Recipe Help - Irish Oat Stout

Discussion in 'Homebrewing' started by scottakelly, Sep 24, 2016.

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  1. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Not too long ago I enjoyed Arcadia's Starboard Stout and am contemplating a somewhat clone for a few brews this winter. It has the great mouth feel of an oatmeal stout with the drinkability and dryness of an Irish stout.

    I can glean from the website that it is 5.6 ABV, with a generous portion of malted oats, and uses Williamette hops.

    Since they are on hand I will be using Munton Pale Ale malt as the base and WY1469 as the yeast.

    Mocking up a recipe I'm thinking...

    66% Muntons Pale
    20% Malted Oats
    10% Roasted Barley
    4% Pale Chocolate

    to 1.058 OG, calc FG is 1.017

    Williamette at 60 and 20 to 35 IBUs

    WY 1469

    I have zero experience brewing with malted oats, I have only used rolled oats in stouts and porters before, and never in such a high amount, so I'm calling on my fellow BAs to let me know their critiques. My main concern is the % of malted oats.
     
    #1 scottakelly, Sep 24, 2016
  2. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    No advice but following because Irish Oat Stout sounds great for Chicago in January
     
    #2 crcostel, Sep 24, 2016
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  3. Hanglow

    Hanglow Pooh-Bah (2,051) Feb 18, 2012 Scotland
    Pooh-Bah

    You'll be fine with that amount of oats, malted oats come with their husks so no chance of stuck mash. The last oat malt stout I did had a bit less at 14% as it was based on the original Maclays one. It should taste fine too imo
     
    #3 Hanglow, Sep 24, 2016
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  4. GormBrewhouse

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

    never used malted oats, only flaked, but i really like the idea of a oated irish. I am going to look for the oat malt unless you have a good source.

    Personnaly my irish stout recipe is

    10 lb marris otter
    1.75 lb simpsons roasted barly
    .5 lb chocolate
    and 1 lb flaked barley
    nottingham yeast starter
    2 oz goldings @60

    Id add in some oats on top of that.:slight_smile:
     
    #4 GormBrewhouse, Sep 24, 2016
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  5. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I haven't had this beer, but what you have going sounds awesome. Oat Malt definitely has the least diastic power of any of the usual malted brewing grains, but you should be ok with this recipe (it can self-convert, given enough time). What's your mash regime? You may want to consider going higher for longer.
     
    #5 MrOH, Sep 25, 2016
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  6. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Since WY1469 isn't super attenuating anyway I'll probably go with a fairly normal 153 for 60 minutes.
     
    #6 scottakelly, Sep 25, 2016
  7. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Looks like the big online retailers all have it assuming I cant find it at the lhbs.
     
    #7 scottakelly, Sep 25, 2016
  8. Hanglow

    Hanglow Pooh-Bah (2,051) Feb 18, 2012 Scotland
    Pooh-Bah

    one other thing if you are milling it yourself you need to mill it closer, or make sure you lhbs sets their mill closer than for barley malt
     
    #8 Hanglow, Sep 25, 2016
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  9. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    The website has the original beer as a nitro only brew. Is there a way to replicate that without a tap?
     
    #9 crcostel, Sep 25, 2016
  10. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    I'm not too worried about that. I will likely just bottle with a low carbonation.
     
    #10 scottakelly, Sep 26, 2016
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  11. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    @scottakelly Did you ever brew this recipe? How did the oat malt work out?
     
    #11 crcostel, Dec 1, 2016
  12. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Brewed it last weekend. I'll post my thoughts in a couple weeks!
     
    #12 scottakelly, Dec 1, 2016
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  13. CADETS3

    CADETS3 Initiate (0) Dec 3, 2014 Texas

    I love what oats do to a recipe. Even at times when they might not "belong." I would suggest doing a beta-glucanase rest to make sure you don't get a stuck sparge. Just a suggestion. Looks like a nice recipe though.
     
    #13 CADETS3, Dec 1, 2016
  14. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    @crcostel I'm getting back with you on the results...

    I'm drinking the first draft of this now, just three weeks after brew date.

    Soooo, here's the problem. On brew day my intent was to use WY1469 from a smack pack I have held onto too long. The starter was not viable. Since I'm 50 miles from a local homebrew store I defaulted to an Irish Oat Stout Lager using reused W-34/70. Primary fementation a bit warm at 60 and quick turnaround time with no "lagering."

    Otherwise, despite the mishap, I'm very pleased with this beer. This is not drinkable, it's the definition of crushable. I intended it to be dry and drinkable, it's modeled on an Irish Stout after all, but the lager yeast makes it even more so. Despite the drinkability it is still very engaging. The malted oats really stand out and add a toastiness to it and surprising mouthfeel for how dry this is.

    Ultimately, a success but I am planning a rebrew of this shortly using S-04 yeast. If I was a brewer in the Caribbean wanting the ultimate warm weather stout this may be it. Sitting in Ohio on a nice 15 degree December day I want some more body and a little something from the yeast.

    The final recipe is below, 10 gallon batch...

    Irish Oat Stout

    Grain

    10 UK Pale
    5 Malted Oats
    4 Avangard Dark Munich
    1 Caramel 30
    1 Carabrown
    2 Roasted barley
    1.5 UK Pale Chocolate

    Hops
    .5 oz Cluster 6.8AA 60 min
    .5 oz CZPrem 10.6AA 60 min
    4 oz Williamette 4.1AA 20 min

    Yeast
    W-34/70

    CALCS
    1.061 OG
    1.010 FG
    6.6 ABV
    37 SRM
     
    #14 scottakelly, Dec 19, 2016
  15. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    @scottakelly Wow that sounds like a brew day. An Irish Oat Stout Lager? I actually think it sounds like a great winter brew for days when you want something full but not heavy. Nicely done. I am gearing up to do a cross between your stout and the Brewing Classics version next week.
     
    #15 crcostel, Dec 20, 2016
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  16. scottakelly

    scottakelly Maven (1,487) May 9, 2007 Ohio

    Any attempt on this yet? If so how did it turn out?

    I just kicked my first keg of this today. This beer has grown on me the more I have it. It is sessionable in the extreme. I am going to try it again in a couple months using s-04 for comparison sake, but I would not hesitate to use W-34/70.
     
    #16 scottakelly, Jan 14, 2017
  17. crcostel

    crcostel Initiate (0) Feb 26, 2006 Illinois

    #17 crcostel, Jan 17, 2017
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