Canadian Eh!L Posted December 12, 2011 Share Posted December 12, 2011 Now I know you guys down under are heading into summer and have the taste for light ales and ciders and such[sideways][sick] but up here it's getting friggin' frosty and I'm looking for something a little heartier. This is what I've come up with. Oatmeal Stout 1.7Kg OS Stout 1.0Kg LDM 250g Rolled oats 250g Roasted Barely 200g Pale chocolate malt 200g Crystal 40L 23L water 7g Cooper's Ale yeast OG 1.044 All the grains where mashed @ 65-75C for 30mins Link to comment Share on other sites More sharing options...
PB2 Posted December 12, 2011 Share Posted December 12, 2011 None of the grains listed contain enzymatic power. So, they will be steeped rather than mashed - make sure to bring the resultant liquid to the boil for a bit. It should come up quite nicely [biggrin] Link to comment Share on other sites More sharing options...
weggl Posted December 13, 2011 Share Posted December 13, 2011 Chad, Tony the stout man might like to comment on the brew? Link to comment Share on other sites More sharing options...
TonyW Posted December 13, 2011 Share Posted December 13, 2011 i would change 1kg LDM for Dark 200g Chrystal 120L add 250g Lactose The chocolate malt will sweeten the stout so the small addition of lactose may complement it and add some body. Your addition of Barley and rolled oates are what i have on my list for a stout i am putting together. All in all i think your recipe is worth a go as it is, i want to try some [biggrin] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted December 14, 2011 Author Share Posted December 14, 2011 Hi Tony, I can see where you are going with your suggestion of the DDM and the dark crystal malt. I don't think I have a problem with this one being too light in colour. If you saw the colour of the liquor after steeping those grains you would know what I mean. The addition of lactose is something I can't respond with experience, but if you say it might add body I kinda' think with the recipe being an all-malt+plenty of grains there will be no shortage of body. I am hoping the additional sweetness from the oats & crystal will compliment the the chocolate malt. Having said all that. I used the ingredients I had on hand and if I had some the ingredients you suggest they might have made it in there, too. Link to comment Share on other sites More sharing options...
JohnK12 Posted December 14, 2011 Share Posted December 14, 2011 Add another tin of stout. It will beef it up nicely. Some black patent malt would also add a bit of ash to balance any sweetness. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted December 14, 2011 Author Share Posted December 14, 2011 Add another tin of stout. Too much bitterness.[rightful] Link to comment Share on other sites More sharing options...
TonyW Posted December 14, 2011 Share Posted December 14, 2011 Add another tin of stout. Too much bitterness.[rightful] Not if you add Lactose [biggrin] Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted December 15, 2011 Author Share Posted December 15, 2011 Add another tin of stout. Too much bitterness.[rightful] Not if you add Lactose [biggrin] To make the oatmeal stout close to the style the OG should be 1.044-48 FG 1.008-20. If I was to add a second can of stout the OG would be in the 1.070 range[w00t] Besides, adding more ingredients just so lactose might also fit into the recipe seems a bit counter productive Link to comment Share on other sites More sharing options...
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