Oatmeal Stout Yooper's Oatmeal Stout

[PeteNMA]

How did you ferment it?

 

[Firewalker11]

How did you ferment it?

With little, tiny yeast cells...

This was the one that I used S04 for. Into a fermenting bucket then a keg for conditioning.

 

[MagicMatt]

I find the yeast plays a more significant part in the flavor than one might think. Try Wyeast 1450 (Denny's Favorite 50), or Wyeast 1335 (British Ale 2). Both of those made this beer taste better IMO than the SO4.

I scored a 34.5 avg on this with the 1335. Not that it's any indication of the yeast necessarily. I also added cacao nib tincture and cold brew coffee to that one, so you really can't even call it the same beer.

 

[Firewalker11]

I find the yeast plays a more significant part in the flavor than one might think. Try Wyeast 1450 (Denny's Favorite 50), or Wyeast 1335 (British Ale 2). Both of those made this beer taste better IMO than the SO4.

I scored a 34.5 avg on this with the 1335. Not that it's any indication of the yeast necessarily. I also added cacao nib tincture and cold brew coffee to that one, so you really can't even call it the same beer.

I hear you! I added coffee to my last batch and it stayed on the yeast longer too and I think its 100% better than the one I competed with but I wanted honest feedback and that is what I got. Now I know how to improve.

 

[Garmoni]

Is there a recommended carb level for this beer?

 

[jlinz]

Smelled so good, decided to do another half batch yesterday. To brighten it up I used half US 2 row, cascades, and s-05. Excited to see the outcome.

 

[AJStank]

Kegged the other day, couldn't resist a sample. Cold and flat, still tastes awesome. Can't wait for it to carb up and age a few more weeks. Nice amount of roasty flavor and silky smooth.

 

[ArthurDigbySellers]

Tasted my first bottle during the Super Bowl last night. 2 weeks in the bottle and carbonation is great. Very small amount of head which was disappointing but it could have been my friend's glassware. It was very good! A little hint of roast and super creamy mouthfeel. I know it will get even better as it ages but this sneak peak has me wanting to crack a few more. I fermented with WLP002 and I think that yeast worked very well.

 

[mrgrimm101]

I am planning on bottling this weekend or next. That will give 2-3 weeks in primary. I used Mangrove Jack's M07 British Ale yeast, and seriously, this has been the most aggressive/active fermentation I've seen. The krausen stayed minimal, I didn't even need the blowoff. There was so much activity going on inside, it brought the temp up from about 66F to 72F, according to the fermometer. After about 4 days, the krausen dropped and everything slowed, it's at about 64-66F right now, so I'm assuming it's done. I just want to give it some extra time in primary.

 

[alexacuna]

Started this about an hour ago. Using 9 lbs of pale malt instead, and cascade instead of willamette, but otherwise everything will remain the same.

Whoops. Forgot to add the oats to the mash, so it looks like it'll just a be a regular old stout.

Edit: Hit the target gravity spot on with this, but my brewing app is making it look kind weird.

 

[BrunDog]

Brewed this up, primary for about 5 weeks. Half kegged and half bottled (2.5 gal each). Keg was on 28psi for about 36 hours and then 8 psi for a day. Gave it a pull last night and though lightly (probably appropriately) carbed, it was fantastic. I expected some rough edges and more age needed at this point but it was much smoother and drinkable than planned. Final OG was 1.018, so very approachable final alcohol in the upper 4's. Not much head due to light carb but what was stuck well. Not full mouthfeel, though I did dial back oatmeal about 30%. Great balance between malt and bitter structure. Amazing chocolate through mid and aftertaste - gets even better when warms in the glass. It's a good one!

 

[hockeybrewer]

I brewed this two days ago and its fermenting along nicely but there's one problem. While explaining the difference between black barley and roast barley the guy at my lhbs forgot to put in either. I noticed it was a little light at start of mash but at midpoint its linked black. It must of just been my kettle because when it transferred to carboy it was DEFIANTLY brown!! I checked receipt and saw the mistake but I didn't want to drive all the way there for a half a pound of grain. So...I was wondering if I should add coffee for a coffee oatmeal brown or maybe raisins for a oatmeal cookie brown or should just leave it and see what its like? Any ideas? Thank you in advance.

 

[mrgrimm101]

I brewed this two days ago and its fermenting along nicely but there's one problem. While explaining the difference between black barley and roast barley the guy at my lhbs forgot to put in either. I noticed it was a little light at start of mash but at midpoint its linked black. It must of just been my kettle because when it transferred to carboy it was DEFIANTLY brown!! I checked receipt and saw the mistake but I didn't want to drive all the way there for a half a pound of grain. So...I was wondering if I should add coffee for a coffee oatmeal brown or maybe raisins for a oatmeal cookie brown or should just leave it and see what its like? Any ideas? Thank you in advance.

If you leave it as it is, it will lack any real roasty flavors of a stout. My vote would be to do some coffee. I've had a few coffee browns that are really good. Or if you can split the batch and do half with coffee and leave half alone..you might like the result without coffee.

 

[BrunDog]

Agreed, depending on your OG.

 

[TallDan]

I brewed this two days ago and its fermenting along nicely but there's one problem. While explaining the difference between black barley and roast barley the guy at my lhbs forgot to put in either. I noticed it was a little light at start of mash but at midpoint its linked black. It must of just been my kettle because when it transferred to carboy it was DEFIANTLY brown!! I checked receipt and saw the mistake but I didn't want to drive all the way there for a half a pound of grain. So...I was wondering if I should add coffee for a coffee oatmeal brown or maybe raisins for a oatmeal cookie brown or should just leave it and see what its like? Any ideas? Thank you in advance.

Personally, i'd leave it. It'll be a on the light end for a stout, call it a brown or whatever you want, but i'll bet it'll still be a decent beer.

 

[hockeybrewer]

Thanks for the response, I'm torn on whether to add some coffee beans or not. I only have a one gallon carboy and 5 gall so maybe I'll spilt it up some how. My OG was 1.057 because I was a tad light on the volume side but I do like a brown ale so maybe I'll only bean a gallon.

 

[PearlJam]

My first batch after 14 days in the bottle

 

[JLeuck64]

Brewed up another batch of this awesome recipe today. Netted 6.25gal @ 1.052 O.G. I've been just dipping my toes into water chemistry lately. This will be my second dark beer that I've tinkered with the water a bit, looking forward to the end result. Using Wyeast 1335 British Ale II this time around.

 

[ArthurDigbySellers]

Had two bottles this weekend that have been in the bottle 3 weeks. This is a delicious stout. Just enough roast but not too overpowering and a super creamy mouthfeel. My only issue is that I don't have much head retention at all which is strange. It pours with a beautiful tan head but it disappears after about a minute. You would think with the flaked oats and barley it would have better retention but oh well.

 

[PearlJam]

Had two bottles this weekend that have been in the bottle 3 weeks. This is a delicious stout. Just enough roast but not too overpowering and a super creamy mouthfeel. My only issue is that I don't have much head retention at all which is strange. It pours with a beautiful tan head but it disappears after about a minute. You would think with the flaked oats and barley it would have better retention but oh well.

I'm also having the head retention issue with my first batch after 2 weeks in the bottle. Does aging affect head retention in any way?

 

[BrunDog]

Mine out of the tap has very little head/retention. My other beers have plenty, so I know its not a process thing. I bottled half so will see how they do.

 

[burninator]

Had two bottles this weekend that have been in the bottle 3 weeks. This is a delicious stout. Just enough roast but not too overpowering and a super creamy mouthfeel. My only issue is that I don't have much head retention at all which is strange. It pours with a beautiful tan head but it disappears after about a minute. You would think with the flaked oats and barley it would have better retention but oh well.

The oats and flaked barley are probably fighting each other. The oils in the oats are a detriment to head retention.

I haven't gotten lasting head in my batch of this, either, but it's still pretty young.

 

[PearlJam]

I was thinking of experimenting a bit when bottling (440ml bottles) the next batch.

• add a little bit of Jack Daniel's (ie 10ml)
• cold pressed coffee (ie 10 - 15ml)
• adding a small piece Jack Daniel's smoking chunks (very small piece)

 

[MagicMatt]

The oats and flaked barley are probably fighting each other. The oils in the oats are a detriment to head retention.

This goes against everything I've read about oats and head retention. Oats actually help promote head retention, not thwart it. Where say you find your info?

 

[Yooper]

This goes against everything I've read about oats and head retention. Oats actually help promote head retention, not thwart it. Where say you find your info?

That's not been my experience. I've heard others say that oats help head retention, but for me I found that I have to use things like flaked barley in beers where I use oats to get some body in the beer. Oats seem to make a beer "slick" and "creamy", even almost oily, but I've never had good head retention without other additions.

 

[Yooper]

I'm also having the head retention issue with my first batch after 2 weeks in the bottle. Does aging affect head retention in any way?

It will improve more with time, in my experience. That is what the flaked barley is for.

 

[burninator]

This goes against everything I've read about oats and head retention. Oats actually help promote head retention, not thwart it. Where say you find your info?

This is pretty succinct (4th paragraph, under "Head Hunting"): http://byo.com/malt/item/621-fabulous-foam

 

[brew_darrymore]

Every beer in which I've used oats, either flaked oats or Thomas Fawcett oat malt, has had head retention issues. I tend to add more than I probably should though, usually 1.5 - 2lbs per 5 gallon batch. I love the slick mouthfeel I get and don't care much about the head.

 

[MagicMatt]

Interesting. Based on all I've read, even just now, the key to getting good head is high proteins. Specifically hydrophobic and hydrophilic proteins; they contrast each other to create surface tension, which props up the foam making it last longer. This article goes more into the science of it. Since oats are busting at the seams with proteins, it only stands to reason that they contribute greatly to the cause.

What I wasn't aware of is the higher oil content in oats though. It seems that even though they provide the proteins necessary for good head formation and retention, these oils can indeed cause some significant issues.

I'll concede the fact that oats may not be as helpful as I thought, however I have never had any issues with head retention on this beer in particular. I've also 'dry-beaned' it with direct contact with coffee beans (also high in oils) for a week with no noticeable depreciation of the head. I do carb this to 2.5 volumes though, which may be higher than most people.

 

[ArthurDigbySellers]

Wow, good information about flaked oats. I assumed they would aid in head retention but also didn't know about the high oil content. For me, the creamy mouthfeel the oats give far outweighs a long lasting head so I'm not going to worry about it too much.

Always learning something new on HBT!