2008 BKB Winter Brew - Oatmeal Stout
I just picked up my supplies for this yesterday. Made only a few substitutions based solely on the fact that I had some extra stuff lying around the house. Plan to use chocolate wheat rather than the chocolate malt and 2 lbs light dme and 1 lb dark dme in the partial mash recipe. My local shop owner also got me to try amylase enzyme but I'm not sure if it's necessary in this beer. Could someone explain to me the potential uses for this product? I have an idea of what it's supposed to do just not the applications.
This is how Austin Homebrew describes the product,
Amylase enzyme is a naturally occuring enzyme that is used to aid in the conversion of starches to sugars in the all grain brewing process. It is especially helpful in low malt (light beers). This enzyme will begin to denature at temperatures above 149 F (65 C). At temperatures around 158 F (70C), the enzyme will denature after about 60 minutes. If the temperature was 194 F (90 C), the enzyme will denature in 5-10 minutes. So, it is very important that the mash temperature not go above 158 F (70 C) if amylase enzyme is used.
Usage: 1/2 teaspoon per gallon.
Just put mine in secondary. Followed the recipe except for using Nottingham dry and left out the carapils (they didn't have any at my LHBS). I didn't check a SG or taste when I racked, but it looks very dark. Fermentation was quite vigorous with the dry yeast.
I'd really be interested in exchanging bottles with others, anyone else interested? If you want to, email me and I'll make up a list of folks wanting to swap and then email you back with where to send a few bottles (awfully tempting to put my address for all of them, but I'll be fair!). Mine will be ready to bottle in a couple of weeks, should be drinkable by New Year's Eve. I'm planning on bottling about 1/2, the other half in the kegerator.
Some people use amylase enzyme supplements post fermentation to thin out a beer.
This is a creamy oatmeal stout....why would your LHBS guy recommend using it.
Unless you are afraid of to little conversion in the mash steps, but that is unlikely.
So what reason are you contemplating it? (not criticizing you just trying to understand your intended application)
I'm contemplating using it due to my mini mash method. I would have 2lbs base malt and 2lbs oats in my little cooler. Is a ratio of 50-50 too much to ask of the oats for conversion. I was considering using this product in the mash to help out. Would it be useful?
Well kids I did it. And one day sooner than I planned. When Momma and 2 kids are out of the house you just gotta seize the moment. Very minor mods made. Choc wheat instead of choc malt and subbed 1 lb dark dme for light. Grav came out slightly low but plenty acceptable at 1.052 and pitched low at 66 degrees. Color was great. Roast flavor level is very good. I wonder if I killed the texture though by putting amylase in the mini mash to try to prevent a real gummy runoff since I was 50-50 pale/oatmeal. Used 1.5 qt water per pound grain mash ratio and that seemed to work out alright. How is everyone else's going?
djgray1200 wrote:
I wonder if I killed the texture though by putting amylase in the mini mash to try to prevent a real gummy runoff since I was 50-50 pale/oatmeal.
It will be interesting to see how it comes out. But seeing how you don't have a none amylase control batch you won't have anything to compare it too.
I would have suggested going to a 1:1 mash ratio and adding some rice hulls. Or done two minis to spread out the oats. 2lbs base: 1lb oats maybe. Of course this is all in retrospect seeing as I posted the original recipe. Hitting mashout temps are almost required when trying to avoid to gummy a mash from the oats.
I am sure your beer will come out good anyway.
I haven't been able to hit this yet, my garage is a mess right now. And its frigid here now too. But brewing in the snow is always a good time.
Finally just ordered my ingredients yesterday. Not sure when brew day will be though.
kegged it up today after a week in primary and a couple in secondary... needed the fermenter lid ;P
got it all carbed up and will give it a try in a couple days.
kegged it today, tasted great!!!