brewing this one today. went with the 8 lbs of maris otter and everything else was as listed. mashed at 157 for 60 min then sparged with 170. I ended up with 5.5 gallons in the fermenter as planned. Overshot my gravity. I ended up with 1.064. I was shooting for something in the 1.056 range. It smells REALLY roasty. Not sure if this is a good thing. Hope it doesn't end up tasting like an ash tray.