Oatmeal stout recipe

[mirsultankhan]

Does anyone have a recipe for a fairly simple AG oatmeal stout? I have tried to search the internet but either they are partial extract or with a kind of American styling to them ( I find our American cousins recipes are rather more complicated than our British ones)

If anyone has a link or a recipe I would be much obliged if you could post it - regards Robbie.

 

[clibit]

Sam Smith's...

http://www.brew365.com/beer_ss_oat.php

 

[mirsultankhan]

Sam Smith's...

http://www.brew365.com/beer_ss_oat.php

Ok ill need to convert the measurements to metric. Many thanks Clibit it look fairly simple. Have you tried it yourself?

 

[clibit]

Sorry no, I haven't, but it looks like a good solid recipe, a good example of the style, and the commercial version is great, and very popular.

 

[mirsultankhan]

The recipe so far looks like this

Samuel Smith's Oatmeal Stout

Grains

3.7 Kgs- Maris Otter
450g - Flaked Oats
230g- Crystal Malt (60L)
230g - Chocolate Malt
120g - Roasted Barley

Hops
50g - East Kent Goldings - 90 min.

Yeast
White Labs Irish Ale Yeast ( I cannot get this so maybe Nottingham Ale yeast or S-04)

Mash/sparge/Boil
Mash at 66 Celsius for 60 min.
Sparge as usual
Boil for 90 minutes (remember to compensate your water)
Cool and ferment at 18 to 20 Celsius.


I can buy all of these ingredients with the exception of flaked oats (but hey, that's just porridge oats right?) , even more than I need from the Worcester hop shop for not much more than £12. Is that not amazing? Ok, i need to pay for carriage, but even so, its pretty awesome.

 

[clibit]

That's why I tried all grain, great beer on a tight budget. :party:

 

[mirsultankhan]

That's why I tried all grain, great beer on a tight budget. :party:

Yes Exactly!

What do you think will give best results, Nottingham or
S-04

 

[clibit]

Matter of opinion, SO4 I reckon, but not much in it.

 

[mirsultankhan]

Ok, so it doesnt really matter so much. I might up the Marris Otter to an even 4Kgs to bring the ABV up to about 5%, but it does sound rather tasty. :drink:

 

[MyQul]

Sam Smith's...

http://www.brew365.com/beer_ss_oat.php

I've made this - copied the recipe from the site clibit linked. Unfortunately I cocked it it somehow as it came out quite astringent

 

[MyQul]

That's why I tried all grain, great beer on a tight budget. :party:

It's also why I went from kits straight to AG

 

[mirsultankhan]

I've made this - copied the recipe from the site clibit linked. Unfortunately I cocked it it somehow as it came out quite astringent

Hi MyQul, when you say astringent does that mean that it was too bitter?

 

[MyQul]

No, kind of a sharp taste. A taste that would make your mouth pucker - imagine what sucking on a teabag would be like.

 

[mirsultankhan]

No, kind of a sharp taste. A taste that would make your mouth pucker - imagine what sucking on a teabag would be like.

ok I wonder why that would be. I did read that some people think it might be better to simply steep some kinds of grains like chocolate malt or roasted barely rather tha mash them or that one should pay attention to the mash time because like making tea you don't want to 'stew' the mash. but i dunno, i am not very experienced and cannot tell if there ideas have any merit.

 

[mirsultankhan]

I like this dudes style,
[ame]https://www.youtube.com/watch?v=VeEFMLc2I3c[/ame]

 

[MyQul]

If you google 'astringency' as a home brew off flavour, there are a number of different causes such as sparging to hot or too much, even the oats themselves can cause astringency, so I couldn't pin it down in my brew.

Dont let me put you off doing oatmeal stout though, my **** up was probably due to my often cavalier brewing methods - I generally take the attitude 'if it makes me a beer I can drink without it making me gag I'm fine with that brew' so I often dont take careful note of things like mash times or mash temps

 

[mirsultankhan]

If you google 'astringency' as a home brew off flavour, there are a number of different causes such as sparging to hot or too much, even the oats themselves can cause astringency, so I couldn't pin it down in my brew.

Dont let me put you off doing oatmeal stout though, my **** up was probably due to my often cavalier brewing methods - I generally take the attitude 'if it makes me a beer I can drink without it making me gag I'm fine with that brew' so I often dont take careful note of things like mash times or mash temps

LOL its too funny, swashbuckling brewing style, arrrrgh me hearties! Will check out astringency and what could cause it.

 

[clibit]

If it's like sucking on tea bags then you are talking about tannins, and I understand in beer brewing this is caused by mashing st too high a temperature or sparging too hot or for too long.

 

[MyQul]

If it's like sucking on tea bags then you are talking about tannins, and I understand in beer brewing this is caused by mashing st too high a temperature or sparging too hot or for too long.

Now you've confused me clibit (I understood what you say,above btw). So now I'm not too sure whether the off taste was astringency or tannins as to me there very similar 'tastes' :wha:

 

[mirsultankhan]

What do yo guys think to the idea of steeping some of the speciality grains rather than mashing them with the main malt? Do you think it makes any discernible difference to the flavour?