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Jay's Oatmeal Stout

Jay's Oatmeal Stout

Oatmeal Stout • All Grain • 6 gal

Breidenbock

My cut at a coffee & chocolate oatmeal stout. Added 1 lb inverted brown sugar.

November 8, 2010 am 08:22am

0.0/5.0 0 ratings

Ingredients (All Grain, 6 gal)

  • .75 lbs American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • .75 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • .75 lbs Crystal 75; Bairds Malt

    Crystal 75; Bairds Malt

    Crystal or Caramel malts have a distinctive toffee flavour, which becomes more intense as colour is increased, and at the higher end of the colour range burnt or roasted malt flavours may begin to appear. Traditionally in the UK, Crystal malt of colour 70 -80 °ASBC has been used at about 5% of the grist to give the characteristic colour and flavour of UK Bitters and Pale Ales. Adjustment of the amount and/or colour of the Crystal malt may brew some very distinctive beers, but this may require some careful experimentation. Crystal malts have been used in the brewing of Lager beers, but considerable care is required to ensure that whilst a distinctive flavour is achieved, the crystal flavour and colour does not become too dominant. In all beers they can help prevent the formation of oxidised (cardboard) flavours.

  • .75 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 7.5 lbs Maris Otter Pale

    Maris Otter Pale

    An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.

  • .5 lbs Dark Wheat Malt; Weyermann®

    Dark Wheat Malt; Weyermann®

    German-grown top-quality wheat (2004 harvest). Product Characteristics: Signature malt for Bavarian Dunkelweizen and similar beers. Adds creaminess, body, and complex wheat flavors, as well as some color to top-fermented beers. Recommended Quantities: Up to 70% in Bavarian-style Weizenbiers Suitability (beer styles): Ales: Dunkelweizen, Weizenbock, Weizendopplebock, pub wheat ales, light or low-alcohol beers

  • 1.25 lbs Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 1 lbs Light Brown Sugar

    Light Brown Sugar

    Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

  • .5 oz Magnum - 14.4 AA% pellets; boiled 60 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • 1 oz Willamette - 4.8 AA% whole; boiled 20 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 2 oz Chocolate (unsweetened) - dutch cocoa powder 10 minute boil (omitted from calculations)

    Chocolate (unsweetened)

    Unsweetened Chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It's unadulterated chocolate: ground roasted chocolate beans with no other added ingredients imparts a strong, deep chocolate flavor in all the sweets you add it to.

  • 2 oz Coffee (grounds) - cold pressed added to secondary (omitted from calculations)

    Coffee (grounds)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor. They are then ground and hot water is used to "steep" the unigue oils out of the grounds.

  • .25 tsp AllFine - (omitted from calculations)

    AllFine

    Clarifier. A purified and standardized form of fish collagen, with a small amount of sodium metabisulfite as a preservative. A free-flowing white powder, mixed into solution in a simple mixer, and normally added as beer is transferred from fermenter to storage. Usage is approx .4-1.2 oz. per 10 bbl. for both ales and lagers.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Toast 1/2 of the oats at 350 F for 15 minutes. Invert the brown sugar: add 1.5 cup of water and 1/4 teaspoon of citric acid, and brown sugar, boil until temp reaches 230 F. 5 gal S Platte Denver water 2 teaspoons chalk 1/8 teaspoon Epsom salt 1 teaspoon baking soda .25 teaspoon Calcium Chloride 5 gallon mash water, 3.25 at dough-in Dough in at 122 with 3.25 gal, rest for 20 min. (protein rest) Infuse 1.75 gal, and add heat as required, rest at 148 for 15 minutes (including heat ramp time). Add heat and rest at 154 for 45 minutes. Brewed 11/6 SG 1.062, aerated for 30 min, pitched hydrated yeast at 72 F. Bottled 12/15, SG 1.017

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.062 1.048 - 1.065
Terminal Gravity: 1.017 1.010 - 1.018
Color: 28.5 SRM 22 - 40
Alcohol: 6.0% ABV 4.2% - 5.9%
Bitterness: 36.3 IBU 25 - 40

Discussion

Breidenbach

Still In Secondary

2010-12-08 9:24pm

Steeped 2 oz of dark roast coffee for 30 minutes then added the cocoa for another 30 minutes. Kept temperature between 160 and 170. Between the time I cooked the mix of the stove 'till adding it to the secondary, a large perventage of the cocoa had settled out. I'm thinking most of the cocoa will end up on the bottom of the secondary. We shall see...

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