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General Category => Beer Recipes => Topic started by: bluesman on December 18, 2013, 05:44:28 PM

Title: How about an Oatmeal Stout recipe?
Post by: bluesman on December 18, 2013, 05:44:28 PM
An oldie...but a goodie.

Anyone want to share their tips, tricks, secrets :) or recipes for an Oatmeal Stout.

Don't be shy. :)

Title: Re: How about an Oatmeal Stout recipe?
Post by: gman23 on December 18, 2013, 05:57:51 PM
I prefer my stouts to have a very smooth, more subdued roasted quality than is probably advised. I minimize roasted barley and use more pale chocolate and midnight wheat to get a smoother quality. I also like to split the flaked oats and toast half of them.
Title: Re: How about an Oatmeal Stout recipe?
Post by: pinnah on December 18, 2013, 06:50:23 PM
 :) This one got posted yesterday:  http://www.homebrewersassociation.org/forum/index.php?topic=17659.0
Title: Re: How about an Oatmeal Stout recipe?
Post by: blatz on December 18, 2013, 06:56:56 PM
I have been tinkering with an American style oatmeal stout sort of in the shakespeare vein.  My last run included 5% golden naked oats and 10% flaked oats.

+1 on toasting some of them.

i personally like my stout to have a significant bite to it - not quite like espresso but not subtle either, so i'm on the other side of the field to goschman - i use a huge amount of roasted barley.  I also try to target 5.3-5.4 mash pH, so a good dose of lime is incorporated.   
Title: Re: How about an Oatmeal Stout recipe?
Post by: HoosierBrew on December 18, 2013, 07:38:54 PM
+1 to lightly toasting the oats. I like the flavor contribution quite a bit.
Title: Re: How about an Oatmeal Stout recipe?
Post by: Stevie on December 18, 2013, 08:15:01 PM
BN just posted a Brewing with Style on oatmeal stout. Listened to it while doing the dishes. Give it a listen, unless that is why your brought it up. Haven't made one in years. I will need to add it to the schedule.
Title: Re: How about an Oatmeal Stout recipe?
Post by: mabrungard on December 18, 2013, 08:45:59 PM
What about the contention that Michael Lewis makes in his book, Stout, where he said that oats were not a good contributor? I recall that he said the beer was rough or astringent, or something like that.

I don't understand how oats could impart that sort of flavor to beer since they don't seem to have that flavor in oatmeal. 
Title: Re: How about an Oatmeal Stout recipe?
Post by: HoosierBrew on December 18, 2013, 11:05:54 PM
What about the contention that Michael Lewis makes in his book, Stout, where he said that oats were not a good contributor? I recall that he said the beer was rough or astringent, or something like that.

I don't understand how oats could impart that sort of flavor to beer since they don't seem to have that flavor in oatmeal. 

Martin, I limit oats to ~ 10% at most in oatmeal stout.  But I love the silky,velvety mouthfeel they give a good stout. But I agree that they don't give a direct flavor, and that's why I like to lightly toast them. It doesn't add the flavor of oats per se, but a light, subtle toastiness. I feel that Sam Smith's is doing something right !    :)
Title: Re: How about an Oatmeal Stout recipe?
Post by: bluesman on December 19, 2013, 05:41:16 PM
:) This one got posted yesterday:  http://www.homebrewersassociation.org/forum/index.php?topic=17659.0

Thanks for the link!
Title: Re: How about an Oatmeal Stout recipe?
Post by: bluesman on December 19, 2013, 05:44:20 PM
+1 on toasting some of them.

I like this idea. I might try this...
Title: Re: How about an Oatmeal Stout recipe?
Post by: bluesman on December 19, 2013, 05:47:42 PM
What about the contention that Michael Lewis makes in his book, Stout, where he said that oats were not a good contributor? I recall that he said the beer was rough or astringent, or something like that.

I don't understand how oats could impart that sort of flavor to beer since they don't seem to have that flavor in oatmeal.

Interesting opinion here Martin.

I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?
Title: Re: How about an Oatmeal Stout recipe?
Post by: kgs on December 20, 2013, 01:12:29 PM
What about the contention that Michael Lewis makes in his book, Stout, where he said that oats were not a good contributor? I recall that he said the beer was rough or astringent, or something like that.

I don't understand how oats could impart that sort of flavor to beer since they don't seem to have that flavor in oatmeal.

Interesting opinion here Martin.

I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

Having done it both ways, I agree that lightly toasting the oats brings out the flavor. I also buy the freshest oatmeal I can find, usually from a cooperative grocery store where the oatmeal smells and tastes very fresh. My last couple of stouts I have also added cocoa nibs and cold-brewed coffee -- very nice.

I've thought of going bigger, like an Oatis or Shakespeare, but the lower-alcohol stouts have their charm. I use McQuaker's Oatmeal Stout from Brewing Classic Styles. Edit: having recently done a coconut porter that was delicious, I'm going to do the same with a stout, using lightly toasted organic coconut (large shred), and add chocolate nibs.
Title: Re: How about an Oatmeal Stout recipe?
Post by: fmader on December 20, 2013, 03:17:01 PM
I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted
Title: Re: How about an Oatmeal Stout recipe?
Post by: bluesman on December 20, 2013, 05:35:21 PM
I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted

Interesting opinion...can you describe the flavor that you don't like from the toasted oats.

Is the flavor overwhelming?

How did you toast the oats, and to what level/color did you toast them?
Title: Re: How about an Oatmeal Stout recipe?
Post by: fmader on December 20, 2013, 08:24:56 PM
I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted

Interesting opinion...can you describe the flavor that you don't like from the toasted oats.

Is the flavor overwhelming?

How did you toast the oats, and to what level/color did you toast them?

I've never used toasted oats myself. I like most oatmeal stouts... Samuel Smith is the exception. The toasted flavor in that beer is very overwhelming to me and doesn't work for me. Obviously many a people put that beer on a pedestal, which is perfectly fine... It just doesn't do it for me.

Here's my breakfast stout recipe...

Batch = 5.5 gallons
OG = 1.078

24 hour cold steep (room temperature) in 2 gallons of water (2 quarts per pound)
Chocolate Malt = 2 lb
Roasted Barley = 1.5 lb
Black Patent Malt = .5 lb

60 minute mash @ 155
Mash Water = 5 gallons (Strike Temp 173)
Sparge Water = 3 gallons (185)
Total Water = 10 gallons

80% Two Row Pale = 12 lb 6 oz
18% Flaked Oats = 3 lb 4 oz
2% Caramel/Crystal 120L = 5.5 oz

60 minute = 1.5 oz Nugget
30 minute = .5 oz Willamette
20 minute = Add the 2 gallons of dark grain tea from cold steep (return to boil to start 20 count)
0 minute = .5 oz Willamette
0 minute = 2.5 oz ground Sumatran coffee
0 minute = 2.5 oz Ghirardelli bittersweet chocolate
0 minute = 1.5 oz Ghirardelli unsweetened cocoa powder

White Labs 001 California Ale Ale (Starter)

Rack onto 2.5 oz of ground Kona coffee in the secondary

****The coffee was a bit strong. I think I'm going to cut it to 1.75 or 2 oz additions****
Title: Re: How about an Oatmeal Stout recipe?
Post by: djsanta on December 23, 2013, 05:35:44 PM
I prefer my stouts to have a very smooth, more subdued roasted quality than is probably advised. I minimize roasted barley and use more pale chocolate and midnight wheat to get a smoother quality. I also like to split the flaked oats and toast half of them.

+1 to Midnight Wheat.  Recently started putting it in my oatmeal stout in place of black roast and I love the results.  Extra smooth.  The lower roast has also turned it into a gateway beer for friends that "don't like dark beer."
Title: Re: How about an Oatmeal Stout recipe?
Post by: beersk on December 23, 2013, 06:47:51 PM
I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted
Blasphemy!
Title: Re: How about an Oatmeal Stout recipe?
Post by: bluesman on December 27, 2013, 05:40:34 PM
An interesting tidbit that I stumbled upon was the addition of brewers licorice to an Oatmeal Stout. Anyone else ever try this addition to a beer recipe?

http://wiki.homebrewersassociation.org/OatmealStout
Title: Re: How about an Oatmeal Stout recipe?
Post by: james on December 27, 2013, 08:09:23 PM
An interesting tidbit that I stumbled upon was the addition of brewers licorice to an Oatmeal Stout. Anyone else ever try this addition to a beer recipe?

http://wiki.homebrewersassociation.org/OatmealStout

I've used dried licorice root in an oatmeal stout before, but never had tried the brewers stick.

Title: Re: How about an Oatmeal Stout recipe?
Post by: HoosierBrew on December 27, 2013, 08:22:32 PM
I remember some of the old recipe books (that were spotty at best) having RIS recipes that used brewers licorice. I never tried it because I hate licorice, and a little too much would've given me 5 gallons I wouldn't drink. I have had a few strong stouts that seemed to have a hint of that type of flavor though that were really good beers.
Title: Re: How about an Oatmeal Stout recipe?
Post by: erockrph on December 28, 2013, 12:02:05 AM
I get a hint of black licorice from dry hopped EKGs. I think I'd rather go that route than real licorice. I'm not a huge fan of anise in anything beyond small amounts.

Sent from my XT1080 using Tapatalk

Title: Re: How about an Oatmeal Stout recipe?
Post by: bboy9000 on December 28, 2013, 07:29:50 AM
I've only made one oatmeal Stout- it was off second runnings from an American Stout and OG wasn't high  enough so I just called an oatmeal Porter- it was good though. I believe JZ roasts his oatmeal for his recipe. Another recipe that I've seen and looks good is from Jason "JP" Petros and it's available on Brewtoad.


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Title: Re: How about an Oatmeal Stout recipe?
Post by: milligan101 on January 03, 2014, 04:27:41 AM
I've always thought oats provided a sort of mouthfeel effect more so than a flavor effect. Maybe toasting them would lend some flavor?

This is what I use oatmeal for. Personally, I don't like the toasted oats taste in a beer. I don't like Sam Sniths oatmeal stout because of this flavor. (According to another thread, I shouldn't be trusted

Interesting opinion...can you describe the flavor that you don't like from the toasted oats.

Is the flavor overwhelming?

How did you toast the oats, and to what level/color did you toast them?

I've never used toasted oats myself. I like most oatmeal stouts... Samuel Smith is the exception. The toasted flavor in that beer is very overwhelming to me and doesn't work for me. Obviously many a people put that beer on a pedestal, which is perfectly fine... It just doesn't do it for me.

Here's my breakfast stout recipe...

Batch = 5.5 gallons
OG = 1.078

24 hour cold steep (room temperature) in 2 gallons of water (2 quarts per pound)
Chocolate Malt = 2 lb
Roasted Barley = 1.5 lb
Black Patent Malt = .5 lb

60 minute mash @ 155
Mash Water = 5 gallons (Strike Temp 173)
Sparge Water = 3 gallons (185)
Total Water = 10 gallons

80% Two Row Pale = 12 lb 6 oz
18% Flaked Oats = 3 lb 4 oz
2% Caramel/Crystal 120L = 5.5 oz

60 minute = 1.5 oz Nugget
30 minute = .5 oz Willamette
20 minute = Add the 2 gallons of dark grain tea from cold steep (return to boil to start 20 count)
0 minute = .5 oz Willamette
0 minute = 2.5 oz ground Sumatran coffee
0 minute = 2.5 oz Ghirardelli bittersweet chocolate
0 minute = 1.5 oz Ghirardelli unsweetened cocoa powder

White Labs 001 California Ale Ale (Starter)

Rack onto 2.5 oz of ground Kona coffee in the secondary

****The coffee was a bit strong. I think I'm going to cut it to 1.75 or 2 oz additions****


I used this cold steep process on my last stout.  Turn out a really nice smooth bitterness, not astringent.  I've never used coffee, cocoa or chocolate.