Oatmeal stout recipe

[clibit]

I do steep highly roasted grains separately. I was advised that they affect the PH of the mash. I never measure the PH, just took the advice of a more experienced brewer.

 

[mirsultankhan]

I do steep highly roasted grains separately. I was advised that they affect the PH of the mash. I never measure the PH, just took the advice of a more experienced brewer.

well that is rather interesting. I did see someone put a kind of PH balancing additive in their beer but i don't like adding anything much, i want the beer to be as natural as possible and steeping roasted highly grains seems to be the answer. One youtuber even cold steeped his special grains in the fridge overnight!

 

[MyQul]

One youtuber even cold steeped his special grains in the fridge overnight!

I made a rather delicious stout recently using only choccy as the roasted grain. I've since read that cold steeping choccy gives a smoother flavour to the choccy, so that's definately one on the list to try

 

[mirsultankhan]

I made a rather delicious stout recently using only choccy as the roasted grain. I've since read that cold steeping choccy gives a smoother flavour to the choccy, so that's definately one on the list to try

choccy? as in chocolate malt or hot chocolate? reason I ask is that people seem to love putting stiff in their stouts, from whisky , to chilli to vanilla and coffee and even oysters!:shock:

 

[clibit]

Call me old fashioned, or German, but I think beer should be made from grains, hops, yeast and water! And occasionally some sugar.

He meant chocolate malt.

 

[mirsultankhan]

Call me old fashioned, or German, but I think beer should be made from grains, hops, yeast and water! And occasionally some sugar.

He meant chocolate malt.

I do think one of the attractions of beer is its savoury qualities and the naturalness of its ingredients (I personally think that its a health food). What can we say about things that people add like hot chocolate, or coffee? Well, surely you can get coffee flavours or chocolate flavours from the grains? I am not averse to things like vanilla myself, Innis and Gunn make a fabulous beer with subtle vanilla flavourings and the Williams Bros have added ginger to an oatmeal stout and elderberry to an IPA with fairly successful results. I suspect its simply a matter of taste, although because my wife is Indian, I don't want chillies in my beer, I wont my beer to balance the chillies in the food, which it does excellently.

 

[MyQul]

Call me old fashioned, or German, but I think beer should be made from grains, hops, yeast and water! And occasionally some sugar.

He meant chocolate malt.

Guten tag, Herr Clibit.

I completely agree with you. I like to keep things simple and stick to Occam's razor as a general principle to life as well as brewing - the simple answer is often the best. It's why I like G.Wheelers book so much. Over a 100 receipes and most of them can be made with about seven or eight different hops and about six or so different grains

 

[Brew_Mike]

I may be a bit too late to the party but this recipe seems to have a lot of fans (if you search for Effin Oatmeal Stout) . . . I may just do it myself although looking at the brewing thread, he seemed to have a bit of trouble

 

[clibit]

I do actually like beers with added ingredients sometimes, some fruit beers, and Marble Ginger for example. But I think people get carried away adding stuff. I like simplicity.

You can indeed get chocolate and coffee flavours from grains.

 

[mirsultankhan]

Guten tag, Herr Clibit.

I completely agree with you. I like to keep things simple and stick to Occam's razor as a general principle to life as well as brewing - the simple answer is often the best. It's why I like G.Wheelers book so much. Over a 100 receipes and most of them can be made with about seven or eight different hops and about six or so different grains

I have heard a lot about G.Wheelers book and the last two brews i did were based on recipes from his book. They were very simple only three or four ingredients and one or two hop varieties.

 

[clibit]

I don't really use recipes now, just sometimes as a guide I look at a few recipes for a particular style. I've tried all sorts and realise I like simple beers. Pale malt, nice hops and good yeast make nice beer. Maybe add some crystal or caramalt. Some roasted grains for porter or stout, or a brown ale.

I keep a stock of pale malt, 2 or 3 types of crystal, choc malt, roast barley, black malt, wheat malt and a variety of hops in the freezer. And a few yeast packets in the fridge.

 

[mirsultankhan]

I don't really use recipes now, just sometimes as a guide I look at a few recipes for a particular style. I've tried all sorts and realise I like simple beers. Pale malt, nice hops and good yeast make nice beer. Maybe add some crystal or caramalt. Some roasted grains for porter or stout, or a brown ale.

I keep a stock of pale malt, 2 or 3 types of crystal, choc malt, roast barley, black malt, wheat malt and a variety of hops in the freezer. And a few yeast packets in the fridge.

Finally got round to ordering the grain for the Samuel Smiths Oatmeal Stout recipe, wish me luck ill need it! and I am also going to try Fullers London Porter style recipe. Nom! Nom! Nom!

Pale Malt (Maris Otter) (grams) 4230
Brown Malt (grams) 665
Crystal Malt (grams) 555
Chocolate Malt (grams) 110

Start of Boil
Fuggle Hops (grams) 49

Last Ten Minutes of Boil
Fuggle Hops (grams) 16


1 pack of S-04 yeast.

Alcohol content(ABV) 4.2% :

This is what I love about these recipes, they are so simple.

 

[mirsultankhan]

guys sorry to bump this thread again, but i have forgotten to order crystal malt so I cannot make my oatmeal stout. Boohoo! In the UK it seems that we have two kinds of crystal malt, light crystal and dark crystal. The recipe calls for crystal 60, is that light crystal or dark crystal and will it make much of a difference - regards Robbie.:hat:

 

[clibit]

There are about fifty shades of crystal. None of them are grey. :???:

Crystal 60 is a medium crystal. It's standard crystal, when a recipe calls for crystal without specifying it means this kind. The 60 refers to the colour (in Lovibond in this instance), there are two systems for measuring colour, EBC and Lovibond (L). EBC numbers are roughly double the equivalent lovibond colour.

The Homebrew Company sells a wide range of crystal malts, starting with Super Low Crystal at 15 EBC (7.5L) right through to Extra Dark Crystal at 385 (195L) EBC.

At the extremes the crystal you choose will affect things, flavour and colour. But the one you want is the most common, standard crystal. Anything between 80 EBC (40L) and 160 EBC (80L) will be fine.

Glad you asked? :whistle:

 

[mirsultankhan]

There are about fifty shades of crystal. None of them are grey. :???:

Crystal 60 is a medium crystal. It's standard crystal, when a recipe calls for crystal without specifying it means this kind. The 60 refers to the colour (in Lovibond in this instance), there are two systems for measuring colour, EBC and Lovibond (L). EBC numbers are roughly double the equivalent lovibond colour.

The Homebrew Company sells a wide range of crystal malts, starting with Super Low Crystal at 15 EBC (7.5L) right through to Extra Dark Crystal at 385 (195L) EBC.

At the extremes the crystal you choose will affect things, flavour and colour. But the one you want is the most common, standard crystal. Anything between 80 EBC (40L) and 160 EBC (80L) will be fine.

Glad you asked? :whistle:

LOL, its like chess where there are two methods for measuring a players strength, ELO and ECF and both causing some confusion! Sooo anything between 80 EBC and 160 EBC will be fine. Thank you my friend.

Glad to report that the Fullers London Porter style recipe went excellently today. I have achieved a 75%+ efficiency! Gulp! Not bad for a nylon bag and a home-made kettle! The reason I think is in paying much more attention to the brewing process. I have a tendency to be a bit cavalier like MyQul, I just kind of guess the water e.g. half a pot = sixteen litres! but this time I really paid attention to the mash temperature and had a digital thermometer this time, what a difference. Made sure my mash tun was warmed up prior to doeing in the grains and resisted the temptation to prod around in it. The wort is sweet, smoky and coffee flavoured. Its going to be awesome! Its the kind of beer able to transport a person way back to the London Docks, 1875 :grin:

 

[clibit]

It's important to pay close attention to the mash temp. And it can vary in different places, so stir well to be as accurate as possible.

 

[MyQul]

There are about fifty shades of crystal. None of them are grey. :???:

Crystal 60 is a medium crystal. It's standard crystal, when a recipe calls for crystal without specifying it means this kind. The 60 refers to the colour (in Lovibond in this instance), there are two systems for measuring colour, EBC and Lovibond (L). EBC numbers are roughly double the equivalent lovibond colour.

The Homebrew Company sells a wide range of crystal malts, starting with Super Low Crystal at 15 EBC (7.5L) right through to Extra Dark Crystal at 385 (195L) EBC.

At the extremes the crystal you choose will affect things, flavour and colour. But the one you want is the most common, standard crystal. Anything between 80 EBC (40L) and 160 EBC (80L) will be fine.

Glad you asked? :whistle:

Thanks for that explanation Clibit. A lot of stuff on the web seems to refer to Lovibond when talking about crystal but whenever I go to my LHBS they (as I now understand) refer to it in EBC which alwaysed confused me so I just tended to end up asking for 'medium'.