Oatmeal Stout Samuel Smiths Oatmeal Stout

[rico567]

Just mashed in my first batch of this at 0800 this morning......remembered to toast the oats. MW was out of the yeast, just going to pitch Nottingham.

 

[archer75]

This will be my 2nd all grain brew. My 1st was BIAB. And this is the first time using a mash tun. Going to kick things off in an hour. Wish me luck!

 

[archer75]

Brew day went great! Had a guy over who has been brewing a long time so he walked me through everything and gave me some great tips. Everything was easier than I thought and we sampled much homebrew.

Right now it's fermenting like crazy. I've never had this much foam in any batch of beer i've ever made. Took off less than 12 hours after adding the yeast. Can't wait to drink it!

The only changes I made was to increase the roasted barly to .5lb and add .5lb of flaked barly.

 

[BasementBrewmistress]

Dumb question - I've had this in primary for 29 days today. Does it need a secondary, and if so for how long? If it doesn't need a secondary, can I keg it, purge the headspace, and store it in the garage until fridge space comes open?

 

[jaja]

Doesn't need secondary. Just keg it and purge. I generally store cold but if your cleaning methods are up to scratch then no problem storing at room temp in the keg.

 

[BasementBrewmistress]

I try to be fastidious about sanitation (PBW soak followed by running Star San through the keg and tap), but will store it in the fridge if I can. It's actually a present, so I'm hoping to be tapping this by Christmas!

 

[rico567]

Bottled my first batch today- been in the fermenter since the first of November, hadn't been able to get back to it due to the holiday. Smells good.....this batch was up for an experimental bottling in plastic bottles (I did several tests on just a few of these bottles in two other batches, just to do a "proof of concept."), and we shall see.

 

[BasementBrewmistress]

Went to keg this last week....it smelled horrible and didn't taste much better, but no sign of infection, so I'm going to let it ride and see what happens. Probably a screw up in my mash and/or chilling process. /sigh

 

[jprice]

Good beer. I bottled this up about a week ago and just opened 1 up tonight. Gonna brew this again for sure.

 

[ControlTech]

I brewed the extract version of this right after Christmas. Wish I would have found this thread before I brewed, I would have added the flaked barley. Too late now. It was kegged about a week ago, I will be sampling it this weekend.
Smelled and tasted pretty good after secondary. Not much head retention in the test sample I poured at kegging, but hoping for the best!

 

[EdMerican]

I brewed this one on Dec 12 and kegged Jan 4. I will say that I have had extensive experience in the drinking of SS Oatmeal. I followed the grain and hop bill to a "t", only changing to S-04 yeast. Mashed single infusion at 156. OG 1.051 with final coming in right at 1.010. Not sure where the hell I went wrong after all these great reviews, but it wound up pretty lame to me (though some friends go wild for it). It pours nice, with a nice thick creamy head that dissipates fairly quickly. Color seems a tad light and transparent, though definitely not see through. Minimal lacing, which I could really care less about. Nose is slightly roasty and smells a bit like cheap coffee grounds, with hints of vanilla and oak if you really look for it. Mouthfeel is rather watery. Tastes slightly roasty, with maybe some rye flavor. It doesn't taste like anything I have had before, but reminds me more of a lighter brown porter than a stout by taste and feel. WTF DID I DO WRONG!?

I may have to try again, based on the reviews.

Its not as if its really bad, I suppose. But it sure didn't live up to my expectations and I don't really care for it. Now wish I had bottled it, so it would be easier to give away.

Any advise?

 

[rico567]

I brewed this one on Dec 12 and kegged Jan 4. I will say that I have had extensive experience in the drinking of SS Oatmeal. I followed the grain and hop bill to a "t", only changing to S-04 yeast. Mashed single infusion at 156. OG 1.051 with final coming in right at 1.010. Not sure where the hell I went wrong after all these great reviews, but it wound up pretty lame to me (though some friends go wild for it). It pours nice, with a nice thick creamy head that dissipates fairly quickly. Color seems a tad light and transparent, though definitely not see through. Minimal lacing, which I could really care less about. Nose is slightly roasty and smells a bit like cheap coffee grounds, with hints of vanilla and oak if you really look for it. Mouthfeel is rather watery. Tastes slightly roasty, with maybe some rye flavor. It doesn't taste like anything I have had before, but reminds me more of a lighter brown porter than a stout by taste and feel. WTF DID I DO WRONG!?

I may have to try again, based on the reviews.

Its not as if its really bad, I suppose. But it sure didn't live up to my expectations and I don't really care for it. Now wish I had bottled it, so it would be easier to give away.

Any advise?

Mine (brewed last December) came out about like yours did. Not sure I'll try this again. I've got too many other good recipes to brew....

 

[archer75]

Yeah, mine didn't taste a thing like the beer it was meant to clone. I picked up a bottle of SS oatmeal stout to compare. Vastly different.

But I consider that a good thing. As it turns out, I don't like SS Oatmeal Stout but I do like this clone attempt. Everyone i've shared it with loves it too.

I think it could use a bit more body but that's about it.

 

[Chedda]

Hey guys I've been thinking about trying this recipe out for a while now but these recent comments have me a little worried. I don't want a watery brown ale.

What are everyone's thoughts on thickening it up a bit. I bought all the ingredients today and plan to brew tomorrow after work. Maybe upping the oats? Maybe 1.5lbs?

 

[ControlTech]

Hey guys I've been thinking about trying this recipe out for a while now but these recent comments have me a little worried. I don't want a watery brown ale.

What are everyone's thoughts on thickening it up a bit. I bought all the ingredients today and plan to brew tomorrow after work. Maybe upping the oats? Maybe 1.5lbs?

You may have already brewed, but I thought I would throw in my 2 cents.

First, I enjoyed it but would tweak it.

I would, and will do, as advised earlier in this thread and add a bit of flaked barley and carapils. Also, I wish I would have toasted my oats a bit more, to really get the toasted flavor. I was concerned about them burning, They could have been darker. I did use a full pound of oats. I think the recipe called for .5 pound.

Anyway....Happy Brewing!

 

[Chedda]

Thanks, I'm definitely going to use a full pound of oats. What kind of oats did everyone use? I have a pound of flaked oats, is that what everyone else has been toasting? I really want that flavor to be present

 

[Chedda]

Just bottled yesterday, 3 weeks in the primary no secondary. Tasted amazing, can't wait!

 

[EdMerican]

Just bottled yesterday, 3 weeks in the primary no secondary. Tasted amazing, can't wait!

Sure hope it turns out better for you, than it did me.

 

[Chedda]

Cracked on open the other day, think it came out really well. It might have a little less body than I would have liked, but you can really taste the roasted flavor. Will definitely make again.

 

[EdMerican]

Did it taste anything at all like Sammy's?

 

[HeyNoPie]

From what I've read, some like this one and some don't, but I don't see a strong consensus that this tastes like Samuel Smith. Can anyone chime in with an opinion on that? I was commissioned yesterday to brew a Sam Smith clone for he and my uncle for Fathers' day. Rather than just aiming for a good beer, I am more aiming for something to match the original. Using the recipe from the first post, I only get a color of 23 SRM, which seems rather low. I imagine the toasted oats and longer boil will get it a little darker, but I wouldn't expect to start that light. Any ideas on that? Could I bump up the roasted barley a little or add some black malt?

 

[archer75]

From what I've read, some like this one and some don't, but I don't see a strong consensus that this tastes like Samuel Smith. Can anyone chime in with an opinion on that? I was commissioned yesterday to brew a Sam Smith clone for he and my uncle for Fathers' day. Rather than just aiming for a good beer, I am more aiming for something to match the original. Using the recipe from the first post, I only get a color of 23 SRM, which seems rather low. I imagine the toasted oats and longer boil will get it a little darker, but I wouldn't expect to start that light. Any ideas on that? Could I bump up the roasted barley a little or add some black malt?

Add flaked barley. Bump up the roasted and chocolate malts. Shoot for a full body instead of a light body. It's a good stout as is but there isn't much chocolate flavor at all and the original SS is full of it.

 

[HeyNoPie]

Thanks, Archer! What would you think about changing it to:
1 lb flaked barley
1 lb chocolate
.5 lb roasted barley

I think that 1lb of chocolate is pushing the limit though. Maybe a few ounces of Carafa III?

 

[archer75]

Thanks, Archer! What would you think about changing it to:
1 lb flaked barley
1 lb chocolate
.5 lb roasted barley

I think that 1lb of chocolate is pushing the limit though. Maybe a few ounces of Carafa III?

I think i'd go with .5lb flaked but the rest looks fine. Granted, i'm not an expert on this and am learning lots so hopefully others will chime in here.

 

[HeyNoPie]

That sounds reasonable. Thanks for the feedback. I'll admit it has been a while since I've had a Samuel smith so I need to do some research there. Anyone else have any tips?

 

[j1rubin]

let me know how this works out - you might also try to track down the white labs platinum strain from a couple months ago. i'm a big fan of this and have been looking for a really good recipe for this with no luck.

 

[HeyNoPie]

That's a great idea on the yeast. Rebel Brewer seems to have the White Labs 037 "Yorkshire Square" in stock and I may pick that up. Since it is from December or November, it should be alright with a decent starter. May even pick up a second vial

 

[Chedda]

Mine resembled Sammy's but I think you all are right on the additions to make it more full bodied. I'm excited to hear how it turns out for you.

 

[AWKBrewing13]

hey what do you guys think about West Yorkshire Ale Yeast - Wyeast 1469 i just ordered two and hopefully they come before sunday. heres the description

“YEAST STRAIN: 1469 | West Yorkshire Ale

This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production of cask-conditioned bitters, ESB and mild ales. Reliably flocculent, producing bright beer without filtration.”


on Beer advocate many were using in a ESB and finding plum and cherry notes. I figure this would not be as prevalent in a stout? I mean this description sounds EXACTLY like Samuel Smith. Also what were everyone fermenting temperatures? and how long did everyone toast the oats and at what temp? this will be my first All grain brew and thinking about mashing 154-156 to get a little more body (dextrins) I also added a small amount of rice hulls to provide channels for grain bed, left the oats alone because I was told oats can actually decrease head retention because of certain oils in the grain? So my LHBS added .5 carapils and .5 flaked barley.

Unfortunately i was an idiot and forgot to ask for the oats separate so I had to pick them off and put them in a separate bag. So I may have to add 1/8 # oats so i have the proper amount toasted.

 

[AWKBrewing13]

anybody?