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Oatmeal stout
Ok guys I want to do An oatmeal stout but first I want to find out just what flavor the oatmeal adds or what kind of change it will make in my beer.
From BeerSmith-
Notes: Adds body, mouth feel and head retention to the beer
Used in oatmeal stouts and porters
Adds substantial protein haze to light beers
If you want oat flavor, toast them in the oven until golden brown.
But I don't get much out of them.
They don't really add much flavor in stouts, just make them smoother.
Oatmeal doesn't really have much flavor if any. Especially when in with a roasty toasty stout.
Its more of a mouthfeel thing.
If you are an exclusive extract brewer.... using oatmeal isn't always recommended. Oatmeal is mostly starch and you don't want to add too much raw starch to your beer. It needs to be mashed with some basemalt to really be a useful addition.
That said, I had made a fair # of good O.Stouts by steeping a half pound or less. But once I went all grain my O.Stouts really started to shine. Thats because of the mashing of the oatmeal, and the ability to use more of it appropriately.
before i went all grain if I was gonna use oatmeal I would do a partial mash with about two pounds of base malt to a half pound of oatmeal + all your other assorted specialty grains. In about 2 gal of water at 155 for an hour, and that would make a pretty nice O-Stout.
Other than that though the oats didn't really start to shine until I was able to mash all the grain together. Did a Belgian Christmas ale last winter with a pound of oats. I ended up with a nice creamy Christmas amber. I guess the moral of the story is that if you are going to use oats they are best used when mashed with some base grains, even a small amount.
Good Luck.
ID
Brewski wrote:
They don't really add much flavor in stouts, just make them smoother.
The mouthfeel is described usually as "slick" with oats.
Thanks, I'm going to mash 3/4# flakes oats with 1#crystal malt,1/2#black patten,1/2#roast barley. I think with my other extract it should be pretty good. I'll know soon tomarrows brew day.
rich camp wrote:
Thanks, I'm going to mash 3/4# flakes oats with 1#crystal malt,1/2#black patten,1/2#roast barley. I think with my other extract it should be pretty good. I'll know soon tomarrows brew day.
if you're going to mash, I think you'll need some base malt, like 2 row pale malt. I don't think any of the stuff you mentioned has enough enzymes to convert itself and convert anything else like oats.
Hogarthe wrote:
rich camp wrote:
Thanks, I'm going to mash 3/4# flakes oats with 1#crystal malt,1/2#black patten,1/2#roast barley. I think with my other extract it should be pretty good. I'll know soon tomarrows brew day.
if you're going to mash, I think you'll need some base malt, like 2 row pale malt. I don't think any of the stuff you mentioned has enough enzymes to convert itself and convert anything else like oats.
You are exactly right. The crystal has already had the starch conversion performed in the kernel with its processing. the roasted malts are just imparting flavor and color. A base malt would be necessary to convert the starches from the oats, 2 row pale, marris otter, golden promise, those would all be suitable for an O stout.
Well I steeped my grains with 3/4lb flaked oats in 2gal water at165 for 1hr then rinsed them with a gal of 150 water. Then added my dry malt extract and brought it up to boil added my 1oz of fuggles hopps them added my liquid malt 15 min into the boil and boiled for an hour total. If there is anything I should have done different let me know,thanks.
On the liquid yeast I used whites Irish yeast and after two hours in a mix of malt and alittle
sugar in warm water it still wasn't doing anything.so I added
the dry yeast from the kit and
fermentation started in 10 min. What am I doing wrong,I know
it's something stupid and small!!!
+1 on you needing a little bit of base malt in the grain bill to help all those starches convert.
As far as the yeast goes the liquid might be a touch old and took some time to get started or any number of other problems. I usually don't mess with my wort until 36-48 hours after pitching.
ID
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