Samuel Smiths Oatmeal Stout

Vossy1 · Post by **Vossy1** » Mon Oct 22, 2007 4:24 pm

Liking the new avatar....menacing

eskimobob · Post by **eskimobob** » Mon Oct 22, 2007 7:16 pm

Vossy1 wrote:Liking the new avatar....menacing

Vossy1 · Post by **Vossy1** » Sat Oct 27, 2007 8:11 pm

This stout has now been matured for 6 weeks, though I've been drinking it for the last week

I thought finding a stout as a house brew was going to be one of the hardest tasks for me as I'm quite a fussy drinker of the darker ales.
I don't really like coffee, either as a drink or flavour, and I'm not really a big fan of the 'roasty' taste. I know this is a bit of a cop out but I quite like guiness, for it's ease of drinking.

I was hoping I'd find something as easy to drink as Guiness, but with more taste...

This recipe has struck gold first time of brewing. It's everything I want in a stout and more. I never thought I'd be able to get this sort of taste from home brew...don't know why...but I didn't

As an easy drinking stout this recipe is going to be hard to beat.
I'm not going to try and describe the flavours as that would do a dis -service to this fine brew.

Alan Partridge would say "that really is top drawer....first class"

Madbrewer · Post by **Madbrewer** » Sat Oct 27, 2007 8:36 pm

Well done!

I don't know why I don't do more stouts really, as I've never had a bad one. The GW Beamish and Murphy's recipes are both super. Maybe I need to go for an outmeal to try now also?

mysterio · Post by **mysterio** » Sun Oct 28, 2007 1:07 am

Good stuff Vossy! I'm brewing an oatmeal stout next week.

subsub · Post by **subsub** » Sun Oct 28, 2007 2:19 am

Back of the net

DRB · Post by **DRB** » Tue Nov 13, 2007 9:20 pm

I'm doing this one tomorrow, I have got oats don't know which ones quite large so either flaked or rolled or are they the same thing? anyway I'm not going to do any rests or cook the oats prior to mashing unless someone says you need to cook them first as i'm to lazy, so will I be better off fly sparging rather than batch sparging for less of a risk of a stuck sparge as I can put the oats on top when fly, or is there no difference between the two.Also I roasted the oats off a bit to get a golden colour to them.

Barley Water · Post by **Barley Water** » Tue Nov 13, 2007 11:51 pm

DRB, you can mash the oats along with the grains since they are gelatized in the "flaked" or "rolled" process (which heats them up in production allowing the starch to be available during the mash). Toasting them in the oven is also a great idea and can add a kind of oatmeal cookie note to the beer. I love adding oats to beer as it makes the brew very smooth and also lends a unique taste along with increased head retention. I have added oats to stouts, saisons and brown ales, infact I intend to add some toasted oats to my next project which will be an English brown ale (I guess you guys would call it a mild?).

DRB · Post by **DRB** » Wed Nov 14, 2007 4:25 pm

cheers BW.
Well I was 150 g short for my pale malt so had to add 150g of melanoidin to get my quantity right. I batch sparged after and had no stuck sparge from using the oats, and my efficiency shot up for some bizarre reason, where as I was supposed to collect 13lt at 1044 for 70% efficiency, I collected 15lt at 1.048, thats around the 80's I think and still the last run off was 1.019, so now my bitterness has altered from 31/2 to say 27 hope it still has enough bitterness.

BarnsleyBrewer · Post by **BarnsleyBrewer** » Fri Jan 02, 2009 7:05 pm

Vossy1 wrote: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.

Can anyone recommend this?
Are flaked oats the Scotts porridge type, do they need roasting??

John

Gurgeh · Post by **Gurgeh** » Fri Jan 02, 2009 7:23 pm

hell yeah - this brew is the nuts!

In fact it's a viral beer.

I bought jumbo rolled oats, 45 minutes gas mark 5, turning regularly.

BarnsleyBrewer · Post by **BarnsleyBrewer** » Fri Jan 02, 2009 9:22 pm

Were the oats done the night before, wots a viral beer?

It is porridge type oats?

thx
John

oblivious · Post by **oblivious** » Fri Jan 02, 2009 9:35 pm

BarnsleyBrewer wrote:It is porridge type oats?

Thats them

Gurgeh · Post by **Gurgeh** » Fri Jan 02, 2009 9:38 pm

I did do the oats the night before, yes.

Viral? made that up. you'll brew it, give a bottle or two to someone else, then they'll brew it. perhaps 'chain beer' would have been better.

Edit1now gave me 1 bottle - 3 weeks later i had 67 of them

porridge oats are the ones, yes.

James McCrorie told me that you could use readybrek (or any 'instant' porridge) and skip the cereal mash altogether.

here's my brewday
http://jimsbeerkit.co.uk/forum/viewtopi ... 24&t=18419

btw - haven't seen Vossy round here for months

Parva · Post by **Parva** » Fri Jan 02, 2009 10:03 pm

You'll find Vossey busy on another forum.

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Samuel Smiths Oatmeal Stout

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