Oatmeal Stout Yooper's Oatmeal Stout

[bolus14]

Picked up all ingredients today, will be brewing early tomorrow morning. Only changes I'm making is using Calypso for the hops, I have them already and they have a very clean bittering quality so it shouldn't change much, and will be using WY1728 Scottish Ale yeast. LHBS didn't have 1335 and 1728 from it's description seems like it will do well in this. Im also planning to make a Scottish ale this year so I already this strain on my radar too.

Has anybody else used 1728? I did a search but didn't get any hits back.

 

[bolus14]

Brew day went well. Had to boil an extra 15 min since pre boil OG was a little low. Ended up getting about 5.25 gal at 1.054 into the fermenter. Now the wait begins!!

 

[Gavin C]

Brew day went well. Had to boil an extra 15 min since pre boil OG was a little low. Ended up getting about 5.25 gal at 1.054 into the fermenter. Now the wait begins!!

Sounds like a successful brew. Let us know how that yeast works out for you.

 

[bolus14]

Checked the gravity today, almost 2 weeks since brewing, and it's at 1.024. I swirled the bucket a little to try and rouse the yeast to get it down a little further.

1728 seems to be a slow starter but aggressive once it kicks in so I'm not sure how much lower it'll go. Only thing I can think is maybe by mash temp was a little high. I only checked it once and usually in check a few times after stirring to make sure I don't measure a hot spot or something.

Either way hydro sample was delicious, good chocolate taste balanced by the roast in the finish. Even if it doesn't finish any lower this is going to be delicious. Another week or so then I'm bottling it.

 

[Gavin C]

7....

Mashed at 156, with a thin mash (1.75 quarts per pound) to keep the pH in range.

T...

@Yooper

I will be brewing my iteration of your great stout again this weekend and was wondering if you target a specific pH for the mash. If so what kind of range are you shooting for.

 

[Yooper]

@Yooper

I will be brewing my iteration of your great stout again this weekend and was wondering if you target a specific pH for the mash. If so what kind of range are you shooting for.

I am not home at the moment so I'm not entirely sure but I do believe that my mash pH has been 5.5 for this beer.

 

[Gavin C]

I am not home at the moment so I'm not entirely sure but I do believe that my mash pH has been 5.5 for this beer.

Great stuff. Thanks a mil.

 

[Gavin C]

Brewed this again this morning. OG 1.054

Again i was not able to locate Black Barley which is malted and not black malt.

The closest is Black barley from briess which is Roasted so i just sub'd Roasted Barley. After reading the first few pages of the thread again I am thinking I should have gone for a black malt.

I liked it last time with the same sub/error so hopefully will turn out OK despite me also mixing up the regular and pale chocolates. (chatting to someone when i was prepping grains, I can't walk and chew gum at the same time it would seem)

Anyway for future reference to anyone who cares I did find Black barley here for the next time. (If anyone else is interested)

 

[Yooper]

Brewed this again this morning. OG 1.054

Again i was not able to locate Black Barley which is malted and not black malt.

The closest is Black barley from briess which is Roasted so i just sub'd Roasted Barley. After reading the first few pages of the thread again I am thinking I should have gone for a black malt.

I liked it last time with the same sub/error so hopefully will turn out OK despite me also mixing up the regular and pale chocolates. (chatting to someone when i was prepping grains, I can't walk and chew gum at the same time it would seem)

Anyway for future reference to anyone who cares I did find Black barley here for the next time. (If anyone else is interested)

I used Briess' black barley, and the roasted barley may be the closest sub, as this is different from black malt. Here's what I use: http://www.brewingwithbriess.com/Products/Roasted_Barley.htm#BlackBarley (bottom one)

 

[Gavin C]

I used Briess' black barley, and the roasted barley may be the closest sub, as this is different from black malt. Here's what I use: http://www.brewingwithbriess.com/Products/Roasted_Barley.htm#BlackBarley (bottom one)

Thanks Yooper. Good to know. A similar black roasted Barley was what I used from "Crisp" via Northernbrewer's website. Seems to have similar specs so I may not be too off base after all.

Kicking myself for the pale and regular chocolate mixup.

 

[ratten46]

I didn't see a lot of conversation in this thread regarding conversion to extract. It seems like the most simple conversion would be to replace the 7lbs of MO with 5.25lbs of MO LME. I hate wasting LME, due to cost. So, one could use 6 lbs. This would raise the OG by around 7 points, if my calculation is correct. But would it better to leave the extra 3/4 lb out, and stick with the original recipe so as to not disturb the balance? I haven't made this one before, so I'm looking for some collective knowledge from those who have....

 

[Yooper]

I didn't see a lot of conversation in this thread regarding conversion to extract. It seems like the most simple conversion would be to replace the 7lbs of MO with 5.25lbs of MO LME. I hate wasting LME, due to cost. So, one could use 6 lbs. This would raise the OG by around 7 points, if my calculation is correct. But would it better to leave the extra 3/4 lb out, and stick with the original recipe so as to not disturb the balance? I haven't made this one before, so I'm looking for some collective knowledge from those who have....

But this recipe can't really be converted to extract unfortunately, as the oats must be mashed. It could maybe be a partial mash, but that would require like 4 pounds of two-row, or six-row, to get conversion so you'd still be required to mash about 8 pounds of grain total.

 

[ratten46]

But this recipe can't really be converted to extract unfortunately, as the oats must be mashed. It could maybe be a partial mash, but that would require like 4 pounds of two-row, or six-row, to get conversion so you'd still be required to mash about 8 pounds of grain total.

Thanks for the quick reply! I was just getting ready to reply to my own post, but you beat me to it!

I realized that after I posted it, forgot about the oatmeal. I'm going to have to re-think my plan a bit. Could a partial mash of this size be done with only a 5 gallon kettle?

 

[Yooper]

Thanks for the quick reply! I was just getting ready to reply to my own post, but you beat me to it!

I realized that after I posted it, forgot about the oatmeal. I'm going to have to re-think my plan a bit. Could a partial mash of this size be done with only a 5 gallon kettle?

If you have a way to mash the oats, and then maybe steep the other grains, and then combine that into the kettle, then I think it could work.

I've never done a true BIAB mash, but you may be able to get a big BIAB bag and mash 8 pounds of grain in the kettle and then sparge up to your desired boil volume, and then add the extract at flame out. If you could do that, that would be my preference I think!

 

[ratten46]

If you have a way to mash the oats, and then maybe steep the other grains, and then combine that into the kettle, then I think it could work.

I've never done a true BIAB mash, but you may be able to get a big BIAB bag and mash 8 pounds of grain in the kettle and then sparge up to your desired boil volume, and then add the extract at flame out. If you could do that, that would be my preference I think!

I like the BIAB idea. I have a big bag that I normally use for filtering between primary/secondary/keg. It's big enough for a 5 gallon BIAB. I will work with the recipe and see what I can make happen on paper.

 

[bolus14]

What you can do if you have a bag big enough, or an old sheer curtain, is line a regular cooler and do the mash in that. Pull the bag and grain out , poor into your kettle, and continue as usual.

 

[bolus14]

Checked the gravity today, almost 2 weeks since brewing, and it's at 1.024. I swirled the bucket a little to try and rouse the yeast to get it down a little further.

1728 seems to be a slow starter but aggressive once it kicks in so I'm not sure how much lower it'll go. Only thing I can think is maybe by mash temp was a little high. I only checked it once and usually in check a few times after stirring to make sure I don't measure a hot spot or something.

Either way hydro sample was delicious, good chocolate taste balanced by the roast in the finish. Even if it doesn't finish any lower this is going to be delicious. Another week or so then I'm bottling it.

Quoting myself, I know bad etiquette. Checked gravity again and it hasn't dropped, I think she's at FG, which puts it right around 3.5% ABV. Not what I want but for late spring early summer drinking it's not a bad thing either. Hoping to bottle it up this weekend. Hydro sample had a little more roast/coffee flavor this time, but going by one of Yooper's first few comments in this thread that may be normal and will mellow out in a week or two, I don't mind it where it's at but some might find it a bit much.

 

[rookiebrew25]

Excuse my ignorance but am I right to assume this is a 5 gal batch. Am in NZ so trying to convert to Metric. Guessing around 20litres. Cheers!

 

[Zepth]

Just started serving this on the nitro tap. Great stuff! Despite my miscalculation of using Black Patent instead of Black Roasted. We'll chalk that one up to user error. Still very enjoyable.

If anyone is interested I had 1.052 to 1.014 using Wyeast 1084 @ 18C. 3 week primary and 1 week in keg before serving. Next keg is currently primed and carbing in the closet. Might post back in a couple months when it's tapped to weigh in on conditioning.

 

[bolus14]

I've had two bottles so far, one the base recipe and one from 3 gallons that I added vanilla to. The base is great, smooth and velvety, not harsh or acrid. The vanilla isn't as noticeable as I was shooting for, I used about 3 Tbsp so I'm pretty surprised. I used Nielsen Massey vanilla extract so it was pure vanilla.

I know most want just a hint of vanilla and what I have might be more than they would like. Anybody else had luck getting a good noticeable amount of vanilla in this? How much did you use?

 

[m00ps]

I've had two bottles so far, one the base recipe and one from 3 gallons that I added vanilla to. The base is great, smooth and velvety, not harsh or acrid. The vanilla isn't as noticeable as I was shooting for, I used about 3 Tbsp so I'm pretty surprised. I used Nielsen Massey vanilla extract so it was pure vanilla.

I know most want just a hint of vanilla and what I have might be more than they would like. Anybody else had luck getting a good noticeable amount of vanilla in this? How much did you use?

I use 2 vanilla beans chopped and boiled in some water for a subtle vanilla flavor. Thats for 5 gallons. If you sued 2 beans for 3 gallons, it would stand out more, but wouldnt be overpowering. I find the beans is a much better method than any vanilla extracts. They always have extra crap added and may not mix well with the beer

 

[MagicMatt]

I've brewed 2 batches of this so far - it's a keeper and will become a mainstay in my house. However, I also would like to play around with flavor additions as well. I've already supplemented one batch with cold brewed coffee and a chocolate vodka tincture, but now I'm thinking fruit....

Has anyone added any fruit flavors to this yet? I'm specifically thinking of trying a Chocolate Blueberry Oatmeal Stout. But I'm not sure how to go about it. I've heard blueberry is a fickle ingredient in stouts particularly, as the flavor can get muddled under the depth of the stout.

Can anyone offer pointers, tips, procedures, etc, on how to get the best blueberry flavor into this beer? I originally was going to use the pureed blueberry (pie filling, etc), but now I'm leaning towards extract. Thoughts?

 

[val214]

I've brewed 2 batches of this so far - it's a keeper and will become a mainstay in my house. However, I also would like to play around with flavor additions as well. I've already supplemented one batch with cold brewed coffee and a chocolate vodka tincture, but now I'm thinking fruit....

Has anyone added any fruit flavors to this yet? I'm specifically thinking of trying a Chocolate Blueberry Oatmeal Stout. But I'm not sure how to go about it. I've heard blueberry is a fickle ingredient in stouts particularly, as the flavor can get muddled under the depth of the stout.

Can anyone offer pointers, tips, procedures, etc, on how to get the best blueberry flavor into this beer? I originally was going to use the pureed blueberry (pie filling, etc), but now I'm leaning towards extract. Thoughts?

I brewed this twice and really enjoyed it. I enjoyed it so much that I doubled it up and made it into a 9% batch. I didn't stop there. I added strawberries and vanilla extract. Why you ask? Why not? Samples smell and taste delicious.

View attachment ImageUploadedByHome Brew1433555929.381272.jpgView attachment ImageUploadedByHome Brew1433555951.025165.jpg

 

[bolus14]

Mine might be a little overcarbed, after popping the tops I get a little gush. Not sure why or how, I carved to 1.8 vol of CO2 so unless the priming sugar woke the yeast up and they started chewing through some of the maltose I don't know how this is happening. My FG was high at 1.024.

 

[MikeSkril]

Did someone use WLP004. There is no 025 at my store. Would the 004 be a good choice?

Thx

 

[m00ps]

I use irish ale yeast for all my stouts

 

[MagicMatt]

I brewed this twice and really enjoyed it. I enjoyed it so much that I doubled it up and made it into a 9% batch. I didn't stop there. I added strawberries and vanilla extract. Why you ask? Why not? Samples smell and taste delicious.

View attachment 282883View attachment 282884

So have you tried this yet? How much fruit did you add (and to what size batch)? Was to too much, not enough, etc?

 

[val214]

I have taken a few samples of it since I kegged it. The roast, vanilla and strawberry are present. There is definitely a fight between the strawberry and vanilla. The strawberry is more present in the back end. Tart and dry. It's a really complex brew. I think it is still young to fully understand its flavor. The taste is promising.

I used 5lbs of strawberries for a 6gal batch.

 

[MikeSkril]

I have 1# of Caramunich III on hand. Could I replace the Caramel/Crystal Malt - 80L with Caramunich III?

 

[Yooper]

I have 1# of Caramunich III on hand. Could I replace the Caramel/Crystal Malt - 80L with Caramunich III?

Caramunich III would work, but it's more like 60L I believe than 80L so it may be missing a few of those deeper crystal malt flavors like toffee and a hint of raisin. It's more caramel flavored than toffee. It's not a bad sub, it's just not exact.