Oatmeal Stout

Discussion in 'Recipes for Feedback' started by Head First, Feb 8, 2020.

  1. Head First

    Head First Well-Known Member

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    Will be brewing @Yooper 's Oatmeal Stout today or tomorrow. Really liked the use of chocolate malts and have been looking for an excuse to gets some of Denny's yeast too. I doubled the batch to 10gal and adjusted for my water. I really want this beer to come out well as it is our first Oatmeal Stout.

    https://www.brewersfriend.com/homebrew/recipe/view/943052

    Any tips or tricks from @Yooper or anyone who has brewed this would be appreciated. I am pretty sure I can nail it with my RIMS system, but just checking crossing t's and dotting i's.:)o_O:D
     
  2. Yooper

    Yooper Administrator
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    I’d shoot for mash pH of 5.5-5.6 or so, and a higher mash temp if you want a richer thick mouthfeel. But I get a great mouthfeel even with a lower temperature mash between the flaked barley and Denny’s Favorite 50 yeast.
     
  3. Head First

    Head First Well-Known Member

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    The mash temp was a concern for me as i never get under 75% attenuation. I may go with 156 mash temp for a little more residual. Will be brewing this tomorrow for sure. Thanks for the recipe and hints:D.
     
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  4. Megary

    Megary Well-Known Member

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    A while back I brewed a Chocolate Oatmeal Stout with 1450 (I, like Denny, am a big fan of this yeast, though I doubt it will ever be known as Megary's Favorite. *shrug*).

    Anyway, I mashed at 154 and got 66%. I kept the beer around 64-65F for about 2 weeks.
    Just another point of reference.

    Good luck with this one!
     
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  5. thunderwagn

    thunderwagn Well-Known Member

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    Denny's fav is a great yeast. Makes a super creamy, delicious beer.
    I've had a bit lower attenuation with Denny's, and notably on Yoopers stout. Truth be told tho, I think it may have made it extra delicious.
     
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  6. Head First

    Head First Well-Known Member

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    Thanks! All input is good. Just about to start heating water:D
     
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  7. Head First

    Head First Well-Known Member

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    Hit all numbers on this except OG was 1.053 not 54. Racked it into kegs last night and will try to keep out of it for at least 2 wks. Put a floating pickup in one keg so may have to do a bit of quality control;). Never really tried to copy a recipe this close other than my own. Very happy with results so far. Makes me feel I have actually learned a little over the last 10 yrs!
     
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  8. Yooper

    Yooper Administrator
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    Let me know what you think! I still love that beer. A guy on another forum aged his a little with some bourbon barrel cubes and I was lucky enough to have him send me some. That was especially good, and I enjoyed that as well.
     
  9. Head First

    Head First Well-Known Member

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    Was thinking about that. Was also considering some maple syrup but decided to just copy your recipe for now. There is always a next time.
     
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  10. Yooper

    Yooper Administrator
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    I think one of the reasons I love this beer is that it has a “coffee” type of roast to it and I found myself having a glass of it after dinner while my husband would have his after-dinner coffee. I am hyper enough all day, and I just can’t drink coffee after 9 AM so this was my after-dinner beer. Unfortunately, I don’t have any at all right now, so that should be my next brew. You’ve got me really hankering for one!
     
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  11. AGbrewer

    AGbrewer Active Member

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    How did it come out?
     
  12. Head First

    Head First Well-Known Member

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    So far so good! Needs some more time in keg but just as the Yoop describes! Smooth and rich
     
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  13. Yooper

    Yooper Administrator
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    I’m so glad you like it! Thanks for the report back on it.
     

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