Oatmeal Stout Yooper's Oatmeal Stout

[Yooper]

Just brewed this up and halfway into the boil I looked at the reciept and noticed that there was no black barley on it. I thought this was a little lighter than it should have been. What affects is this going to have and what can I do at this point (now fermenting). What does the black barley lend to this beer and is there anyway to get somewhat of a resemblence of the black barley such as adding brewed coffee after fermentiation? I am somewhat disappointed and looking foreward to this beer and think that it will still turn out ok. I just want to know if there is a way to improve it at this point.

Without the black barley, it won't have the roasty "stout" flavor. It'd be more of a brown ale, or maybe a brown porter, in flavor.

 

[FlyDoctor]

flaked means they are already flat and have surface area exposed to be properly mashed, so no need for extra crushing

That I know, but is there harm in crushing them...more? I do BIAB - so no concern re stuck sparge. I can't see why it would be harmful.

 

[TrustyOlJohnson]

That I know, but is there harm in crushing them...more? I do BIAB - so no concern re stuck sparge. I can't see why it would be harmful.

It wont cause any harm at all. If u were using large quatities and doing all-grain, yes, there might be a concern of stuck mash.

 

[MidnightShift]

Thanks Yooper for the feedback. I think I will add some good coffee beans and let it set in the secondary for a day or two. A new first for me.

 

[PastorofMuppets]

I am ready to rack to keg today. Beer finished at 1.020 which seems to be on target.
Very smooth and velvety mouthfeel. A hint of roasty but not overpowering, same with coffee and chocolate flavors.
I am danged excited to get this on tap. What volume level are you carbing these at normally?

 

[Yooper]

I am ready to rack to keg today. Beer finished at 1.020 which seems to be on target.
Very smooth and velvety mouthfeel. A hint of roasty but not overpowering, same with coffee and chocolate flavors.
I am danged excited to get this on tap. What volume level are you carbing these at normally?

My kegerator is set at 12 psi at 40 degrees- that must be about 2.4 or 2.5 volumes?

 

[PastorofMuppets]

My kegerator is set at 12 psi at 40 degrees- that must be about 2.4 or 2.5 volumes?

sounds good the chart shows it at 2.47 volumes

 

[sivdrinks]

sounds good the chart shows it at 2.47 volumes

Sounds high to me, Tasty Brew says 2.0-2.4. I will say I like less carbonation than most so YMMV.

 

[RussH]

I brewed a slight variation of this last night. I added 2 cans of pumpkin that was previously roasted with brown sugar and pie spice. I also added the dark grains at vorlauf, as I do with all of my stouts & porters. Before adding the dark grain, the mash smelled like oatmeal cookies.

 

[Gear101]

kegged this beer last week, still just really good beer. So I set another go round on top of the cake and it is in the Firm @ 64 right now.

 

[CadiBrewer]

Brewed ten gallons of this today. Thanks for the recipe, Yoop. Brew day went flawlessly. Can't wait to taste it.

 

[PastorofMuppets]

The wait is seriously killing me on this to carb up.
Its only been carbing for 6 measly days so far.

 

[DSmith]

Has anyone tried this with Wyeast 1318? It's been my favorite lower attenuating (vs Wyeast 1028) yeast after a stuck fermentation with 1968. I suspect a slightly lower mash temperature might be required with that yeast (154F?).

unfortunately my stuck fermentation with WY1968 was an oatmeal stout that left bad memories of the style but I want to try again with a popular recipe.

 

[NewkyBrown]

Looking to make this recipe next week. Do you think it will squeeze into a 5 gallon round cooler? I have a 10g cooler too but plan on using that for an IPA at the same time.

 

[Jsslack]

We mashed this recipe in a five gal cooler, filled to the brim, turned out great but finished with a pretty high fg even after re-pitching. Still an amazing beer though.

 

[Beeru]

Just popped the first bottle of a batch of this, and it's probably the best beer I've made. (Sure, it's only my fifth batch of beer, but still).

Thanks for the recipe.

 

[TallDan]

Looking to make this recipe next week. Do you think it will squeeze into a 5 gallon round cooler? I have a 10g cooler too but plan on using that for an IPA at the same time.

According to the calculator here http://www.rackers.org/calcs.shtml 11LB of grain with a 1.5qt/lb mash thickness will be 5.01 Gal.

 

[NewkyBrown]

According to the calculator here http://www.rackers.org/calcs.shtml 11LB of grain with a 1.5qt/lb mash thickness will be 5.01 Gal.

Great, thanks. Probably should of used that myself

 

[keezerj]

I just brewed this but realized I used roasted barley with about 600 lovibond instead of the black barley. Anyone else do this or know how much it will change the flavor?

 

[LoloMT7]

Has anyone tried this with Wyeast 1318? It's been my favorite lower attenuating (vs Wyeast 1028) yeast after a stuck fermentation with 1968. I suspect a slightly lower mash temperature might be required with that yeast (154F?).

unfortunately my stuck fermentation with WY1968 was an oatmeal stout that left bad memories of the style but I want to try again with a popular recipe.

Yes I used 1318 and I loved it. Check out my post with results here:
https://www.homebrewtalk.com/f68/yoopers-oatmeal-stout-210376/index24.html#post4708722

 

[bolus14]

Wondering if anybody has added lactose to this? How long from brew day is this ready to drink, if bottling? I plan on making this with or without lactose after Christmas, just trying to plan my schedule for next year.

 

[Skins_Brew]

So I brewed this up a while ago, but substituted rye versus oats and black patent for the black barley. I also added 8oz of cold brewed coffee (8 fluid ounces of water and 4 ounces by weight of dunkin donuts coffee).

Fermented for 10 days, 2-3 weeks in secondary, and about 5-7 days force carbing at 15psi.

Results were amazing. The 5 gallons went quick. Brewing up 10 gallons of this on Saturday.

 

[JrBeerGut]

I made this a week ago Tuesday so it's been fermenting for 9 days at 65 degrees. I made a starter for the first time also but didn't aerate it enough I think. I hit the target starting gravity but it's been stuck at 1.020 for the past 2 days. Any chance this will ferment anymore? I have some dry yeast that I can add if needed. Or, should I just keg it and start another beer? I've only made 3-4 all grain batches so far so I'm still learning.

 

[Yooper]

I made this a week ago Tuesday so it's been fermenting for 9 days at 65 degrees. I made a starter for the first time also but didn't aerate it enough I think. I hit the target starting gravity but it's been stuck at 1.020 for the past 2 days. Any chance this will ferment anymore? I have some dry yeast that I can add if needed. Or, should I just keg it and start another beer? I've only made 3-4 all grain batches so far so I'm still learning.

I've had this stop before at 1.018, and at 1.020. It sounds fine!

Wait about 5 more days, so that it's about a week at FG then go ahead and keg it. It might need to sit at room temperature a week or two in the keg, for the flavors to meld well.

 

[Gear101]

Still really enjoy this beer, for the season. Made some for the family for T-day. Looking forward o the people hat say they do not like dark beers, more for me or until they try some? I am thinking after they try some they will drink the keg dry. God Bless all over the holidays.

 

[CadiBrewer]

Wait about 5 more days, so that it's about a week at FG then go ahead and keg it. It might need to sit at room temperature a week or two in the keg, for the flavors to meld well.

Yooper, I've got 10 gallons of this in the fermenter right now. I've never let a keg age at room temperature before. Do you keg and carb it at room temp, or do you keg and then age at room temp and then carb in the cooler?

 

[Duncan83865]

Has anyone used the Fawcett Pale Chocolate for this recipe?

 

[Gear101]

Yooper, I've got 10 gallons of this in the fermenter right now. I've never let a keg age at room temperature before. Do you keg and carb it at room temp, or do you keg and then age at room temp and then carb in the cooler?

Personally I cold crash mine, just by turning down the temp in the ferm. Then transfer to a keg and carb in the kegerator at 36 degrees.

 

[Yooper]

Yooper, I've got 10 gallons of this in the fermenter right now. I've never let a keg age at room temperature before. Do you keg and carb it at room temp, or do you keg and then age at room temp and then carb in the cooler?

Yes, that's exactly how I do it.

Has anyone used the Fawcett Pale Chocolate for this recipe?

I use pale chocolate all the time, and I think that Fawcett is one of the only maltsters that makes it and is commonly available although I know Hugh Baird makes one as well (but I've never seen that one in a store).

 

[Waynep005]

just poured my first glass of this brew. love it than for the recipe Yooper.