Brew day 1/30/18. Mashed at 153F for 90 minutes (5 gallons 165-degree strike water). Batch sparged (addtl ~2 gallons). 5.5-gallon boil for 60 minutes. OG = 1.072. 2 packets of yeast (1 was rehydrated). After losses, ended up with just over 4 gallons in my fermenter. FG stalled at 1.022, so I bottled on 2/23/18. This was higher (less attenuated) than I planned, but I was going for some residual sweetness, so it'll work. Tasted good. Bold IBUs complement the sweetness well. Hopefully it will taste even better after conditioning / carbonating / maturing.
Fermentables
34% - 2-Row - US
5
37
1
Mash
34% - Golden Promise - UK
5
37
3
Mash
3% - Carafa II - DE
0.5
32
412
Mash
2% - Chocolate Malt - US
0.25
34
350
Mash
3% - Pale Chocolate - UK
0.5
32
200
Mash
2% - Roasted Barley - US
0.25
25
300
Mash
3% - Melanoidin Malt - US
0.5
37
20
Mash
3% - Caramel/Crystal 120 - US
0.5
35
120
Mash
3% - CaraMunich II - DE
0.5
34
46
Mash
3% - Briess Extra Special
0.5
37
0
Mash
7% - Flaked Oats - US
1
37
1
Mash
Hops
Magnum
1
Pellet
Boil
45 min(s)
12.6
45.0
Nugget
1
Pellet
Boil
15 min(s)
14.8
28.6
East Kent Golding
1
Pellet
Boil
10 min(s)
6.6
9.3
Nugget
1
Pellet
Boil
7 min(s)
14.8
15.5
East Kent Golding
1
Pellet
Boil
4 min(s)
6.6
4.2
Yeast
Fermentis Safale US-05
81%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
No special instructions in this recipe
Tasting Notes (0)
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Comments
The hops and IBU's seem a bit too much for an oatmeal stout. Maybe class this as a RIS? Just my opinion......Are you a hophead?
3/3/2018 5:40:26 AM
Yes, definitely. I was going for a hop-forward stout, though I don't get the greatest isomerization with my setup because I never get a highly vigorous boil (thus, calculated IBUs are always higher than they actually taste). Also, because I was shooting for a healthy amount of residual sweetness, I wanted a good amount of bitterness to complement. ABV in this beer wouldn't be nearly high enough for a RIS. How about Cascadian Oatmeal Stout? :)
3/5/2018 8:05:26 AM
(Just checked and my ABV is 6.5%)
3/5/2018 8:06:27 AM
Dude.... I was just bustin' your chops. I like to use a little crystal 60 to offset the hop bitterness and some 120 to bring depth to my stouts. Cascadian oatmeal? or maybe West coast breakfast stout. My numbers never line up with the numbers on this website, but my beers turn out delicious anyways. You want a good Oatmeal stout? Try my recipe called Morning Wood. Bourbon barrel breakfast stout. Best beer I ever made to date. And I see your a sour fan. There's hope for you yet..........Cheers
3/5/2018 5:47:51 PM
Haha! I just figured you were one of those anti-IBU people. I just tasted a bottle last night and it's probably one of my favorite stouts that I've made thus far. It has a nice body, but it's not cloying. It's nicely roasted (lots of dark chocolate), but not overly charred or tar-like. Bitterness is balanced well by the sweetness from the crystal, melanoidin, Golden Promise (which provides a subtle honey-like flavor), and the high mash temp. It needs to carb up a bit more, but I'm not sure if I'd change much on the next go around (I definitely would not reduce any hops). I'd probably even dry hop next time. I'll take a look at Morning Wood (that sounded bad). Cheers, man!
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https://brewgr.com/Media/img/mug/41_d.jpg
https://brewgr.com/Media/img/mug/41_t.jpg
The hops and IBU's seem a bit too much for an oatmeal stout. Maybe class this as a RIS? Just my opinion......Are you a hophead?
3/3/2018 5:40:26 AMYes, definitely. I was going for a hop-forward stout, though I don't get the greatest isomerization with my setup because I never get a highly vigorous boil (thus, calculated IBUs are always higher than they actually taste). Also, because I was shooting for a healthy amount of residual sweetness, I wanted a good amount of bitterness to complement. ABV in this beer wouldn't be nearly high enough for a RIS. How about Cascadian Oatmeal Stout? :)
3/5/2018 8:05:26 AM(Just checked and my ABV is 6.5%)
3/5/2018 8:06:27 AMDude.... I was just bustin' your chops. I like to use a little crystal 60 to offset the hop bitterness and some 120 to bring depth to my stouts. Cascadian oatmeal? or maybe West coast breakfast stout. My numbers never line up with the numbers on this website, but my beers turn out delicious anyways. You want a good Oatmeal stout? Try my recipe called Morning Wood. Bourbon barrel breakfast stout. Best beer I ever made to date. And I see your a sour fan. There's hope for you yet..........Cheers
3/5/2018 5:47:51 PMHaha! I just figured you were one of those anti-IBU people. I just tasted a bottle last night and it's probably one of my favorite stouts that I've made thus far. It has a nice body, but it's not cloying. It's nicely roasted (lots of dark chocolate), but not overly charred or tar-like. Bitterness is balanced well by the sweetness from the crystal, melanoidin, Golden Promise (which provides a subtle honey-like flavor), and the high mash temp. It needs to carb up a bit more, but I'm not sure if I'd change much on the next go around (I definitely would not reduce any hops). I'd probably even dry hop next time. I'll take a look at Morning Wood (that sounded bad). Cheers, man!
3/6/2018 8:14:21 AM