Oatmeal Stout Yooper's Oatmeal Stout

[iceman1407]

Yopper,

So this would be a 5 gal batch right? So 6 gal boil? 60 min boil? 60 min mash?

 

[EricT]

Hey Yooper, How you been? Was just looking for a new Stout recipe and found yours here. I am thinking about brewing this one up soon to be ready for February/March before it gets too hot outside. Wonder how this would turn out with some Bourbon Oak Chips added, hmmmm. Anyway it looks fantastic the way it is, will let you know how it turns out.

 

[Yooper]

Hey Yooper, How you been? Was just looking for a new Stout recipe and found yours here. I am thinking about brewing this one up soon to be ready for February/March before it gets too hot outside. Wonder how this would turn out with some Bourbon Oak Chips added, hmmmm. Anyway it looks fantastic the way it is, will let you know how it turns out.

We're drinking some right now- I've never oaked it, but it's definitely rich enough to stand up to some oaking. this keg is about gone, unfortunately!

 

[jammin]

I brewed this yesterday to spec. I have decent airlock activity but never really got much Krausen. Today its down to zero Krausen. Is this the British ale II yeast or just the recipe? Ambient air temp is about 65.

Cheers

 

[Yooper]

I brewed this yesterday to spec. I have decent airlock activity but never really got much Krausen. Today its down to zero Krausen. Is this the British ale II yeast or just the recipe? Ambient air temp is about 65.

Cheers

I don't know- I usually ferment in buckets so I've never looked to see if there was much krausen. I assume there is, as there is always a ring around the top of the beer, but I have no real idea, sorry!

 

[Token]

I brewed this about 2 weeks ago. I primary in a glass carboy, and there was a rich, thick krausen on it.
My OG was about 1.056, and after 2 weeks it's only at 1.021. It's been kept fairly cool, so I've got in in a warmer spot hoping for a few more points. It's fairly sweet, so I'm really hoping for those points.
But ya, nice thick krausen. For whatever that's worth??

 

[jammin]

thanks for the replies.

hmm. I'm sure it's a RDWHAHB thing. I'll pull a sample next weekend and see where it's at. I hit 1.056 OG as well - hopefully I can attenuate a little lower than 1.021 - good luck with yours finishing where you want it hope!

 

[Token]

I ended up rousing the yeast a little bit this morning. I had warmed up the carboy for a couple days, but it only got me one point. It's got some airlock activity, so I'm hoping it's a good sign. I think it started off too cool and the yeast fell out too quickly. This is the first time I've done this, so I'll see how much good it does. (I'm hoping it does at least 5 points worth of good; the beer's just too sweet right now)

 

[Nuggethead]

Yooper, A+ on this. I aged it for 2 month's and forced carbed for 1 month and it's outstanding. Tapped it today with a Pumpkin Spiced Ale for my holiday visitors, and I know it's going to be a hit. Thank You!!!!

 

[jammin]

Just a follow up. I pulled a sample tonight and it looks like I'm right around 1.01, maybe a hair lower. Its tasting really good already - I can tell this beer is gonna be killer after a couple more weeks. Once it's chilled and carbed in won't last long! I just wish I had a stout tap to pour it from. I'm still shocked at how UNeventful the fermentation was.

Cheers

 

[mrdauber64]

I've had this beer fermenting for 2.5 weeks at around 62 degrees. I took a gravity reading today and it read 1.020 and tastes wonderful! Nice full body with a silky mouthfeel. My starting gravity was 1.058(a couple points higher than what the recipe states). Is 1.020 still too high for this beer to finish at? I did move it to a warmer location(about 68 degrees) to see if the yeast will do anything. I'm planning on bottling mid-week next week(I'll take another gravity reading then to see if it has changed at all).

Thanks!

 

[Token]

It could very well be done. Mine has been at 1.020 for over a week, and I have roused the yeast and given it a warmer home. Yup, 1.020 is where it's at.

Of course I've been sampling the hydrometer samples, and I can tell its really changed a lot. For the good! Like I've been reminded by fellow brewers, this recipe calls for a higher mash temp and has a lot of nonfermentables from specialty grains. I've made my peace with the 1.020. I think we'll end up with fine beers from this recipe!

 

[mrdauber64]

Nice! Thank you! I'm very excited to see how this turns out. I'm going to keep half the batch the way it is now and the other half is going to be made into a Java Oatmeal Stout. I'm going to try adding cold brewed coffee to taste. Hopefully it turns out similar to Bell's Java Stout! :rockin:

 

[Hardtack]

Just ordered this one from BrewMasters,Thanks for puttin up there Yooper!

Kind of a late Christmas Present for me
It comes with a copy of Beersmith2 and a new Thermapen.

 

[MilesLong]

In the keg, Fantastic!!!
Thanks Yooper

 

[bwirthlin]

I am very new to brewing. I've got my 2nd batch ever fermenting right now, and have only used malt extracts so far. I'm a big fan of oatmeal stouts (especially Alaskan stout) and would love to make one. I don't have any equipment or the knowledge to mash the grains. Do you think this recipe or something similar using oatmeal could be made using malt extract? Could I steep the oatmeal with the other grains before the boil, or add it in during the process and just strain it before fermentation? Thanks very much.

 

[Yooper]

I am very new to brewing. I've got my 2nd batch ever fermenting right now, and have only used malt extracts so far. I'm a big fan of oatmeal stouts (especially Alaskan stout) and would love to make one. I don't have any equipment or the knowledge to mash the grains. Do you think this recipe or something similar using oatmeal could be made using malt extract? Could I steep the oatmeal with the other grains before the boil, or add it in during the process and just strain it before fermentation? Thanks very much.

The oatmeal must be mashed- if you have enough space to mash all the grains plus a pound of base malt, you could probably do it.

 

[bwirthlin]

The oatmeal must be mashed- if you have enough space to mash all the grains plus a pound of base malt, you could probably do it.

Cool, thanks a lot. It'll be something to work towards after I get a few more batches under my belt.

 

[SenorPepe]

Anyone have this finish as high as 1.026? Unless my thermometer is off (have to check that when I get home) I think my mash was right on or pretty close. My apartment has been pretty cold while this was fermenting. I had a nice vigorous fermentation in my ~58-60 degree apartment which had it rockin at a steady 64. As the fermentation began to slow down and krausen dropped, a cold snap hit and my apartment got real cold. I try not to use the heat much, if at all. Anyway I woke up one morning and the damn apartment was under 50, the beer was in the low 50s and the gravity was 1.026. I couldn't babysit it that day so it sat around at that temp, then I raised it to 65-70 for a couple of days (pain in my ass with my system so it was kind of all over the place). No dice. Gravity still at 1.026, Day 14. Hydro sample is clear, nice color and actually it tastes good. I've never had a problem getting to FG before, and I've used this yeast 4 or 5 times. I used the 1335, and I pitched an adequate amount, aerated pretty good manually and used nutrients in the boil. Anyway I am too afraid to bottle at something like 55% app. attenuation but I'm not sure what to do.

 

[kcpup]

Anyone have this finish as high as 1.026? Unless my thermometer is off (have to check that when I get home) I think my mash was right on or pretty close. My apartment has been pretty cold while this was fermenting. I had a nice vigorous fermentation in my ~58-60 degree apartment which had it rockin at a steady 64. As the fermentation began to slow down and krausen dropped, a cold snap hit and my apartment got real cold. I try not to use the heat much, if at all. Anyway I woke up one morning and the damn apartment was under 50, the beer was in the low 50s and the gravity was 1.026. I couldn't babysit it that day so it sat around at that temp, then I raised it to 65-70 for a couple of days (pain in my ass with my system so it was kind of all over the place). No dice. Gravity still at 1.026, Day 14. Hydro sample is clear, nice color and actually it tastes good. I've never had a problem getting to FG before, and I've used this yeast 4 or 5 times. I used the 1335, and I pitched an adequate amount, aerated pretty good manually and used nutrients in the boil. Anyway I am too afraid to bottle at something like 55% app. attenuation but I'm not sure what to do.

Have you tried rousing the yeast? Ensure heat is up in your apartment and when your beer is in the mid 60's, swirl fermenter to resuspend the yeast. You may need to do that every couple of days for a week. I've had to rouse the yeast with a few strains, and it usually works out fine.

If that doesn't work, you could always pitch some dry yeast in to finish it out.

Cheers

 

[awarner322]

Hey yooper...I have a batch of this that has been in primary for about 15 days...I see you say 21 day primary...would you recommend leaving it in primary for that last week...or you think I could get away with getting it in a keg to sit and start carbing up?

 

[SenorPepe]

Have you tried rousing the yeast? Ensure heat is up in your apartment and when your beer is in the mid 60's, swirl fermenter to resuspend the yeast. You may need to do that every couple of days for a week. I've had to rouse the yeast with a few strains, and it usually works out fine.

If that doesn't work, you could always pitch some dry yeast in to finish it out.

Cheers

Well, I've been a lot less gentle with this batch than I normally am, having to move it around in my house and from container to container to bathtub to another container. But I suppose I can try rousing.

 

[simtel20]

I accidentally put 8 oz of the chocolate malt in the bag and it got mixed in at the lhbs. It is now crushed with the rest of the grains. Anyone think that's going to kill the recipe, or is it worth going forward with it? I did put in 8lbs of the maris otter since I've been getting consistently low efficiency.

 

[buffaloipa]

This looks great so I just ordered the ingredients and plan on brewing it next week. Substituting 1.3 oz. of Northdown to hit the same IBU's since I have it in the freezer and going with US-04 for the same reason. (I always keep lots of US-05 and 04on hand. Great yeasts.) I'm also going with 12 oz. of pale chocolate since it is less bitter than chocolate and it looks like that was your original intention.

 

[Token]

I've shared a few of these with some folks at work, and the reviews have been stellar. I brewed it full-on according to directions with the ingredients from Brewmaster's Warehouse.

I washed the yeast and used it in Dawson's Multigrain Red from Northern Brewer. I then washed that yeast and made the Surly Furious Pro from NB (it's currently fermenting nicely).

Thanks for the recipe. I always make sure to tell people it's your recipe; I like to give credit where credit is due!

 

[Yooper]

I've shared a few of these with some folks at work, and the reviews have been stellar. I brewed it full-on according to directions with the ingredients from Brewmaster's Warehouse.

I washed the yeast and used it in Dawson's Multigrain Red from Northern Brewer. I then washed that yeast and made the Surly Furious Pro from NB (it's currently fermenting nicely).

Thanks for the recipe. I always make sure to tell people it's your recipe; I like to give credit where credit is due!

Thank you- I'm glad it turned out so well for you. I'm happy that you like it!

 

[SenorPepe]

Fabulous recipe. For various reasons, I could only eke out 1.023ish in FG and it's still good, at 4 weeks. I thought my OG would be higher than it ended up so I actually overbittered it, so maybe that lends itself to me not noticing the higher FG. In any case, the beer looks gorgeous. It's dark but it's actually surprisingly clear if you hold it up to the light. The head is a nice, creamy light brown. Yooper, you were not kidding: this head really does last and last! :rockin: I was especially impressed with the lacing.

Thanks for the recipe. I'm sure it will be enjoyed on St. Patrick's day if I can keep myself out of them til then.

P.S. please excuse the fruity tapestry in the background; that was the only place with any light.

 

[Salpino]

I've now brewed this three times--twice per the exact recipe, and once with a yeast change.

I brewed this back in January using Wyeast 1099 (Witbread) with great success. I brought a bottle to our club meeting, and no one could believe that I hadn't added cocoa or chocolate nibs--the coffee and chocolate flavors are that pronounced. I kicked the keg in less than 3 weeks with the help of some friends. I rotate between this and Jamil's McQuaker Stout from Brewing Classic Styles, and everyone prefers Yooper's recipe.

Yooper, thanks for sharing--this makes an excellent beer!

 

[Yooper]

I'm so glad you like it! We just love it, and I'll be making it again this spring.

 

[Hardtack]

Finally pulled the tap on the recipe this weekend and Oh MY God words can`t describe how God Damn good this beer is ,I used this to show a good friend how to brew beer and couldn`t possibly picked a better brew!
First thing I`m gonna do is brew this for Myself.