Oatmeal Stout Yooper's Oatmeal Stout

[MikeSkril]

Hi,

So I think I ordered the wrong grain. I ordered Black Malt which is malted. The recipe calls for Black Barley.
I guess this is un-malted, right?

Is roasted barley the same as black barley? My store has only the roasted one.

Thanks!

 

[Yooper]

Hi,

So I think I ordered the wrong grain. I ordered Black Malt which is malted. The recipe calls for Black Barley.
I guess this is un-malted, right?

Is roasted barley the same as black barley? My store has only the roasted one.

Thanks!

It's not the same as roasted barley exactly- it's darker. Some have used black malt (patent) with this recipe and said it was really good. It's not a large quantity so you may find it turns out just fine. I like a coffee-ish roast, so there may be some small differences, but nothing too signifcant I would imagine.

 

[MikeSkril]

Cool, thanks Yooper. I will go with what I have and report back once sampled.

 

[vtfan99]

So, I just came across this thread as it popped up as #31 on the top recipes list for these forums.

I've read through every post and plan to brew the recipe as listed in post #1. Right now, my only issue is finding any place where I can buy Briess Black Barley (Stout). I don't really have a LHBS so I'm purchasing everything online. Does anyone know of a place to get this grain? I can't find it on Northern Brewer, MoreBeer, Rebel Brewing, Alternative Beverage, Midwest Supplies, or Texas Brewing.

I've read the various posts discussing alternatives but folks seem to be able to find this somewhere as I've seen a lot of "I brewed this as originally listed" posts.

Can anyone provide a source?

Thanks!

 

[GrogNerd]

Can anyone provide a source?

Thanks!

http://www.store.homebrew4less.com/Briess-Black-Barley-Malt-per-LB-US/productinfo/CBBRI7060LB/

 

[Adub71]

So, I just came across this thread as it popped up as #31 on the top recipes list for these forums.

I've read through every post and plan to brew the recipe as listed in post #1. Right now, my only issue is finding any place where I can buy Briess Black Barley (Stout). I don't really have a LHBS so I'm purchasing everything online. Does anyone know of a place to get this grain? I can't find it on Northern Brewer, MoreBeer, Rebel Brewing, Alternative Beverage, Midwest Supplies, or Texas Brewing.

I've read the various posts discussing alternatives but folks seem to be able to find this somewhere as I've seen a lot of "I brewed this as originally listed" posts.

Can anyone provide a source?

Thanks!

I personally like using the roasted barley, so it gets coffee/roasted flavors in the stout. Alewerks in Williamsburg years ago used to sell HBS, but now that the craft beer industry is exploding, maybe they don't service homebrewers anymore. Homebrew USA has a store in Hampton, and the manager there is one of the brewers at Brass Cannon in Toano. I bet if you went to the brewery and asked to buy a small amount of black barely, he'd probably give you a dimebag of it.

 

[MagicMatt]

I get mine from Austin Homebrew. It says "Malt" in the title, but I'm fairly sure (based on the description on their site compared to Briess' own description) that it is what we're looking for:

http://www.austinhomebrew.com/Beer/Specialty-Malts/Black-Roasted-Barley-Malt.html

 

[Adub71]

Going to make this my next brew... only other oatmeal stout I've made had definite astringency, so I'm hoping this time 'round I can avoid that.

I'm assuming that since you used 1.75qt/lb in the mash you reduced your sparge water amount to simply hit normal pre-boil volume? Also will crush affect astringency, do you think?

You can get too much astringency if you overgrind your malt, so that the hulls become ground as well. That will leach out chemicals in the hulls that taste astringent. Also, if you do BIAB, if you press or squeeze the grain to get all the liquid out, you will squeeze out those same astringent chemicals. And by chemicals, I mean chemicals made by mother nature )

 

[MagicMatt]

Did my first BIAB with this recipe a couple of weekends ago. 2.5 gallon batch to be split into two 1 gallon test batches to try out some flavor additions. The BIAB went great, although I forgot to adjust my salt additions for the added mash volume, came out with a pH of 5.7 after 30 minutes. Added salts to bring it down for the second half of the mash. Temps were spot on at 154° the entire time by keeping the pot in my oven preheated to 160°.


Anyway, I just split it up and added the following:

#1 - "Chocolate Peanut Butter Oatmeal Stout"
- 1.2 oz (~3 fl.oz.) of PB2 powdered peanut butter mixed with 3 fl.oz. vodka
- 2.4 oz of Reese's cereal
- 1.25 fl.oz. of vanilla bean & cacao nib vodka tincture

#2 - "Chocolate-Covered Blueberry Oatmeal Stout"
- 0.95 lbs Vintner's Harvest blueberry puree
- 1.25 fl.oz. vanilla bean & cacao nib vodka tincture


We'll see how they turn out!!! I've been wanting to do this to this delicious stout for a while, but I don't want to ruin 5 gallons of it if it turns out not so good. I haven't bottled in years, but I just got the old bottles out of the attic this weekend, so hopefully I remember how to do this (kidding....mostly!). The hardest part is waiting for them to get carbed! Kegging has spoiled me.

 

[vtfan99]

I get mine from Austin Homebrew. It says "Malt" in the title, but I'm fairly sure (based on the description on their site compared to Briess' own description) that it is what we're looking for:

http://www.austinhomebrew.com/Beer/Specialty-Malts/Black-Roasted-Barley-Malt.html

Thanks Matt. This does appear to be an exact match. I will be placing my order shortly, although they don't have Crystal 80, they have 75 and 90. LOL. It seems there is never a perfect match for every ingredient (I understand that the difference here is negligible).

 

[MagicMatt]

Thanks Matt. This does appear to be an exact match. I will be placing my order shortly, although they don't have Crystal 80, they have 75 and 90. LOL. It seems there is never a perfect match for every ingredient (I understand that the difference here is negligible).

I only got the Black Barley from them (got everything else at the LHBS). Go with the 75L this time, and buy enough extra Black Barley that so next time you can go with someone else since you'll already have it.

I think I ordered like 5lbs of it on my last order from them lol. But now I'm stocked!

 

[pricelessbrewing]

You can get too much astringency if you overgrind your malt, so that the hulls become ground as well. That will leach out chemicals in the hulls that taste astringent. Also, if you do BIAB, if you press or squeeze the grain to get all the liquid out, you will squeeze out those same astringent chemicals. And by chemicals, I mean chemicals made by mother nature )

Disagree with everything here. There are plenty of brewers that grind very fine with no astringency, and pretty much all biabers squeeze their grain bag to do I'll effects. This is something that just doesn't happen. I've done both multiple times, and have never had any astringency issues nor have any of the homebrew club members who have tested it which includes several bjcp judges.

 

[bt_overdrive]

So, I just came across this thread as it popped up as #31 on the top recipes list for these forums.

I've read through every post and plan to brew the recipe as listed in post #1. Right now, my only issue is finding any place where I can buy Briess Black Barley (Stout). I don't really have a LHBS so I'm purchasing everything online. Does anyone know of a place to get this grain? I can't find it on Northern Brewer, MoreBeer, Rebel Brewing, Alternative Beverage, Midwest Supplies, or Texas Brewing.

I've read the various posts discussing alternatives but folks seem to be able to find this somewhere as I've seen a lot of "I brewed this as originally listed" posts.

Can anyone provide a source?

Thanks!

You can also purchase Black Barley off of Amazon. You will just have to crush it when your ready to brew.

 

[MagicMatt]

You can also purchase Black Barley off of Amazon. You will just have to crush it when your ready to brew.

Yeah but the shipping kills it. And I'm usually an Amazon fanboy. But they don't sell it via Prime, and the shipping stacks regardless of how much you order. So 1 lb is like $7.50, 2lbs is about $14, 3lbs $21 etc. A bit expensive for me. I believe my 5lb order from AHS was about $15.

Edit: Looks like the shipping is now slightly discounted on Amazon for > 1lb. For instance, 5lbs is now about $16.50, which isn't too much different than AHS.

 

[WI_Wino]

So, I just came across this thread as it popped up as #31 on the top recipes list for these forums.

I've read through every post and plan to brew the recipe as listed in post #1. Right now, my only issue is finding any place where I can buy Briess Black Barley (Stout). I don't really have a LHBS so I'm purchasing everything online. Does anyone know of a place to get this grain? I can't find it on Northern Brewer, MoreBeer, Rebel Brewing, Alternative Beverage, Midwest Supplies, or Texas Brewing.

I've read the various posts discussing alternatives but folks seem to be able to find this somewhere as I've seen a lot of "I brewed this as originally listed" posts.

Can anyone provide a source?

Thanks!

RiteBrew

http://www.ritebrew.com/Articles.asp?ID=256

 

[rmyurick]

My local, the grape and granary, in Akron oh, has it. You could probably sub Crisp roasted barley.

 

[MagicMatt]

RiteBrew

http://www.ritebrew.com/Articles.asp?ID=256

Are you sure? I don't see it on their site. I bet you're confusing it with what they have listed as "Briess Black Malt", which is not the same thing as Briess Black Barley.

Black Malt is a "dark roasted malt". Black Barley is a "roasted barley".

See Briess's site for more info:

Briess Black Malt (not what we want)
Briess Black Barley (this is what we want)

Hope this helps.

 

[WI_Wino]

Err, nope. Not sure. Neil @ ritebrew is pretty cool though, might be able to order it for you if you ask. His prices are always the lowest IME.

 

[ThatVideoKid]

I want to get this from my LHBS so I'd rather not order anything, they don't have the black barley...

Do you think debittered black malt could work as a sub?

Edit:

Oh well I just got roasted barley(500L), I almost got dehusked caraffa III but I figured dark roasted is tried and true and I probably won't mind if it comes out a bit more astringent.

 

[MikeSkril]

Hi,

Is this beer ready to drink after 3 weeks in the bottle?

Thanks!

 

[MagicMatt]

I usually keg, but I generally let this beer sit for at least 6 weeks before tapping.

My last batch, I overshot my final volume by about 1/3 gallon. When transferring to the keg, in an effort to save every drop I could, I scurried around the house to find my old bottling equipment and a couple 22oz bottles.

I let them sit in the bottle for 4 weeks at room temp and then 3 days in the fridge, and just cracked one open yesterday. It was carbed great, but the flavor was a bit strong. I don't think it had enough time to age. FWIW, the keg from that same batch is still sitting at room temp and won't be tapped until September 26th, which will be about 12 weeks since brewing.

Honestly though, the easiest way to tell is to chill one and try it. It may be perfect, or it may need more time. In my experience with this beer it keeps getting better with age though.

 

[MikeSkril]

Thanks a lot!

 

[brick_haus]

I want to get this from my LHBS so I'd rather not order anything, they don't have the black barley...

Do you think debittered black malt could work as a sub?

Edit:

Oh well I just got roasted barley(500L), I almost got dehusked caraffa III but I figured dark roasted is tried and true and I probably won't mind if it comes out a bit more astringent.

I believe roasted barley is the right stuff. I'm brewing this tomorrow. It will be my first stout. I don't really like stouts, but must be diverse! My sons and daughter in laws like it, so hopefully it will be good enough for them when the come home for Christmas! Thanks Yooper!!!

 

[brick_haus]

Dup

 

[castillo556]

Hi,

Is this beer ready to drink after 3 weeks in the bottle?

Thanks!

Taste it and see!

Stouts usually get better with some aging, but you can drink it whenever you;d like.

 

[bolus14]

Mine was good after about 1.5 weeks in the bottle. Way overcarbed but was really good.

I poured about 48 bottles back into the bottling bucket and rebottled due to the over carbonation. I know what oxidization tastes like now... They aren't horrible, still drinkable but it was fantastic before oxidizing.

 

[madman960]

Brewing this next weekend. 2 week primary. Probably a 4 week secondary. Will keg some and bottle some. Should be great around Halloween.

 

[bolus14]

Going to brew another batch of this tomorrow. Going to make it into a vanilla oatmeal stout. Thinking of adding a little more oatmeal or add some lactose and 2 or 3 vanilla beans soaked in bourbon or vodka for a couple weeks.

Any thoughts on how much lactose or extra oatmeal to go with? Wife like a very smooth and creamy mouthfeel.

 

[bolus14]

Brewed this again yesterday, about 4 months since I brewed in the first time. That time I hit all my numbers except I ended up with a little extra wort going into the fermenter, but then over carbonated the bottles, poured about 50 bottles back into my bottling bucket and re-bottled them, ended up oxidized but drinkable.

This time brewing went well again, hit 1.055 for OG, but only had exactly 5 gal in the fermenter, planned for 5.25. Then when I was cleaning up I noticed a scorch mark on the bottom of my kettle. Not really sure what caused the scorching, kept the boil to a gentle roll, no sugar additions, etc... Now I'm hoping there isn't a burnt smell/taste to this beer when it's finished. Then again, would be one of the better styles to have it happen if it does.

Starting to think I'm not meant to brew this one, had it on my list to make for around 1.5 years and now have made it twice and each time have had mishaps.

 

[Yooper]

Brewed this again yesterday, about 4 months since I brewed in the first time. That time I hit all my numbers except I ended up with a little extra wort going into the fermenter, but then over carbonated the bottles, poured about 50 bottles back into my bottling bucket and re-bottled them, ended up oxidized but drinkable.

This time brewing went well again, hit 1.055 for OG, but only had exactly 5 gal in the fermenter, planned for 5.25. Then when I was cleaning up I noticed a scorch mark on the bottom of my kettle. Not really sure what caused the scorching, kept the boil to a gentle roll, no sugar additions, etc... Now I'm hoping there isn't a burnt smell/taste to this beer when it's finished. Then again, would be one of the better styles to have it happen if it does.

Starting to think I'm not meant to brew this one, had it on my list to make for around 1.5 years and now have made it twice and each time have had mishaps.

You can taste the wort, and see if it tastes scorched at all. That won't fix it, but at least can put your mind at ease if it doesn't have any burnt flavor besides what comes from the black barley.