Oatmeal Stout Yooper's Oatmeal Stout

[oljimmy]

I finished at 1.017 with Nottingham, since I made sure to keep the mash temps good and high (156-57 for the whole mash). Added just a dab of lactose (2oz) at kegging for sweetness as some of the astringency was a little harsh. When I make this again, I'm going to add the very dark grains at the end of the mash to reduce astringency.

Man, don't carb this over 2.1 vols. It's real nice at the proper carbonation, and any extra fizz would destroy all the subtle notes.

 

[A2HB]

I imperialized this recipe by keeping the grist the same but scaling down to 3 gallons. Actually two other differences wereI used Blackprinz instead of the black barley on recommendation of a trusted homebrewer. I also swapped out the regular oats for simpson's golden naked oats. To account for the higher sugar content I upped the IBU's to 65. The bittering was .5 oz apollo at 60 min. I think this is going to be a great beer thanks for recipe Yooper.

 

[rgreenberg2000]

Thanks, Yooper! Delicious!

Still needs a bit more carbonation, but the flavor and mouthfeel are right on!

Rich

 

[Kampenken]

Hmmm, I think it's done.....that's ok. Est. FG was 1.015, and given I mashed a couple points lower than my target, I'll be fine with 1.018. Will transfer to keg this weekend and give it 2-3 more weeks to age before carbonating. Can't wait!

It may just be the picture, but in my reading you're at 1.020 there, not 18. You should read the miniscus, this sample is turning upwards. Google meniscus water. Btw- if you want to harvest yeast, you're going to love the Chronical! It's the best part about the Chronical.

 

[rgreenberg2000]

It may just be the picture, but in my reading you're at 1.020 there, not 18. You should read the miniscus, this sample is turning upwards. Google meniscus water. Btw- if you want to harvest yeast, you're going to love the Chronical! It's the best part about the Chronical.

There's a bit of optical illusion with the angle of the shot, as well as the clip on macro lens I was using on my iPhone. I didn't learn much in high school chem, but I did learn about the meniscus (and later, got to learn about the one in my knee, too.....)

However, I can proudly say that whatever that FG was, the beer in the glass is mighty tasty!

R

 

[Kampenken]

And THAT my friend is all that matters!! I read this thread because I'm trying to decide on this brew or an IPA for my Saturday brew. I haven't tried this one yet but it seems great, and yet the warm weather is coming. Ah decisions!

 

[rgreenberg2000]

And THAT my friend is all that matters!! I read this thread because I'm trying to decide on this brew or an IPA for my Saturday brew. I haven't tried this one yet but it seems great, and yet the warm weather is coming. Ah decisions!

I see your dilemma, and had the same. I solved it by brewing an IPA as my next brew (fermenting now.)

R

 

[mrgrimm101]

I imperialized this recipe by keeping the grist the same but scaling down to 3 gallons. Actually two other differences wereI used Blackprinz instead of the black barley on recommendation of a trusted homebrewer. I also swapped out the regular oats for simpson's golden naked oats. To account for the higher sugar content I upped the IBU's to 65. The bittering was .5 oz apollo at 60 min. I think this is going to be a great beer thanks for recipe Yooper.

Imperialized..great word. I've used Blackprinz once in a Black IPA and very much regretted it. Blackprinz is smoother and doesn't give much, if any roasted flavors. I would think that you want this oatmeal stout to have that roasty character and I just can't see how substituting for Blackprinz will result in the desired beer. For me personally it would be much too sweet and unbalanced, especially for the style. If anything, i would have substituted the black for regular roasted barlet. Maybe you will like it though...to each their own.

 

[A2HB]

Imperialized..great word. I've used Blackprinz once in a Black IPA and very much regretted it. Blackprinz is smoother and doesn't give much, if any roasted flavors. I would think that you want this oatmeal stout to have that roasty character and I just can't see how substituting for Blackprinz will result in the desired beer. For me personally it would be much too sweet and unbalanced, especially for the style. If anything, i would have substituted the black for regular roasted barlet. Maybe you will like it though...to each their own.

Yeah man I was telling him the same thing but he said he blackprinz was a smoother less harsh roast flavor compared to the black barley. I thought I should stick to what Yooper had but he was convincing in his argument so I listened to him. We shall see how it turna out hopefullt notctoo swert like youre describing

 

[mrgrimm101]

Yeah man I was telling him the same thing but he said he blackprinz was a smoother less harsh roast flavor compared to the black barley. I thought I should stick to what Yooper had but he was convincing in his argument so I listened to him. We shall see how it turna out hopefullt notctoo swert like youre describing

I'm sure it will still be good. As a fellow brewer once told me, even if it's just drinkable, you still made beer from seed and that's damn impressive.

 

[JLeuck64]

I imperialized this recipe by keeping the grist the same but scaling down to 3 gallons. Actually two other differences wereI used Blackprinz instead of the black barley on recommendation of a trusted homebrewer. I also swapped out the regular oats for simpson's golden naked oats. To account for the higher sugar content I upped the IBU's to 65. The bittering was .5 oz apollo at 60 min. I think this is going to be a great beer thanks for recipe Yooper.

Imperialized..great word. I've used Blackprinz once in a Black IPA and very much regretted it. Blackprinz is smoother and doesn't give much, if any roasted flavors. I would think that you want this oatmeal stout to have that roasty character and I just can't see how substituting for Blackprinz will result in the desired beer. For me personally it would be much too sweet and unbalanced, especially for the style. If anything, i would have substituted the black for regular roasted barlet. Maybe you will like it though...to each their own.

And there you have it @Yooper !
I was perhaps one of the first that asked for an Imperial version of this recipe and now there are others that are requesting it as well. So when will the commoners finally get to sample the first run from a XX batch of Imperial Yooper Oatmeal Stout?!

 

[GrogNerd]

Imperial Yooper Oatmeal Stout?!

quick glance and it looked like Imperial StormYooper Oatmeal Stout

and I had the Empire's theme music from Star Wars play in my head

 

[Greytop]

Brewed this last Saturday. It just makes it into imperial territory. The sample tasted great.

 

[Yooper]

You guys keep "imperializing" me!

Just call me Czar Yooper and carry on.

 

[GrogNerd]

You guys keep "imperializing" me!

Just call me Czar Yooper and carry on.

Well, actually...

Czarina

 

[Greytop]

You guys keep "imperializing" me!

Just call me Czar Yooper and carry on.

Hail, Yooper! We are your devoted followers.

 

[mrgrimm101]

Hail, Yooper! We are your devoted followers.

Hail the Oatmeal Stout Queen!

 

[JLeuck64]

You guys keep "imperializing" me!

Just call me Czar Yooper and carry on.

Welcome to the Dark Side ( ;

 

[Desertbrewer]

Brewed this recipe as my first stout attempt this past Saturday.

Biab, and toasted half the oats. Forgot to get the 2oz chocolate malt though, I hope its roasty enough.

Hit 1.052 on the nose, pitched 1L WLP013 London Ale, fermenting away.

Looking forward to tasting this!




Update; healthy pitch of wlp013 brought this down to 1.016 in 3 days! Also I mashed a bit high, so I'm pleased so far with that result. Sample tasted great, though the color is more dark brown then stout black, which is disappointing. Does color darken once the yeast flocc out, or generally stay the same?

 

[rgreenberg2000]

This just keeps getting better!

 

[Lazer Wolf Brewing]

So I've brewed this three times now and hot-damn is it good! These kegs just keep on kickin. I am entering it into the Orange County Fair Homebrew Comp next week so crossing my fingers. I think its a bit too bitter (untreated hard water) but we shall see.

For my next brew, I was thinking about splitting the batch and experimenting. What have you guys added to this that has turned out amazing? Coffee, coconut, etc. Any ideas are much appreciated!

 

[Garmoni]

I added 6 oz of cocoa to a batch that turned out fantastic.

 

[jonatr0n]

Trying to make an imperial version of this so i played around with the IBU's, ABV, and SRM in Beersmith and came up with the following recipe. But being a noob, I'm not sure how well everything would flow together or if it would turn into a giant mess. I'm trying to achieve a similar flavor profile as yoopers, but with a higher abv and viscosity (motor oil chewy). keep in mind this is for a 3 gallon batch Thanks!

 

[orangemen5]

Trying to make an imperial version of this so i played around with the IBU's, ABV, and SRM in Beersmith and came up with the following recipe. But being a noob, I'm not sure how well everything would flow together or if it would turn into a giant mess. I'm trying to achieve a similar flavor profile as yoopers, but with a higher abv and viscosity (motor oil chewy). keep in mind this is for a 3 gallon batch Thanks!

How can you boil down over 4 gals of wort with a 60min boil.

 

[GrogNerd]

How can you boil down over 4 gals of wort with a 60min boil.

GE CF6 burner for the boil kettle

 

[jonatr0n]

How can you boil down over 4 gals of wort with a 60min boil.

Whoops that was a typo from previous 5 gallon batch. With a light boil I'll lose about 1.25gal/he so I'll aim for 4.5ish gallon pre-boil cause I'll lose about a half gallon in trub/hop sediment at the bottom of the kettle

 

[jonatr0n]

GE CF6 burner for the boil kettle

Setup is 12gallon EBIAB with 5500W element. At 100% i can only boil down about 2-2.5 gal/hr

Id be scared to see what the boil looks like if your boiling off 4 gallons an hour :rockin:

 

[GrimCityBrewer]

Can someone recommend a dry yeast substitute for this recipe? Would S-05/04 or notty be potentially good swaps for the 1335?

 

[chalkdust41485]

It depends on how you want the finished beer to turn out. S04 will leave a tad more sweetness compared to notty. I'm a huge notty fan so I'd probably use that.

 

[Greytop]

I used S05 with great results.