Author Topic: working on a oatmea/blackberry stout recipe  (Read 1971 times)

Offline ipaguy

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working on a oatmea/blackberry stout recipe
« 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!
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch

Offline chezteth

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Re: working on a oatmea/blackberry stout recipe
« Reply #1 on: October 11, 2010, 07:50:01 PM »
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!


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

Offline ipaguy

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Re: working on a oatmea/blackberry stout recipe
« Reply #2 on: October 12, 2010, 07:04:59 AM »
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!
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch

Offline ipaguy

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Re: working on a oatmea/blackberry stout recipe
« Reply #3 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)
« Last Edit: October 12, 2010, 12:00:12 PM by ipaguy »
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch

Offline chezteth

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Re: working on a oatmea/blackberry stout recipe
« Reply #4 on: October 13, 2010, 08:23:38 PM »
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)

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

Offline ipaguy

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Re: working on a oatmea/blackberry stout recipe
« Reply #5 on: October 14, 2010, 06:41:29 AM »
Thanks again for the advice, Brandon.  I was considering adding maybe 2 oz. of lactose to this recipe, but decided against.  I generally dislike any noticeable sweetness in my beer,  Any time that I didn't like a fruit stout that I've tried at my local brewpub, it was because it was too sweet.  I've been making do with  kettle,strainer, & grain bags for doing partial mash so far, but am going to invest in a 3 gal. insulated mash/lauter tun before I do this recipe.  I should be posting results of this in about a month. 
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch

Offline myh3adhur7s

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Re: working on a oatmea/blackberry stout recipe
« Reply #6 on: October 16, 2010, 10:06:41 AM »
this actually sounds really good. i may have to try this one to if you don't mind.

Offline ipaguy

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Re: working on a oatmea/blackberry stout recipe
« Reply #7 on: October 23, 2010, 10:47:38 AM »
Latest on this is that the place I ordered from was out of blackberry puree, so I had them substitute raspberry rather than back order.  Is it just me, or does Raspberry Puree sound like a Weird Al Yankovic song?  Should be starting this sometime this week.
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch

Offline chezteth

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Re: working on a oatmea/blackberry stout recipe
« Reply #8 on: October 23, 2010, 12:24:53 PM »
Latest on this is that the place I ordered from was out of blackberry puree, so I had them substitute raspberry rather than back order.  Is it just me, or does Raspberry Puree sound like a Weird Al Yankovic song?  Should be starting this sometime this week.

LOL!  That could very well be.  Weird Al has a lot of unusual lyrics  :P

Offline morticaixavier

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Re: working on a oatmea/blackberry stout recipe
« Reply #9 on: October 26, 2010, 03:48:31 PM »
Is it just me, or does Raspberry Puree sound like a Weird Al Yankovic song?  Should be starting this sometime this week.

In the voice of prince (The symbolis not on the keyboard) "The kind you find in a secondary fermenter".

on second thought I geuss that just doesn't scan does it?
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Offline ipaguy

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Re: working on a oatmea/blackberry stout recipe
« Reply #10 on: November 13, 2010, 02:07:48 PM »
Bottled this today.  I held out for the blackberry puree.  Only change from last recipe posting is that I left out the rice hulls.  Absolutely no problem sparging.  Took a taste of my hydrometer sample & so far, so good.  You can taste the blackberries, and I think the tartness will be just right.  Looks like it should run around 6.9% ABV, with around 74% attenuation.
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch

Offline ipaguy

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Re: working on a oatmea/blackberry stout recipe
« Reply #11 on: November 17, 2010, 11:51:51 AM »
Cracked open a bottle of this today after only 4 days conditioning.  Still has a way to go on carbonation.  My initial impression is the 3 lbs. of blackberry puree was plenty. So for, the blackberry flavor is dominant compared to hops or grain.  Mouth feel and body are good, but the flavor is quite tart.  I'm usually not a big fan of lactose, but I think this recipe might benefit from a little bit.  I'm thinking I might get some lactose and in a couple weeks experiment with mixing weighed quantities to the finished beer.  Another idea that came to mind was the possibility of adding a small quantity of calcium carbonate to the secondary along with the fruit puree to neutralize some of the acidity.  The reason I thought of this is from the mom's tomato soup recipe; for a couple quarts of so of tomato soup, she would add a pinch of baking soda to neutralize some of the tomato's acidity.  It's too early to tell for sure, but I think this recipe has a lot of potential, but is going to need a few tweaks.
« Last Edit: November 17, 2010, 12:30:16 PM by ipaguy »
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch

Offline EHall

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Re: working on a oatmea/blackberry stout recipe
« Reply #12 on: November 17, 2010, 02:23:59 PM »
something to think about if you brew this again, use some Pacific Gem (NZ) hops... they really have a good blackberry flavor/aroma to them, could make a nice addition to this brew.
Phoenix, AZ

Offline ipaguy

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Re: working on a oatmea/blackberry stout recipe
« Reply #13 on: November 17, 2010, 03:03:39 PM »
something to think about if you brew this again, use some Pacific Gem (NZ) hops... they really have a good blackberry flavor/aroma to them, could make a nice addition to this brew.

Thanks for the advice.  I'm definitely going to keep working on this recipe.  It's quite drinkable so far, but quite tart.  Would probably be pretty refreshing as a summer drink.  Other changes I might make are maybe upping the extra dark crystal and maybe adding some Munich.
Primary: gotlandsdricke/alt/dunkel hybrid
Secondary: pale barleywine,
Bottled:  Gotlandsdricke
               Oatmeal/blackberry stout
               Honey Kolsch