I told you it was a work in progress, so here is the latest iteration of my Oatmeal Stout Recipe.  This time I added a little flaked barely rather than all Oatmeal.  This is an attempt to force a creamy mouthfeel.  I also increased the amount of Black Patent and Roasted Barely, while cutting back on the chocolate.  In retrospect this may be a mistake, but its all about learning. 

I also tried to do some bittering with a high alpha hop (Nugget), and do flavoring with the EKG.  Using a low alpha hop for bittering means using more of it, which does carry over some flavor because you use so much more.  By using I high alpha hop addition for bittering the flavor contribution will be less.  Then by using the EKG as a flavoring addition, I use less overall EKG (saves on precious EKG right now), but I still get an EKG and English Stout character.  At least that’s how it plays out on paper (or blog), I’ll post some tasting notes on this in a few weeks once the beer is servable.

Oatmeal Stout#2

13-C Oatmeal Stout

Size: 6.5 gal
Efficiency: 65%
Attenuation: 70.0%
Calories: 212.9 per 12.0 fl oz
Original Gravity: 1.063 (1.048 - 1.065)
Terminal Gravity: 1.019 (1.010 - 1.018)
Color: 35.4 (22.0 - 40.0)
Alcohol: 5.83% (4.2% - 5.9%)
Bitterness: 33.57 (25.0 - 40.0)

Ingredients:

12.0 lbs English 2-row Pale
1 lbs Wheat Malt
0.75 lbs American Caramel 40°L
0.25 lbs American Caramel 120°L
0.75 lbs American Chocolate Malt
1 lbs American Black Patent
1 lbs Roasted Barley
1 lbs Rice Hulls
1 lbs Oats Flaked
1 lbs Barley Flaked
0.75 oz Nugget (13.0%) - added during boil, boiled 60 min
1.0 oz East Kent Goldings (4.5%) - added during boil, boiled 30 min
2 pkg Safale-04 (Fermentis)

Schedule:

Mash In - Liquor: 4.94 gal; Strike: 178.3 °F; Target: 156 °F
Conversion - Rest: 60 min; Final: 156.0 °F
Mash out Infusion - Water: 5.09 gal; Temperature: 181.9 °F; Target: 168 °F

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