Rate my Oatmeal Rye Stout please

[jfrank85]

8# Maris otter
1 1/2# Flaked Oats
12oz Rye Malt
10oz Black Patent
10oz Chocolate Malt
.75oz Columbus FWH
.25oz Columbus @ 15min

Protein rest @ 122f for 30min
Sac @156f for 60min

1.060 SG
1.018 FG
37 IBU
35 SRM
EST ABV 5.5%

Water has moderate hardness.

Ferment with WLP028 Edinburgh @ 68f

I've done a smaller Oatmeal Rye before and I loved it. Not enough coffee tastes for my liking tho. It was also a BIAB with a low efficiency and this will be AG with a good crush from the LHBS. Any critics are welcome!

 

[bh10]

Add more Rye, and use a different hop @ the 15min mark. Also thats more of a Porter than a stout, you want a stout drop either the chocolate or black patent and add roasted barely.

 

[jfrank85]

So you think I should maybe make the rye 1.5#, perhaps Chinook @ 15min, and do away with patent and have chocolate and roasted barley.

 

[bh10]

That'll work, wont be too pronounce, but youll know its there. As for the chinook, I used all chinook in a rye porter with additions at 60min and 15min, adds a little extra spicyness which compliments the rye nicely, you'll just get some grapefruit with it, if you're fine with that (I really enjoyed it, some didnt), if not use the chinook at the 60min mark and use a english hop for the late addition.

 

[jfrank85]

Got 1oz BC Goldings in the freezer, I might just do that. Thanks for the input!

 

[dcp27]

definitely up the rye if you want it noticeable. nothing wrong with just chocolate and black patent, but some roasted barley/rye or coffee malt will help bump up the coffee notes if you think its lacking

I love columbus late, but goldings would be a better fit in this.

 

[jfrank85]

Ok revised recipe

7lb 4oz Maris Otter
1.50lb Flaked Oats
1.50lb Rye Malt
12oz Chocolate Malt
12oz Roasted Barley
8oz Rice Hulls

33 SRM

Protein Rest @ 122f for 30mins
Sac @ 156f for 60 mins

1oz chinook FWH
1oz BC Goldings 10min
37 IBU

projected ABV 5.5%
Projected OG 1.060
projected FG 1.018

 

[bh10]

Looks awesome.

 

[King of Cascade]

Adding rye to the oatmeal stout is an awesome idea.

revised recipe is better I agree with the roasted barley but could you sub out the chinook for goldings all the way through or even bitter with something neutral like magnum...

 

[jfrank85]

I'm trying to use up the remainder of my whole leaf before they degrade. Maybe i'll do another one in the fall with all goldings and keep tasting records and post it up. Or what about Northern Brewer as bittering and Goldings as aroma?

 

[King of Cascade]

I'm trying to use up the remainder of my whole leaf before they degrade. Maybe i'll do another one in the fall with all goldings and keep tasting records and post it up. Or what about Northern Brewer as bittering and Goldings as aroma?

That would work...

I was just a little worried that the citrus character from chinook would come through too much.

 

[jfrank85]

Well just picked up a 10 gallon mash tun fo free! Maybe I'll use the Columbus and Chinook bulk I have for an imperial ipa or something. Thanks everyone for the comments and suggestions!

 

[jfrank85]

Ok took me some time but im finally going to brew this on saturday. I think i may do the toasted flaked oatmeal routine by laying them out on a cookie sheet and baking them at 325F for 15 mins. Is this possible for flaked or is it only for malted oats? Any thoughts?

 

[beowulf]

You may consider toasting them a bit longer. I usually do 75 mins @ 325F, but it's up to you how much of a toasty influence you want. Yes, I know it seems like a long time, but they can take it.

 

[jfrank85]

I would like it to mingle well with the rye and not push it aside, maybe 30mins would be decent enough?

 

[jfrank85]

Brewed this last night! Super excited about how this one will turn out. The running came out tasting like sweet chocolate milk and smelled terrific! Cannot wait for the end product!

 

[CSRabe]

Brewed this last night! Super excited about how this one will turn out. The running came out tasting like sweet chocolate milk and smelled terrific! Cannot wait for the end product!

This sounds great. I don't have the experience to offer suggestions, but I am going to "hijack" your recipe if you don't mind. This is a 5 gallon batch?

Thanks!

 

[jfrank85]

Yep sure is! Its bubbling like a mad man as we speak.

 

[CSRabe]

Yep sure is! Its bubbling like a mad man as we speak.

Sweet! This will be my third all grain. I'd like to simplify and skip the protein rest. When reviewing some other threads, I get the impression that it's not the end of the world to do this (especially with an Oatmeal Stout) when you are looking for some added body. What do you think? What I be ok to simplify?

Thanks man!

 

[jfrank85]

Well with the almost 25% of gummy oatmeal/rye combo in the mash it may be advisable to use one. Rice hulls helped out immensely also, super fast drainage. Trying to oversimplify in this case may end up in a stuck sparge and multiple curse words being said lol.

 

[CSRabe]

Well with the almost 25% of gummy oatmeal/rye combo in the mash it may be advisable to use one. Rice hulls helped out immensely also, super fast drainage. Trying to oversimplify in this case may end up in a stuck sparge and multiple curse words being said lol.

I see your point. Stuck sparge would have me inventing new expletives.

What does "FWH" mean after the Chinook Hops? I loaded this into Beersmith (assuming this addition is 1 hour), but it's showing an uncharacteristically high IBU (for this style) of 55 or so. Am I missing something?

Thanks again. Much appreciation for the help.

 

[jfrank85]

Well Chinook wasn't the fwh, norther brewer was. Please refer to forum for new recipe. You should really check all posts. My chinook had a different aau than beer smith since it was home grown.

 

[Chamuco]

Jfrank85,

So, how'd it turn out?

I'm about to brew this 5.25gal batch:

2-row pale 2.5lbs
DME Golden 3lbs
Rye Malt 2lbs
Flaked Oats 1lb
Choc. Malt .75lb
Roast. Barley .5lb
Honey Malt .25lb

Kent Goldings 1oz / 60min
Fuggles 1oz / 30min

WLP004 Irish Ale Yeast

It would be AG but I'm low on 2-row. I'll mash at 152 for 60min and batch sparge.

Looks like I'll get:
OG 1.056
FG 1.016
IBU 27.4
SRM 36.1

What do you think?

 

[Chamuco]

OK, I brewed it last night with a couple of small changes.

OG 1.061 and its been chugging away since this morning. Awwww, the heartbeat of a bubbling airlock on valentine's day.....how sweet it is.

 

[jfrank85]

Hey Chamuco sry i didnt get back to you sooner, been working 60+ hrs. Blaaa! Anyways, i really couldnt tell you how the beer went since it got infected by a bad yeast harvest and was horrible after 2 wks of fermenting. I was pretty bummed. I do plan on doing it again in the future but for now i am actually doing it up bigger for my best friends bday present. 11.5% vanilla beaned toasted oatmeal rye stout! Will post pics and notes!

 

[passedpawn]

IMO, rye and oatmeal stout are not a good match. Good luck. I truly hope I'm wrong.

 

[jfrank85]

New Goal: Prove you wrong and make the best damned oatmeal rye stout EVER!

 

[passedpawn]

New Goal: Prove you wrong and make the best damned oatmeal rye stout EVER!

JFrank, you might think I'm full of sh!t, but I really hope you succeed. I really do. Good luck.

 

[jfrank85]

Na, us brewers gotta stick together. I appreciate any and all criticism. Cant learn without experiments. Thanks for the good wishes