Toasted Imperial Oatmeal Stout

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I am brewing an oatmeal stout this weekend and wanted to get a few opinions on this recipe:

imperial oatmeal stout
Oatmeal Stout


Type: All Grain
Date: 1/08/2011
Batch Size: 11.50 gal
Brewer:
Boil Size: 14.43 gal
Asst Brewer:
Boil Time: 90 min
Equipment: BREWTREE- 15 Gallon Brewing System
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 70.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2.00 lb Rice Hulls (0.0 SRM) Adjunct 4.44 %
30.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 66.67 %
7.00 lb Oats, Flaked and toasted (1.0 SRM) Grain 15.56 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 4.44 %
2.00 lb Chocolate Malt (325.0 SRM) Grain 4.44 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 2.22 %
1.00 lb Roasted Barley (525.0 SRM) Grain 2.22 %
1.00 oz milennium [15.00 %] (60 min) Hops 17.3 IBU
2.00 oz Phoenix [10.00 %] (60 min) Hops 23.0 IBU
2.00 oz Williamette [5.50 %] (10 min) Hops 4.6 IBU
2.00 oz Williamette [5.50 %] (0 min) Hops -
1 Pkgs California Ale 4.2L starter (White Labs #WLP001) Yeast-Ale



Beer Profile

Est Original Gravity: 1.095 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.021 SG
Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 9.77 %
Actual Alcohol by Vol: 0.65 %
Bitterness: 44.9 IBU
Calories: 43 cal/pint
Est Color: 47.3 SRM Color:

From what I have read 10-15% oatmeal is about right.

What do you think about the specialty grains?...too much, too little?

I haven't figured out a mash schedule yet, thinking cook oatmeal 1st, then 120ish for a while for oatmeal, then decoct to 154 for 60 min, 168 mash out.

All comments good or bad are appreciated, Thanks in advance.
 

hotrodtrash

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i probably wouldn't have an aroma/finishing hop in a big ol' stout. i'd probably ditch the rice hulls too and add the 2 pounds somewhere else probably with the roasted barley. i like em dark and roasty. just my opinion.
 

Anubis

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What are you doing to toast the flake? Temp / Time?
 
OP
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@hotrodtrash I'm already beyond the guidelines of a stout my srm is 47.3 and the top end of the stout scale is at 40. your suggestion puts me up to 65 I think that might make it too bitter. have you/anyone made anything in the 60+ srm range, i found a dark lord clone that was 53....havent had one yet but I think thats darker than used motor oil. I also still have room in my mash tun for a few more lbs of stuff if there's something else to add, so it's not an issue of having to substitute.

also I think I need 2-3 lbs of rice hulls to keep from getting a stuck mash with the oatmeal having no husk.....anyone that can comment on that?

@anubis I put about 1lb per cookie sheet almost level with the top of the side ~1/2" deep oven @350 (I tried lower but that seemed best) about 45min or so turning and mixing every 10 mins. The outside 2-3" would get good and brown then i piled that into the center and smooshed to push the center untoasted oats outward. it came out about a light honey color, like between US pale malt and marris otter. I have it all spread out on a bedsheet to allow any of the astringency to evaporate, tastes fine to me after a day tho. Kinda like the top crusty part of a buttermilk biscuit.
 

RedIrocZ-28

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The 7lbs of Oatmeal seems WAY overboard to me. I made a fantastic oatmeal stout, it is THE brew that everyone that had it still talks about. That one had 12oz of oatmeal in it. It was a 5 gal batch, but still 7lbs in a 11 gal batch seems like a Lot to me.
 
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thx iroc, I'm just starting to get set up right now, I think I'll reduce the oatmeal some before i start doughing in
 
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Here is what my final recipe ended up being, and always make sure your thermometer goes above 140F :confused:

Imperial Toasted Oatmeal Stout
Oatmeal Stout


Type: All Grain
Date: 1/8/2011
Batch Size: 10.50 gal
Brewer:
Boil Size: 15.40 gal Asst Brewer:
Boil Time: 150 min Equipment: My Equipment
Taste Rating(out of 50): 35.0
Brewhouse Efficiency: 68.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
2.50 lb Rice Hulls (0.0 SRM) Adjunct 5.08 %
29.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 58.88 %
7.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 14.21 %
4.75 lb Oats, Flaked (1.0 SRM) Grain 9.64 %
2.00 lb Barley, Flaked (1.7 SRM) Grain 4.06 %
2.00 lb Chocolate Malt (338.0 SRM) Grain 4.06 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 2.03 %
1.00 lb Roasted Barley (525.0 SRM) Grain 2.03 %
4.00 oz Phoenix [10.00 %] (60 min) Hops 48.8 IBU
1.00 oz Milennium [15.00 %] (60 min) Hops 18.3 IBU
2.00 oz Williamette [5.50 %] (10 min) Hops 4.9 IBU
2.00 oz Williamette [5.50 %] (0 min) Hops -
1 Pkgs California Ale 4500ml starter (White Labs #WLP001) [Starter 4500 ml] Yeast-Ale



Beer Profile

Est Original Gravity: 1.111 SG
Measured Original Gravity: 1.111 SG
Est Final Gravity: 1.024 SG
Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 11.43 %
Actual Alcohol by Vol: 13.95 %
Bitterness: 72.0 IBU Calories: 515 cal/pint
Est Color: 51.0 SRM Color: Color


Mash Profile

Mash Name: My Mash Total Grain Weight: 49.25 lb
Sparge Water: 3.27 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 0.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

My Mash Step Time Name Description Step Temp
80 min Step Add 39.40 qt of water at 134.9 F 122.0 F
10 min Step Add 14.78 qt of water at 191.1 F 138.0 F
10 min Step Decoct 9.62 qt of mash and boil it 151.0 F

here is where the thermometer maxing out at 140 came into play

15 min Step Decoct 9.88 qt of mash and boil it 162.0 F
10 min Step Decoct 10.95 qt of mash and boil it 172.0 F

and where i said WTF and got out another one

Pulled out 14 qts of hot mash and replaced with 18 qts of cold water and got stuff too cold. (probably should have done a calculation but my enzymes were dying rapidly if not already dead.)

20 min Step Add 18.00 qt of water at -28.1 F 128.0 F

Decided to grind up the 7lbs of 2 row and add it here, also added the flaked barley that i forgot to add at the beginning.

5 min Step Decoct 13.87 qt of mash and boil it 144.0 F
40 min Step Decoct 11.78 qt of mash and boil it 155.0 F
20 min Step Decoct 14.05 qt of mash and boil it 166.0 F


The boil was crazy foamy, usually I just get a foam up right at boil, but this foamed the whole time, I kept a fan on the surface most of the time, and added lots of fermencap s antifoam, the bottle says add to fermenter but i read a few posts of people using it in boils here, along with kepping my spray bottle busy.

My fermenting buckets are belching co2 like there is no tommorrow, hopefully I have enough sugars converted so it doesn't stop at 1.050 or something, and my yeast were supposed to go into a 1.090 beer and i was underpitching a little at that gravity....i guess we'll see what happens in a week.
 
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