Author Topic: Stout - Oatis, Shakespeare, etc.  (Read 767 times)

Offline kgs

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Stout - Oatis, Shakespeare, etc.
« on: May 20, 2014, 10:12:24 PM »
I'm looking for a recipe that would approximate Oatis or Shakespeare -- something around 7 percent, good mouthfeel, not hoppy or overly roasty. I've done McQuaker's a couple of times and can see this as a step up.  Recipe ideas? I was looking at the Malpais Stout in Craft Beer for the Home Brewer, though not sure I could find the "Franco-Belges Kiln Coffee Malt" on a reasonable timeline.
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Offline Steve in TX

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #1 on: May 21, 2014, 05:13:34 AM »
Check "can you brew it" for Shakespeare stout

Offline kgs

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #2 on: May 21, 2014, 06:02:09 AM »
Check "can you brew it" for Shakespeare stout

I did, it says it wasn't cloned, and someone commented it didn't have that velvety flavor. Ninkasi lists these ingredients: 2-Row Pale, Chocolate, Crystal, Roasted Barley, Oats, Nugget hops. Another board mentioned using Wyeast 1968. I'm thinking of tinkering with McQuaker's to make it just a little bigger and see if that hits the mark -- a good excuse for a two-gallon BIAB experiment.
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Re: Stout - Oatis, Shakespeare, etc.
« Reply #3 on: May 21, 2014, 06:17:55 AM »
Id stick with what rogue says is in it. Listen to can you brew it re-brew and they interview him and he gives the recipe.

Offline kgs

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #4 on: May 21, 2014, 06:28:17 AM »
Id stick with what rogue says is in it. Listen to can you brew it re-brew and they interview him and he gives the recipe.

thanks, will do. my commute-home homework for the day. :)
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Re: Stout - Oatis, Shakespeare, etc.
« Reply #5 on: May 21, 2014, 06:29:38 AM »
I'm looking for a recipe that would approximate Oatis or Shakespeare -- something around 7 percent, good mouthfeel, not hoppy or overly roasty. I've done McQuaker's a couple of times and can see this as a step up.  Recipe ideas? I was looking at the Malpais Stout in Craft Beer for the Home Brewer, though not sure I could find the "Franco-Belges Kiln Coffee Malt" on a reasonable timeline.

Not sure what your timeline is, but Coffee Malt is available through most of the major online shops. You could substitute pale chocolate malt if you needed to and still be in the same ballpark.
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Offline Steve in TX

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #6 on: May 21, 2014, 06:44:10 AM »
Rogue uses pacman. It is available commercially, but it is a limited release from Wyeast.

1968 is a good yeast, but you may need to give it a rouse to get it to finish.

Offline blatz

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #7 on: May 21, 2014, 06:46:09 AM »
Check "can you brew it" for Shakespeare stout

I did, it says it wasn't cloned, and someone commented it didn't have that velvety flavor. Ninkasi lists these ingredients: 2-Row Pale, Chocolate, Crystal, Roasted Barley, Oats, Nugget hops. Another board mentioned using Wyeast 1968. I'm thinking of tinkering with McQuaker's to make it just a little bigger and see if that hits the mark -- a good excuse for a two-gallon BIAB experiment.

for shakespeare, I've used a mashweasel's clone attempt and tweaked it and came out with something that's probably 90% there - i've brewed it three times now and dig it.

I'll post it if you're interested.

BTW - I'm not sure I would describe Shakespeare as "not hoppy or overly roasty" in my opinion.  To me, those would be the first two words to describe it  ;)
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Re: Stout - Oatis, Shakespeare, etc.
« Reply #8 on: May 21, 2014, 07:19:23 AM »
Check "can you brew it" for Shakespeare stout

I did, it says it wasn't cloned, and someone commented it didn't have that velvety flavor. Ninkasi lists these ingredients: 2-Row Pale, Chocolate, Crystal, Roasted Barley, Oats, Nugget hops. Another board mentioned using Wyeast 1968. I'm thinking of tinkering with McQuaker's to make it just a little bigger and see if that hits the mark -- a good excuse for a two-gallon BIAB experiment.

I can verify that Ninkasi uses 1968.  Other than that, Jamie is VERY tight lipped about recipes.
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Offline kgs

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #9 on: May 21, 2014, 02:27:18 PM »
Check "can you brew it" for Shakespeare stout

I did, it says it wasn't cloned, and someone commented it didn't have that velvety flavor. Ninkasi lists these ingredients: 2-Row Pale, Chocolate, Crystal, Roasted Barley, Oats, Nugget hops. Another board mentioned using Wyeast 1968. I'm thinking of tinkering with McQuaker's to make it just a little bigger and see if that hits the mark -- a good excuse for a two-gallon BIAB experiment.

for shakespeare, I've used a mashweasel's clone attempt and tweaked it and came out with something that's probably 90% there - i've brewed it three times now and dig it.

I'll post it if you're interested.

BTW - I'm not sure I would describe Shakespeare as "not hoppy or overly roasty" in my opinion.  To me, those would be the first two words to describe it  ;)

Hmmm, I may be thinking more of Oatis then, which is on the sweet side, which I like. Go ahead and post because it will be useful to me to calibrate against.
K.G. Schneider
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Offline kgs

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #10 on: May 21, 2014, 02:28:37 PM »
Check "can you brew it" for Shakespeare stout

I did, it says it wasn't cloned, and someone commented it didn't have that velvety flavor. Ninkasi lists these ingredients: 2-Row Pale, Chocolate, Crystal, Roasted Barley, Oats, Nugget hops. Another board mentioned using Wyeast 1968. I'm thinking of tinkering with McQuaker's to make it just a little bigger and see if that hits the mark -- a good excuse for a two-gallon BIAB experiment.

I can verify that Ninkasi uses 1968.  Other than that, Jamie is VERY tight lipped about recipes.

thanks, Denny!
K.G. Schneider
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Offline HoosierBrew

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #11 on: May 21, 2014, 02:35:57 PM »

BTW - I'm not sure I would describe Shakespeare as "not hoppy or overly roasty" in my opinion.  To me, those would be the first two words to describe it  ;)

+1. My thoughts too. Love the Shakespeare stout.
Jon H.

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Re: Stout - Oatis, Shakespeare, etc.
« Reply #12 on: May 21, 2014, 05:21:03 PM »
Mashweasel's (aka Kris England) recipe is here
http://forum.northernbrewer.com/viewtopic.php?t=40009

I've brewed this a couple of times and it's pretty close. I'll be curious to see how Blatz has tweaked it.
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Re: Stout - Oatis, Shakespeare, etc.
« Reply #13 on: May 25, 2014, 10:52:59 AM »
Quote
Recipe: Black Mamba
Brewer: Blatz
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 14.88 gal
Post Boil Volume: 12.48 gal
Batch Size (fermenter): 12.00 gal   
Bottling Volume: 12.00 gal
Estimated OG: 1.069 SG
Estimated Color: 51.4 SRM
Estimated IBU: 68.6 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
19 lbs                Pale Malt (2 Row) US (2.0 SRM)           Grain         1        65.8 %       
2 lbs 8.0 oz          Chocolate Malt (450.0 SRM)               Grain         2        8.7 %         
2 lbs                 Oats, Flaked (1.0 SRM)                   Grain         3        6.9 %         
1 lbs 12.0 oz         Caramel/Crystal Malt -120L (120.0 SRM)   Grain         4        6.1 %         
1 lbs 12.0 oz         Roasted Barley (300.0 SRM)               Grain         5        6.1 %         
1 lbs 8.0 oz          Oats, Malted (1.0 SRM)                   Grain         6        5.2 %         
6.0 oz                Black (Patent) Malt (500.0 SRM)          Grain         7        1.3 %         
2.75 oz               Columbus (Tomahawk) - 2011 [16.10 %] - B Hop           8        60.5 IBUs     
2.25 oz               Cascade - 2011 [7.20 %] - Boil 10.0 min  Hop           9        8.0 IBUs     
1.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         10       -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 28 lbs 14.0 oz
----------------------------
Name              Description                             Step Temperat Step Time     
Mash In           Add 37.16 qt of water at 165.8 F        154.0 F       60 min       

Sparge: Fly sparge with 9.05 gal water at 168.0 F
Notes:
------
Mash : Add 2.7gm gypsum, 3.2gm epsom, 2.3gm CaCl, 4.1gm PL
Sparge: 8.6gm gypsum, 3.2gm epsom, 5.37gm cacl,

best. stout. ever.

Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------
The happiest people don’t necessarily have the best of everything; they just make the best of everything they have.

BJCP National: F0281