Oatmeal stout recipe suggestions

Discussion in 'Homebrewing' started by CBOLAND17, Feb 9, 2013.

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  1. CBOLAND17

    CBOLAND17 Crusader (463) Sep 19, 2010 Pennsylvania

    Ok so I'm brewing this stout today and need suggestions on when and what amounts of hops I should add...

    Here is the recipe

    7 pounds of pale ale malt
    1 pound crystal malt
    2 pounds carapils
    1 pound chocolate malt
    1 pound black patent malt
    2 pounds flaked oats

    The hops that I bought are us kent holdings 5.8% alpha, magnum, 14.7% alpha, and williamette 4.7% alpha. I'm not great with bitterness calculations and whatnot so I'd really appreciate some advice as to which hops to use at what point in the boil as well as how much to use of each (I have an ounce of each type).

    Also I have some lactose I'd like to use and some advice on when and how to use that would be great, I already posted about that but really only got critiques to my recipe which I am really not looking for. Any info would help, cheers!
     
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    You don't have to do the math in your head. If you don't have brewing software or a spreadsheet, you can use something like this...

    http://www.realbeer.com/hops/bcalc_js.html
     
  3. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    “I'm not great with bitterness calculations and whatnot so I'd really appreciate some advice as to which hops to use at what point in the boil as well as how much to use of each (I have an ounce of each type).” My recommendation for making Oatmeal Stouts is to only make a bittering addition. I prefer a bittering addition of around 8 AAUs. If you bitter with ½ ounce of Magnum that would get you in the ballpark.

    I recognize that you didn’t ask for a critique of your recipe, but ….

    You have an awful lot of crystal/carapils malt in that recipe; a total of 3 lbs. I personally do not use any crystal/carapils in my Oatmeal Stouts. I would recommend that you nix the use of these malts. If you feel compelled to use crystal malt then you really should ‘dial it down’; maybe only 0.5 lbs. of crystal (and zero carapils).

    If you do indeed nix or ‘dial down’ your crystal malts, just bump up the pale ale malt to get you to your intended OG.

    Cheers!
     
    kjyost likes this.
  4. mnstorm99

    mnstorm99 Initiate (0) May 11, 2007 Minnesota

    Based on the recipe above, and a lot of crystal malts as mentioned above. I would not sweeten this beer more with lactose.
     
  5. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Add lactose to the boil (Start is fine, or end of boil is fine if you want to increase hop utilization). It will add creamyness, but not much sweetness.

    I know you don't want any critques, but with the lactose and the oats, and crystal malt, you don't need the carapils, just replace it with some base malt.

    Oatmeal stouts can vary from fairly sweet to the dry side, so the crystal malt is fine. Your original recipe post asked for a sweet/milk oatmeal stout, so aside from the carapils, I think your recipe looks good.
     
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