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Does anyone have a copy of this book I can borrow? It's by Scott Russell. It's apparently got a St Amboise Oatmeal Stout recipe in it I'd like to try.

I think I seen that at Chapters in Bayers Lake last week. It was a clone brews book but i'm not sure who wrote it, you could go and look at it and just copy down that recipe.

Have you seen this?
http://www.thebrewingnetwork.com/forum/ ... f=&t=12074" onclick="window.open(this.href);return false;

30% roasted malts?

Yeah 50% 2-row is kinda low, lol.

From the book
5 US gallons..OG 1058.. FG 1015.. 5.5% ABV... 30 IBU

8 Lbs pale malt
1 Lb flaked oats
8 Oz munich malt
4 Oz belgian Special B
8 Oz roast barley

Mash in 2 1/2 gallons at 152f for 90 minutes, sparge with 3 gallons at 168f

6AAU Bullion... 90
4 AAU Willamette... 15

cool wort and top up to 5 1/4 gallons to 68f and pitch WY 1098 or equivalent yeast
Ferment at 68f for aprox 2 weeks, rack to secondary for 3 to 4 weeks at 50f.

I made this recipe 4 or 5 years ago and to me it wasn't an exact clone... or anything even close
to it imo. but your results may vary.

Good luck

i know they used to use Ringwood yeast, not sure if that's still true....

Thanks Tony!

I'll give it a go, maybe I'll just make a few adjustments.

You say it wasn't close to the real thing, but was it still a good beer at least?

NASH wrote:30% roasted malts?

I just checked on their website and it says:

"Brewed from 40 percent dark malts and roasted barley, this intensely black ale carries strong hints of espresso and chocolate. Oatmeal contributes body and a long-lasting mocha-colored head to this well-hopped beer

That sounds a litle crazy to me.

I think that's there so you can't clone it, lol. Maybe they are adding ground RB to the fermented, although it still wouldn't seem to balance with the base malt percentage....Maybe a 'dark' malt is a dark munich?

That'd be my guess. Maybe 25-30% dark munich and 10-15% chocolate and roasted for the 40 percent? I have lots of those things at home, just need the grain order to come cuz I'm out of base malt!

For the oats can I just use the regular flaked oats you can get at the bulk barn?

Yeah, there's a couple kinds you don't want. Can't remember them off the top of my head....

I think the kind you're looking for would be large flaked oats. I believe quick oats are the ones to stay away from.

Tim Gregory wrote:Thanks Tony!

I'll give it a go, maybe I'll just make a few adjustments.

You say it wasn't close to the real thing, but was it still a good beer at least?

The one I made was a disappointment to me, tasted OK but wasn't anything like St Ambroise Oatmeal Stout, and nowhere
near jet black.. more on the line of a porter.

jeffsmith wrote:I think the kind you're looking for would be large flaked oats. I believe quick oats are the ones to stay away from.

I would think that flaked and quick oats were the same for mashing, and that you were possibly thinking of steel oats which would require a cereal mash
to gelatanize the starch.

Tony L wrote:

jeffsmith wrote:I think the kind you're looking for would be large flaked oats. I believe quick oats are the ones to stay away from.

I would think that flaked and quick oats were the same for mashing, and that you were possibly thinking of steel oats which would require a cereal mash
to gelatanize the starch.

That's good, cuz all I ever use is quick oats - much cheaper than buying from the brew shop!

Tony L wrote:

Tim Gregory wrote:Thanks Tony!

I'll give it a go, maybe I'll just make a few adjustments.

You say it wasn't close to the real thing, but was it still a good beer at least?

The one I made was a disappointment to me, tasted OK but wasn't anything like St Ambroise Oatmeal Stout, and nowhere
near jet black.. more on the line of a porter.

Yeah you only had a around 5% grist as roasted barley. IMO a good starting point for the roasted malts combined would be around 12%, maybe as high as 15%

Well, I'm going to try something like this:

11.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 1 51.7 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 2 18.0 %
2.25 lb Oats, Flaked (1.0 SRM) Grain 3 10.1 %
1.50 lb Chocolate Malt (450.0 SRM) Grain 4 6.7 %
1.00 lb Caramel/Crystal Malt -120L (150.0 SRM) Grain 6 4.5 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 5 4.5 %
1.00 lb Corn, Flaked (1.3 SRM) Grain 7 4.5 %
2.75 oz Northern Brewer [6.00 %] - Boil 90.0 min Hop 8 29.4 IBUs

Around 1.052. Black patent pounded into grist, and some thrown into the boil kettle. Just need to work on a bit of water adjustments.

From their site:

Brewed from 40 percent dark malts and roasted barley, this intensely black ale carries strong hints of espresso and chocolate. Oatmeal contributes body and a long-lasting mocha-colored head to this well-hopped beer.

Well, brewed this on Friday. Forced fermentation test came in a bit high at 1.020...
About 63% AA. Maybe the flaked oats I use don't do anything but add non-fermentable gravity? Might have been high on the mash in too, although I got it corrected within 2 minutes...