2008 BKB Winter Brew - Oatmeal Stout
I typically shoot for 1.8-2.0 volumes of CO2. The lower carbonation should help accentuate the creaminess.
I don't have a carb chart in front of me, but you all know the drill (match your temp with the OC2 volumes and set the pressure accordingly.)
For all those bottlers out there, do a google for priming rate calculator and you should find a web calculator somewhere the will approximate the corn sugar needed to hit 2 volumes CO2.
I just cracked the first of two Oatmeal stout batches two days ago, and the second this morning. (I couldn't wait any longer) Both used the same grain bill, beer #1 I used English ale yeast, and bottled with honey as a primer. beer #2 I used 2nd run oktoberfest yeast, and bottled with corn sugar as a primer.
Beer #1: Really thick, and delicious, the honey primer adds a really neat finish. It is like having a liquid snack bar with a kick...LOL
Beer #2: This beer is more in line with what you would find on the store shelf, a little cleaner, and a little crisper. the oktoberfest yeast gives a slightly fruity finish.
these two are my second and third Oatmeal stout's this winter. the first was really good too, just too much roasted malt in it.
I wish you all the best of luck with yours, and I look forward to hearing about your results.
I have some leftover chocolate wheat from a recent dunkelweizen and wondered if it might be substitutable for the chocolate malt in this recipe. Also would the head retaining qualities of wheat still be present when roasted such as this?
What is the mash schedule? This is my 1st all grain attempt... So am i to understand we mash in @ 155 and hold for 90 min? Then sparge with 170 water till pH or volume is achieved? Please explain this as much as possible. I will have a verteran helping, but this is my baby. Just need to try and be specific. Can anyone give me one of those nice brew software printouts? Thanks.... All my equipment will be ready to go this weekend.
djgray1200 wrote:
I have some leftover chocolate wheat from a recent dunkelweizen and wondered if it might be substitutable for the chocolate malt in this recipe. Also would the head retaining qualities of wheat still be present when roasted such as this?
That might be an interesting variation.
KyNGmedic wrote:
What is the mash schedule? This is my 1st all grain attempt... So am i to understand we mash in @ 155 and hold for 90 min? Then sparge with 170 water till pH or volume is achieved? Please explain this as much as possible. I will have a verteran helping, but this is my baby. Just need to try and be specific. Can anyone give me one of those nice brew software printouts? Thanks.... All my equipment will be ready to go this weekend.
Everyone does their mashing a little different, so its best to jsut do what is right on your system. I only say that so that you don't think I am being intentionally vague.
Calculate what ever volume and temperature of strike water you need to hit the 155F mash temp. 90minutes is probably much longer than needed. So mash for just 60 minutes. Its sounds like you are going to be fly sparging, so you'll just have to sparge until you're done (sorry).
I batch sparge, and I monitor my sparge by keeping track of the points calculated by the volume and the gravity of my batches. You could do the same thing theoretically by keeping you wort well mixed and taking hydrometer readings every so often.
But this whole process is dependent upon your system and your efficiency, so no one can really say HOW to mash this. That's why we normally just give a mash temp and people do it their way with that temp.
I'm running way behind on this one, hell, I just got the Amber Ale into primary.
It's that time of the year, deer hunting & holiday honey-do's get in the way. But, I'll get there. Just have to figure out how to empty some of these bottles. 
Brewski wrote:
I'm running way behind on this one, hell, I just got the Amber Ale into primary.
.
I'll say, my keg has already kicked and am thinking about round #2!
Thanks brewchez... makes more sense now. I will be using a 10 gal cooler with false bottom. Planned on fly sparging as I have a sparge arm and HLT. thanks. Also... if it fits I will do a double batch.
KyNGmedic wrote:
Thanks brewchez... makes more sense now. I will be using a 10 gal cooler with false bottom. Planned on fly sparging as I have a sparge arm and HLT. thanks. Also... if it fits I will do a double batch.
Like brewchez said, everyone does it a little different, being the first time w/ your new system the most important advice I can say would be take constant notes. Your buddy there for assistance is great, just make sure you jot down temps and volumes. It may take you a few batches to learn what is or isnt important but I found out after trying to remember what I did the week before and adjusting for what I could remember the mistakes were. Most how to's say to add your strike water 15 deg hotter than your mash temp to allow for grain adjustment. My system requires me to heat my strike water 35 deg higher, mash 152 I heat to 187. Why? I have found that when I transfer at 187 to my primed mashtun I lose 15 deg. so my strike water before grains are added is now 172. I then lose another 20 deg when I add my grains. When I first started I didn't take into account so much heat loss, but it was consistant so I adjusted for it and now am very accurate. Being the first time you just kind of have to guess at it, but trust what you see and adjust from there so you can make a game plan for the next time. Also you may want to keep a gallon or 2 of almost boiling water and a gallon or 2 of cold water handy so if you are way off on your temp after the first 5-6 minutes you can adjust. Good luck let us know how it goes!
well, transferred to secondary today and seh;s lookin' good!! Hydro reading is 1.016-1.017, right about where she should be for a nice full bodied O. stout.
Taste was great. roasty, lot;s of the delicious choc malt (which I favor over roasted). Def. needs some aging to mellow out the hops a little though.
With my upping of the choc and lowering of the roast malt beersmith was off a tad and it actually came out a dark brown (looks exactly like the color of choc. malt)
Here's what I made, esenitally the same recipe with the choc and roast changed slightly and different hops because I couldn't get EKGs
I used white labs irish ale yest
Type: All Grain
Date: 8/16/2007
Batch Size: 10.00 gal
Brewer: B & R
Boil Size: 11.45 gal Asst Brewer:
Boil Time: 60 min Equipment: My Equipment
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 66.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
1 lbs 8.0 oz Rice Hulls (0.0 SRM) Adjunct 5.34 %
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 28.47 %
7 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 24.91 %
4 lbs Oats, Flaked (1.0 SRM) Grain 14.23 %
2 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.12 %
1 lbs 9.6 oz Chocolate Malt (350.0 SRM) Grain 5.69 %
1 lbs Barley, Flaked (1.7 SRM) Grain 3.56 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 3.56 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3.56 %
1 lbs Roasted Barley (300.0 SRM) Grain 3.56 %
2.00 oz First Gold [7.00 %] (60 min) Hops 23.5 IBU
1.25 oz First Gold [7.00 %] (20 min) Hops 8.9 IBU
Beer Profile
Est Original Gravity: 1.061 SG
Measured Original Gravity: 1.061 SG
Est Final Gravity: 1.016 SG
Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.86 %
Actual Alcohol by Vol: 5.87 %
Bitterness: 32.4 IBU
Calories: 275 cal/pint
Est Color: 46.1 SRM
Color: Color
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 28.10 lb
Sparge Water: 6.29 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 70.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Full Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 35.13 qt of water at 168.1 F 155.0 F
here's some photos:
all the crazy amount of grain and after it's all ground:
my partner in brewing, the brother in law, giving the goodness a stir (hell yeah that's a GB shirt!! Go pack!!)
some of you had asked a while about my pre-chiller.. here it is... not much to look at but it does the job. an extra 20ft of ubing I had in a coil in front of my wort chiller that lays in an ice bath (ran out of ice had to use ice packs that day!:
taking the OG and what it looks like today after racking to secondary (while it is brown not black, the pic makes it look worse than it really is):
A good quart and a half worth of yeast cake left over to pass on to somthing else yummy!!:
Excellent work. Love the pics.
got the final bit of my supplies today, making a starter now, hopfully i can bring that Irish yeast back to life!!!
BrewTownBill:
What do you think the CaraPils is brining to the recipe, I noticed the addition and I am curious?
Just a head retention effort? I sometimes add a little wheat malt to my oatmeal stout for the same purpose.
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