Oatmeal Stout 2 Ways

September 28, 2013 at 10:05 am

After spending most of my now limited brewing time working on the beers for the wedding I wanted to get back to experimentation for my latest batch.  With winter quickly approaching and not a dark beer insight I decided to do an oatmeal stout. After all, theres nothing better then sipping on a smooth, malty, oatmeal stout on a Sunday afternoon in December.

I used the stout as an opportunity to purge my grain stash a bit and ended up with a slightly more specialty malts then usual.  The grist ratio breaks out to be 75% Base 15% Specialty Malts and 10% Oats.  I selected  a wide breadth of specialty malts in an effort to increase the complexity of the final beer.  Some of my favorite stouts have a lot of layers to them and aren’t  overpowering with one flavor in particular.  I finished the beer with some Chinook for bittering and some EKG for aroma.

Now you might be thinking I thought I said I wanted to get back to experimentation, that oatmeal stout looks pretty standard.  While I agree that it is, for this batch i’m looking to  experiment in the secondary.  Ill be adding several different combinations of flavor, in order to create  two totally different yet complementary oatmeal stouts.

For the first five gallons I plan on adding a mixture of some dried Kung Po peppers from our garden, Abuelita (Mexican Chocolate), and cinnamon sticks.  While I haven’t quite hashed out the preparation of these ingredients, im thinking that I will add all three to a saucepan and let it cook for a bit to meld the flavors and sanitize the peppers.  Im envisioning this beer as a silky chocolate type stout with a warming pepper heat to finish it off.

The second batch will receive an addition of  8 oz of Coocoa nibs, .75 Oz Rum Soaked Oak Chips, and a vanilla bean.  Im hoping this take on the oatmeal stout will be sweeter with a more subdued chocolate flavors. Ideally, this sweeter stout will pair well with the more robust, spicier first stout.  Ill make sure to provide an update when I finalize the additions, preparation, and time of each in secondary as I will most likely stagger them.

Oatmeal Stout 2 Ways

Batch Size: 10.5 Gallons

Original Gravity: 1.066
Est. Final Gravity: 1.016
ABV: 6.5%
IBU: 57.3
Color: 33.9 SRM
Boil Time: 60 Min

55.7%  2-Row
19% Marris Otter
10% Oats, Flaked
4.2% Amber Malt
2.7% Chocolate Malt
2.5% Black Patent Malt
1.7% Roasted Barley
1.4% Crystal 40
1% Crystal 120

2 Oz Chinook (13.1% AA) at 60 min
1 Tbsp Irish Moss at 15 min
3 Oz East Kent Goldings (4.06%AA) at 15 min

2 L Starter White Labs 028 Edinburgh Ale

60 minutes at 154F (Saccharification Rest)
10 minutes at 165F (Mash Out)

photo (1)

Winter Dubbel

October 28, 2012 at 3:27 pm

Batch Size: 10.75 Gallons
Original Gravity: 1.073
Estimated Final Gravity: 1.012
ABV: 8%
IBU: 25.4
Color: 15.2 SRM
Boil Time: 90 Min

70.2% Pilsner Malt
18.1% Abbey Malt
4.5% Caramunich III Malt
4.5% Corn Sugar (Dextrose)
2.7% Special B Malt

1.75 Oz Styrian Goldings (5.5% AA) at 90 min
1 Oz Styrian Goldings (5.5% AA) at 60 min
9 Oz Port Raisin Reduction at 10 min

3.4 L Starter of Wyeast 1762 Belgian Abbey Ale II

Mash at 150 for 60 minutes no mashout.

For this recipe I was looking to build off of the Tomme Arthur Dubbel, from Brew Like a Monk, that I brewed around this time last year. Tomme’s recipe calls for the inclusion of raisins at the rate of roughly 4 oz per 5 gallons.  For my Winter Dubbel I took to the kitchen the night before brewday to put my own unique spin on the raisin idea.  First I caramelized 9 oz of black raisins in a skillet until dark and brown, then added 1.5 cups of Port, at a ratio of 2 parts port one part oaked port (left over from the Kate the Great Clone Recipe) and did a port reduction.  After the port was almost completely reduced I poured the raisins and remaining port into the blender and pureed in a blender.

I decided to use corn sugar in lieu of the style defining Belgian candi sugar/syrup as I had purchased a 5lb bag for bottling prior to switching over to a keg setup. After some quick research I decided it would not effect the beer negatively and I could finally start to get rid of some of the huge bag of sugar. The addition of the raisin puree also added some of the color that would have come from any amber Belgian candi addition putting this beer well within the BJCP color guidelines for a Belgian Dubbel.