General Category > Beer Recipes

working on a oatmea/blackberry stout recipe

(1/3) > >>

ipaguy:
This is what I'm thinking of so far:

6# gold LME
1# flaked oats
??# 2-row or 6-row pale malt
8 oz extra dark crystal (160L)
4 oz de-bittered black malt
4 oz roasted barley
rice hulls
3# blackberry puree
Wyeast 1084 Irish ale

?? oz. us fugles @ ?? min.

comments & suggestions greatly appreciated!

chezteth:

--- Quote from: ipaguy on October 11, 2010, 10:03:29 AM ---This is what I'm thinking of so far:

6# gold LME
1# flaked oats
??# 2-row or 6-row pale malt
8 oz extra dark crystal (160L)
4 oz de-bittered black malt
4 oz roasted barley
rice hulls
3# blackberry puree
Wyeast 1084 Irish ale

?? oz. us fugles @ ?? min.

comments & suggestions greatly appreciated!


--- End quote ---

It seems like you are doing a mini-mash.  I would use 2-3 lbs of 2-row.  Mash at 150 deg.F  The roasted barley & de-bittered black malt sound like good amounts.  I would use 1/2 ounce fuggles at 60 min.  Then use the other 1/2 ounce fuggles at 15 min.  Add the blackberry puree in the secondary fermenter.

Happy Brewing,
Brandon

ipaguy:
Thanks for the excellent suggestions, Brandon.  Hopping schedule looks spot-on.  Last stout I made had 12 oz. of the Simpson's roast barley, which turned out to be excessive.  That's why I'm backing way down in this recipe.  I've been thinking of trying some of the Briess light roasted barley in the future, maybe in combination w/ the Simpson's.  I've already got 6-row pale malt on hand, so I may try going with that, rather than ordering 2-row.  I figure I can get away with using a little less of the 6-row while getting good starch conversion.  Will be plugging some numbers into Promash.  I'll probably be shooting for around 1.060 - 1.065 OG (not taking account of the fruit puree).  Also thinking of some oak chips in the secondary.  IMO, the Wyeast Irish Ale is the only choice for this recipe; I really love that stuff!

ipaguy:
After playing around w/ ProMash and doing some more reading, I've come up with a little more complex grain bill for this recipe, and about ready to do some ordering.  Please feel free to point out if I'm doing anything incredibly stupid.

6.00 lbs. Briess LME- Gold    
1.75 lbs. Pale Malt(6-row)  
1.00 lbs. Flaked Oats
0.50 lbs. Biscuit Malt
0.50 lbs. Oat Malt
0.25 lbs. De-bittered Black Malt
0.25 lbs. Crystal Extra Dark 160L
0.25 lbs. Roasted Barley
2 cups rice hulls
152F mash, 168F mashout & sparge

3.00 lbs. Blackberry Puree added to secondary

0.50 oz US Fuggle pellets (4.2%AA) for 60 min.
0.50 oz US Fuggle pellets (4.2%AA) for 15 min.

WYeast 1084 Irish Ale

Est. 1.065 OG (not including fruit)
Est. 1.068 OG (fruit included)
Est. 12 IBU
Est. 29 SRM (not including fruit)

chezteth:

--- Quote from: ipaguy on October 12, 2010, 11:52:30 AM ---After playing around w/ ProMash and doing some more reading, I've come up with a little more complex grain bill for this recipe, and about ready to do some ordering.  Please feel free to point out if I'm doing anything incredibly stupid.

6.00 lbs. Briess LME- Gold    
1.75 lbs. Pale Malt(6-row)  
1.00 lbs. Flaked Oats
0.50 lbs. Biscuit Malt
0.50 lbs. Oat Malt
0.25 lbs. De-bittered Black Malt
0.25 lbs. Crystal Extra Dark 160L
0.25 lbs. Roasted Barley
2 cups rice hulls
152F mash, 168F mashout & sparge

3.00 lbs. Blackberry Puree added to secondary

0.50 oz US Fuggle pellets (4.2%AA) for 60 min.
0.50 oz US Fuggle pellets (4.2%AA) for 15 min.

WYeast 1084 Irish Ale

Est. 1.065 OG (not including fruit)
Est. 1.068 OG (fruit included)
Est. 12 IBU
Est. 29 SRM (not including fruit)

--- End quote ---

I would suggest increasing the mash temp to 154 deg.F.  This will increase the mouthfeel a bit.  I realized that when you add the blackberry puree to the secondary it may add a bit of tartness that will need to be balanced by the malt.  I made a cherry amber this summer that needed to be sweetened so it wasn't so tart.  Initially I suggested a mash temp of 150 deg.F to be sure you get a more fermentable wort not thinking about the character the blackberry would add.  Other than that it sounds very tasty!!!  Let me know how it turns out!

Happy Brewing,
Brandon

Navigation

[0] Message Index

[#] Next page

Go to full version