2008 BKB Winter Brew - Oatmeal Stout
Here is another quality Oatmeal Stout Recipe I ran across.....
Glacier BrewHouse Oatmeal Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.58
Anticipated OG: 1.058 Plato: 14.17
Anticipated SRM: 31.3
Anticipated IBU: 30.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.049 SG 12.13 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
67.0 7.09 lbs. Pale Malt(2-row) Great Britain 1.038 3
11.9 1.26 lbs. Crystal 60L America 1.034 60
4.0 0.43 lbs. Crystal 120L Great Britain 1.035 120
3.0 0.32 lbs. Roasted Barley America 1.028 500
2.0 0.21 lbs. Black Patent Malt America 1.028 525
8.0 0.84 lbs. Flaked Oats America 1.033 2
4.0 0.43 lbs. Flaked Barley America 1.032 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Perle Whole 7.00 22.6 60 min.
0.50 oz. Tettnanger Whole 4.20 8.1 45 min.
Yeast
-----
White Labs WLP004 Irish Stout
Water Profile
-------------
Profile: Anchorage AK Water
Profile known for:
Calcium(Ca): 31.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 4.4 ppm
Sulfate(SO4): 17.0 ppm
Chloride(Cl): 5.2 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 7.00
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 10.58
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 0.94 - Before Additional Infusions
Saccharification Rest Temp : 156 Time: 90
Mash-out Rest Temp : 168 Time: 30
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 3.35 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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and here is Jamil's.....
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.90
Anticipated OG: 1.055 Plato: 13.47
Anticipated SRM: 35.3
Anticipated IBU: 36.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.042 SG 10.55 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.9 9.40 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.8 1.00 lbs. Flaked Oats America 1.033 2
5.8 0.75 lbs. Chocolate Malt America 1.029 350
5.8 0.75 lbs. Victory Malt America 1.034 28
3.9 0.50 lbs. Crystal 80L 1.033 80
3.9 0.50 lbs. Roasted Barley America 1.028 500
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.80 oz. Goldings - E.K. Pellet 5.00 36.1 60 min.
Yeast
-----
White Labs WLP002 English Ale
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.90
Water Qts: 16.77 - Before Additional Infusions
Water Gal: 4.19 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions
Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 5.22 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit
Liking the wlp004, I have about 4 pints of 4th generation slurry.
Here is a Samuel Smith's Oatmeal Stout Clone from my British brewing buddy...........just something to compare too.....
46ltrs of Samuel Smiths Oatmeal Stout
In the tun
8.275kg Marris Otter
559g Crystal Malt
559g Chocalate Malt
559g Roast flaked oats
207g Roast Barley
The flaked oats will be roasted at gas mark 5 for 1 hr turned every 15 mins
Mash at 40 deg c for 30 minutes, then at 65.5 deg c for 90 minutes.
In the copper
137g EKG @ 4.2% AA giving 30 IBU assuming 24% extract efficiency
Boil for 90 minutes.
Whirlfloc last 10 min
OG 1048 - 1051
FG 1010 - 1013
IBU 30
SRM 68
Alc BV 4.8%
Yeast, probably Nottingham, the recipe recommends Wyest 1084.
I use a HERMS system and will be batch sparging
Good suggestions Dartgod:
To everyone waiting on me I'll try and get ther recipes up today that I said i would convert to Partial mash and extract w/ grains.
yup, just waiting and thirsty 
, i think i might do a partial mash for the first time with this one
Here is the final recipe, based on the last posting from BrewLuva. I have provided the recipe as an all-grain recipe. Below the recipe you will see the required mods to do this as a partial mash, or an extract with steeping grains (there is no extract only option).
BKB Community Stout
13-C Oatmeal Stout (BJCP style cat.)
Size: 5.5 gal
Efficiency: 70%
Original Gravity: 1.055 (1.048 - 1.065)
Terminal Gravity: 1.014 (1.010 - 1.018)
Color: 32.9 (22.0 - 40.0)
Alcohol: 5.43% (4.2% - 5.9%)
Bitterness: 33.83 (25.0 - 40.0)
Ingredients:
7 lbs English 2-row Pale
2 lbs Oats Flaked (0.75lbs can be toasted at 325F to your liking. I shoot for a medium tan color)
0.5 lbs Barley Flaked
1 lbs Crystal 60L (middle of the road crystal, 40L would be good too)
0.5 lbs 2-Row Carapils® Malt
0.75 lbs Chocolate Malt
0.75 lbs Roasted Barley
0.5 lbs American Black Patent
1.25 oz East Kent Goldings (5.0%) - added during boil, boiled 60 min
1 oz East Kent Goldings (5.0%) - added during boil, boiled 20 min
1 vial White Labs WLP004 Irish Stout
MASH TEMP 155F
NOTE for mashing: You may want to incorportate a 0.5lb to 1lb of rice hulls into this mash to prevent a stuck sparge. This helps increase the filtering potential of the grain bed.
Partial Mash option: (assumes a 60% mash efficiency)
In place of the 7lbs base malt, mash in with 2 lbs of english malt and 2 lbs of flaked oats at 155F. Hold for 60minutes to convert base malt and Oats.
Place all other crushed grains and flaked barely in grain bags and steep in brew pot at 140F for 30 minutes or until good color is acheived.
Add 3.5lbs of light LME or 3LBS light DME to brewpot after steep. Collect and add the sparge from the partial mash to brew pot. Bring to boil and proceed as normal.
Extract with grains: (assumes a 40% steeping efficiency)
Replace the 2 lbs of flaked Oats with 0.5lbs of oats. Place oats, flaked barley and the remainf crushed grains in grain bags. Steep in brewpot water for 30 minutes at 140F or until good color. In place of 7lbs of base malt use 6.5 lbs of light LME or 5.5 lbs of light DME. Remove bags, add extract, bring to boil and proceed as normal.
Notes and substitutions:
Yeast: If Irish yeast isn't to your liking this recipe would also work well with any of the british/english strains. I know of one brewer that makes Oatmeal Stout using American Ale yeast (WLP001). Regardless of choice, make a good starter, or pitch 2X the yeast listed. Aerate that wort really well.
Oats: Just for clarification, I use Quaker Old Fashioned Oats, not quick oats.
Hops: I listed the recipe with EKG, but you can go with any combo you like, just watch that bittereness level, so you'll need to recalculate it if you use a hop with a different alpha level.
I like it, I like it a lot. Do we have a factor that we want to tweak? Or are we all going to do the same? Not to add confusion but maybe have groups volunteer to have a choc stout, vanilla stout, coffee stout, chambord stout, cream stout? if we do a swap we can control so others can try variations?
Eureka I found East Kent Goldings! I couldn't find them anywhere but Midwest supplies has 'em.
Score!
I'm not a Stout man.....but I'm going to brew this up....sounds good Brewchez....I'll enter it in some competitions next year after it's sat for 6 months.......I'll keg 2.5 gallons and bottle the rest......
Alright, its time to get brewing!
OK.......I'm down.
I just wentr to my brew shop and bought a crap load of hops to get me through. EKG was one of them and I'm good to go.
December 1 is the first free day I have, so it will be done then.
Notes will be taken and posted upon completion.
Good luck everyone!!
brewing it up this tuesday!!! just found out I get off work at noon so I'll be firing up the kettle with 10 gallons!!
just a curiosity before I go and buy everything tomorrow morning... I ran the numbers and made a report for both five and ten gallons on beersmith and both times came up with an SRM of almost 50... granted stout should be dark, but that's a far cry from what brechez posted. Am I missing something or are we a little heavy on the dark malts??
I may also be speaking from inexperience, but isn't 2 pounds of oats on the high side? I don't really know, and while grocery shopping today I bought enough quaker for 10 gallons anyway, but just want to make sure.
The SRM is tough because it depends on the Lovibond of the roasted of each roasted malt in whatever software package you used vs. what they were in the package I used. (I suppose I could pull that out if its necessary).
However, I think we are fine with the roasted stuff. A dry stout would have up to 1bl of balck patent. I used 0.5 pound of the stuff in my last brew and there was definately room for more.
I personally feel that we can all make adjustments to these community brews. If someone wants to brew this up but knows from experience that they don't like 3/4 of roasted barley but they can deal with 1/2, they should maket he change.
2lbs of oats in pushing the upper limit I think too. But having brewed an oatmeal stout for several years, I keep pushing the oats up. I didn't put it in the recipe, but some rice hulls would be a good idea. That's also why I cut back on the oats for the extract version, 2 lbs of oaty starch would ruin an extract only brew.
I'll put a seperate post on that to be sure people see it! And I'll edit the original recipe.
RICE HULLS PEOPLE!
I failed to include it in the original recipe, but I just edited it in.
When using more than one pound of flaked oats, rice hulls serve as an insurance policy against a stuck sparge. I use between 0.5 to 1lb of hulls when using 2 lbs of oats. I haven't ever had a stuck sparge, but I also have never done an oatmeal stout with out the hulls.
Also as an all-grainer, be sure to hit that mash out temp. This will lower the viscosity of the oaty wort and also help keep things flowing.
Sorry for the omission, but I hadn't even thought to mention it when we put the recipe together.
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