Oatmeal Stout

Discussion in 'Homebrewing' started by DaddyDan, Jan 4, 2017.

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  1. DaddyDan

    DaddyDan Initiate (0) Aug 15, 2004 Connecticut

    Here is what I am planning to brew in a few days.

    12 lbs Irish Stout Malt
    1.75 lbs toasted oats - cereal mashed
    .75 lbs golden naked oats

    Mash for 25 minutes at 156, then add:
    8oz roast
    12oz chocolate
    Steep for 5 more minutes

    No Sparge

    90 minute boil
    1oz (approx) Challenger for 60 minutes. I will adjust the amount on the fly so that my IBU:OG ratio is 0.5
    .5 oz EKG for 20 minutes

    1 lbs 180 candi syrup at flame out

    Ferment with Whitbread yeast... probably at 70f

    Should I make a 3 gallon second runnings? A light irish stout with an OG of 1.035? I have some DME to adjust, if necessary.
     
    #1 DaddyDan, Jan 4, 2017
  2. BeerMaverick

    BeerMaverick Zealot (718) Dec 14, 2010 Connecticut

    Never heard of Irish Stout Malt - sounds interesting. Not sure what types of oats you're toasting - if they're rolled I wouldn't bother with a cereal mash. The biggest thing here is it seems like a very short time to mash - I'd say a minimum of 45 mins (I usually do 60-75) and then add the dark grains at vorlauf (it sounds like you're going the Gordon Strong route). If you're going the Jamil route just add them at the beginning of the mash.
     
    #2 BeerMaverick, Jan 4, 2017
  3. VikeMan

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

    What's your goal in adding the Candy Syrup? It's mostly just fermentable sugar, which will increase the ABV, but will make a thinner beer compared to getting the same ABV from grains. Thinner body doesn't seem to fit the description of Oatmeal Stout.
     
    #3 VikeMan, Jan 4, 2017
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  4. DaddyDan

    DaddyDan Initiate (0) Aug 15, 2004 Connecticut

    Irish Stout malt...
    https://bsgcraftbrewing.com/Resources/CraftBrewing/PDFs/Product_Sheets/MCI/mci_malts.pdf

    I always cereal mash my oats. Old habits die hard.

    A shorter mash will prevent the enzymes from completely breaking down the complex sugars, leaving more body and residual sweetness. I also use a pump to recirculate the mash, which tends to shave 15 minutes off my mash.

    Read the BJCP guidelines again... sugars and syrups are listed under the ingredients list. Belgian candi syrup might not be the traditional choice... but f*ck em if they can't take a joke. :wink:

    The D-180 will give it some dark fruit, coffee and light roast characters. Simple sugars will convert and thin out the body. More complex, darker sugars won't have as much of an impact.
     
    #4 DaddyDan, Jan 4, 2017
  5. VikeMan

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

    I'm familiar with the guidelines. The 2015 version does say "Can use brewing sugars or syrups." But I've never seen/heard of a BJCP winner that did. It would be detrimental to the "Medium-full to full body" called for in the mouthfeel criteria (and seen in the best oatmeal stouts), especially with a pound of the stuff in a 5-6 gallon batch.

    The carbs in D-180 are mostly sugars that will ferment out. If you're willing to give up some body to get those flavors you mentioned, that's up to you, obviously. But you can get those same/similar flavors from malts.
     
    #5 VikeMan, Jan 4, 2017
  6. wspscott

    wspscott Pooh-Bah (1,958) May 25, 2006 Kentucky
    Pooh-Bah

    If you want "dark fruits" in this beer, I would suggest some Special B or C120 vs. D180.
     
    #6 wspscott, Jan 4, 2017
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  7. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    I would consider losing the syrup and adding some Munich or buskit malt for mouth feel
     
    #7 GormBrewhouse, Jan 4, 2017
  8. DaddyDan

    DaddyDan Initiate (0) Aug 15, 2004 Connecticut

    Lots of negativity towards the syrup. Now I definitely have to try it.

    Second runnings. Any opinions on this? I don't need two heavy oatmeal stouts. I think I'm going to shoot for 1.035 with the help of some DME. Then I'm going to add some fun flavors.

    Cherr,y chocolate, and almond?
    Vanilla, toasted coconut, and garam masala?
     
    #8 DaddyDan, Jan 5, 2017
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  9. JackHorzempa

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

    I am going to say that you shouldn't produce a second runnings beer since that means that you will.
     
    #9 JackHorzempa, Jan 5, 2017
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  10. DaddyDan

    DaddyDan Initiate (0) Aug 15, 2004 Connecticut

    Thanks Jack. :rolling_eyes:

    The mash is done and I have an OG of 1.055. I had a taste... WOW! I haven't drunk something that thick since my last colonoscopy prep. The second runnings are mashing now while the first runnings come to a boil. 2 hours until I have final numbers.
     
    #10 DaddyDan, Jan 5, 2017
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  11. JackHorzempa

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

    Mission accomplished!

    It appears that I have learned how to communicate with you!?!:astonished:
     
    #11 JackHorzempa, Jan 5, 2017
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  12. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    #12 GormBrewhouse, Jan 5, 2017
  13. DaddyDan

    DaddyDan Initiate (0) Aug 15, 2004 Connecticut

    First batch is done. Heavy, sweet wort. I somehow managed to get an OG of 1.072 when I was aiming for 1.060-1.065 range. The second runnings was 1.035 as a 4 gallon batch. How did I manage such great efficiency?!:grimacing:

    Back to brewing, cleaning out the basement and rocking out to Iron Maiden.
     
    #13 DaddyDan, Jan 5, 2017
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  14. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Wtf is buskit malt? :rolling_eyes:
     
    #14 SFACRKnight, Jan 6, 2017
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  15. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Biscuit malt ,,,,,ass
     
    #15 GormBrewhouse, Jan 6, 2017
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  16. CarolusP

    CarolusP Zealot (590) Oct 22, 2015 Minnesota

    Well, I wouldn't get too excited about the mouth-feel just yet...you haven't fermented yet. :wink:
     
    #16 CarolusP, Jan 6, 2017
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  17. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    If you cannot hear the tree fallen in the forest, how can you mash second runnings? :slight_smile:
     
    #17 GreenKrusty101, Jan 6, 2017
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  18. barleyhead

    barleyhead Devotee (329) Jun 5, 2008 New Jersey

    Holy crap! That was funny - as I wipe the stout from my keyboard and monitor :slight_smile:. I think 2nd runnings are okay provided it doesn't go below 1.010 (according to Palmer). The real test for mouthfeel would be after fermentation IMHO.
     
    #18 barleyhead, Jan 7, 2017
  19. DaddyDan

    DaddyDan Initiate (0) Aug 15, 2004 Connecticut


    Okay.... Mashing might not be the most technically correct term. I let the grains soak for 20 more minutes with 150f water and then drained it into kettle #2.



    True. Fermentation will bring it down a bit. How much? I'm not sure. I have brewed old ales, English Barleywines, and RIS with much higher gravity and less body than this. I just have a good feeling
     
    #19 DaddyDan, Jan 8, 2017
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