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Critique my recipe: Oatmeal Stout

Discussion in 'Homebrewing' started by TWStandley, Jan 18, 2013.

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  1. TWStandley

    TWStandley Jan 15, 2008 Massachusetts
    Beer Trader

    Good Afternoon!

    I am planning on brewing an oatmeal stout tomorrow (slightly high ABV, though). Thoughts on the below?

    5 Gallon Batch:

    10lbs of Maris Otter
    1.5lbs of Flaked Oats
    1lb Crystal 60L
    1lb Chocolate Malt
    1/2lb Roasted Barley
    2 oz Goldings 60 min boil
    White Labs - WLP004 Irish Ale Yeast

    Going to toss in 3 vanilla beans post fermentation.

    Thoughts? I'd like it to be more on the sweet side than bitter.
  2. mattbk

    mattbk Dec 12, 2011 New York

    Irish Ale tends to be a bit drier, so you'll get a lot more of the roasted barley bit than you would with other strains. I'm personally a fan of London Ale III, which underattenuates a bit and emphasizes the malts a bit better.

    You may also want to think about bumping the crystal up slightly, otherwise mash high and it looks good.
    Travisurfin247 likes this.
  3. TWStandley

    TWStandley Jan 15, 2008 Massachusetts
    Beer Trader

    Great - thanks for the feedback. I'm reading now that Irish Ale seems to have a bit higher attenuation than I had thought so I might go with a different strain.

    I plan on mashing at around 155.

    Thanks again! I will report back in a few months once finished.
  4. chianski

    chianski Aug 26, 2008 Alberta (Canada)

    what Levibond is your roasted barley and chocolate? they tent to vary a lot, from 300 to 600. if they are really dark, like 550-600 L, then a pound and a half could give you strong harsh flavors and take a good while to mellow. Would be good on the long run but may take 6 or more months. i personally like low L dark malts. more subtle flavors and the beer is ready faster. also i like to use a ratio of dark malts to crystal of 2:1 (so 3/4 of crystal in your case) but that may be just me.
  5. GreenKrusty101

    GreenKrusty101 Dec 4, 2008 Nevada

    " , which underattenuates a bit "

    I got slammed awhile back for saying that instead of saying it is a "low attenuater"...just say'in
  6. Travisurfin247

    Travisurfin247 Dec 20, 2010 South Carolina

    I second the use of Wyeast 1318 London Ale III. I used it in my last oatmeal stout and it left behind the perfect amount of sweetness.
  7. TheMonkfish

    TheMonkfish Jan 8, 2012 Chad

    I'd consider throwing in a half pound of rice hulls in there given the oats (to help minimize the chances of a stuck sparge.)
  8. rocdoc1

    rocdoc1 Jan 13, 2006 New Mexico

    I've always used the Irish ale yeast and love it. I want the dry, roasty flavor, otherwise I'd brew a milk stout. I would drop the Crystal 60, I don't really see what it contributes in an oatmeal stout. I would also consider an oz of Goldings at 20 minutes.
    kjyost likes this.
  9. kjyost

    kjyost May 4, 2008 Manitoba (Canada)

    I'd have them on hand, but I am reactive with rice hulls rather than proactive. You can always add them in if it stuck, remix, revorlauf... Better to know your system IMHO and most systems don't need hulls for oats & wheat.
  10. FATC1TY

    FATC1TY Feb 12, 2012 Georgia
    Moderator Subscriber Beer Trader

    Whats the gravity/ABV you shootin for?

    I'd suggest the London ESB for this beer myself, and allow yourself to mash a bit lower with it too. Unless you want a beer milkshake, which sounds good sometimes.
  11. mattbk

    mattbk Dec 12, 2011 New York

    Yor are correct, Irish and London should be about the same in terms of attenuation. The Irish strain produces "a dry, crisp profile with subtle fruitiness", while the the London strain "will finish slightly sweet."

    Oatmeal stouts can range from dry to sweet. To each his own.

    "History: An English seasonal variant of sweet stout that is usually less sweet than the original, and relies on oatmeal for body and complexity rather than lactose for body and sweetness.

    Ingredients: Pale, caramel and dark roasted malts and grains. Oatmeal (5-10%+) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Ale yeast. Water source should have some carbonate hardness. "
  12. nedvalton

    nedvalton Dec 29, 2012 Alabama

    Keep an eye on the vanilla beans its easy to over do them.
  13. AlCaponeJunior

    AlCaponeJunior May 21, 2010 Texas

    Probably a good idea. I did a stout that had a decent amount of oats (1 lb) and it was a "difficult" sparge (perhaps not quite stuck, but it required a lot of stirring to get it to drain). Shoulda used rice hulls, lesson learnt.
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