Use em up Stout

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So I realised ive not followed up on this thread.
So it turned out OK in the end, just too much cocoa powder that needed to settle.

Though I've now got some choclate and roast malt so what recipies do people recommend?
 
dreaddan said:
So I realised ive not followed up on this thread.
So it turned out OK in the end, just too much cocoa powder that needed to settle.

Though I've now got some choclate and roast malt so what recipies do people recommend?
Click to expand...

This is my recipe for an Oatmeal Stout: https://www.thehomebrewforum.co.uk/threads/february-dark-beer-competition.104207/post-1266806

You could use that as a starting point for a recipe. Take a bit of care with the chocolate malt though, I use quite a high percentage in that recipe as it is a low colour chocolate malt. If you are using standard chocolate malt you'll want to reduce the quantity.
 
Thanks, %age wise I'm not far off what I've been playing with.

Clear choise 65.8%
Flaked barky 8.2% ( I think this is too much)
Roast barley 8.2%
Carra munich 2 6.1%
Wheat malt 4.3% ( ill get rid of this)
Cholate malt 3.8%
Specal b 2.2%
Dark crystal 1.5%
 
I am also having a go at an oatmeal stout based on Stu's recipe. Taking on board his point about the low colour chocolate (I only have the ordinary stuff), I'm reducing that a bit. But I note that Stu is using a lot more oats than I've ever been brave enough to do in the past! Also, because I find the idea pleasing (and no-one else seems to do it) I like using actual oatmeal (buy it from the health food stall in the your local market) rather than rolled oats. I've used it successfully in the past. I've gone with this, for 15 litre batch,

2500 Pale Malt
100 rolled oats
300 oatmeal
180 dark crystal
180 roasted barley
240 chocolate malt
50 black malt

So I knocked back the choc malt and oats a bit, but still used more of both than I have in the past. I'm going to go with Stu's Fuggles for the hops.

OK, going in now! :D
 
moto748 said:
I am also having a go at an oatmeal stout based on Stu's recipe. Taking on board his point about the low colour chocolate (I only have the ordinary stuff), I'm reducing that a bit. But I note that Stu is using a lot more oats than I've ever been brave enough to do in the past! Also, because I find the idea pleasing (and no-one else seems to do it) I like using actual oatmeal (buy it from the health food stall in the your local market) rather than rolled oats. I've used it successfully in the past. I've gone with this, for 15 litre batch,

2500 Pale Malt
100 rolled oats
300 oatmeal
180 dark crystal
180 roasted barley
240 chocolate malt
50 black malt

So I knocked back the choc malt and oats a bit, but still used more of both than I have in the past. I'm going to go with Stu's Fuggles for the hops.

OK, going in now! :D
Click to expand...

I can get away with a high percentage of oats because that particular one (Crisp Flaked Torrefied Oats) includes the husk. So it's probably only about half that weight if you were to use oats without the husks (according the the Maltmiller site). The husk helps with preventing run-off issues so also allows me to push the percentage up a bit without running into any issues.

Your recipe looks good though! athumb..
 
Tried a bottle of this last night, and really pleased! It is quite chocolatey, but tbf that's a lot more choc malt than I've used before. But not so chocolately as some commercial beers I've drunk. Decent head on it too, which is something I've found difficult to achieve in oatmeal stouts in the past, despite relatively high levels of priming.

Stu's Brews I will happily send you a bottle if you want to PM me your address.
 
I realised I didn't update the tread.
I ended up with a decent if a bit plan stout, could have done with something like vanilla to give it a bit more.
 

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dreaddan said:
I realised I didn't update the tread.
I ended up with a decent if a bit plan stout, could have done with something like vanilla to give it a bit more.
Click to expand...

Not having a bit more could make it more drinkable.

Down to my last few bottles of Poe’s Boston bitter using a recipe from @foxy which was just a nice drink. Nothing stood out, just a well rounded beer so it went down well.
 
Twostage said:
Not having a bit more could make it more drinkable.

Down to my last few bottles of Poe’s Boston bitter using a recipe from @foxy which was just a nice drink. Nothing stood out, just a well rounded beer so it went down well.
Click to expand...
This is very true.
I do want to see if it matures, but am having a bottle every week :)
 
1st attempt at a Stout, found the basis for this Oatmeal version online & have some Munich & Vienna to use up so does it look ok?
10 ltr batch
1.5Kg Maris Pale
300g Munich EBC 15
300g Vienna EBC 8
250g Flaked Oats
150g Dark Choc EBC 1100
100g Roast Barley EBC 1300
100g Chit Malt

8g Bullion 60 mins
8g Phoenix 60 mins
14g EKG 10 mins
 
Gunnera said:
1st attempt at a Stout, found the basis for this Oatmeal version online & have some Munich & Vienna to use up so does it look ok?
10 ltr batch
1.5Kg Maris Pale
300g Munich EBC 15
300g Vienna EBC 8
250g Flaked Oats
150g Dark Choc EBC 1100
100g Roast Barley EBC 1300
100g Chit Malt

8g Bullion 60 mins
8g Phoenix 60 mins
14g EKG 10 mins
Click to expand...

Looks good.

You could maybe dial back a little on the dark chocolate and/or roasted barley but that really depends on how much roast character you want. Perhaps swap a small amount for some medium or dark crystal malt instead.
 
Well Stu and I have exchanged beers, and I'm sure you won't be surprised to hear that his beer is excellent. But clearly, attention has to be paid to his comments about both the oats and the choc malt. For me, my beer has still a bit too much chocolate, and would be better be described as a 'chocolate oatmeal stout' if you will. Though, to be clear, I've tasted 'chocolate stouts' a lot more chocolatey than that! If I was doing it again (and I will), I'd simply cut the choc malt down a bit from 240 g to 180-200 g, and leave everything as is. And maybe try a different yeast, I got a Notty for the purpose.
 
moto748 said:
Well Stu and I have exchanged beers, and I'm sure you won't be surprised to hear that his beer is excellent. But clearly, attention has to be paid to his comments about both the oats and the choc malt. For me, my beer has still a bit too much chocolate, and would be better be described as a 'chocolate oatmeal stout' if you will. Though, to be clear, I've tasted 'chocolate stouts' a lot more chocolatey than that! If I was doing it again (and I will), I'd simply cut the choc malt down a bit from 240 g to 180-200 g, and leave everything as is. And maybe try a different yeast, I got a Notty for the purpose.
Click to expand...

Glad you enjoyed it! acheers.

Will be trying yours this evening
 
Drinking @moto748's oatmeal Stout this evening...

Pours jet black with a decent tan head. Aroma is coffee and dark chocolate. Flavour is more towards the chocolate side, with a little bit of dried fruit. Moderate bitterness and a nice clean finish. The mouthfeel is a touch on the thin side for the style but other than that it it's a really well brewed beer that I'm very much enjoying drinking. Thanks for sharing!
 
Thanks for that, Stu, ties in with my thinking. All I will say, based on past experience, is that I trust it will improve a bit more yet; I'm trying to lay off the rest of the batch for a while! And, as I said, I'll tone down the choc malt just a touch. I really like an oatmeal stout, but I've never had that much success before. With this one, I feel like I'm getting close!
 
Right, I'm going ahead with batch 2 today. :D Recipe as above, except choc malt pulled back a bit from 240 g to 190 g. This time, will use Notty yeast. Last time I used M42, which didn't work at all after 2-3 days, so I had to do an emergency re-pitch with US-05; obviously not ideal.
 

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