Author Topic: Oatmeal Stout  (Read 1399 times)

Offline scooter2374

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Oatmeal Stout
« on: July 06, 2011, 05:53:53 PM »
So I'm trying to plan ahead for the winter's cold and I decided to try my hand at an oatmeal stout. Any hints/tips/advice to pull the style off properly?
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Offline speed

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Re: Oatmeal Stout
« Reply #1 on: July 06, 2011, 06:52:48 PM »
make sure you toast your oatmeal in the oven at 350 for 30 minutes.

Offline kgs

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Re: Oatmeal Stout
« Reply #2 on: July 15, 2011, 09:07:28 PM »
make sure you toast your oatmeal in the oven at 350 for 30 minutes.

that feels way too long. I toast on the stove in a large skillet, stirring until barely golden, and do it a day or two ahead. I also mix half untoasted oats. and I use really good rolled oats from a crunchy grocery store.
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Offline scooter2374

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Re: Oatmeal Stout
« Reply #3 on: July 17, 2011, 04:57:47 PM »
Thanks for the info guys. Since I haven't delved into this style before I think I will stick as close as my LBS can get me to Jamil's version in Brewing Classic Styles.
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Offline kgs

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Re: Oatmeal Stout
« Reply #4 on: July 17, 2011, 07:06:22 PM »
Thanks for the info guys. Since I haven't delved into this style before I think I will stick as close as my LBS can get me to Jamil's version in Brewing Classic Styles.

i used the recipe called  McQuaker's and toasted half the oats, then let the oats rest a few days (per Randy Mosher). except for finishing too high, this stout was very nice. wonderful mouthfeel and flavor. (I also added a cold extract of high-quality ground decaf.)
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Offline mtnrockhopper

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Re: Oatmeal Stout
« Reply #5 on: July 18, 2011, 06:06:35 AM »
Thanks for the info guys. Since I haven't delved into this style before I think I will stick as close as my LBS can get me to Jamil's version in Brewing Classic Styles.

I just made this version and loved it (still loving it). I toasted in the oven longer than he recommended as I didn't feel the oats were very toasted after his recommended time - probably 30 minutes. I also used floor malted maris otter.  It turned out great. My only mistake was not letting the oats cool before mashing them, that messed up my mash temp and I had to do some quick correction.
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Offline corkybstewart

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Re: Oatmeal Stout
« Reply #6 on: July 18, 2011, 06:34:02 AM »
You can toast tor not, it's not a "requirement" for an oatmeal stout.  I use 2 pounds of Quaker oats in the mash, per 5 gallons, untoasted and it makes a great beer.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline Kit B

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Re: Oatmeal Stout
« Reply #7 on: July 20, 2011, 01:23:56 PM »
This recipe is a modified version of one that I got from another forum:

9# American 2-row
1.5# Flaked oats
.75# Caramel 60L
.63# Chocolate Malt
.5# Roasted barley
.5# Victory malt
.13# Caramel 120L
3 oz Willamette (4.5%) - 60 min
White Labs #WLP004 Irish ale yeast

May not be 100% authentic (high IBUs), but it turned out to be an amazing beer.
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Offline scooter2374

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Re: Oatmeal Stout
« Reply #8 on: July 20, 2011, 03:25:35 PM »
This recipe is a modified version of one that I got from another forum:

9# American 2-row
1.5# Flaked oats
.75# Caramel 60L
.63# Chocolate Malt
.5# Roasted barley
.5# Victory malt
.13# Caramel 120L
3 oz Willamette (4.5%) - 60 min
White Labs #WLP004 Irish ale yeast

May not be 100% authentic (high IBUs), but it turned out to be an amazing beer.

Thanks for the info Kit. Maybe I'll have to do a double batch just to see which is more my thing, lol
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Offline Kit B

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Re: Oatmeal Stout
« Reply #9 on: July 21, 2011, 05:59:52 AM »
I brewed it for my annual fall fishing trip & one of  my buddies was hoping to have a coffee stout.
We never needed to add coffee.
It naturally has a coffee flavor that is just awesome.
Dang...I really oughta make that one this weekend.
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Offline dirk_mclargehuge

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Re: Oatmeal Stout
« Reply #10 on: July 21, 2011, 07:09:56 AM »
You can toast tor not, it's not a "requirement" for an oatmeal stout.  I use 2 pounds of Quaker oats in the mash, per 5 gallons, untoasted and it makes a great beer.

If you enter competitions, it's a requirement.  The judges told me they couldn't taste a toasted oat flavor.  And they knocked off points because it didn't taste like an oatmeal cookie.

Wanna know why I don't enter competitions anymore?  ;)

Offline tschmidlin

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Re: Oatmeal Stout
« Reply #11 on: July 21, 2011, 10:03:18 AM »
Wanna know why I don't enter competitions anymore?  ;)
Because most beer judges are boneheads?
Tom Schmidlin

Offline scooter2374

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Re: Oatmeal Stout
« Reply #12 on: July 21, 2011, 02:04:44 PM »
I brewed it for my annual fall fishing trip & one of  my buddies was hoping to have a coffee stout.
We never needed to add coffee.
It naturally has a coffee flavor that is just awesome.
Dang...I really oughta make that one this weekend.

Was it an over the top coffee? I'm not a coffee guy, but I can handle hints of it.
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Offline Kit B

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Re: Oatmeal Stout
« Reply #13 on: July 22, 2011, 05:52:31 AM »
Hmm...I don't know of anything to compare it to.
It wasn't like drinking a cup of strong coffe, but it was pretty bold.
I bet if you cut the roasted barley in half, it would be far more subdued.
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