Wheat oatmeal stout recipe: comments?

Discussion in 'Homebrewing' started by nowhyok, Oct 18, 2019.

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  1. nowhyok

    nowhyok Initiate (0) Sep 22, 2015 Oregon

    I brewed BYO's Guiness clone last year and was happy with the result. What do you think would happen if the 2-row was replaced with wheat and the flaked/roasted barley was replaced with flaked/roasted oats? In particular:

    5 lbs soft winter wheat
    2.5 lbs flaked oats
    1 lb roasted oats
    0.5 lb rice hulls

    Some kent goldings, wyeast 1084, mash at 156, yadda yadda yadda. My real questions are:

    (1) Do roasted oats exist?
    (2) If so, does this sound like a reasonable recipe? (If roasted oats don't exist, same question with roasted barley instead)
     
    #1 nowhyok, Oct 18, 2019
  2. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    Briess makes a "Blonde RoastOat Malt" that I really like but it's only 4 degrees Lovibond. It's got a great cereal flavor but I doubt that's what you're looking for, and as far as I know that doesn't exist.

    With regular roasted barley it's certainly possible, although it would probably be hard to mash - oats are very sticky to begin with, and pairing them with wheat sounds like a nightmare. Given enough rice hulls I guess anything is possible though. It might be interesting.

    If you can pull it off maybe your next beer should be an Imperial hefeweizen done with 50% wheat and 50% oats! :stuck_out_tongue_winking_eye:
     
    #2 NeroFiddled, Oct 18, 2019
    Last edited: Oct 18, 2019
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  3. Brewday

    Brewday Zealot (721) Dec 25, 2015 New York

    #3 Brewday, Oct 18, 2019
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  4. GormBrewhouse

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

    Never brewed anything like it, so don't know.
     
    #4 GormBrewhouse, Oct 20, 2019
  5. JrGtr

    JrGtr Pooh-Bah (1,775) Apr 13, 2006 Massachusetts
    Pooh-Bah

    So are you getting rid of the barley entirely?
    Does the wheat have enough diastatic (spelling?) power by itself to convert everything?
    I suppose if you had flaked, or even golden toasted oats, you could toss them in your oven for a while and make them roasted - see or google about roasting / kilning your own malt to get a rough idea about how, what temps and times.
     
    #5 JrGtr, Oct 20, 2019
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  6. VikeMan

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

    Every wheat malt I've seen has enough DP for this grist.
     
    #6 VikeMan, Oct 20, 2019
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  7. nowhyok

    nowhyok Initiate (0) Sep 22, 2015 Oregon

    This is a good idea. I am tempted to mash some roasted barley and roasted oats both seperately from the rest, and then split the boil half and half, but we'll see if I have patience for that
     
    #7 nowhyok, Oct 21, 2019
  8. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    Why would you want to do this if you don’t mind me asking.
     
    #8 wasatchback, Oct 21, 2019
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  9. nowhyok

    nowhyok Initiate (0) Sep 22, 2015 Oregon

    I am just learning how to brew, and want to get a better idea for what wheat does to a recipe. The first idea was just to add some wheat to the original recipe. Then I got to wondering how much wheat I could get away with, and then started looking for wheat stouts, only to find very little information. That's when my curiosity kicked in, and now I have to know.
     
    #9 nowhyok, Oct 21, 2019
  10. nowhyok

    nowhyok Initiate (0) Sep 22, 2015 Oregon

    Oh right, the oats. Once I decided to get rid of *most* of the barley, I wanted to see if I could get rid of all of it. I'll probably keep the roasted barley, since it is apparently critical for flavour.
     
    #10 nowhyok, Oct 21, 2019
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