I have went through the recipes in this forum and there are several threads on clones and Dry Stouts, but I am looking at finalizing my first Oatmeal Stout recipe that I am brewing this weekend. I am looking to make a simple creamy silky smooth and not too roasted Stout, around 5% ABV, ~30-35 IBU and 30-40 SRM. I am referencing the BCS recipe and Brad Smith's podcast on Oatmeal Stout, taking my current inventory into account I am thinking about the following rough %'s for the grain bill (for 5 gal batch):
UK 2 Row = 65%
Flaked Oats = 10%
Choc Rye Malt = 7.5%
Victory = 7.5%
Black Patent = 5.0%
Caramel 120 = 5.0%
EKG = 60 Mins
Fuggles = 60 Mins
Fuggles = 10 Mins
Yeast = Irish Ale WLP004 with Starter & Stir plate
From BeerSmith with the above %'s:
OG = 1.055
Color = 36 SRM
IBU = 34 IBU
ABV = 5.0%
I have Roasted Barley Malt but I am concerned that RB malt combined Black Patent Malt may be too much roast and may dry out the beer. I also have a vial on London Ale WLP013, if it makes more sense than the WLP04 Irish Ale.
Any comments or suggestions before this gets brewed?
Oatmeal Stout Thoughts
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LiverDance
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Re: Oatmeal Stout Thoughts
To ease up on the harsh flavors from dark malts I tried adding them at the sparge step on my last porter and it worked out great! No acrid flavors at all.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.
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chicanuck
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Re: Oatmeal Stout Thoughts
Brewed this Oatmeal Stout today, it looked and smelt great. The wort tasted very sweet upfront and then some harshness at the end, the OG was a little low at 1.048 (target was 1.055). My final mash temp after 60 mins was at 148F, which was also a little low as I was trying for 152-154F and overheated my normal strike water temp by a few degrees. I went with the following grain bill for a 5.0gal batch:
UK 2 Row = 7.25 lbs (65.6%)
Flaked Oats = 1.1 lbs (10%)
Choc Rye Malt = 0.8 lbs (7.2%)
Victory = 0.8 lbs (7.2%)
Black Patent = 0.55 lbs (5.0%)
Caramel 120 = 0.55 lbs (5.0%)
EKG = 1 oz at 60 Mins (16.6 IBU)
Fuggles = 1 oz at 60 Mins (15.0 IBU)
Fuggles = 0.5 oz at 10 Mins (2.7 IBU)
Yeast = Irish Ale WLP004 with 1.5L starter for 2 days
Cheers
UK 2 Row = 7.25 lbs (65.6%)
Flaked Oats = 1.1 lbs (10%)
Choc Rye Malt = 0.8 lbs (7.2%)
Victory = 0.8 lbs (7.2%)
Black Patent = 0.55 lbs (5.0%)
Caramel 120 = 0.55 lbs (5.0%)
EKG = 1 oz at 60 Mins (16.6 IBU)
Fuggles = 1 oz at 60 Mins (15.0 IBU)
Fuggles = 0.5 oz at 10 Mins (2.7 IBU)
Yeast = Irish Ale WLP004 with 1.5L starter for 2 days
Cheers
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GasMD30
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- Name: Josh
Re: Oatmeal Stout Thoughts
Let us know how it finished off! Sounds tasty
Tuckamore, Vancouver, BC
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Bottled:
In the Fridge: Hawaiian IPA
Next Up:
In the Bank: Honey Blonde Bombshell, Hawaiian IPA, Mild Ale
Researching: Hard Cider
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