GrahamB8 Posted April 2, 2012 Share Posted April 2, 2012 After the success of my last stout which Im currently drinking, I wanted to expand on that base with this: 1 Can OS stout 1kg Dark dry malt extract 500g Lactose 250ml Pure maple syrup 500g Steeped chocolate malt 250g Steeped Crystal 40 200g Steeped rolled oats 25g POR 60mins English ale yeast Ferment at 18c Ive never used rolled oats in a brew before, I bought Woolies own brand and was going to steep them for 30mins with my grains, Im not sure of the process nor the quantity for this recipe and would appreciate if someone could chime in and put me right. Cheers Link to comment Share on other sites More sharing options...
LordEoin Posted April 2, 2012 Share Posted April 2, 2012 Why 500g lactose? Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted April 2, 2012 Share Posted April 2, 2012 sweetness? It doesn't ferment Link to comment Share on other sites More sharing options...
LordEoin Posted April 2, 2012 Share Posted April 2, 2012 I have this noted from somewhere else on the forum: 'the least sweet of all the natural sugars' Link to comment Share on other sites More sharing options...
GrahamB8 Posted April 2, 2012 Author Share Posted April 2, 2012 Its an ingredient of the milk/sweet stout style (5-13% of the total ingredients) It adds sweetness It adds body It balances the bitterness rounding the beer off Link to comment Share on other sites More sharing options...
HowieH Posted April 2, 2012 Share Posted April 2, 2012 I currently am drinking a stout with added oatmeal [love] , my original post re this was http://www.coopers.com.au/the-brewers-guild/talk-brewing?g=posts&t=4176. There was some discussion about using steeped rolled oats. As it was not mashed with a base grain I think that all it did was put alot of sediment at the bottom of the FV. Its a toss of a coin as to whether it added any smoothness to the brew IMO. My next stout in the next few days will be a milk stout with lactose and brown sugar but I will leave out the rolled oats this time. Hope this helps. Link to comment Share on other sites More sharing options...
Guest Posted April 2, 2012 Share Posted April 2, 2012 Yeah Oats need to be mashed with grain. Graham - why POR? I finished a keg not long ago of AG and only had 26g POR at 60mins with no other hop. (something for the non appreciaters of a decent drop) Yet you are using POR @ 60 with the Stout can. I'd be enclined to use an UK hop as well, something like EKG or Fuggles. Just something to think about.... [pouty] I also suggest not using 500g choc malt. I would be more enclined to go for something like around 200-300g and adjust it to suit your taste next time you brew this. Steep your grain and oats altogether at 70C. (30-40 minutes) [cool] Cheers Link to comment Share on other sites More sharing options...
GrahamB8 Posted April 2, 2012 Author Share Posted April 2, 2012 Ive got 50g of POR in the freezer and thought I should increase the bitterness to balance the additonal malt....maybe not, I'll check it out. My last stout had 500g of Chocolate and is very nice though in that recipe I didnt use the crystal nor the Dark dry malt extract (I used one of those mixed brewing sugars last time) Back to the drawing board [innocent] Im also looking into doing my first mini mash for this one so I can utilise the oats correctly, probably a BIAB with some 2 row after having a read today Link to comment Share on other sites More sharing options...
Guest Posted April 2, 2012 Share Posted April 2, 2012 Its an ingredient of the milk/sweet stout style (5-13% of the total ingredients) It adds sweetness It adds body It balances the bitterness rounding the beer off Are you talking about the lactose here? If so why would you want to counter the bitterness then add 25 grams of a bittering hop for an hour? Link to comment Share on other sites More sharing options...
Guest Posted April 2, 2012 Share Posted April 2, 2012 If you can get your hands on some EKG or similar, I reckon it would be more beneficial having maybe a 15 minute boil which will still give some bitterness. Albeit no where as much as the POR would but it would also bring it closer to style. Link to comment Share on other sites More sharing options...
GrahamB8 Posted April 2, 2012 Author Share Posted April 2, 2012 Are you talking about the lactose here? If so why would you want to counter the bitterness then add 25 grams of a bittering hop for an hour? I want to balance it mate not counter it [lol] I dont want to smother the bitterness with malt so Im thinking it needs more bittering, the can is bittered to suit its instructions no? and Im adding more malt (thats my theory) I then want a nice transition in the mouth from the initial bitterness to chocolatey, caramelly, oaty goodness [love] (I need a shower now) The POR are what I have to hand, though the LHBS is only 10 mins away if I need to go Link to comment Share on other sites More sharing options...
Guest Posted April 2, 2012 Share Posted April 2, 2012 Yeah i understand i was confused whether or not u meant Oats or the Lactose POR i really a hop at best in 60 min boil thats what confused me. Depends how bitter you want it but as bill said an English hop variety would be best in a 15 min boil should ballance it enough and be more flavourable. Link to comment Share on other sites More sharing options...
DanielH16 Posted April 27, 2014 Share Posted April 27, 2014 Hi GrahamB8, Just wondering how this one turned out? I'm looking to make one myself and I'm curious to know if you would do anything different next time and also what type of yeast did you go for with this brew? Cheers! Link to comment Share on other sites More sharing options...
antiphile Posted April 27, 2014 Share Posted April 27, 2014 Howdy Graham I only just noticed your thread (I'm called deadeye P2 because both my eyes are dead). I love drinking stouts but am not an expert in them, however, I'm just wondering whether you might have gotten your styles mixed up. Of course, you may have been doing it deliberately of course, in which case I'll go back into my hole. My understanding is milk stouts (that usually use lactose) are different to oatmeal stouts. Irrespective, this excerpt explains one opinion of the differences and includes recipes for each using extracts, partial mash and all grain. All the best. Link to comment Share on other sites More sharing options...
Hairy Posted April 27, 2014 Share Posted April 27, 2014 Graham does post much on here nowadays, which is shame. I think he may have been going for a crossbreed beer; a sweet/milk stout and an oatmeal stout. Link to comment Share on other sites More sharing options...
Canadian Eh!L Posted April 30, 2014 Share Posted April 30, 2014 It is a shame that Graham doesn't post here much anymore. I always thought he was a smart, level headed brewer. Link to comment Share on other sites More sharing options...
DanielH16 Posted May 1, 2014 Share Posted May 1, 2014 Yes well he definitely inspired me in making a brew along these lines! After doing a bit more research I think I'll give the oats a miss until I get around to my first BIAB experience. I'll add some roasted malt, EKG and fuggles to the recipe and go a little lighter on the chocolate malt (i find it a little overpowering in previous brews) and see how it winds up. Link to comment Share on other sites More sharing options...
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