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Oatmeal McStout
Oatmeal Stout • All Grain • 5.5 gal
Brewed 9/15/08.
September 19, 2008 am 01:02am
4.0/5.0 1 rating
Ingredients (All Grain, 5.5 gal)
- 7.5 lbs
Pale Ale Malt; Bairds Malt
Pale Ale Malt; Bairds Malt
Pale Ale malt forms the majority of the grist for a typical U.K. Pale Ale or Bitter beer and is made from some of the best barley available. There is an emphasis on single variety and low protein levels. The barley will be fully steeped and germinated before the green malt is loaded to the kiln. Kilning is a carefully controlled process removing moisture to a relatively low level without destroying excessive amounts of enzymes but imparting characteristic flavour and colour. Even with a diastase of only 45°L there is still enough activity to convert for example 5% of Crystal malt and 5 -10% of cooked adjunct (e.g. flaked maize). Mashing is normally at a fixed temperature of about 65°C, so modification has to be high to cope with this and a coarse grist is normally used. Many UK brewers stress the flavour benefits in the wort and glass of using Pale Ale malts produced from traditional winter malting barley varieties.
- .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.
- .5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .5 lbs
Black Roasted Barley
Black Roasted Barley
Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.
- 1.25 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1.65 oz
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
-
Wyeast 1968 London ESB Ale™
Wyeast 1968 London ESB Ale™
Highly flocculant top-fermenting strain with rich, malty character and balanced fruitiness. This strain is so flocculant that additional aeration and agitation is needed. An excellent strain for cask-conditioned ales.
Notes
Mash at 152 90 minutes. Orig recipe Mash at 155 produced O.G. 1.060. F.G. 1.020. Toast the oats. Brewed again 4/29. O.G. 1.060. Stuck mash. Used Quaker Quick Oats, lightly toasted in oven. Into 2ndary at 1.016 on 5/14/09. Brewed 1/24/10. Mash at 154. O.G. 1.057. Keg 2/4/10 at 1.018.
Style (BJCP)
Category: 13 - Stout
Subcategory: C - Oatmeal Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.017 | 1.010 - 1.018 | |
| Color: | 28.7 SRM | 22 - 40 | |
| Alcohol: | 5.3% ABV | 4.2% - 5.9% | |
| Bitterness: | 37.2 IBU | 25 - 40 | |
Discussion
Low attenuation
2008-10-06 9:49am
This beer is going to turn out well. However, it finished a little high at 1.020 instead of 1.016. Next time mash a little lower, at 152. In the bottle 10/5/08.
Delicious
2008-11-03 10:26am
This is a delicious beer, that contains all the roasty, chocolaty goodness, but still very smooth and drinkable, and not too roasty.
Awesome
2008-12-01 11:59pm
After a little aging, this beer is sooooo good. I don't drink a lot of stouts, but this one is so delicious. I think that even though it finished a little high, being on the high side of the bitterness range has balanced that nicely. Surprisingly, the hops carry through well, even though they were all boiled the full 60 minutes. This beer is chocolaty, roasty, malty, sweet, followed by a little aftertaste earthy, herbal EKG. This beer is so delicious, I will have to enter it into competition. That being said, when I brew again, I will lower the amount of hops, as I don't think they should be that noticible in this style; toast the oats to bring them out a little; and mash lower to bring the F.G. down a little.
2nd Place Winner
2009-01-21 1:50am
This beer won second at the January 2009 Elevator Brew Haus Homebrew Competition. There were only 25 beer entered total, so they must have been all judged against each other. The only constructive comments I got was "add more oats" I will try 1.5 lbs next time.
Tastes great after just one week
2009-02-28 4:58pm
I gave this recipe a shot last week. This is only my third all-grain homebrew and I can't believe how good this tastes already. I deviated somewhat by adding coffee and vanilla in the secondary. Can't wait to see how this turns out.
Different
2009-06-02 11:33am
This turned out a little different using the extra oats. Even though it finished lower than the first batch (1.016 vs. 1.020) is has a lot of body from the oats. The hops also seemed much more subtle, which is okay. Next time lets try 1.25 pounds of oats, for a compromise between the 1 and 1.5 pounds during the 1st and 2nd brewings.
Placed
2009-06-15 7:09pm
Honorable mention Barley's Brewing Homebrew Competition 6/14/2009. 3rd Place SODZ 2009 British Beer Fest.
Brewed 11/13/11
2011-11-15 9:52am
11 gallon batch. Increased the victory malt to 2.5 pounds. Used 2 cans toasted quaker oats, which was a little over 2 pounds. O.G. 1.052. Used a blend of 60 min hops, 1.7oz EKG, 1.2 oz Fuggles, .5 oz hallertau. (due to lack of EKG). re-pitched 1098. Kegged 11/20/11. F.G. 1.021 (high!). This did not turn out so great. Not bad, but a little chalky. I am thinking the mash Ph got too low, also resulting in the high F.G. Watch this next time!
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