Samuel Smiths Oatmeal Stout

[Vossy1]

I've been planning an oatmeal stout for a while and it looks like I'll get my chance on Saturday.
Here's my recipe. It's taken from Clone brews by Tess and Mark Szamatulski.
The original recipe is based on US measurements for an 18.9ltr brew @ 70 % efficiency.
I have simply taken the grain ingredients and divided them by 18.9 and multiplied them by 46 which is my brew length, ie 46 ltrs...so...

46ltrs of Samuel Smiths Oatmeal Stout

In the tun

8.275kg Marris Otter
559g Crystal Malt
559g Chocalate Malt
559g Roast flaked oats
207g Roast Barley

The flaked oats will be roasted at gas mark 5 for 1 hr turned every 15 mins

Mash at 40 deg c for 30 minutes, then at 65.5 deg c for 90 minutes.

In the copper

137g EKG @ 4.2% AA giving 30 IBU assuming 24% extract efficiency
Boil for 90 minutes.

Whirlfloc last 10 min

OG 1048 - 1051
FG 1010 - 1013
IBU 30
SRM 68
Alc BV 4.8%

Yeast, probably Nottingham, the recipe recommends Wyest 1084.

I use a HERMS system and will be batch sparging

1st question. In this book there are no additions for aroma hops. What would you recommend

2nd question. I like smooth stouts, Like, Black Cat and Port o' Call...will this fit the bill

http://www.banktopbrewery.com/ales.htm

Skip intro and select 5% and above

http://www.moorhouses.co.uk/rangeofbeers.html

Click on championship winning beers and black cat

[oblivious]

Hope it goes well

Any pic's

[Orkney_Rob]

Mmmm - stout!

My favorite, currently, is Glencoe Wild Oat Stout from my local micro...

http://www.bridgeofallan.co.uk/html/cask_products.html

[Alton_Bee]

Good luck with this brew - looks good.

Have seen mention on other forums of people roasting their own grains and then leaving them a few days before using them. cant quite remember why but think it had something to do with letting off flavours developed while roasting disperse.

Will you also be cooking the oat meal prior to adding it to the mash ?

[steve_flack]

Will you also be cooking the oat meal prior to adding it to the mash ?

I didn't when I toasted some - I just poured it on a baking tray dry. I also did a straight infusion mash without the beta-glucan rest. I had about half as much oats as you though. I'd suggest not recirculating for 15 mins so the oats start converting and you don't get a stuck mash. You could try layering the malt with just pale at the bottom and then mixing the sticky stuff in the grains on top.

I'd prolly use Windsor...or even S-04 (gasp! SF recommends S-04!!!!!) for this beer. Something a bit less attenuative than Nottingham. It's dark so the poor flocculation of windsor won't be so much of a problem and the flavours so strong that you won't notice S-04's contribution so much.

[J_P]

Have a good one Vossy - My oatmeal stout is still a little green at the moment however it's going to be lovely by christmas!

[oblivious]

Have a good one Vossy - My oatmeal stout is still a little green at the moment however it's going to be lovely by christmas!

Show strong is it?

[J_P]

6.5% ABV, it's only had four or five weeks or so in the bottle.

[Vossy1]

Cheers Chaps

Going to be roasting my oats as per SF's method when I can find some. I can't find any of the jumbo oats so far at T**co's

I haven't got Winsor so S04 it is

Just got my roasted Barley and it's whole
Will I have to tenderise it with a bit of persuasion from a rolling pin or coarse grind in a grinder

[oblivious]

I have use S-04 for both my Imperial porter and outmeal stout, works very nice

[Vossy1]

Cheers O

What about cracking the Barley?

[oblivious]

Cheers O

What about cracking the Barley?

Put it in a plastic bag and use a rolling pin, but you don’t want to turn it to dust.

[Vossy1]

Thankyou O once again

Last question...honestly, do you add aroma hops to stouts

[oblivious]

Americans stout do, but I was not over fond of cascade in a stout

I generally don’t and like to let the roasted barley/chocolate malt come through

[Vossy1]

Cracking that roasted Barley was a PITA

I'm sure at least 50% of it is still whole....oh well