Oatmeal Stout Yooper's Oatmeal Stout

[Kampenken]

I brewed this up last weekend using Denny's Favorite 50 yeast. Fermentation was strong for the first couple of days and then abruptly stopped. The krausen fell on day 4. I checked the gravity yesterday, one week after brewing, and it came in at 1.022 and tasted way too sweet. I'm going to try to rouse the yeast today and see if that wakes it up. If not, I brewed a robust porter yesterday using Nottingham. If the stout doesn't get any lower after rousing the yeast, I'll rack it onto the yeast cake from the porter after it's done fermenting.

Any other suggestions would be appreciated.

Thanks!

I did same yeast as well, lost my last slurry of 1450 so used a new smack pack and a 1.4L starter to hit 290B cells. Came in at 1.019, expected 14, and I fermented at 64 w/o raising temp at end or rousing. I shouldn't have bottled as I wasn't clearly at FG and ended w/some bottle bombs- first time in many many years for that! It ended up tasty, and carbonation settled out after 5 min from a pour. Best after about 4 mos, I'm still drinking it now- brewed June 5th.

I had the same result using Denny's Fav on this, except I bottled instead of rousing the yeast. Ended up over carved and likely would have been bombs if I hadn't thrown them in the fridge when I did.

I would say raise the temp to 70 or so and give it a gentle swirl, I'd bet you'll get at least a little more fermentation.

Bingo! Course I missed the approach of the bombs and lost ~6 or so, heck one just last week I found- bottom broke, not sure when.

I too used Denny's most recently on this (May 28) and also under-attenuated a little. OG was 1.055 and it only got down to 1.020 (expected 1.017). This was after 4 weeks in primary (the last 2 at 70°) so it wasn't getting any lower.

I "dry hopped" with 3oz of whole espresso beans for 48 hours and it still turned out marvelous this weekend, 4 months later. The residual sweetness may have even helped for my application, to balance the coffee.

Previous batches of this have all been with 1330 that I've been harvesting each time I made a starter. I do like the flavor from the Denny's better, but just wish I could squeeze a couple extra points out of it. I also harvested this one so we'll see what the next batch has in store (should be any weekend now that it looks like it's finally going to start cooling to below 90°F every day).

I too harvested again, and will brew it again with this yeast- just used it on my brown winter warmer (a Deschute's Jubelale clone- its awesome!). My thought will be to raise temp to 70 or so after I get drop to the 20 range and see how it progresses from there.

I would love to brew this beer this weekend. Can anyone tell me what the efficiency is on the original recipe? I only get 65% so usually have to adjust Thanks

If you plug it into an online calculator you can back into it. Brewer's Friend shows ~73% (BH) for 11# of fermentables to hit 1.052. All calculators use different variables so stick with one and go from there.

 

[Biscuits]

Brewed this today. Was sort of a confirmation brew since dialing in my new system...I hit the numbers I predicted, although, I wish they were wrong because OG came in a shade low @ 1.047. Using 1335 so I imagine this will be more of a session stout.

 

[Yooper]

I would love to brew this beer this weekend. Can anyone tell me what the efficiency is on the original recipe? I only get 65% so usually have to adjust Thanks

I wrote it for 72% because that's what I get with my system. I thought it was in the first post- sorry about that!

 

[Kampenken]

I wrote it for 72% because that's what I get with my system. I thought it was in the first post- sorry about that!

Yooper, thanks for the recipe, this beer has really come along nicely, takes 2-3 months for my tastes and still good now 5mos later. Anyway, curious if you ramp up ferm temp to fully attenuate with 1450? I plan to next time, maybe when its ~20 or so, I'll increase to 68 and bump to 70 a few days later if needed. Have you done similar?

 

[Yooper]

Yooper, thanks for the recipe, this beer has really come along nicely, takes 2-3 months for my tastes and still good now 5mos later. Anyway, curious if you ramp up ferm temp to fully attenuate with 1450? I plan to next time, maybe when its ~20 or so, I'll increase to 68 and bump to 70 a few days later if needed. Have you done similar?

No, I've never had an issue with underattenuation so haven't really done anything like that.

 

[Ryat66]

hmmm, 2.1 volumes is pretty flat, at least to me. Maybe it worked just fine, but was at 2.1 volumes? Although 90 grams is 3 ounces, so it shouldn't be totally flat. Was your beer really 75 degrees? That seems so warm for beer to me, but that's not the reason it was undercarbed.

Yooper - I am curious...

What level do you personally carbonate this beer at?

 

[Yooper]

Yooper - I am curious...

What level do you personally carbonate this beer at?

I like all of my bottled beers carbed at 2.5-2.7 volumes mostly. So, about 2.5 volumes for the stout.

 

[schatzke]

Brewed this on Saturday as part of Learn to Homebrew Day. Thanks for the recipe!

 

[Ryat66]

I like all of my bottled beers carbed at 2.5-2.7 volumes mostly. So, about 2.5 volumes for the stout.

Thanks for the reply. This has me thinking...

I'm going to target 2.5 volumes next time I brew this. I've always tried to carb to style and it just doesn't produce the stouts that my tastebuds are expecting, I guess they're just too flat for my liking. I suppose most of the commercial examples are in the ~2.5 volumes range as well which is probably what I'm expecting when I take a swig of my homebrew.

 

[Lazer Wolf Brewing]

Just brewed this for my fourth time and finally going to do a variation on it. Adding toasted coconut and bourbon barrel aged coffee beans (from modern times) to the fermenter when the yeasties are done. Im a little worried it might be to dry, but we shall see I guess (had to switch to dry english ale yeast from dennys last minute due to HBS being out, and it attenuates way more). I'll post back in a few weeks with how it turns out...

What other variations have you guys done on this recipe? WHat have you added? What worked?

 

[schematix]

I made this beer for the first time about a year ago, and just finished it off about a month ago so it's on my radar for making again. I hate to mess with perfection, but...

1. Has anyone ever tried this recipe LoDO? There seems to be some thought with the LoDO guys that roast malt takes on a much stronger flavor in that process.

2. When i made this last time the mash was a gluey gummy glob and my blichmann false bottom plugged solid the moment i kicked on the pump. I was thinking this time about an incorporating a beta glucanase rest (~130F for 30m) to try to loosen things up before kicking on the recirculating pump. Anyone experience anything similar? Thoughts about the additional mash rest?

 

[schatzke]

Just put this on nitro this weekend. It's excellent

 

[sharp6]

I brewed this beer about a month ago and used WLP 005 British Ale since my lhbs does not carry wyeast anymore. It turned out great!

 

[Kampenken]

I made this beer for the first time about a year ago, and just finished it off about a month ago so it's on my radar for making again. I hate to mess with perfection, but...

1. Has anyone ever tried this recipe LoDO? There seems to be some thought with the LoDO guys that roast malt takes on a much stronger flavor in that process.

2. When i made this last time the mash was a gluey gummy glob and my blichmann false bottom plugged solid the moment i kicked on the pump. I was thinking this time about an incorporating a beta glucanase rest (~130F for 30m) to try to loosen things up before kicking on the recirculating pump. Anyone experience anything similar? Thoughts about the additional mash rest?

1) LoDO?

2) Why not add rice hulls, I didn't have any issues with this in the Grainfather, no hulls.

I brewed this in June (still enjoying some bottles!) and again yesterday, however I altered the flaked oats & barley to 21% (from the ~13%) and increased the chocolate malts to almost 10% from ~7%. Again no issues with sparge, (or recirc mash). Trying to decide if I add 3 vanilla beans -likely soaked in vodka instead of Maker's Mark like I did in a stout- I need to stop with all the flavors, I think....

 

[MagicMatt]

Hey don't stop experimenting! I'm currently sipping on an oak-bourbon-cacao nib-vanilla-espresso bean-aged keg of this beer. It's currently 14 months old, and never more smooth and delicious!

 

[Biscuits]

I brewed this recipe for the second time earlier this month. I even went ahead and recreated Yooper's water profile, just for S's and G's. They are still bottle conditioning, but like many, I couldn't resist cracking one after a week and they taste phenomenal.

 

[sar_dog_1]

Made this three weeks ago. Mash temp was good but i biab recirc and the bag gummed up with the oats and when i stepped out for a smoke, it was overflowing. I know i know. Never step away. I ended up topping off and was still only one point off og. I temp controlled at 68 and i am stuck at 1.022. Supposed to be 1.014. I tried rousing the yeast 4 days ago and still nothing. Any suggestions?

 

[friedchicken]

just bottled this a coupla days ago. My gravity was kinda high...@ 1.072 and finished at 1.013......but good god almighty it was hellah tasty going in the bottle. cant wait till its ready in the cold of winter!!!

 

[Yooper]

Made this three weeks ago. Mash temp was good but i biab recirc and the bag gummed up with the oats and when i stepped out for a smoke, it was overflowing. I know i know. Never step away. I ended up topping off and was still only one point off og. I temp controlled at 68 and i am stuck at 1.022. Supposed to be 1.014. I tried rousing the yeast 4 days ago and still nothing. Any suggestions?

It sounds done. Which yeast strain did you use?

 

[sar_dog_1]

Wyeast 1335

 

[Lazer Wolf Brewing]

So I've done a couple variations on this recipe and they are both the best brews I have ever done. Same exact recipe as Yooper states, just added some things:

Variation 1: Added guajillo, ancho, habanero, cinnamon, cacao nibs. Huge hit for a halloween party I made it for.
Variation 2: My best beer ever. 1.5lbs of toasted driedcoconut flakes, 3oz of Modern Times' bourbon barrel aged coffee, coarsely ground and only left in fermenter for about 24 hours. HOLY ****. HEAVEN.

My point is, not only is this recipe so amazing, its a great base for trying all sorts of things. Get weird with it!

 

[Kampenken]

Whoa, that first variation seems to be a major flavor party going on! Were you able to pick up on all those, or did some get hidden/combined? My concern with too many flavors is, like too many hops, a muddy mess waiting to happen.

I do agree its a great base beer (which is fine as is) does work for additional flavoring.

 

[Lazer Wolf Brewing]

Whoa, that first variation seems to be a major flavor party going on! Were you able to pick up on all those, or did some get hidden/combined? My concern with too many flavors is, like too many hops, a muddy mess waiting to happen.

I do agree its a great base beer (which is fine as is) does work for additional flavoring.

They did get a little muddled. There was as smokiness for the guajillo and ancho, but not much flavor. I went pretty easy on the habanero but ended up getting more of a mouth numbing slight spiciness but not much pepper flavor. The cinnamon was strong but good, its definitely the most prevalent note.

 

[MagicMatt]

Variation 1: Added guajillo, ancho, habanero, cinnamon, cacao nibs.

What were your addition amounts (and via what method - boil, fermentation, secondary, etc) for this?

In the summer when it's hottest out, I like to do smaller 2 gallon test batches in the kitchen and try different things before making a large batch. This one sounds like a good candidate.

 

[BlackIce]

I think this is going to be a good beer. I brewed this on 10/23 and will keg it next week. I just put up my brew day of it if anyone wants to check it out.

[ame]https://www.youtube.com/watch?v=KwD5p5-ymAI[/ame]

Cheers Yooper for this recipe

 

[brick_haus]

View attachment ImageUploadedByHome Brew1480978924.085200.jpg
Yoopers Oatmeal Stout!

 

[Biscuits]

This years batch of Yoopers Oatmeal Stout is even more exceptional than the last. Finally got my pH within the desired range and it definitely seems so much more complex....each malt characteristic seems to make an appearance without being overpowering...too much Yum.

 

[vtfan99]

I'm sure this has been asked somewhere in the prior 29 pages of this thread, but searching didn't bring it up.

I have have lots of Cargill 2-Row Pale malt laying around. If I use that instead of Maris Otter, what impact will it have on the overall flavor/color profile? Has anyone made this with American 2-Row rather than Maris Otter?

 

[davidst]

I'm betting you could use the 2-row and up the victory to a full lb you'd get something similar as the maris otter(especially since you're using so many dark malts).

 

[sar_dog_1]

I added a rehydrated s05 4 days ago and still at 1.022. The tatse is amazballs. Just lower abv than i hoped. As long as there is no chance for bottle bombs i will add the oak then bottle.