Oatmeal Stout Yooper's Oatmeal Stout

[hio3791]

Brewed 5.5 gal today. Hydrometer sample was delicious. Thanks for sharing the recipe.

 

[AJStank]

Two weeks in the keg, and about carbed up. Taste is awesome. Can't wait for another few weeks to pass. Great recipe.

 

[Firewalker11]

I'm heading off to the LHBS today for a grain bill and want to try this again but I want a more robust flavor. Any ideas to build up this recipe to give a darker body and head and a more robust flavor?

 

[Firewalker11]

Buller, Buller... anyone?

 

[mrdauber64]

Maybe look for a robust Porter recipe or an RIS recipe. By changing any recipe by adding more dark grains or adjuncts you throw off the balance of the beer. This beer is pretty good the way it is.

 

[ampsman]

man. this beer is really good.

 

[AJStank]

View attachment ImageUploadedByHome Brew1455936944.146483.jpg
6 weeks post brew-day. Turned out great. Can't wait to see how it tastes in a few more weeks cause it's pretty awesome already.

 

[UndeadFred]

You can add a little more of one of the two chocolate malts if you want it a little darker and more chocolate flavored. It works, I actually prefer it that way but I am a chocolate hound. Don't over do it.

 

[mrgrimm101]

Mine looks very similar, it must be the oats.

I got something similar at 3 weeks. I was going to bottle today. The quality isn't the greatest, but you can see the whitish, almost webby spots on the surface around the flash. I'm hoping it's just something that happens with oats..it's my first time brewing with them.

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[Yooper]

The whitish spots look like the start of a pellicle from the photo, but it's hard to tell. I've never had that.

 

[mrgrimm101]

Well great

 

[Yooper]

Well great

It's really hard to tell from a photo- I hope I'm wrong!

 

[jimyson]

Not exactly the same recipe but based of this and absolutely fantastic. I had some grain that was similar so I substituted.

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[PearlJam]

I bottled today on exactly 3 weeks and the surface area was clean, no spots or oiliness

 

[mrgrimm101]

I'm going to bottle it up. I hit about 1.012 FG and it tastes alright from the carboy. Time will tell

 

[burninator]

I got something similar at 3 weeks. I was going to bottle today. The quality isn't the greatest, but you can see the whitish, almost webby spots on the surface around the flash. I'm hoping it's just something that happens with oats..it's my first time brewing with them.

FWIW, mine had this oily slick on the surface. I chilled and bottled, and I've neither seen nor tasted any signs of infection.

 

[MagicMatt]

Here's my blueberry version of this. Works surprisingly well (if you like fruit beers, I know they're not everyone's thing). Nice head retention throughout the pint.

 

[brew_darrymore]

I got something similar at 3 weeks. I was going to bottle today. The quality isn't the greatest, but you can see the whitish, almost webby spots on the surface around the flash. I'm hoping it's just something that happens with oats..it's my first time brewing with them.

Nothing to worry about, it's not infected. Mine looked exactly the same. It's been bottled for 6 weeks now and it tastes great. Head retention is poor though, but I used a bit more flaked oats, 1.5lbs.

 

[mrgrimm101]

FWIW, mine had this oily slick on the surface. I chilled and bottled, and I've neither seen nor tasted any signs of infection.

Nothing to worry about, it's not infected. Mine looked exactly the same. It's been bottled for 6 weeks now and it tastes great. Head retention is poor though, but I used a bit more flaked oats, 1.5lbs.

Great, thank you both for your reassurance. It hit FG and the sample tasted fine so I bottled it up. It had strong appley and estery aromas, because I accidentally let it get too hot while fermenting (and because it's still green). I used Mangrove Jack's M07, which is safe up to about 72-74..the internal temp of my carboy got up to 72. So here's to hoping that dies down a little over time!

 

[radpotato]

It's probably been asked many times before, but can porridge oats be used in this recipe? (regular or rolled porridge oats, not quick oats).

 

[arnobg]

Planning to brew this next week on my BIAB system. I just got my water report and this will be the first time messing with water additions using brewer's friend or bru'n water.

Any suggestions for water profiles based off of this recipe? Here is what I am working with as a baseline.


pH: 7.3
TDS: 75
Sodium: 8
Calcium: 11
Potassium: 2
Magnesium: 4
Total Hardness: 44
Nitrate: 0.4
Sulfate: 2
Chloride: 9
Carbonate: <1.0
Bicarbonate: 53
Total Alkalinity: 44
Total Phosphorus: 0.03
Total Iron: 0.02

 

[brew_darrymore]

Planning to brew this next week on my BIAB system. I just got my water report and this will be the first time messing with water additions using brewer's friend or bru'n water.

Any suggestions for water profiles based off of this recipe? Here is what I am working with as a baseline.


pH: 7.3
TDS: 75
Sodium: 8
Calcium: 11
Potassium: 2
Magnesium: 4
Total Hardness: 44
Nitrate: 0.4
Sulfate: 2
Chloride: 9
Carbonate: <1.0
Bicarbonate: 53
Total Alkalinity: 44
Total Phosphorus: 0.03
Total Iron: 0.02

You should read the HBT interview with Yooper, where the recipe is discussed: https://www.homebrewtalk.com/brew-it-yoopers-oatmeal-stout.html

Here's a summary that answers your question:

"I like to mash stouts at a pH of 5.5-5.6"

"Water
Ca: 84
Mg: 26
Na 9
SO4 45
Cl 62"

Shoot for the numbers above.

 

[UndeadFred]

I agree. Based on that interview I decided to up the chocolate malt a bit as Yooper is quoted that she doesn't like chocolate, and that flavor is what I like about American Stouts. All in all it turned out great and I am glad I rounded up to the nearest pound...

 

[arnobg]

Thanks for the link and info.

Hit the LHBS this morning and they only had Wyeast 1318 in stock. How will this affect the finished beer will it still be just as good?

 

[DemonsRun]

I have not used it but it seems to be well reviewed as smooth but may not attenuate as much. I think it'll be fine.

Denny's 50
Attenuation: 74-76%

Wyeast 1318 (London III)
Attenuation: 71-75%

This weekend I'll be brewing a Similar stout but I am swapping the 2oz Chocolate Malt (450.0 SRM) w/Simpsons (Brown)Coffee Malt
and trying Imperial Yeast "Darkness" which is supposed to be 1048.

 

[Yooper]

You should read the HBT interview with Yooper, where the recipe is discussed: https://www.homebrewtalk.com/brew-it-yoopers-oatmeal-stout.html

Here's a summary that answers your question:

"I like to mash stouts at a pH of 5.5-5.6"

"Water
Ca: 84
Mg: 26
Na 9
SO4 45
Cl 62"

Shoot for the numbers above.

Oh, my gosh- I forgot all about that interview! Thanks for the link, and the reminder. I like that it describes the different ingredients, and what they bring, and my choices for yeast strains. I think I can edit my original post with this information/link if that is helpful to others who don't want to wade through the whole thread for the info. Again, thanks!

 

[arnobg]

Oh, my gosh- I forgot all about that interview! Thanks for the link, and the reminder. I like that it describes the different ingredients, and what they bring, and my choices for yeast strains. I think I can edit my original post with this information/link if that is helpful to others who don't want to wade through the whole thread for the info. Again, thanks!

Good idea Yooper thanks!

Do you have any opinions or concerns with my question on using 1318? Have you had to use it before on your recipe?

 

[Yooper]

Good idea Yooper thanks!

Do you have any opinions or concerns with my question on using 1318? Have you had to use it before on your recipe?

I've never used it, but it sounds like an excellent choice.

 

[brew_darrymore]

Oh, my gosh- I forgot all about that interview! Thanks for the link, and the reminder. I like that it describes the different ingredients, and what they bring, and my choices for yeast strains. I think I can edit my original post with this information/link if that is helpful to others who don't want to wade through the whole thread for the info. Again, thanks!

Hi Yooper,

In my attempt to execute the recipe as close as you intended, I must have read that interview at least five times.

Thank you as well for sharing your recipes and experience with our community!

 

[arnobg]

To scale this recipe for higher efficiency systems, would one want to adjust the grain bill to keep the percentages matched on all of the grains, or just remove some of the base grain to match the OG?