Brewing With Total Confidence
Separate names with a comma.
Discussion in 'Recipes for Feedback' started by Krimbos, May 30, 2013.
Looking to add this to calendar.
Any suggestions, comments, warnings?
I've never got one to work as nicely as I'd like.... Anyone have any ideas? I generally toast my oats before trying to brew this beer but that's the only hint I have....
I've done a few batches of really nice OMS now, based on a clone of Samuel Smiths Celebrated Oatmeal Stout. Basic %s are:
78% Maris Otter (or another English pale ale malt)
6% Crystal 120
6% Chocolate Malt
6% flaked oats, toasted in the oven on baking parchment at 165C until turning golden
4% Roasted Barley
60min boil, with 30 IBUs worth of East Kent Goldings at 60 mins
The best one I did was feremented with WLP004 Irish Ale at 20C . Superb mouthfeel; chocolatey, coffee, toffee, all that good stuff. I've converted several non-stout drinkers with this bad boy!
Oh, I did a 15 minute beta-glucan rest with the oats too - helps keep them from turning into porridge. Steep them at 45C with 30% of their weight of base malt in a saucepan or the like, then add to the mash.
Do you have recipe loaded in Brewers Friend database you can share?
Not as yet, as I only joined up and started using it a couple of weeks ago. No problem to stick one in though. Give me 5 mins!
http://www.brewersfriend.com/homebrew/r ... meal-stout
Looks like a good recipe - I'll have to try it!
I worked up this recipe and brewed it earlier in the year. Its a tasty brew if you like a smoked beer.