Register Now!
The HomeBrew Forum > Beer Brewing Talk > General Recipe Discussion > Oatmeal stout - thoughts welcome please

Help Support The Homebrew Forum by donating using the link above or becoming a Supporting Member.
Thread Tools Display Modes
Old 25-11-2017, 07:57 PM   #1
Senior Member
Join Date: Jun 2017
Posts: 203
Liked 28 Times on 24 Posts
Likes Given: 23

Default Oatmeal stout - thoughts welcome please

Hi all,

Planning on doing my first stout this coming week.

Base 4700kg
Chocolate 400g
Flaked barley 100g
Rolled oats 400g

East Kent holdings 20g 60mins
Progress 18g 60mins
East Kent holdings 20g flameout

25litres, 1.047OG, 25 IBU's

Does that sound ok? I've used an app called wort(cos it's free and want to get the hang of software before I start paying)

The main concern is time in the FV. I need to do a brew this week and one next. I'll then be gone until 27th December and with everything else going on might not get bottling til 29/30 at the earliest. That's not too long is it? I have seen on here about stouts benefiting from longer conditioning times - does a few weeks in the FV help/hinder or make no odds?

I thought about vanilla as well. Should I bother? If so soak it in vodka and add after fermentation a la dry hop style or at pitching time?

Thanks for any advice folks!
Ciaran12s is offline  
Reply With Quote
Old 25-11-2017, 08:42 PM   #2
Dutto's Avatar
Join Date: Jan 2016
Location: East Lincolnshire
Posts: 3,769
Liked 1846 Times on 1306 Posts
Likes Given: 3969


The recipe looks a bit heavy on the Chocolate Malt.

In March 2016 I made a 23 litre batch of Barley Wine with 500g of Chocolate Malt in it and the whole lot tasted like liquid dark chocolate! I still have some resting on the shelf and the chocolate flavour has mellowed a little but not enough to make it any better than "drinkable as a shandy". (Which is why I still have some left!)

Since then, I have made Mild Ales with 100g of Chocolate Malt and a Stout with 200g of Chocolate Malt and they have both had the "hint of chocolate" taste that I wanted.

I would therefore drop the Chocolate Malt down to 200g and reallocate the 200g to the Rolled Oats. The increased oats may increase the time for the beer to clear, but as it's a Stout any cloudiness will be hidden.

Hope this helps.

Living more in hope than expectation; and seldom disappointed.

Coopers Stout Kit + Grain (15/06/17)
AG Vienna Lager with Hallertau (12/11/17)
Wilco's Hoppy Copper Bitter (12/11/17)
Wilco's Pilsner with Lowicz Cherry Syrup (12/11/17)
AG Low ABV Pale Ale (19/11/17)

Spiced Pumpkin Ale

Golden Pumpkin Ale
AG Oatmeal Stout

(**/**/**) = Date ready to drink.
Dutto is offline  
Reply With Quote
Old 25-11-2017, 09:25 PM   #3
Senior Member
Join Date: Apr 2016
Posts: 1,000
Liked 379 Times on 289 Posts
Likes Given: 474


I think the chocolate malt amount would probably be personal preference, but like Dutto that might be too much for me. However if it were me I’d allocate it to another dark malt or roasted barley and also up the oats.
Upcoming brews
- American Amber Ale with Rye
- Belgian Dubbel
- Imperial Stout
- Brown Ale
Ajhutch is offline  
Dutto Likes This 
Reply With Quote
Old 26-11-2017, 09:24 AM   #4
Senior Member
Join Date: Jun 2017
Posts: 203
Liked 28 Times on 24 Posts
Likes Given: 23


Thanks for that lads. That's the thing about that software, I can up chocolate to get the colour but I did think that was bit heavy. I've got some carared and cara Amber so I'll maybe plug them in and fiddle the numbers that way.

I've seen about cooking the oats separately from the mash to avoid stuck sparges. Any truth in that or would 600g not cause too much trouble in there?
Ciaran12s is offline  
Reply With Quote
Old 26-11-2017, 09:27 AM   #5
Chairman of the Bored
MyQul's Avatar
Join Date: Aug 2013
Location: Royal Hamlet of Peckham. London.
Posts: 12,718
Liked 4400 Times on 3332 Posts
Likes Given: 4623


I made a stout once which had loads of chocolate malt and no roasted barley in it once. It tasted fine but to me it tasted like a porter rather than a stout.

Edit: It was the burton bridge top dog stout from BYOBRA. I had 365g of choccy. So I'm thinking yours will end up more porter-y than stout-y too

"For a quart of ale is a dish for a king" - William Shakespeare

MyQul is offline  
Ciaran12s Likes This 
Reply With Quote
Old 26-11-2017, 09:39 AM   #6
Quantum Brewer
strange-steve's Avatar
Join Date: Apr 2014
Location: Galle Crater, Mars
Posts: 1,992
Liked 957 Times on 637 Posts
Likes Given: 303


I think you're on the right lines with your recipe but a couple of tweaks might help. I agree with Ajhutch that some roasted barley would be a good addition. This is Jamil's award winning oatmeal stout recipe just to give you an idea:

4.2kg pale malt
450g oats
340g chocolate malt
340g amber malt
220g crystal 80
220g roasted barley

50g EKG at 60 mins

Mash at 68°C
Ferment with S-04
OG 1.055
FG 1.016
36 IBU

And I wouldn't be too concerned about leaving it in the FV for a few weeks.
"We're all puppets... I'm just a puppet who can see the strings."
strange-steve is offline  
Ciaran12s Likes This 
Reply With Quote
Old 26-11-2017, 10:00 AM   #7
Senior Member
Join Date: Oct 2013
Posts: 325
Liked 130 Times on 97 Posts
Likes Given: 16


You may want to think about upping the bittering hops as well, 25 IBU sounds a bit low. I've just finished drinking an oatmeal stout which was 40, and that had a good balance
jeg3 is offline  
Ciaran12s Likes This 
Reply With Quote
Old 26-11-2017, 10:04 AM   #8
Senior Member
Join Date: Jul 2016
Location: Aberdeenshire
Posts: 499
Liked 92 Times on 83 Posts
Likes Given: 135


I have similar thoughts to those above. With only chocolate malt it's going to be more of a porter than a stout. Roasted barley will help that, I'd also add some crystal malt like your CaraRed and CaraAmber to up the sweetness to match the body from the oats.
GH Brown Porter, GH London Bitter, Galaxy Pale Ale, GH Southern Brown Ale, Belgian Braggot, Fruitcake Barleywine

Orange Blossom Mead, Blackcurrant Wine

Belgian Brunette
Farmhouse Saison

Greg Hughes Bock

Barleywine Braggot, Scottish 80/-
Zephyr259 is offline  
Ciaran12s Likes This 
Reply With Quote
Old 26-11-2017, 10:33 AM   #9
Junior Member
Join Date: Feb 2016
Location: surrey north
Posts: 2,045
Liked 690 Times on 542 Posts
Likes Given: 847


Another for a bit or Roasted Barley
chub1 is online now  
Ciaran12s Likes This 
Reply With Quote
Old 26-11-2017, 11:52 AM   #10
Senior Member
Join Date: Jun 2017
Posts: 203
Liked 28 Times on 24 Posts
Likes Given: 23


Nice one cheers everybody! Glad I asked now, was just going to plod on.

I tried to create the recipe from stuff I have with the only ingredient bought being the EKG. Bit of a fluke that they match the Jamil 's recipe.

I shall source some roasted barley and hopefully get it done Tuesday night with all the recommended tweaks.

Thanks again
Ciaran12s is offline  
MyQul Likes This 
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Stout Oatmeal Chocolate Milk Stout (Brann's Breakfast Stout) BrannBrew Complete and Brewed Recipes 0 27-06-2017 07:44 AM
AG#4, Effin Oatmeal Stout aka Nappi Stout - pics added gurtpint Beer Brewdays! 17 15-02-2011 05:23 PM
First AG Effin oatmeal stout and elderberry stout graysalchemy Beer Brewdays! 10 06-09-2010 07:59 AM
AG# 5 Oatmeal stout Mephistopholes Beer Brewdays! 11 06-05-2010 10:30 PM
Oatmeal Stout Vossy1 Beer Brewdays! 38 27-11-2008 01:56 PM

Newest Threads