Planning to make an Oatmeal Stout After trying some brilliant one's at this summer's Great British Beer Festival. I have a recipe and I have done some research but I am still a bit apprehensive.
You see The way I see it is flaked oats + hot water = Porridge (Not good in your Mash Tun) or at least something gummy.
So any advice will be greatly received.
PS Yeast suggestions would be good too
Eddy
I've never specifically brewed an oatmeal stout, but I've used flaked oats and haven't had problems particular to them. I did have problems with an imperial stout (which had flaked barley, not flaked oats) due to the large grain bill. I got the classic 'stuck mash' whereby the mash was so thick it sealed up the top of the mash tun. When the tap at the bottom was opened, hardly anything came out because there was a vacuum at the bottom of the mash tun. The best way to avoid this is probably to stick a tube down from the top of the mash tun to the bottom so that a vacuum can't form.
What about mashing the oats separately in a pot, then adding both to the kettle
I've brewed an Oatmeal Stout twice to the same recipe using 250g rolled oats and no problems with stuck mash or anything like that.
Oats won't really add any flavour to your stout, body yes but not flavour. If you want flavour you will need to roast/toast them for a while and then store for about a week in an air tight container to mellow out before using them.
Shanna
If you can raise the temp of the mash to 76c at the end, a mash-out step as it's called that should help also a handful or two of oat husks always helps
I've made a couple of oatmeal stouts and they have always left an inch or trub in the bottles after settling. This is despite filtering the batch before hand. Can't quite remember how I used them the first time, however the second time, I forgot to add them to the mash and had to add them to the boil. Either way though, huge amount of trub.
Oats have no enzymes useful to mashing. They must be mashed (or partially mashed) with a malted grain for the starches to be converted. As Shanna said they don't really have much taste. If you made porridge and add nothing to it and then eat some of it you will see it is pretty bland. By toasting it first you will add some of the desired nutty flavour you might be thinking of. Another mistake some people do is to not get the final gravity low enough. For the oats to shine yo would want to get the gravity down to 1012 area.
Keep the IBU's around the 30 mark too.
If you want body without flavour just mash untoasted oats. If you want a slight nutty oaty flavour you can roast them in the oven at 150 until they start to colour.
Is recommend 8-12% of your recipe depending on how much you want the oats to be present. I BIAB but you could use rice hulls if you're worried about a stuck mash.
For year I've tried Nottingham, US-05 and S-04. S-04 was my favourite as it kept a bit more of the malt character but try a few options to see what suits your tastes!
Brewed mine and it's on tap as I write. Very happy with it and will brew it again. Only make minor changes to it :-X
Here it is,
That looks delicious, any chance you'd share the recipe? ;D
I will after the competition ;)
This one's a doozie...
https://www.homebrewersassociation.org/homebrew-recipe/robs-oatmeal-stout-2/
Have it in the keg and enjoying a glass or two most nights. Om nom nom.
Quote from: DEMPSEY on February 26, 2019, 02:29:14 PM
I will after the competition ;)
When's that?
(I want to compare notes to my toasted oat coconut porter.) ;-)
Adam
Lads at Liffey Brewers decided that it was more a porter as it lacked a roast note and I agreed. Turned out 3.8% and a great drinking beer.
2.86 pale malt
0.40 Amber malt
0.40 flaked oats
0.20 chocolate malt
0.20 flaked barley
0.20 black patent malt.
60 g fuggles 60 minute boil
2 yeast first pitch Windsor and 48 hours later Nottingham.
Mashed at 65 60 minutes.
I took 230grams of the oats and toasted them then left them out in an open bowl for a week.
Will make this again but I think I will mash lower and much longer to be able to get the best out of the Windsor yeast.
I got Bronze for this in the nationals. Kitchen Sink Oatmeal Stout
Vitals
Batch Volume: 21.5 L
Efficiency: 76%
Original Gravity: 1.063
Final Gravity: 1.017
ABV: 6.0%
IBU (Tinseth): 29
Color: 76.5 EBC
Malts (5.9 kg)
2.5 kg (42.4%) — Golden Promise — 3.9 EBC
1.5 kg (25.4%) — Munich Malt — 15 EBC
700 g (11.9%) — Flaked Porridge Oats — 2 EBC
250 g (4.2%) — Flaked Barley — 3.3 EBC
250 g (4.2%) — Crisp Black Malt — 1340 EBC
250 g (4.2%) — Chocolate Malt — 885 EBC
200 g (3.4%) — Caramel/Crystal Malt - 60L — 118 EBC
150 g (2.5%) — Caramel/Crystal Malt -120L — 235 EBC
100 g (1.7%) — Caramel/Crystal Malt - 40L — 79 EBC
Hops (50 g)
15 g — Magnum 12% — 60 min
20 g — Fuggles 6.2% — 30 min
15 g — Fuggles 6.2% — 5 min
Yeast
1 Pack — Wicklow Hops Company Pintman
Mash
Saccharification — 67 °C — 60 min
Boil
1 hour
Fermentation
20°C until FG, raised to 23°C for 3 days, cold crashed to 1°C for a week
Serving
Kegged and carbonated to 2.4 volumes
Quote from: DEMPSEY on April 19, 2019, 10:12:01 AM
Lads at Liffey Brewers decided that it was more a porter as it lacked a roast note and I agreed. Turned out 3.8% and a great drinking beer.
2.86 pale malt
0.40 Amber malt
0.40 flaked oats
0.20 chocolate malt
0.20 flaked barley
0.20 black patent malt.
60 g fuggles 60 minute boil
2 yeast first pitch Windsor and 48 hours later Nottingham.
Mashed at 65 60 minutes.
I took 230grams of the oats and toasted them then left them out in an open bowl for a week.
Will make this again but I think I will mash lower and much longer to be able to get the best out of the Windsor yeast.
If its the one I had, I think it lacked quite a bit of body
Up the porridge, and use wlp002 would be my opinion :-*