Oatmeal Stout Recipe
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
Results generated by BeerTools Pro 1.0.29
on January 11th, 2008 at 10:21 am
[…] brewed up another batch of Oatmeal Stout with a few minor tweaks (I’ll post the recipe separately). Got up at 5AM on Sunday morning to brew so I could hopefully finish before my wife went to work […]
on June 17th, 2008 at 9:38 pm
[…] constantly refining his Oatmeal Stout recipe, he came to a conclusion about Roasted Barley. He feels that this ingredient should be the […]
on March 12th, 2009 at 10:30 am
[…] almost time to fire up the brew kettle once again. The top of the list is a revisit my Oatmeal Stout recipe with some revisions. I thought I would be able to start brewing sooner, so does it make sense to […]
on October 7th, 2009 at 10:25 pm
[…] just for dinner and lunch anymore, now it’s for breakfast. My friends over at the Brew Dudes have also been in on the Oatmeal Stout and I haven’t brewed one since I used to kit brew. I think it’s time to re-visit […]