2008 BKB Winter Brew - Oatmeal Stout
post your recipies and ideas so we can start tweaking!!
here is the posting from im4fishnak:
oatmeal stout my way:
this is for 6 gal, for 5 just reduce grain a bit
7# 2 row
1.25 # Crystal, 20L or more
1.25# Black Patent
1.25# chocolat
1.25# Roasted
2# Flaked oats
Boil
1.5 oz Cascade hops at 6%
.5 oz Columbus hops at 14.6
Flavor, Aroma
.5 oz Amerillo at 9.8%
(I use whole hops, and I feel any medium range Alpha Acid hop will be good)
***Note for LME brewers
you can subsitute 5# LME for the 2 row
Due to the nature of brewing this beer, if you don't use a "kit", you will have to do a partial mash. This is easy to do, just put your grain into a grain bag, and place in water prior to heating, heat as uasual, when water reaches 170*F remove grain bag, and rinse with a little hot water.
I would nix the flavor and aroma hops for a stout. According to Jamil Zainasheff bittering hops to counteract the malt is all you need.
here is the first tweak, change the amount of raosted barly malt from 1.25# to about .5#, it was way too much. Add 1# 2 row to compensate.
2nd : Use any medium AA bittering hops you like.
Hey BrewLuva......I looked into my recipe archive and dug this out if it will suit.......
Prairie Oatmeal Stout
Brew Type: All Grain
Date: 6/11/2003
Style: Oatmeal Stout
Batch Size: 5.00 gal
Boil Volume: 5.72 gal
Boil Time: 60 min
Brewhouse Efficiency: 75.00 %
Brewing Steps Check Time Step
6/11/2003 Clean and prepare equipment.
-- Measure ingredients, crush grains.
-- Prepare 7.16 gal water for brewing
-- Prepare Ingredients for Mash
Amount Item Type
7.00 lb Pale Malt (2 Row) US (1.8 SRM) Grain
2.00 lb Oats, Flaked (1.3 SRM) Grain
1.00 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain
0.50 lb Cara-Pils/Dextrine (1.5 SRM) Grain
0.50 lb Chocolate Malt (350.0 SRM) Grain
0.50 lb Roasted Barley (300.0 SRM) Grain
0.25 lb Barley, Flaked (1.7 SRM) Grain
0.25 lb Black (Patent) Malt (500.0 SRM) Grain
-- WARNING: Preheat Mash Tun - No equipment adjustments made!
15 min Mash Ingredients
Saccharification: Add 15.00 qt of water at 170.5 F
40 min - Hold mash at 158.0 F for 40 min
10 min Mash Out: Heat to 168.0 F over 10 min
10 min - Hold mash at 168.0 F for 10 min
-- Sparge with 3.41 gal of 168.0 F water.
-- Add water to achieve boil volume of 5.72 gal
-- Estimated Pre-boil Gravity is: 1.055 SG with all grains/extracts added
Boil for 60 min Boil Ingredients
Boil Amount Item Type
60 min 1.00 oz Northern Brewer [8.50 %] (60 min) Hops
15 min 1.00 oz Cluster [7.00 %] (15 min) Hops
-- Cool wort to fermentation temperature
-- Add water (as needed) to achieve volume of 5.00 gal
-- Siphon wort to primary fermenter and aerate wort.
-- Add Ingredients to Fermenter
Amount Item Type
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
6/11/2003 Measure Original Gravity: ________ (Estimate: 1.063 SG)
6/11/2003 Measure Batch Volume: ________ (Estimate: 5.00 gal)
4 days Ferment in primary for 4 days at 68.0 F
6/15/2003 Transfer to Secondary Fermenter
7 days Ferment in secondary for 7 days at 68.0 F
-- Add Ingredients to Fermenter
Amount Item Type
1.00 oz Fuggles [4.50 %] (Dry Hop 3 days) Hops
6/22/2003 Measure Final Gravity: ________ (Estimate: 1.016 SG)
-- Bottle beer at 60.0 F with 3.8 oz of corn sugar.
4.0 Weeks Age for 4.0 Weeks at 52.0 F
7/20/2003 Sample and enjoy!
OK OK, I have one secret that has worked really well in my oatmeal stout.
I use 2 lbs of oats also. But I toast 3/4 of a pound in the oven first. I have tweaked it to 3/4 over th years. The 1.25 pounds of untoasted oats lends the creamy chewiness, but the toasted 3/4# gives a real nice oat-nut character.
I haven't used flaked barely in my O Stout before, but I would be into trying it with this recipe.
So I've been playing with this partial mash method lately where I put all the specialty grains in my mini mash tun (a 2 gallon coleman cooler) and fill out the rest with base malt to make up four pounds of grain total. where there cumulative amount of specialty grains in this come to more than four pounds whats a brotha to do? Do I make subtractions in places? I thought that maybe then I steep some and mini mash with others. Any suggestions?
I'm still an extract+ brewer, but what I've done is taken my stockpot and just thrown the grains in there and stewed them for 30-40 minutes at 150-155 and then strain into a different container.
Then since I need my stockpot to actually do my boil i have to clean it and put the pre-wort back in. Its a lot of work, but I feel like I get more sugars out of the grain when I can stir them.
-R
OK i've taken the two recipes and tried to fuse them together:
7# base malt (5.25# LME?)
2# Oats, Flaked (3/4 will be toasted)
1# crystal, whatever color you want
1/2# cara-pils
1# chocolate malt
1# roasted barley
3/4# Black Pat.
1/2# Barley, Flaked (was wondering if we should try and toast half of this also?)
addtions / subtractions / adjustments?
Yeast:
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Hops: East Kent Golding (Edited 11/11/07)
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.
the recipe is looking damn good!! I'll go with brechez on this, though, I'd personally be using EKGs in mine.