Author Topic: How about an Oatmeal Stout recipe?  (Read 2082 times)

Offline djsanta

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Re: How about an Oatmeal Stout recipe?
« Reply #15 on: December 23, 2013, 10:35:44 AM »
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."
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Conditioning: Pale Ale
Fermenting: Weizen
Planned: Doppelbock, Imperial Red, Oatmeal Stout, DIPA

Offline beersk

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Re: How about an Oatmeal Stout recipe?
« Reply #16 on: December 23, 2013, 11:47:51 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
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Offline bluesman

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Re: How about an Oatmeal Stout recipe?
« Reply #17 on: December 27, 2013, 10:40:34 AM »
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
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Offline james

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Re: How about an Oatmeal Stout recipe?
« Reply #18 on: December 27, 2013, 01:09:23 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.


Offline HoosierBrew

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Re: How about an Oatmeal Stout recipe?
« Reply #19 on: December 27, 2013, 01:22:32 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.
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Offline erockrph

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Re: How about an Oatmeal Stout recipe?
« Reply #20 on: December 27, 2013, 05:02:05 PM »
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.

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Offline bboy9000

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Re: How about an Oatmeal Stout recipe?
« Reply #21 on: December 28, 2013, 12:29:50 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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Offline milligan101

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Re: How about an Oatmeal Stout recipe?
« Reply #22 on: January 02, 2014, 09:27:41 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****


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.