Oatmeal Stout Yooper's Oatmeal Stout

[Duncan83865]

Thanks for the answer. The only other pale chocolate I found was Crisp, and from the description in the recipe, I was assuming that's maybe what you had used. I'm assuming they're both pretty close anyway. Thanks again!

 

[DHdriver]

I'm getting ready to brew this on the weekend and instead of black barley I have black malt. Having never used either before any opinions on how this may change things?
Thanks

 

[Yooper]

I'm getting ready to brew this on the weekend and instead of black barley I have black malt. Having never used either before any opinions on how this may change things?
Thanks

Black malt is black patent- it's harsher and more acrid, but I think others have subbed that for the black barley. I don't know, as I haven't done that.

 

[DHdriver]

I thought that might be the case, I'm trying to figure out what use to stay away from the harsh/acrid taste and black barley is not readily available. I'm wondering about adding a bit more chocolate to replace some of the black. I also have some carafa III but I haven't done a lot with these very dark grains to have a very good idea of what I'll end up doing to the finished product.
So any help/advice is greatly appreciated.
Thanks

 

[dave8274]

I'd like to make this next weekend, and I'm about to make a starter of S-04 for some ESB I'm going to make midweek. It would be great if I could step some of that starter up for this beer. Has anyone made this with S-04 and how were the results?

 

[Reaver]

I just kegged this years batch and had a growler left over. I've been drinking it all day and it even good now!

 

[camnavy]

I'd like to make this next weekend, and I'm about to make a starter of S-04 for some ESB I'm going to make midweek. It would be great if I could step some of that starter up for this beer. Has anyone made this with S-04 and how were the results?

I pitched S-04 with this recipe yesterday. Won't have a good answer for a few weeks of how it will turn out but as S-04 usually does it was bubbling within the first 10 hours. This thing smelled great in the mash/boil. Can't wait to share this one with family and friends for Christmas.

 

[TallDan]

Just kegged the batch i brewed on 10/15 and fermented with Denny's Favorite 50. Forgot to check FG before cold crashing, measured today it was about 1.020, (SG was 1.054). A bit high, but I guess this may have been expected considering that i overshot my mash temp. Broke my first hydrometer by dropping it on the floor, and not realizing that i also broke the sample tube made a huge mess. (Why is beer pouring on the floor? Where is that coming from? oh ****!)

Since i had more than fit in the keg, I filled a 22oz bottle i had sitting around, and primed it with a few grams of brown sugar. After 10 batches, my first bottle conditioned beer!

The small bit of wort i recovered after making my mess tasted pretty fantastic. Can't wait for this to carb up.

 

[theortiz01]

I know this is an old thread but I just brewed this last night, when I tasted the wort, it tasted amazing. Really excited to have this for Christmas! My OG was 1.058. Not sure if this was because I had to swap out some grain that my lhbs didn't have or if the wort boiled down more than expected. Thx though! Will share results in a month!

 

[dave8274]

Just brewed this today. Ended up at 1.053 and the wort smells great. I pitched S-04, I'll let you know how it turns out!

 

[NY_HomeBrew_Student]

Brewed this recipe on 10/17 OG 1.060 Mashed @ 152
Fermented @ 60f with US-04
Bottled on 11/7
Placed a bottle in the fridge the morning of 11/22 and tried late 11/24

By far my best stout/porter to date. Very smooth, subtle roast, subtle chocolate, definitely not overly sweet. As balanced as the OP advertised. Will definitely brew again and will use US-04 for all of those that asked about it.

 

[kbowman]

I love this stout. I have made it before and it is always great. This time I am substituting Roasted Barley for Black Barley. Not my choice--it's what the lhbs had in stock. Has anyone else tried this substitution and how was it? I would be ok with a "roastier" coffee flavor, but not an extreme change. I am brewing it either way--would just like to know.

 

[orangemen5]

I've used roasted barley in this recipe. Came out excellent. Wasn't overly roasty or anything. Still pretty smooth.

 

[keezerj]

I just brewed it with roasted barley. Mine came out more brown than a black stout color. Tastes pretty good though

 

[kbowman]

Good to know. Thanks.

 

[rico567]

What a find....this recipe had only been conditioning a bit over two weeks when I cracked the first tube right before Thanksgiving, and it's great. Wish I'd found it earlier.

 

[wintermute2]

Just brewed this up today with slight modifications: substituted 2 oz. UK Kent Goldings leaf hops @ 6.6%AA for the Williamette, and added 4 oz. of Hershey's cocoa powder at 10 minutes. Used one packet Safeale S-04 for my yeast. This is my second all-grain batch and was surprised that even with a semi-stuck sparge and needing 9 gallons of water to get just under 7.25 gallons of pre-boil wort, I nailed the OG. Thanks Yooper! So far everything looks great. THe wort definitely had a noticeable creamy coffee flavor. I plan to rack over a vanilla bean when I get to Secondary to cut any bitterness the cocoa may impart.

 

[trapae]

I brewed this today and can't wait to taste it. Had to use wlp005 and blackprinz subs so we will see.

 

[drivelmeister]

I'd like to add my thanks and a great big thumbs-up for this recipe. I'm enjoying a pint of it even as I type these words. I brewed it almost two months ago and it just keeps getting better and better. Cheers!

 

[Duncan83865]

I'm fairly new to adjusting recipes. I can only get Chocolate 350 SRM instead of the 450 SRM listed in the recipe. I know the amount is really small (2oz)--I'm just wondering if there is any reason to adjust the amount of 350 SRM that I add to make up for the fact that I can't get the 450? I'm assuming the 2oz is just added for color anyway. Thanks for the help.

 

[PastorofMuppets]

I'm fairly new to adjusting recipes. I can only get Chocolate 350 SRM instead of the 450 SRM listed in the recipe. I know the amount is really small (2oz)--I'm just wondering if there is any reason to adjust the amount of 350 SRM that I add to make up for the fact that I can't get the 450? I'm assuming the 2oz is just added for color anyway. Thanks for the help.

The original recipe calls for Pale 200L chocolate.

i say brew with what you have.

i skipped the 450 L chocolate

my batch rules

 

[NY_HomeBrew_Student]

Just need to thank Yooper again for this recipe.

Brewed this recipe on 10/17 OG 1.060 Mashed @ 152
Fermented @ 60f with US-04
Bottled on 11/7

Even my Hop Happy girl friend loves this brew. She asked me to brew this again and offered to pay for the grain bill.

+1 for the recipe

 

[user 78027]

Brewed this on 8/7 just before I had hand surgery. I am finally able to bottle it, I can't wait. I fermented it for 3 weeks and then racked to a secondary. I put down a layer of CO2 in the bottle before I racked it so it wouldn't oxidize. This is my first stout.

The questions I have are:

How much sugar should I use? I assume it is to be lightly carbonated.

Do I need to add yeast, or will there be enough to carbonate it sufficiently?

 

[TAK]

Yooper: I think you mentioned early in this thread that originally you only used the 2oz of "regular" chocolate malt because you didn't have quite enough of the pale chocolate malt on hand. Do you feel the 2oz of higher kilned chocolate malt adds a specific character to this recipe? I'm just wondering if 12oz of pale chocolate malt and none of the regular stuff was the original thought.

 

[wintermute2]

On a similar note, I only have 6 oz. pale chocolate for my next batch and the LHBS is out. He stated that Carafa I Dehusked is the closest substitute.

 

[Duncan83865]

Getting ready to brew this recipe this weekend and looking forward to it. This will be my first stout, and mash pH still is something I haven't focused on controlling in my process. With that being said, would those of you that have brewed this before without controlling pH suggest adding the dark grains towards the end of my mash/mash out, or does mashing these dark grains the whole time not affect the flavor that much?

 

[NY_HomeBrew_Student]

Duncan83865,
I have been lucky enough to not need to play around with the pH of my water. I brewed this beer a few months ago and it is amazing. No noticeable off flavors and I mashed all of the grains in the recipe together at the same time. If you are currently brewing without tinkering with your pH then I would suggest brewing this recipe "as is." I have brewed quite a few darker beers and this one is by far the best that I have tasted.

Idk if this helped at all but good luck brewing!

 

[camnavy]

Finally got my batch into bottles. Can already taste the fruity esters common with s-04 in the pre-carbonated sample. Still has that roasty quality too. Can't wait for it to carb up and have another taste. The fruity-ness was ok but I may have to do this again with a more stout friendly yeast.

Great recipe though. One of my favorite types of beer.

 

[theortiz01]

What is the target FG for this beer? Can't seem to find it while using the mobile app. I clocked in at 1.018 after 2 1/2 weeks.

Edit: Never mind, found it! Cant wait for this to be ready, tastes awesome already. About to cold crash and then keg on Sunday.

 

[Reaver]

What is the target FG for this beer? Can't seem to find it while using the mobile app. I clocked in at 1.018 after 2 1/2 weeks.

Edit: Never mind, found it! Cant wait for this to be ready, tastes awesome already. About to cold crash and then keg on Sunday.

I see you found it... but my notes list 1.016... and I can NOT get this any lower with my current gear. I thought I stuck the last to batches but then re-read the FG and just left it there.