Modification to Aleman's Effin Oatmeal Stout

[NickW]

Hi all,

I'm planning on brewing this on Saturday, by the book: recipeview.php?recipe_id=199

But 2 weeks later I'm going to do a slight modification by replacing half of the roasted barley with chocolate malt.

Do you think this is a good idea? I'm still new to AG brewing so just need pointing in the right direction :shock:

 

[BeerBloke]

Go for it, by using the Choc malt you'll lose some of the dry roastyness (is that a word?) of the Roast Barley.

In an Oatmeal Stoat this can only make things smoother, without crunching the numbers I can't say for sure if you'll lose a noticeable amount of colour though.

The fun of this is 'tweaking' recipes....

 

[NickW]

Go for it, by using the Choc malt you'll lose some of the dry roastyness (is that a word?) of the Roast Barley.

In an Oatmeal Stoat this can only make things smoother, without crunching the numbers I can't say for sure if you'll lose a noticeable amount of colour though.

The fun of this is 'tweaking' recipes....

Cheers fella! Some good advice...

But, what if, I kept the same amount of roasted barley, and added half the required amount of roasted barley as chocolate malt and cut into the grain bill of the marris otter? (If that makes sense :wha: )

 

[Aleman]

The fun of this is 'tweaking' recipes....

Do you mind!! . . . This is a perfect recipe . . . No half arsed guessing and playing around here :whistle: :whistle: :whistle: :whistle:

You will end up with a browner stout rather than a black one . . . and change the flavour profile a little bit, but not really enough to matter . . .Just remember though it's called chocolate malt because the colour resembles chocolate . . . not because it gives a chocolate flavour.

 

[NickW]

The fun of this is 'tweaking' recipes....

Do you mind!! . . . This is a perfect recipe . . . No half arsed guessing and playing around here :whistle: :whistle: :whistle: :whistle:

You will end up with a browner stout rather than a black one . . . and change the flavour profile a little bit, but not really enough to matter . . .Just remember though it's called chocolate malt because the colour resembles chocolate . . . not because it gives a chocolate flavour.

:lol:
Sorry to tarnish your legendary brew Aleman!!

I hear it gives off coffee flavours. :wha:

 

[zgoda]

I once subbed missing 200 gms roasted barley with chocolate malt and got sort of black porter, nice thing but far from roast punch I expected from stout.

 

[BarnsleyBrewer]

It's a sin to alter Alemans recipes... :shock: :shock: :shock:

BB

 

[evanvine]

It's a sin to alter Alemans recipes...

Not if it improves them! :whistle:

 

[graysalchemy]

I have a different one to that FROM ALEMAN

My last one was

Pale malt 63.8%
Oat flakes 10.2%
Roasted Barley 3.4%
Flaked Barley 10.2%
crystal malt 4.8%
choc malt 2.7%

But it usually has Brown malt as well :wha: :wha:

Must have missed it out. I obviously have to many versions saved on beer engine.

Still tastes bloody good though. :lol:

 

[NickW]

Cheers guys.

I'm doing it by the book I think. Then I may adapt at a later date

 

[Aleman]

It's a sin to alter Alemans recipes... :shock: :shock: :shock:

BB

Yeah, like I brew the same one every time :whistle: :whistle: :whistle: :whistle:

 

[NickW]

How long would you guys which have done this recipe before reckon I should condition the brew once its bottled?

 

[andyd]

Same as any other brew really, 1-2 weeks in the warm and a minimum 3-4 weeks in the cool. Probably at its best after two months.

[EDIT] It's well worth making by the way! Very nice.