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2008 BKB Winter Brew - Oatmeal Stout
I'm an EKG kinda guy too, ekg it is. i editted it on the recipe, what kind of IBU range do we want to shoot for?
what do you guys think about the roasting of the flaked barley?
brewchez wrote:
Well I am an english style guy so I use EKG in my Stouts.
I use it as a single hop some for bittering (1.5oz) and just enough for flavoring (0.5oz) at 20mins.
I've got a lb of EKG, I use it in my Irish Ales.....popular hop.....
i also have a few oz. of EKG left, but was thinking that because of the hop shortage issue people may not be able to get their hands on some, so im thinking that for the hops it may have to be a substitution or just have it a brewers choice.
This recipe is looking good - I think roasting half the flaked barley would make it interesting.
Roasting the flaked barley...
I don't know the recipe is dominated by several dark roasted malts already. I am not sure if it would make a perceptable change. Its a good idea, I think I'd have to think a bit more about its execution and what the final result would be in comparison to the other heavy roasted malts.
Thoughts?
BrewLuva wrote:
I'm an EKG kinda guy too, ekg it is. i editted it on the recipe, what kind of IBU range do we want to shoot for?
BJCP guidlines call for 25-40 IBU
The last version of this I brewed I went for the high end and hit 40 IBUS. EKG is a milder hop so the bitterness wasn't harsh at all. However, I felt it was too high for my tastes.
I would maybe target 30IBU for this round.
I am posting this recipe of mine only for comparison sake.
The last round of this I could really tasted the chocolate malt too much and not enough of the other roasted malts. Maybe my roasted bill is too complex. But I would be afraid of using 1 lb of chocolate malt in our community recipe. If you have access to pale chocolate this may be a good application, rather than traditional chocolate malt. I also didn't use any flaked barely, but would like too try it in the community brew.
I also used Irish ale yeast... I didn't care for it and would probably use WLP002 English again. However, If I were brewing this exact recipe again I would still use Irish ale yeast and change some of the malt bill for better comparison. Or brew exactly this but with English Ale yeast.
Please feel free to comment, rip this apart or what have you.
Note: This is for a 7 gallon batch.
Oatmeal Stout
13-C Oatmeal Stout
Size: 7.0 gal
Efficiency: 70%
Attenuation: 72.0%
Calories: 204.31 per 12.0 fl oz
Original Gravity: 1.061 (1.048 - 1.065)
Terminal Gravity: 1.017 (1.010 - 1.018)
Color: 33.2 (22.0 - 40.0)
Alcohol: 5.77% (4.2% - 5.9%)
Bitterness: 39.13 (25.0 - 40.0)
Ingredients:
12 lbs English 2-row Pale
1 lbs Wheat Malt
0.75 lbs American Caramel 40°L
0.25 lbs American Caramel 120°L
0.75 lbs American Chocolate Malt
0.5 lbs American Black Patent
0.5 lbs Roasted Barley
0.5 lbs Rice Hulls
1.5 lbs Oats Flaked (some toasted)
2.5 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
1.0 oz East Kent Goldings (5.0%) - added during boil, boiled 30 min
1 ea WYeast 1084 Irish Ale
Schedule:
00:05:00 Mash In - Liquor: 5.09 gal; Strike: 172.7 °F; Target: 156 °F
01:05:00 Conversion - Rest: 60 min; Final: 156.0 °F
01:15:00 Mash out Infusion - Water: 5.09 gal; Temperature: 182.1 °F; Target: 168 °F
Results generated by BeerTools Pro 1.0.28
5 gallon batch
7# base malt (5.25# LME?)
2# Oats, Flaked (3/4 will be toasted)
1# crystal, whatever color you want
1/2# cara-pils
3/4# chocolate malt (edited 11/12/07)
3/4# roasted barley (edited 11/12/07)
1/2# Black Pat.(edited 11/12/07)
1/2# Barley, Flaked (toast half)
Yeast:
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Hops: East Kent Golding with a IBU goal of 30ish
addtions / subtractions / adjustments?
i tried to fuse brewchez recipe into the community brew, and make adjustments per his sugesstions with the chocolate malt, also i noticed his use of rice hulls and wheat malt, is this something we want to consider adding?
This Brew has motivated me to go to partial mashing. I'm using an old 10 quart cooler and buying a kewler kitz valve and a bazooka screen. If you want me to do the partial mash recipe I will.
I have never done the oatmeal containing mash without rice hulls, so I am not even sure how important they are to prevent that stuck sparge from the oats. I think when I first tried it I was just afraid of the stuck sparge that I added them in and I have never looked back.
If someone as experience with 1-2lbs of oats and not used hulls I would love to hear about it. Maybe we don't need them, but they are a very cheap insurance policy.
Here is another curve ball. Technically speaking Oatmeal stout was born out of the Sweet Stout style.
Does anyone want to consider putting some lactose in there oatmeal stout???? I haven't yet, but I am thinking about it. I sent an email out to a professional brewer I am mildly acquainted with to see if he had any advice, as the outmeal stout produced at his brewery was pretty good (IMO). I'll report back if he has any advice for me/us.