Oatmeal Stout

[biertourist]

I will after the competition 

When's that?

(I want to compare notes to my toasted oat coconut porter.)  ;-)


Adam

[Simon_]

I will after the competition 

Well?

[DEMPSEY]

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.

[BrewDorg]

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

[delzep]

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