Author Topic: Oatmeal Stout Critique  (Read 1200 times)

Offline 2brew559

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Oatmeal Stout Critique
« on: October 26, 2016, 09:37:52 PM »
hello everyone :)  :P

can you brewers give me some feed back

Oat Meal Stout:
Style & Preference goals: silky body+ chewiness,  dark chocolatey, rasiney,  roasty, espresso coffee's taste and aroma  ** I was thinking of  subbing about .25 lbs of the chocolate wheat with a hint of **Simpsons roasted chocolate 600L to give the coffee roast aroma and flavor

or maybe next round just sub the weyerman choc. wheat with Simpsons roasted chocl malt 600L
awesome malt by the way!

   
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)   
Efficiency: 80% (brew house)   

Original Gravity: 1.051
Final Gravity: 1.014
ABV (standard): 4.88%
IBU (tinseth): 30.39
SRM (morey): 37.16

Yeast: Wyeast 1318 London ale 3: Mash temp 154F @ 60 mins

Fermentables
Amount   Fermentable                                Bill %
5 lb   Canadian Rahr Pale 2 Row Malt      1.8L   50.3%
1.5 lb    Flaked Oats                            2.2L   15.1%
1.5 lb    Germ. Weyermann Munich Dark 10L 10L   15.1%
0.75 lb   German - Chocolate Wheat    413L           7.5%
0.5 lb    UK Williams Crisp Crystal 45L           45L           5%
0.375 lb   United Kingdom - Black Patent      525L   3.8%
5 oz           German - CaraAroma                     130L    3.1%
9.94 lb   Total
           
Hops
Amount   Variety   Type   AA   Use   Time   IBU
1 oz   Glacier   Pellet   5.5   First Wort       12.8
1 oz   Cascade   Pellet   8.5   Boil   10 min   11.85
1 oz   Willamette   Pellet   7.5   Boil   5 min   5.75

« Last Edit: October 26, 2016, 09:39:59 PM by 2brew559 »
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Offline Stevie

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Oatmeal Stout Critique
« Reply #1 on: October 26, 2016, 09:58:09 PM »
I'd ditch the cascade and maybe move the willamette to 10, but at 5 is fine. I don't feel citrus fits in this style. The glacier is fine, but you could use less of a higher alpha clean hop or even the willamette there.

I have concerns about the grain bill as well. Can you detail why you decided to add each malt? Starting with the Munich.

Offline HoosierBrew

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Re: Oatmeal Stout Critique
« Reply #2 on: October 26, 2016, 10:01:25 PM »
Personally, I'd replace the black patent with 8 oz of roasted barley and the chocolate wheat with 8 oz of chocolate malt. Not sure how noticeable the CaraAroma would be under all the roasty malts.
Jon H.

Offline brewinhard

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Re: Oatmeal Stout Critique
« Reply #3 on: October 26, 2016, 10:22:13 PM »
Personally, I'd replace the black patent with 8 oz of roasted barley and the chocolate wheat with 8 oz of chocolate malt. Not sure how noticeable the CaraAroma would be under all the roasty malts.

This....you definitely will want some roasted barley in there for sure. Stouts really benefit from that.

Offline Steve Ruch

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Re: Oatmeal Stout Critique
« Reply #4 on: October 26, 2016, 10:27:40 PM »
Blackprinz would be a good choice, it has a roastiness that is similar to roast barley but more mellow which I think matches well with oatmeal/cream/milk stouts. 
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Offline HoosierBrew

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Re: Oatmeal Stout Critique
« Reply #5 on: October 26, 2016, 10:36:23 PM »
Blackprinz would be a good choice, it has a roastiness that is similar to roast barley but more mellow which I think matches well with oatmeal/cream/milk stouts. 


All personal preference, for sure. I like the bite of RB and chocolate and use crystal 60 or 80 and a 5.6 mash pH to balance and smooth things out. Works great for me.
Jon H.

Offline 2brew559

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Re: Oatmeal Stout Critique
« Reply #6 on: October 26, 2016, 10:47:29 PM »
I'd ditch the cascade and maybe move the willamette to 10, but at 5 is fine. I don't feel citrus fits in this style. The glacier is fine, but you could use less of a higher alpha clean hop or even the willamette there.

I have concerns about the grain bill as well. Can you detail why you decided to add each malt? Starting with the Munich.

malt choices/ reasons
2 row rahr- the base.. but kinda not as ,malty/ bready as munich
Munich:  maltiness, sweetness
Flaked Oats:  silkiness and body
Simpsons crisp: 45: some sweetness
weyermann caraaroma: rasins, figs, etc.. burnt caramel flavor
weyermann Chocolate wheat: smooth chocolate  kinda less intense dark chocolate flavor
Muntons Black patent:  color and some depth that the chocolate wheat lacks



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Offline Stevie

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Re: Oatmeal Stout Critique
« Reply #7 on: October 26, 2016, 11:03:10 PM »
Here is what I would do

English pale for base - pick your favorite, but lots of flavor. Ditch the munch. You don't want too much malty sweetness, pick on crystal malt and ditch the other. I'd edge towards the lighter. Chocolate wheat and patent could be fine, not traditional, but I think it would work. Target a higher mash ph or the patent will get gross.

Offline 2brew559

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Re: Oatmeal Stout Critique
« Reply #8 on: October 26, 2016, 11:05:03 PM »
revised round  2..LOL

Style: Oatmeal Stout   
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)   
Boil Size: 7.31 gallons
Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 80% (brew house)   

Wyeast: London Ale III 1318 mashed at 154F


Original Gravity: 1.050
Final Gravity: 1.014
ABV (standard): 4.8%
IBU (tinseth): 29.05
SRM (morey): 37.78

Fermentables
Amount   Fermentable   PPG   °L   Bill %
6.5 lb   United Kingdom - Maris Otter Pale   38   3.75   68%
1.5 lb   Flaked Oats   33   2.2   15.7%
0.5625 lb   UK Williams Crisp Chocolate Roasted   27   600   5.9%
0.5 lb   Germ. Weyermann Roasted Barley   33   433   5.2%
0.5 lb   UK Williams Crisp Crystal 60L   34   60   5.2%
9.56 lb   Total       
    
Hops
Amount   Variety   Type   AA   Use   Time   IBU
0.53 oz   Magnum   Pellet   15   First Wort       18.57
1 oz   Willamette   Pellet   7.5   Boil   10 min   10.49
« Last Edit: October 26, 2016, 11:12:15 PM by 2brew559 »
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Offline 2brew559

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Re: Oatmeal Stout Critique
« Reply #9 on: October 26, 2016, 11:10:33 PM »
Here is what I would do

English pale for base - pick your favorite, but lots of flavor. Ditch the munch. You don't want too much malty sweetness, pick on crystal malt and ditch the other. I'd edge towards the lighter. Chocolate wheat and patent could be fine, not traditional, but I think it would work. Target a higher mash ph or the patent will get gross.

i reposted the recipe  to  your suggestions
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Offline 2brew559

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Re: Oatmeal Stout Critique
« Reply #10 on: October 26, 2016, 11:34:08 PM »
Here is what I would do

English pale for base - pick your favorite, but lots of flavor. Ditch the munch. You don't want too much malty sweetness, pick on crystal malt and ditch the other. I'd edge towards the lighter. Chocolate wheat and patent could be fine, not traditional, but I think it would work. Target a higher mash ph or the patent will get gross.


Thanks  :)  i made the changes based on yours and every ones recommendations :)
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Offline 2brew559

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Re: Oatmeal Stout Critique
« Reply #11 on: October 27, 2016, 04:51:59 PM »
Personally, I'd replace the black patent with 8 oz of roasted barley and the chocolate wheat with 8 oz of chocolate malt. Not sure how noticeable the CaraAroma would be under all the roasty malts.

Thanks  :) Hoosier
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Offline 2brew559

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Re: Oatmeal Stout Critique
« Reply #12 on: October 27, 2016, 04:52:45 PM »
Blackprinz would be a good choice, it has a roastiness that is similar to roast barley but more mellow which I think matches well with oatmeal/cream/milk stouts.

Thanks  Steve
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Offline 2brew559

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Re: Oatmeal Stout Critique
« Reply #13 on: October 27, 2016, 04:53:09 PM »
Here is what I would do

English pale for base - pick your favorite, but lots of flavor. Ditch the munch. You don't want too much malty sweetness, pick on crystal malt and ditch the other. I'd edge towards the lighter. Chocolate wheat and patent could be fine, not traditional, but I think it would work. Target a higher mash ph or the patent will get gross.

Thanks Steve
JUST A REGULAR GUY WHO BREWS!
Aplaudir Amigos Y Amigas  :)