Oatmeal stout recipe ideas please

[data790|]

Hi,

I want to brew an oatmeal stout (slightly sweet smilar to killkenny oatmeal stout - I think it was). Does anyone have a good idea or can point me in the right direction as searching on here is very time consuming and I shouldn't be doing this at work or the day before I want to start mashing and brewing. Oh, I am an all-grain chap so all-grain is the only method I will be using.

Thanks all in advance

Marc

[dave-o]

23l

4000g pale malt
500g roast barley
500g oatmeal, toasted

about 30IBU from something like target, challenger etc.

S04 or something similar.

[data790|]

Sounds good. I came home and found an old recipe for a stout with the following:

4.8 kg pale
450 g crystal
450 roasted barely
340 g melanoidian
1 oz goldings

5 gallon brew,

I wouldd like to make this a nice sweet oatmeal stout so shoul I add 500 g oatmeal? Woul adding some malted wheat help for head sustainability?

Tanks Dave for your comments. Please feel free to help me change this recipe an I shall put up my methods an what not as it comes along.

Once again, thanks guys

[data790|]

I also have to replace the melanoidian. Any ideas?

[danbrew]

My idea would be to go with dave-o's suggestion. He doesn't mess about.

You can't make outmeal stout without oats surely? Unless melanoidian is really oats? Never heard of it myself...

[data790|]

I will indeed. I just wondered if I coul add to the recipe I had put up, but to be honest it relly isn't that good. I shall give the recipe a go and let you know. When it comes to beer I am still a newbie even after three years Doing it.

[The_blue]

Unless melanoidian is really oats? Never heard of it myself...

http://en.wikipedia.org/wiki/Melanoidin

It's the brown from coffee according to wiki

Basicly it's what gives things a brown colour when toasted.

http://webcache.googleusercontent.com/s ... in&ct=clnk

[gnasher]

Hi data,

I'll be doing a first attempt at an oatmeal stout this weekend as well!

I thought that the roasted barley gives the harsh bitterness that you get with stout, whereas an oatmeal stout is probably designed more as a richer, perhaps sweeter version, without too much harshness.

I was going for 500g oatmeal, plus a number of malts (for complexity):
Pale - 3500g
Crystal - 500g
Smoked - 500g - gives a small smokey edge - worked really well in a porter recently

Then for colour:
Black
Chocolate
Roast Barley

I'm not at all sure about the proportions of the dark malts. Can anyone suggest if 100g black and 200g each of chocolate and roasted barley sounds right?

EKG at 30g @ 90 + 15 mins to finish, with Whitelabs Irish ale yeast.

Cheers

[dave-o]

I'm not at all sure about the proportions of the dark malts. Can anyone suggest if 100g black and 200g each of chocolate and roasted barley sounds right?

What you've got there is fine.

IMO choc gives a harsher roastiness than RB. I don't think you need to worry about putting in too much RB honestly. Yes 500g will give you a more roasty flavour than something like guinness, but certainly not harsh. No harm in subbing some RB for black malt though if you like.

-200 choc, 200 RB, 100 black
-400 RB, 100 black
-even 300RB, 200 black

will all make a nice stout.

[data790|]

Sorry for the late reply.

Thanks guys for the ideas. I had some issues with the mashing and think I have to get my backside to the UK for some plumbing and filters to stop my mash tun from etting clogged up.

Also, does the amount of water mashing with make a difference and what is the rule of thumb for that?

[dave-o]

Yeah, mash/sparge volumes are very important.

I use 20l for the mash and 12l for the sparge in an average 5kg grain bill mash. There will be some variation between equipment, processes and grain bills but it may be a good place for you to start and see what works for you.

[data790|]

Hi,

I have been using around 14 l of mash water initially and then sparged with x volume to reach 25 l before boiling down to 20-23. I have been using what I can from Norway - which isn'tmuch and if you want special items like plumbing material for use with mashing then you ain't getting it - to build a working mash tun from a fermentor with a hole and tap in it (works quite well). But mylast few beers have come out pretty ok but I seem to loose sugars. I always though I could add any amount of water and the results will still be the same in terms of sugar, maybe that is where I am going wrong... and the use of plastic tubing with holes as a filter may also require further evaluating lol.

So as rule of thumb around 20 l mash with 12 l sparge for 5 kg grain. That is ideal as I cando some calculations with ratios to move the figures. Thanks for that

[dave-o]

14l mash water for 5k grain does seem low, and might go some way to explaing your low efficiency.

[Spud395]

I have to get my backside to the UK for some plumbing and filters to stop my mash tun from etting clogged up.

Also, does the amount of water mashing with make a difference and what is the rule of thumb for that?

What do they use for plumbing in Norway?

General concensus tell us 2.5-3L of liquor per 1kg of grain, although there seem to be no ill effects from using more water and it can also increase efficency.
Up to it seems about 5L/kg as a max

[data790|]

I just did a wit bear and found some calculations on here to get a better mash. I mashed with more water and then did a second mash. Seems to be much better. Thanks for the advice