Author Topic: oatmeal stout..breakfast anytime  (Read 1833 times)

Offline Wort-H.O.G.

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oatmeal stout..breakfast anytime
« on: December 16, 2013, 06:30:48 PM »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Ger Pils             IPA
Dort                 
O'Fest              
Cream Ale                             
ESB                    
Next:
schwarz
IPA
Mead

Offline yso191

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Re: oatmeal stout..breakfast anytime
« Reply #1 on: December 16, 2013, 07:52:12 PM »
Man that looks good.
Steve
All Hands Brewing

Offline Wort-H.O.G.

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Re: oatmeal stout..breakfast anytime
« Reply #2 on: December 16, 2013, 07:56:21 PM »
Man that looks good.

It's phenomenal if I may say so....it has become one of my favorite creations.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Ger Pils             IPA
Dort                 
O'Fest              
Cream Ale                             
ESB                    
Next:
schwarz
IPA
Mead

Offline yso191

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Re: oatmeal stout..breakfast anytime
« Reply #3 on: December 16, 2013, 07:59:34 PM »
Well don't be bashful, post the recipe!  And be sure to mention what you think are keys to brewing it successfully.
Steve
All Hands Brewing

Offline Wort-H.O.G.

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Re: oatmeal stout..breakfast anytime
« Reply #4 on: December 16, 2013, 08:24:15 PM »
EDIT - POSTED ORIGINAL RECIPE BEFORE MY RECENT MODIFICATIONS>>>

Ken's Oatmeal Stout
Oatmeal Stout (13 C)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.37 gal
Boil Time: 60 min
End of Boil Vol: 6.24 gal
Final Bottling Vol: 5.25 gal
Fermentation: Ale, Single Stage

Brewer: ken
Asst Brewer:
Equipment: Ken-Pot and Cooler (10 Gal/37.8 L) - All Grain
Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt    Name    Type    #    %/IBU
7 lbs    Pale Malt, Maris Otter (3.0 SRM)    Grain    1    69.1 %
1 lbs    Oats, Flaked (6.0 SRM)    Grain    2    9.9 %
8.0 oz    Barley, Flaked (1.7 SRM)    Grain    3    4.9 %
8.0 oz    Caramel/Crystal Malt - 80L (80.0 SRM)    Grain    4    4.9 %
1.00 oz    Fuggles [4.50 %] - Boil 60.0 min    Hop    5    15.9 IBUs
1.00 oz    Goldings, East Kent [5.00 %] - Boil 60.0 min    Hop    6    17.7 IBUs
1.0 pkg    Yorkshire Square Ale Yeast (White Labs #WLP037) [50.28 ml]    Yeast    7    -
12.0 oz    Chocolate Malt (450.0 SRM)    Grain    8    7.4 %
3.0 oz    Black Malt - 2-Row (Briess) (500.0 SRM)    Grain    9    1.9 %
3.0 oz    Roasted Barley (300.0 SRM)    Grain    10    1.9 %
Gravity, Alcohol Content and Color
Est Original Gravity: 1.051 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.9 %
Bitterness: 33.6 IBUs
Est Color: 33.4 SRM
Measured Original Gravity: 1.051 SG
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.0 %
Calories: 170.0 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge
Sparge Water: 4.0 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: TRUE
Total Grain Weight: 10 lbs 2.1 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name    Description    Step Temperature    Step Time
Mash In    Add 4.5 gal of water at 161.6 F    150.0 F    75 min

Sparge: Batch sparge with 2 steps (4.0 gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 12.54 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 12.54 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
chocalte malt, roasted barley, and black malt removed from mash and added during batch sparge. i do mash about 1-3 oz of black malt to hit desired PH.

target water profile as follows:

Calcium (Ca) = 105.0
Magnesium (Mg) = 17.0
Sodium (Na) = 23.0
Sulfate (SO4) = 66.0
Chloride (Cl) = 30.0
BiCarbonate (HCO3) = 153.0


1.8gr caco3 is added during boil to bump up bicarb to 150-160.
.5 gr canning salt added during boil to bump sodium up to 20-25

when you can get it this time of year, i use white labs platinum series 037
« Last Edit: December 17, 2013, 09:24:53 AM by wort-h.o.g. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Ger Pils             IPA
Dort                 
O'Fest              
Cream Ale                             
ESB                    
Next:
schwarz
IPA
Mead

Offline yso191

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Re: oatmeal stout..breakfast anytime
« Reply #5 on: December 16, 2013, 10:04:59 PM »
Thanks Ken, I'm looking forward to making it.  It's a style I have not done yet. 
Steve
All Hands Brewing

Offline Pinski

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Re: oatmeal stout..breakfast anytime
« Reply #6 on: December 16, 2013, 11:48:52 PM »
Nothing quite like rinsing out the last cup of coffee with an oatmeal stout on a Sunday morning.  :)
Steve Carper
Green Dragon Brew Crew
Clubs: Oregon Brew Crew & Strange Brew
BJCP Certified

Offline Wort-H.O.G.

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Re: oatmeal stout..breakfast anytime
« Reply #7 on: December 17, 2013, 04:21:41 AM »
Nothing quite like rinsing out the last cup of coffee with an oatmeal stout on a Sunday morning.  :)

he speaketh the truth ;D
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Ger Pils             IPA
Dort                 
O'Fest              
Cream Ale                             
ESB                    
Next:
schwarz
IPA
Mead

Offline tomsawyer

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Re: oatmeal stout..breakfast anytime
« Reply #8 on: December 17, 2013, 07:01:55 AM »
We just kegged a nice oatmeal stout last week, in fact I blew the "bonus beer" keg (an extra gallon after filling the other two).  I used oats, flaked barley and some flaked rye.  You can really tell the rye is in there because the body is super thick and creamy.  Definitely a stout time of year, and the basement garage is running barely 60F so I've been leaving the kegs by the door and drinking them at cellar temp, really brings out the malt.

Congrats!  What're you breiwng next?  We just did a black IPA with a really heavy hop load.
Lennie
Hannibal, MO

Offline Wort-H.O.G.

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Re: oatmeal stout..breakfast anytime
« Reply #9 on: December 17, 2013, 07:19:31 AM »
We just kegged a nice oatmeal stout last week, in fact I blew the "bonus beer" keg (an extra gallon after filling the other two).  I used oats, flaked barley and some flaked rye.  You can really tell the rye is in there because the body is super thick and creamy.  Definitely a stout time of year, and the basement garage is running barely 60F so I've been leaving the kegs by the door and drinking them at cellar temp, really brings out the malt.

Congrats!  What're you breiwng next?  We just did a black IPA with a really heavy hop load.

sound deelish! so ive got an english pale ale and belgian citra wit in process - expect to keg them this weekend. next on the docket is a german pils and a kolsch, then another oatmeal stout over christmas break. that will bring me back to 30 gals of beer.....happy days ;D
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Ger Pils             IPA
Dort                 
O'Fest              
Cream Ale                             
ESB                    
Next:
schwarz
IPA
Mead

Offline beersk

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Re: oatmeal stout..breakfast anytime
« Reply #10 on: December 17, 2013, 08:10:52 AM »
Oatmeal stout is one of my favorite styles. I've been having a hard time getting it right. I think it's a water issue, still troubleshooting. Sammy Smith's is the benchmark. Don't trust anyone who says otherwise!
None More Black!

Jesse

Offline Wort-H.O.G.

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Re: oatmeal stout..breakfast anytime
« Reply #11 on: December 17, 2013, 08:13:29 AM »
Oatmeal stout is one of my favorite styles. I've been having a hard time getting it right. I think it's a water issue, still troubleshooting. Sammy Smith's is the benchmark. Don't trust anyone who says otherwise!

+++100 on sammy smiths  and when you can get it this time of year, i use white labs platinum series 037
« Last Edit: December 17, 2013, 08:27:20 AM by wort-h.o.g. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Ger Pils             IPA
Dort                 
O'Fest              
Cream Ale                             
ESB                    
Next:
schwarz
IPA
Mead

Offline ynotbrusum

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Re: oatmeal stout..breakfast anytime
« Reply #12 on: December 17, 2013, 12:38:12 PM »
My son says Samuel Smith's Oatmeal Stout is the best stout ever; second place for him for stouts is Obsidian.  I like them both, but also have to pull for Breckenridge's Oatmeal Stout - for me a very much gateway brew that led me into the dark brews.

You're talking miniscule difference in ratings for me; others may disagree...but Sam's is the benchmark, for sure.
Hodge Garage Brewing: "Brew with a glad heart!"

Offline erockrph

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Re: oatmeal stout..breakfast anytime
« Reply #13 on: December 17, 2013, 05:34:20 PM »
I don't know if they get much distribution outside of New England, but Ipswich Oatmeal Stout is a wonderful brew. But yeah, hard to beat Sam Smith.

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Eric B.

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Offline HoosierBrew

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Re: oatmeal stout..breakfast anytime
« Reply #14 on: December 17, 2013, 05:44:40 PM »
+1 to Sam Smith's line of beers.  The oatmeal is very tasty.
Jon H.