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(Cherry Chocolate) Oatmeal Robust Porter

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brewsumore:
I recieved a PM requesting the recipe, and since there was a delay in getting this brewed, I thought I would solicit for comments on it, that I had posted I was going to brew I think last weekend.  What do you think?

Oatmeal Robust Porter

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):        11.00    Wort Size (Gal):   11.00
Total Grain (Lbs):       25.75
Anticipated OG:          1.063    Plato:             15.37
Anticipated SRM:          38.2
Anticipated IBU:          37.2
Brewhouse Efficiency:       75 %
Wort Boil Time:             60    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 31.1     8.00 lbs. Marris Otter                    Great Britain  1.038      3
 27.2     7.00 lbs. Pale Malt(2-row)              America        1.036      2
  9.7     2.50 lbs. Munich Malt                   Germany        1.037      8
  7.8     2.00 lbs. Chocolate Malt                America        1.029    350
  7.8     2.00 lbs. Flaked Oats                   America        1.033      2
  3.9     1.00 lbs. Crystal 20L                   America        1.035     20
  3.9     1.00 lbs. Crystal 60L                   Great Britain  1.034     55
  2.9     0.75 lbs. Black Patent Malt             America        1.028    525
  1.9     0.50 lbs. Aromatic Malt                 Belgium        1.036     25
  3.9     1.00 lbs. Wheat Malt                    Germany        1.039      2

Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  5.00 oz.    Goldings - B.C.                   Pellet   3.17  33.4  60 min.
  1.45 oz.    Fuggle                            Pellet   4.75   3.9  15 min.
  2.00 oz.    Goldings - B.C.                   Pellet   3.17   0.0  0 min.

Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  1.50 Unit(s)Whirfloc                       Fining     5 Min.(boil)
  1.25 Tsp    Wyeast Yeast Nutrient          Other     10 Min.(boil)


Yeast
-----

Fermentis US-05 American Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   25.75
Water Qts:   38.00 - Before Additional Infusions
Water Gal:    9.50 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.48 - Before Additional Infusions

Saccharification Rest Temp : 155  Time:  60


Notes
-----

Recipe should use EKG rather than US Goldings, but I'm subbing with hops I have onhand.

With a nod to Jamil's Black Widow Porter, which is what I based a lot of this recipe on.

I like the creamy head of an oatmeal stout and have a bunch of flaked oats on hand so incorporated them into the recipe.  I will be toasting them at 300F in a pan in the oven with occasional stirring until lightly browned and nutty smelling.


5 gal =  straight recipe

5 gal = will get chocolate and cherries in secondary, after at least two weeks in primary ramped up to steady 65-66F. 
For 5 gal beer, use 1/2 lb low fat, unsweetened chocolate powder that is stirred in with cherries
when pasteurizing them for 20 min at 160F.  Leave on cherries/cocoa for 10 days. 
Use minimum of 2 lbs cherries per gallon of beer, and I will also be adding ~10 oz. "Tart is Smart"
natural tart cherry juice concentrate since I have it onhand.  I haven't decided if I will bother
pitting the cherries - probably not.  I will use frozen Bing cherries I picked and froze last summer.

Two to three weeks maturing in the keg in the 35F kegerator should serve as a diacetyl rest.

yso191:
Thanks for posting this.  I'm anxious to try it.

Steve

brewsumore:
I formulated based on what I have on hand.  It wouldn't need the wheat malt, but I added it because I have tons, and it is foam positive for the head.  No real need for two types of base malt but I think it will work well.  And you could use 2 lbs of caramel 40 rather than 1 lb each of 60 and 20, etc.  Of course you know that the ingredient amounts will vary depending on your brewhouse efficiency.  I improved my efficiency considerably once Martin's newer versions of Bru'n Water came out.  And, I am mashing a bit warm because I want some body.  I'll be coming close to his Black Malty water profile.

brewsumore:
I edited my recipe above to follow Jamil's Black Widow Porter hopping schedule, which I trust more than what I had previously using cascade for aroma and no fuggles.  It's just safer.  I had originally thought it would be interesting to try something other than fuggles, since I have read some posts of people who detest that hop in porters.  Still, I don't think it's a hop that offends my tastebuds.

troybinso:
Just on first glance there a lot of different thing going on in the grain bill. Not necessarily a bad thing, but I wonder how much you need the wheat and aromatic with the other flavors going on.  Also, why are you bittering with a lower alpha Golding hop? Do you have something higher in alpha to bitter with? Finally I like the flavor/aroma hops, but not for the chocolate/fruity half of the beer. I am not a big fan of fruit beer with a strong hop flavor. Not sure how you can remedy this since if you take the hops out, the non-fruit beer will suffer.

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