Oatmeal Stout Yooper's Oatmeal Stout

[Yooper]

I really like this recipe but I am new to brewing and don't have the equipment yet to do an all grain batch. I did put this recipe into Brew Smith and had it convert it to a partial mash. Here is what it came up with:

Recipe Type: Partial Mash
Yeast: Wyeast 1335
Yeast Starter: Yes
Batch Size (Gallons): 5.0
Estimated Original Gravity: 1.055
Estimated Final Gravity: 1.015
Estimated IBU: 35.6
Boiling Time (Minutes): 60
Estimated Color: 29.6

1 lbs 6.0 oz Pale Malt, Maris Otter
12.0 oz Oats, Flaked
10.0 oz Chocolate Malt
9.0 oz Victory Malt
7.0 oz Caramel/Crystal Malt - 60L
7.0 oz Roasted Barley
6.0 oz Barley, Flaked
1 lbs Light Dry Extract
3 lbs 4.8 oz Pale Liquid Extract
2.50 oz Willamette

Still Mash at 156 but for only 45 minutes since I'm only have a 4 gallon kettle and mash with 5.7 qts of water.

I substituted Roasted Barley in place of the Black Barley as my LHBS does not carry Black Barley. I want to brew this this coming weekend so it will be kegged and ready for our holiday party on December 1st. Kind of a tight timeline, but based on what I have read here, it should be fine.

Thoughts??

Roasted barley isn't a sub for black barley, but it might work.

I would keep the grains the same, though, as I can't imagine why the oats would be reduced to keep the beer the same. I'd keep the oats at a pound, for sure, for an oatmeal stout.

More like this:

1 lbs Oats, Flaked (1.0 SRM) Grain 9.09 %
12.0 oz Victory Malt (25.0 SRM) Grain 6.82 %
10.0 oz Chocolate malt (pale) (200.0 SRM) Grain 5.68 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 4.55 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.55 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.55 %
2.0 oz Chocolate Malt (450.0 SRM) Grain 1.14 %
2-4 pounds base malt (as much as you can fit)

Mash for 90 minutes, and don't go down to 45 minutes! You want to convert the oats. I would NOT sub the chocolate malt for pale chocolate malt. It makes a big difference- the pale chocolate is important.

I'd use 4 pounds of base malt, with the specialty grains, and use 1.5 quarts of water per pound in the mash, so for 8 pounds you'd need 12 quarts of mash water.

2.00 oz Williamette [4.80 %] (60 min) Hops 31.6 IBU

I wouldn't increase the bittering hops, so I don't know why the recipe you have has 2.5 ounces in it.

Add 2 pounds of light DME at flame out if you used 4 pounds of base malt (marris otter) in the mash.

That should be really close.

 

[bt_overdrive]

Excellent!! Thanks for the quick reply. I'll make the adjustments. I just looked and my LHBS has pale chocolate malt so I will use that. I don't know why I put in chocolate malt... I'll let you know how it turns out.

 

[LoloMT7]

I think you look good brew it up
us-04 worked great for me if you don't have time for the starter of 1335. Good luck!

 

[vsanchez949]

Bottled some and kegged this bad mamma jamma today!! Can't wait. I added Madagascar vanilla beans and oak chips soaked in gentleman jack!!

 

[2BeerSpeer]

My 2nd 5 gallons have been in a whisky barrel for 2 weeks and I can't wait to pull a sample tonight when I kegg....beer mail headed your way soon Yooper!

 

[Yooper]

My 2nd 5 gallons have been in a whisky barrel for 2 weeks and I can't wait to pull a sample tonight when I kegg....beer mail headed your way soon Yooper!

WooHoo! :rockin:

 

[Reaver]

I can't wait to get this going. My ingredients just showed up from Brewmaster's Warehouse. Loved that I could just click the recipe (x2) and have it all ready to go.
I usually do a Red+Stout for Xmas, but my time is EXTREMELY tight this year. So I opted for a 10gal batch of this. Will update again later. Thanks for the great recipe Yooper.

 

[BAJones]

Bottled this last week, looking forward to trying it, smelled great at every stage.

 

[2BeerSpeer]

WooHoo! :rockin:

Called out to restore power to the folks hit by sandy....shipping postponed until I return b/c I haven't bottled any from 2nd batch...on a lighter note I will be taking a growler or 3 with me

 

[vsanchez949]

Been in the keg for a week.. Couldn't resist. Gets better every day, super creamy, I can only imagine how awesome it would be on nitro!! Love the bourbon.

 

[Reaver]

Got mine brewed today. 40's and breezy this morning. didn't break 50 today. I think I hit all my numbers OK. Mash temps were kinda hard to take under the circumstances. But all my Gravities and Volumes were dead on. It smelled SOOO good in the mash!

 

[Conan]

Brewed the second iteration of this yesterday as part of a dual-batch brewday (my first, and hopefully last! Very tiring.). It seems I can never hit all the ingredients as published for a batch, and had to sub some stuff. I didn't want to buy a bag of MO so I used U.S. 2-row. Ran out of black barley and made up the difference with ~.1 lbs chocolate malt (the medium-dark brown stuff). There were a few other oddities but I can't remember right now. Anyway, I was a little concerned about harshness taking off my first runnings. The tun smelled bitter, coffee-esqe and plain unpleasant. Second were better, and end-boil tasted sweet and delicious. I'll try to update, and thanks again for the recipe base! Kyle

 

[Gear101]

I have been looking at this a couple times now, looks like it would be nice for a Chrismas/New Years. Might brew this week.

 

[2BeerSpeer]

Got 2nd place with this brew that I aged in a whiskey barrel in cat 22c in the skirmish of the triad last sat...if I ever get home from restoring power after sandy Yooper will get a few bottles!

 

[flipfloptan]

Making this recipe for the first time. I am kegging a British Mild before mashing. I will have a nice WLP002 British Ale cake ready to go for this brew.

Should I stick with the WYeast or throw it on the WLP002. It seems mouth feel is a pick plus to this beer and don't want to lose it if I use WLP002 yeast cake. I can always save it for an ESB on next brew.

 

[Gear101]

Break down in cost at my LHBS

1335 6.00
Hops 3.00
DME 12.40
Grains 7.20
Total 28.60

Brewing tomorrow, wish I would have had the yeast to cut the cost down, but next time I will.

 

[Gear101]

Brew day went good, with alittle help. My Brix came back at about 11.75? Alittle hot but think it will have the body to cover it up.

Now for the wait.

 

[matthewkbridges]

What would happen if you subbed in chocolate for the pale chocolate? I screwed up my order at the LHBS, and all of the non-base grains are mixed up together, so at this point I'm kinda screwed if it'll really affect the beer. Yooper, any thoughts? What would the final product taste like?

 

[Yooper]

What would happen if you subbed in chocolate for the pale chocolate? I screwed up my order at the LHBS, and all of the non-base grains are mixed up together, so at this point I'm kinda screwed if it'll really affect the beer. Yooper, any thoughts? What would the final product taste like?

I've used chocolate when I didn't have enough pale chocolate. It's ok, just a little harsher and roastier in the finish. It's not as good as the pale chocolate, which is a more mellow roastiness.

 

[matthewkbridges]

Thanks, Yooper! I'll give it a shot as-is this time and get it right next time.

 

[Gear101]

OK my brix went from 11.75 to alittle under 6 in the frist week. If it hits 5 brix is it done? I see that you have in your notes 21 @ 64 I think.

 

[Yooper]

OK my brix went from 11.75 to alittle under 6 in the frist week. If it hits 5 brix is it done? I see that you have in your notes 21 @ 64 I think.

After fermentation, I use a hydrometer to check SG. I don't look at the brix on my hydrometer, so I'm not sure what that would be. Alcohol skews the refractometer readings, so I only use it pre-fermentation.

 

[beargrylls]

If I was going to do a partial mash of this as suggested earlier in the thread, what grains could I steep separately to make room for more base grain in the mash in my brewpot?

 

[Yooper]

If I was going to do a partial mash of this as suggested earlier in the thread, what grains could I steep separately to make room for more base grain in the mash in my brewpot?

Chocolate malt, crystal malt, and black barley.

 

[LoloMT7]

Hi Yoop, This recipe turned out great the last time I brewed it (I had used S-04) I'm thinking i'd like to brew it again and was wondering if you had any input as to using wyeast 1318? I'm making an Amber with 1318 now and would like to reuse the yeast if it's not a bad idea? I looked at the wyeast site and it looks like 1318 is a yeast listed for sweet & or oatmeal stouts. Do you have any experience with this? Thanks

 

[Yooper]

Hi Yoop, This recipe turned out great the last time I brewed it (I had used S-04) I'm thinking i'd like to brew it again and was wondering if you had any input as to using wyeast 1318? I'm making an Amber with 1318 now and would like to reuse the yeast if it's not a bad idea? I looked at the wyeast site and it looks like 1318 is a yeast listed for sweet & or oatmeal stouts. Do you have any experience with this? Thanks

I haven't used that strain. I'm drinking a batch with Denny's Favorite now, and I love that one.

It sounds like it would work well, but I really haven't had any experience with that strain.

 

[MrBoogaloo]

I started Yooper's recipie (no changes) back in August. It turned out amazing! I used my CoolBrew cooler and 1/2 gallons jugs of frozen water to keep the temps in range. This will be on my repeat brew list. Thanks for the recipe Yooper!

 

[Conan]

Well, my second batch of this has been kegged for ten days, and is exactly 20 days out from brewday. Out of the fermenter it was very chocolatey, with a slight banana aftertaste. Once kegged these flavors subsided and it's roasty, sweet, and full. Very good! The head is a fantastic, long-lasting deep tan with an almost creamy look to it. Thanks again, and I'm sure I'll be updating on 2013's batch. Kyle

 

[2BeerSpeer]

The label I made for this recipe that I aged in a whisky barrel...hope to get them mailed this weekend Yooper! It's a generic label and the first I've made but didn't want to send them without some sort of label...

 

[bt_overdrive]

I finally poured a glass of the partial mash of this I did back in October last night. WOW!! Smooth, coffee overtones with the chocolate coming through on the back end. The head is creamy tan but not holding up as long as I had hoped. That could be because I didn't hit any of the target SG's, but I'm not complaining one bit. SWMBO loves it as well. Should be a hit at our house holiday party on Saturday. This is one great beer and I am believe I'll be doing it again very soon, because after Saturday there may not be anything left!! Thanks Yooper for the help converting this to a partial mash!!