Beer Forum

I bowed down to the Pope and brewed Jamil's Oatmeal Stout recipe without roasted barley. Man that stout is the bomb. However, it did not come out as roasty as I would have liked. I attribute this lack of roast character to the exclusion of Roasted Barley. Why would you brew a Stout without roasted barley? Pope...Anyone???

Anyway, I ghetto fixed the problem today. I just steeped .75 lbs of roast barley in three quarts of water and I boiled that down for about 30 minutes on the kitchen stove. I added half of the result to my keg. Wow, it is identical to Samuel Smith's Oatmeal Stout.

So if you use the following grain bill I would add .25 to .33 lbs. of roast barley:

8.50 lbs. Pale Malt Halcyon Great Britain
0.50 lbs. Victory Malt America
1.00 lbs. Black Patent Malt America
0.50 lbs. Chocolate Malt - Light Great Britain
0.75 lbs. Crystal 120L America
1.00 lbs. Flaked Oats America
0.33 lbs. Roast Barley ***WARNING NON-POPE, ASSHAT INGREDIENT***

1.00 oz. Goldings - E.K. Pellet 5.90 60 min.

Peace

Interesting. That's the recipe from beerdujour.com, no? I'd never looked at it before. All the other Oatmeal Stout recipes that I've seen use roasted barley. It will be interesting to hear JZ talk about O' Stout, though I think we'll see it in the book first (haven't looked, but don't recall seeing this in the upcoming TJS schedule).

That's the recipe from beerdujour.com, no?

Yup, that's the recipe and man is it awesome. It will definately win a medal.

Oatmeal Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-C Stout, Oatmeal Stout

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 12.90
Anticipated OG: 1.055 Plato: 13.47
Anticipated SRM: 35.3
Anticipated IBU: 36.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.74 Gal
Pre-Boil Gravity: 1.042 SG 10.55 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
72.9 9.40 lbs. Pale Malt(2-row) Great Britain 1.038 3
7.8 1.00 lbs. Flaked Oats America 1.033 2
5.8 0.75 lbs. Chocolate Malt America 1.029 350
5.8 0.75 lbs. Victory Malt America 1.034 28
3.9 0.50 lbs. Crystal 80L 1.033 80
3.9 0.50 lbs. Roasted Barley America 1.028 500

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.80 oz. Goldings - E.K. Pellet 5.00 36.1 60 min.


Yeast
-----

White Labs WLP002 English Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 12.90
Water Qts: 16.77 - Before Additional Infusions
Water Gal: 4.19 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 154 Time: 60
Mash-out Rest Temp : 168 Time: 10
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 5.22 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

An update, eh Jamil?

You didn't have to do that (I'm patient), but big thanks anyway

Thanks Jamil. That recipe is almost identical to Samuel Smiths. Very nice!!

Hi all

Has anyone done a comparison of oatmeal and malted oats or would you notice the difference in an oatmeal stout?

BDogD wrote:An update, eh Jamil?

You didn't have to do that (I'm patient), but big thanks anyway

No. I'm not sure where you got that recipe, but it isn't mine as far as I can tell. I'm thinking you've mistaken some other recipe as mine, which is why I posted my recipe.