Next up... Oatmeal stout

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Jason42

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Just ordered this lot:

4.5kg Maris otter
250g medium crystal malt
250g chocolate malt
150g roast barley
450g malted oats
S-04 yeast
50g challenger hops (added at start of boil)

Gonna make some oatmeal stout :beer1:
Any thoughts or suggestions before I start? This will be only my 2nd all grain brew so any ideas welcomeathumb..
 

Alastair70

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Only advice is give it a go and see how it works! I did my first stout a couple of months ago, recipe was similar to yours and it came out a treat.
I used Torrified oats instead of malted, not sure if that's a good thing or bad however.
 

Jason42

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Just ordered the grain from THBC yesterday, but haven’t the faintest when or if it’ll turn up. I have a Mangrove Jack Irish red ale kit in the cupboard that I might get on the go as a back up.
 

Justin Dean

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Fingers crossed. For some reason I have enough to make 54 litres of oatmeal stout......at least I will get practiced enough to get good at it.
 

foxy

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Just ordered this lot:

4.5kg Maris otter
250g medium crystal malt
250g chocolate malt
150g roast barley
450g malted oats
S-04 yeast
50g challenger hops (added at start of boil)

Gonna make some oatmeal stout :beer1:
Any thoughts or suggestions before I start? This will be only my 2nd all grain brew so any ideas welcomeathumb..
As its an Oatmeal, what I always do to make a smoother drink is either cold steep the roast and chocolate grains or for that recipe try adding everything bar the MO and malted oats at the mash out stage. As its only your second brew just try the first method makes a big difference.
 

Jason42

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As its an Oatmeal, what I always do to make a smoother drink is either cold steep the roast and chocolate grains or for that recipe try adding everything bar the MO and malted oats at the mash out stage. As its only your second brew just try the first method makes a big difference.
Interesting. I’ve not come across the idea of cold steeping before so I’ve just looked into past posts here and if I’ve understood it correctly you boil the grains for 10 mins and then stick it in a fridge overnight and strain it into the wort in the last 10 mins of the boil?
 
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foxy

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Interesting. I’ve not come across the idea of cold steeping before so I’ve just looked into past posts here and if I’ve understood it correctly you boil the grains for 10 mins and then stick it in a fridge overnight and add to the wort in the last 10 mins of the boil?
Not if you cold steep, put the milled grain in water at room temperature and steep for 24 hours or you can look up steeping grains in 70 something degrees C (not sure of the figure) for 20 minutes.
For Irish stout I don't bother as I like a bit of roasty astringency, but oatmeal steeping makes for a smoother drink.
 

Jason42

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Not if you cold steep, put the milled grain in water at room temperature and steep for 24 hours or you can look up steeping grains in 70 something degrees C (not sure of the figure) for 20 minutes.
For Irish stout I don't bother as I like a bit of roasty astringency, but oatmeal steeping makes for a smoother drink.
Ah ok, that sounds straight forward enough. I’ll do that. Thanks for the advice:hat:, I’ll let you know how that goes (when my bits turn up, anyway)
 

AMyd666

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Just ordered this lot:

4.5kg Maris otter
250g medium crystal malt
250g chocolate malt
150g roast barley
450g malted oats
S-04 yeast
50g challenger hops (added at start of boil)

Gonna make some oatmeal stout :beer1:
Any thoughts or suggestions before I start? This will be only my 2nd all grain brew so any ideas welcomeathumb..
Hi Jason

What is your intended batch size? I've just doubted my recipe for my oatmeal stout after reading yours! :laugh8:
10 litre batch
1.2kg pale malt
200g crystal malt
200g chocolate malt
200g roasted barley
400g rolled oats
24g East Kent Goldings
 

cushyno

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Not if you cold steep, put the milled grain in water at room temperature and steep for 24 hours or you can look up steeping grains in 70 something degrees C (not sure of the figure) for 20 minutes.
For Irish stout I don't bother as I like a bit of roasty astringency, but oatmeal steeping makes for a smoother drink.
I'm interested in this cold steeping.

I have hard water and tend to need the dark malts and adjuncts to lower my mash pH. Which would you advise:
  1. Leave them in to lower the mash pH
  2. Lower mash pH with acid and cold steep the dark malts
It would make for an interesting experiment.
 

Jason42

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What is your intended batch size? I've just doubted my recipe for my oatmeal stout after reading yours! :laugh8:
Ah I’m aiming for 23lathumb..
I’m looking at your roast barely, 200g for 10l is more than mine for 23. I think maybe I’ve underestimated how much I need. Also I think I may put a little extra choc malt in.
 

foxy

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Ah I’m aiming for 23lathumb..
I’m looking at your roast barely, 200g for 10l is more than mine for 23. I think maybe I’ve underestimated how much I need. Also I think I may put a little extra choc malt in.
Mine is 200 gram for 23 litres & 300 gram chocolate.

I'm interested in this cold steeping.

I have hard water and tend to need the dark malts and adjuncts to lower my mash pH. Which would you advise:
  1. Leave them in to lower the mash pH
  2. Lower mash pH with acid and cold steep the dark malts
It would make for an interesting experiment.
Lower the mash pH with acid you can even add the steeped grain (after filtering) into the fermenter, need a boil first
 

Horners

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Also planning an oatmeal stout - see that the recipes on here use both oat malt and rolled oats. Are they like for like?
 

AMyd666

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Sorry for hijacking your thread Jason. It at least set me on the right path though!
 

Jason42

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Sorry for hijacking your thread Jason. It at least set me on the right path though!
Hey no worries :laugh8:, it’s helped me adjust my own recipe.

Interesting article. I think my final recipe will now be half malted oats and half rolled oats, 200g roast barely and 300g choc malt.
However, all this is academic as my grain delivery is still lost in Corona world. Ah well, something to look forward too.
 
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