Author Topic: Oatmeal Raisin Stout  (Read 3283 times)

Offline mike2002bartell

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Oatmeal Raisin Stout
« on: June 28, 2013, 08:09:13 AM »
Was looking around for a recipe or any ideas about a oatmeal raisin stout. Making the oatmeal stout is easy enough but any suggestions on how to add the raisin flavor?
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Offline denny

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Re: Oatmeal Raisin Stout
« Reply #1 on: June 28, 2013, 08:10:35 AM »
My favorite way to use raisins is to caramelize them in a super hot wok, deglaze with some of the beer from primary, then add it all to a secondary and rack the beer onto it.
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Offline Joe Sr.

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Re: Oatmeal Raisin Stout
« Reply #2 on: June 28, 2013, 09:21:35 AM »
I'm planning to do just that with some figs for my next dubbel.

I just need to find the time to brew.
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Offline mike2002bartell

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Re: Oatmeal Raisin Stout
« Reply #3 on: June 28, 2013, 01:05:12 PM »
My favorite way to use raisins is to caramelize them in a super hot wok, deglaze with some of the beer from primary, then add it all to a secondary and rack the beer onto it.

Sounds good to me. I'll give this a try. Thanks for the idea.
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Offline benamcg

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Re: Oatmeal Raisin Stout
« Reply #4 on: June 30, 2013, 04:44:15 PM »
Special B gives a nice raisin effect

Offline mike2002bartell

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Re: Oatmeal Raisin Stout
« Reply #5 on: July 01, 2013, 07:14:12 AM »
Special B gives a nice raisin effect

What is Special B?  Sorry still a little new to this.  ;D
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Offline Joe Sr.

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Re: Oatmeal Raisin Stout
« Reply #6 on: July 01, 2013, 07:24:07 AM »
Special B gives a nice raisin effect

What is Special B?  Sorry still a little new to this.  ;D

Special B is a Belgian caramel malt.  http://www.northernbrewer.com/shop/belgian-special-b.html
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Offline mike2002bartell

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Re: Oatmeal Raisin Stout
« Reply #7 on: July 02, 2013, 08:23:16 AM »
Quote
Special B is a Belgian caramel malt.  http://www.northernbrewer.com/shop/belgian-special-b.html

Ah... i see. Thanks for the link.
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Offline kylekohlmorgen

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Re: Oatmeal Raisin Stout
« Reply #8 on: July 02, 2013, 01:51:48 PM »
The flavor profile of oatmeal raisin cookie might be better suited for a brown ale or porter. More chocolately, less dry/roasty.

If you're mashing, I would use toasted oats to add some oatmeal cookie flavors.

For specialty grains, a bit of C60 will give some dark sugar flavor and sweetness.

A bit of molasses at the end of the boil will add to that rummy dark brown sugar note.

Adding cinnamon at knockout or in secondary will resonate the oatmeal cookie flavor. Use cinnamon sticks. Be careful about adding to secondary - a little goes a long way, and this is only a background note!

I like Denny's method of using raisins, and I'll probably try it next time! I have also pureed raisins with hot wort and added them at knockout (this is how DFH adds raisins to Raison D'Etre)

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Offline Joe Sr.

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Re: Oatmeal Raisin Stout
« Reply #9 on: July 02, 2013, 02:00:48 PM »
A bit of molasses at the end of the boil will add to that rummy dark brown sugar note.

IME, a little molasses goes a long way so "a bit" should be interpreted literally.  I use about 4 oz in a big stout and you can taste molasses.  I'd use less than an ounce for something like this.
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