Oatmeal Stout Yooper's Oatmeal Stout

[treacheroustexan]

Any results? I'm interested to hear if the chocolate had much of an impact. I ended having to go with 12 oz of 350 Chocolate as that's all they had....My fear is that it will make it bitter....

It tastes perfect. Still undercarbed but hands down one of the best beers I've ever brewed!

View attachment 1491592994063.jpg

 

[TCollins]

That looks tasty Treacheroustexan. I just put mine in the fermenter. First time monitoring/adusting mash pH and making water adjustments....I was at 5.3-5.4 for my mash pH and 5.3 post boil. Was pretty much dead on with my OG. I'm excited to see how this turns out. I ended up going out and just buying all new grains at another LHBS to include pale chocolate. I'm a little weird when it comes to following a recipe.... Though at the same time I picked up some lactose and additional grains to add to the grains I already have and will be making an Imperial Milk Stout that I plan on aging a bit...that's that I call turning lemons in to lemonade.
Cheers,
Tim

 

[Toppers15]

I'm about to brew this - rather than go through the 124 pages can anyone who has been here for a while let me know if any changes recommended by the OP since the first post? Thanks all!

 

[TorMag]

Brewed this back at the end of February, after I got is kegged, I didn't much care for it. Thought it was just ok. I was a little disappointed with it because it has such great reviews. Well I have to say, it just needed a little time. I kind of ignored it in the keg and it has turned into a fantastic brew. Going through the keg way too fast now, I will need to brew another batch soon so it has time to age properly.

 

[JDXX1971]

I just kegged 5 gallons of this. I followed the recipe except a glich in my brain made me use 12 0z of the dark chocolate malt. Mine came out at 5.0% I tasted the sample and meh................

LOL just kidding!!! It tasted awesome!!!!!!!!! @Yooper is a god!!!!!!!!!!!

 

[JDXX1971]

I was pretty worried after tasting my original sample (which wasn't all bad) But with a og of 1.057 and a fg of 1.019 it is sweet goodness. I want to put it in the keezer right now and drink it as it is. I need to order another ball lock gas connector and it is going in. What is the preferred carb level for this brew? I really liked it flat so I was wondering what everyone is doing.

 

[Yooper]

I was pretty worried after tasting my original sample (which wasn't all bad) But with a og of 1.057 and a fg of 1.019 it is sweet goodness. I want to put it in the keezer right now and drink it as it is. I need to order another ball lock gas connector and it is going in. What is the preferred carb level for this brew? I really liked it flat so I was wondering what everyone is doing.

I like mine at about 2.1-2.2 volumes, to counteract some of the body. It would be great however you like it, I'm sure.

 

[Biscuits]

Brewed this last Friday with a small adjustment (all Chocolate 350L)...got really lucky and stumbled on the last package of WYeast 1450 at my LHBS! Pretty excited to see how it turns out with this yeast. Hit all my numbers, actually a little better mash efficiency than I had anticipated so OG ended up @ 1.055.


Third time brewing this beauty, first time with Dennys Fave though.

 

[PADave]

Brewed this today. Anyone ever add vanilla beans?

 

[bolus14]

Brewed this last Friday with a small adjustment (all Chocolate 350L)...got really lucky and stumbled on the last package of WYeast 1450 at my LHBS! Pretty excited to see how it turns out with this yeast. Hit all my numbers, actually a little better mash efficiency than I had anticipated so OG ended up @ 1.055.


Third time brewing this beauty, first time with Dennys Fave though.

Be prepared to raise your temps at the end of fermentation. I brewed this twice with Denny's and it stalled on me both times.

First time I got gushers because my gravity readings don't change over a week, I thought it was high but just ran with it. Ended up trying to dump the bottles into my bottling bucket and rebottle, didn't end up great but was drinkable and better than dumping a whole batch.

Second time I raised the temps and got 4 or 5 more points out of the yeast. The end result was much better.

A couple others through the thread have commented that they had similar experiences with 1450, so just food for thought as you it gets close to finishing.

 

[Horseflesh]

Brewed this today. Anyone ever add vanilla beans?

I have made this twice and added vanilla last time. It was good, but vanilla fades quickly! Drink it fast, or add more than you think you need so that when it levels out there is enough left.

This is a great beer but IMHO the slight acrid note that you get from the black barley is not the best match for vanilla. If I was making a vanilla version again, I would leave that malt out. YMMV.

 

[BeachNative]

Using my first post here to rave about this recipe. I made it late last year and drank it through out the colder months earlier in the year.

I was just getting around to brewing something for this winter and was remembering how good this one was and that I hadn't provide Yooper with any feedback on this recipe. Big thumbs ups!!

Definitely added it to my book and definitely will brew it again!

 

[BongoYodeler]

Great timing. On Sunday I'm brewing this recipe as my second ever all-grain. There's just too many excellent reviews, so I have to give this one a try. Plus it's SWMBO's favorite beer style. I'm brewing it exactly as written, biab method though.

 

[TorMag]

Great timing. On Sunday I'm brewing this recipe as my second ever all-grain. There's just too many excellent reviews, so I have to give this one a try. Plus it's SWMBO's favorite beer style. I'm brewing it exactly as written, biab method though.

I did it BIAB, exactly as written, a very enjoyable stout.

 

[BongoYodeler]

I did it BIAB, exactly as written, a very enjoyable stout.

Mine was BIAB as well. Hit est OG of 1.052 exactly (that's a first for me Used Denny's favorite 1450 yeast. It started showing signs of active fermentation within 12-15 hours and is slowly but steadily still bubbling away. Still, this is the least active of the few beers I've brewed so far. Smells good though.

 

[Kampenken]

FYI, be wary of this yeast strain. Lots have had it under attenuate. You will want to increase ferment temps to fully attenuate. I did this after about 4 days. If you bottle, this can easily over carb if you don't get to your terminal gravity.
And it is a good beer! I upped the chocolate malt and oats

 

[BongoYodeler]

FYI, be wary of this yeast strain. Lots have had it under attenuate. You will want to increase ferment temps to fully attenuate. I did this after about 4 days. If you bottle, this can easily over carb if you don't get to your terminal gravity.
And it is a good beer! I upped the chocolate malt and oats

Thanks @Kampenken - I'm still a rookie brewer. It went into the fermenter around mid afternoon on Sunday, and I got airlock activity within around 12hrs. I've been keeping it between 63°- 64° so far, and was thinking I'd raise it to 68° or so after active fermentation subsides, probably within a week. There's around 5.5 gals in my 7.9 gal Speidel fermenter, which is inside a Cool Brewing insulated bag. FWIW, I used 2 pkgs of Denny's 1450, no starter. Solid temperature plan? I notice @Yooper recipe calls for fermenter temp at 64° the entire 3 weeks.

 

[Mothman]

I'm considering trying a batch of this for a good beer to have heading into winter. Would be my first go at a stout.

I have a couple questions.

My HBS options (none local) either don't have stock of 1335 yeast, or simply don't carry it.

My preferred location, HopDawgs, has these liquid varieties... anything jump out as a good alternative to 1335? http://hopdawgs.ca/Ingredients/Yeast-Liquid

Second, would "Roasted Barley malt - 500L" be the same thing as "Black Barley - 500L"?

 

[PADave]

I'm considering trying a batch of this for a good beer to have heading into winter. Would be my first go at a stout.

I have a couple questions.

My HBS options (none local) either don't have stock of 1335 yeast, or simply don't carry it.

My preferred location, HopDawgs, has these liquid varieties... anything jump out as a good alternative to 1335? http://hopdawgs.ca/Ingredients/Yeast-Liquid

Second, would "Roasted Barley malt - 500L" be the same thing as "Black Barley - 500L"?

Yes, they would be the same.

Brewed mine with S04. Going to bottle on Sat.

 

[Kampenken]

Thanks @Kampenken - I'm still a rookie brewer. It went into the fermenter around mid afternoon on Sunday, and I got airlock activity within around 12hrs. I've been keeping it between 63°- 64° so far, and was thinking I'd raise it to 68° or so after active fermentation subsides, probably within a week. There's around 5.5 gals in my 7.9 gal Speidel fermenter, which is inside a Cool Brewing insulated bag. FWIW, I used 2 pkgs of Denny's 1450, no starter. Solid temperature plan? I notice @Yooper recipe calls for fermenter temp at 64° the entire 3 weeks.

My guess is you can raise within 4 days or so and I'd let it free rise to 71-72. It won't hurt a thing. You may also take a hydro reading soon to see where you're at.
Yes, Yooper has indicated no issues with this strain but others, me included first time, had issues. Ramp up should work nicely but make sure it fully attentuates to avoid over carb (I assume your bottle conditioning, if kegging it's not as critical I believe as you can dial in carb level).
Best wishes, this is a nice beer- will be brewing it in a few weeks now.

 

[BongoYodeler]

My guess is you can raise within 4 days or so and I'd let it free rise to 71-72. It won't hurt a thing. You may also take a hydro reading soon to see where you're at.
Yes, Yooper has indicated no issues with this strain but others, me included first time, had issues. Ramp up should work nicely but make sure it fully attentuates to avoid over carb (I assume your bottle conditioning, if kegging it's not as critical I believe as you can dial in carb level).
Best wishes, this is a nice beer- will be brewing it in a few weeks now.

Thanks again. Yes, I'll be bottling. Day 4 and still a fair amount of activity in the airlock, bubbling every 3-4 seconds.

 

[balrog]

My guess is you can raise within 4 days or so and I'd let it free rise to 71-72. It won't hurt a thing. You may also take a hydro reading soon to see where you're at.
Yes, Yooper has indicated no issues with this strain but others, me included first time, had issues. Ramp up should work nicely but make sure it fully attentuates to avoid over carb (I assume your bottle conditioning, if kegging it's not as critical I believe as you can dial in carb level).
Best wishes, this is a nice beer- will be brewing it in a few weeks now.

Thanks again. Yes, I'll be bottling. Day 4 and still a fair amount of activity in the airlock, bubbling every 3-4 seconds.

I for one have indeed had issues bottling too soon when FG sat for weeks at 1.016/18, only to have slow gushers 6 weeks later. Nothing that really chilling the bottles well prior to opening did not help; but I like to keep my stout at "cellar temp". I have even tried waiting 3-6 days after pitch when the exothermic reaction of fermentation has finished (as a dataphile I record too much) and I open the bucket and stir everything up, sanitized spoon, careful with splashing. It helps, but I have learned to trust my FG. If it's too high, for me and my system and experience, I know not to try bottling.

 

[Yooper]

Thanks @Kampenken - I'm still a rookie brewer. It went into the fermenter around mid afternoon on Sunday, and I got airlock activity within around 12hrs. I've been keeping it between 63°- 64° so far, and was thinking I'd raise it to 68° or so after active fermentation subsides, probably within a week. There's around 5.5 gals in my 7.9 gal Speidel fermenter, which is inside a Cool Brewing insulated bag. FWIW, I used 2 pkgs of Denny's 1450, no starter. Solid temperature plan? I notice @Yooper recipe calls for fermenter temp at 64° the entire 3 weeks.

You can definitely raise the temperature! I just never did, but my system is a bit more rustic and it's not easy to raise the temperature a couple of degrees for me. I have "fermentation temperature" and "room temperature" and "kegerator temperature" normally, with a "basement temperature" thrown in if I feel like hauling something that heavy up and down the stairs.

I normally would let it sit at fermentation temperature until I keg it, then let it sit at room temperature (about 68 or so at my house) for a week or two, then put it in the kegerator.

 

[BongoYodeler]

You can definitely raise the temperature! I just never did, but my system is a bit more rustic and it's not easy to raise the temperature a couple of degrees for me. I have "fermentation temperature" and "room temperature" and "kegerator temperature" normally, with a "basement temperature" thrown in if I feel like hauling something that heavy up and down the stairs.

I normally would let it sit at fermentation temperature until I keg it, then let it sit at room temperature (about 68 or so at my house) for a week or two, then put it in the kegerator.

Thanks Yooper. I'll let the temp rise beginning Friday or Saturday. I plan on keeping this in the fermenter for 3-4 weeks prior to bottling, then another four weeks or so until I open one. I have high hopes for this beer, not the recipe which I believe is great, high hopes for my attempt to do the recipe justice.

 

[PADave]

My guess is you can raise within 4 days or so and I'd let it free rise to 71-72. It won't hurt a thing. You may also take a hydro reading soon to see where you're at.
Yes, Yooper has indicated no issues with this strain but others, me included first time, had issues. Ramp up should work nicely but make sure it fully attentuates to avoid over carb (I assume your bottle conditioning, if kegging it's not as critical I believe as you can dial in carb level).
Best wishes, this is a nice beer- will be brewing it in a few weeks now.

I don't think it's the yeast. Fermented mine with S04. Went to bottle today and had a really high FG, 1.026. This was after 3 weeks in the fermenter. So it went into a keg. I'm having issues with every dark beer I try, can't get them to attenuate. IPAs come out fine though using the same yeast and brewing process.

 

[Horseflesh]

@PADave do you add minerals/acids to target a particular mash pH?

 

[PADave]

@PADave do you add minerals/acids to target a particular mash pH?

No I don't, but I am thinking this is my problem. Don't the dark malts affect pH more so than base malts? Been thinking about diving into water chemistry for a while now.

 

[Horseflesh]

Yep! I'd look into it. My beers got a lot better when I learned the water chemistry stuff. Get a water report and the Bru'n Water spreadsheet. It's daunting at first but so worth it.

 

[balrog]

I don't think it's the yeast. Fermented mine with S04. Went to bottle today and had a really high FG, 1.026. This was after 3 weeks in the fermenter. So it went into a keg. I'm having issues with every dark beer I try, can't get them to attenuate. IPAs come out fine though using the same yeast and brewing process.

I had same issue -- dark/crystal malts and/or English yeasts (like SO4). Raising the temp and stirring the fermenter does help, time helps more.

 

[BongoYodeler]

Ok, you all scared me into action and do something I've never done before. It's been exactly one week since brew day. For the past 36 hours I've let the temperature free rise from ~63-64°F. This evening I decided to risk infection and open the Speidel fermenter for a couple minutes to take some readings.

Prior to starting I thoroughly washed my thermometer, turkey baster, and large 20 inch stainless steel spoon. Soaked them all in a cleaned bucket filled with StarSan and water. All parts removed, (screw-on top, airlock, etc. were put directly into the StarSan solution in the bucket.

I first took an accurate temperature of the brew, (as opposed to just measuring the outside of the Speidel), it read 66.8°F. It's slowly rising, but with the recent cool nights and 70-ish degree afternoons it's not going up very quickly.

Next I used the spoon to gently mix the beer, taking as much care as possible to not incorporate any oxygen. I then used my turkey baster to pull a sample to check the gravity. The OG had been 1.052. Per my hydrometer the current gravity is 1.022. I hoped it'd been a bit lower, but maybe this isn't too bad?

After carefully putting everything back together it was time to taste the sample I pulled. It smelled awesome!! I saw tiny bubbles making their way up the hydrometer jar. I poured some into a small flight glass. Smelled again, even more awesome. Tasted it. Yes!! It tastes very much like what I expect a good Oatmeal Stout to taste like. I only have three brews under my belt, this being the forth, but this one tastes better than any of my others, pre-carbonation.

I plan on leaving the beer in the fermenter a total of 3-4 weeks, and then let sit in bottles for another 3-4 weeks before opening one, (if I can hold out that long!!). Given all the above info should I expect to see any change in the gravity for the remainder of the time in the fermenter? I don't plan on opening it again until bottling day at which point I'll take the final gravity reading.

Comments welcome, and as always thank you all for your advice and support.