Oak + Oatmeal Stout = EXTREME Goodness

lars · Post by **lars** » Tue Jul 29, 2008 9:22 am

So a few months back I brewed a 10 gallon batch of oatmeal stout based on Jamil's recipe. Being the second batch on my Brutus, my measurements were a bit off and I ended up with 13 gallons of fermented beer. Rather than dump 3 gallons of goodness after kegging 10, I racked the remaining 3 gallons into a small carboy and added 2 ozs of medium toast american oak cubes. This carboy sat for almost 3 months with the oak (yeah, having an infant at home = a lot less time for brewing). I finally kegged the oaked oatmeal stout a few weeks ago and put it on tap over the weekend. Last night I pulled the first pint... DAMN it is good, better than good, it is excellent! If you guys ever have a chance to oak an oatmeal stout, do it! You won't be disappointed!!

dhempy · Post by **dhempy** » Tue Jul 29, 2008 9:41 am

OK Lawrence .. I think I know what you "owe" me for the Access assist

A bottle or three of that stout!

Think I'll be giving that a try ... I just happen to have some extra oak just sitting around.

Dan

Rezzin · Post by **Rezzin** » Tue Jul 29, 2008 9:49 am

I must concur with Lars - I've sampled his oaked oatmeal stout and even w/o carbonation, it was absolutely delicious!

lars · Post by **lars** » Tue Jul 29, 2008 10:05 am

dhempy wrote:OK Lawrence .. I think I know what you "owe" me for the Access assist A bottle or three of that stout!

Think I'll be giving that a try ... I just happen to have some extra oak just sitting around.

Dan

Yes, I certainly owe you a few! I'll bring a few bottles along with me to the brew day.

dhempy · Post by **dhempy** » Tue Jul 29, 2008 10:54 am

Great ... can't wait!

Which oatmeal stout recipe did you use?

Dan

lars · Post by **lars** » Tue Jul 29, 2008 12:01 pm

I'll post the recipe tonight as long as the ground has stopped shaking. 5.8 Mag in Chino Hills!!

lars · Post by **lars** » Thu Jul 31, 2008 10:15 pm

Here is the basic recipe for a 10 gallon batch

Amount Item Type % or IBU
19.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 73.1 %
2.00 lb Oats, Flaked (1.0 SRM) Grain 7.7 %
1.50 lb Chocolate Malt (350.0 SRM) Grain 5.8 %
1.50 lb Victory Malt (25.0 SRM) Grain 5.8 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.8 %
1.00 lb Roasted Barley (300.0 SRM) Grain 3.8 %
3.65 oz Goldings, East Kent [5.00%] (60 min) Hops 28.3 IBU
2 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale

Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.1 % Actual Alcohol by Vol: 0.6 %
Bitterness: 28.3 IBU Calories: 43 cal/pint
Est Color: 31.0 SRM Color: Color

dhempy · Post by **dhempy** » Thu Jul 31, 2008 10:20 pm

Thanks!

Dan

dhempy · Post by **dhempy** » Fri Aug 01, 2008 10:07 am

What temp did you mash? 152 or there abouts?

Dan

Rezzin · Post by **Rezzin** » Fri Aug 01, 2008 10:18 am

Thanks for posting the recipe Lars - I'll probably be brewing this sometime in the near future.

lars · Post by **lars** » Fri Aug 01, 2008 12:22 pm

dhempy wrote:What temp did you mash? 152 or there abouts?

Dan

Well, that is the story of this brew... Second brew on the new system so things didn't go as smoothly as anticipated. I mashed in at 152, and about half way through the mash the temp had dropped to around 145. I fired up the burner under the mash tun (I love being able to directly heat the mash tun) and at the same time started to recirc the mash. Before long I had overshot the temp. I think I hit somewhere around 160. I'm not really confident about the placement of my mash thermometer nor how long it is <insert penis joke here>. I really need to brew more to get all the kinks worked out of the system, but alas... time is not on my side.

dhempy · Post by **dhempy** » Fri Aug 01, 2008 12:34 pm

So is it reasonable to say that 152 was the target?

Dan

lars · Post by **lars** » Fri Aug 01, 2008 12:42 pm

Yeah, that was the original target and if I brew it again that is what I'd target.

Brewski · Post by **Brewski** » Mon Oct 13, 2008 12:03 pm

i was just looking over this post b/c i am planning on making an oatmeal stout this weekend, and have heard good things about adding oak chips/cubes to the secondary fermentation. i've even heard some people say that they soak the oak cubes in bourbon for a week beforehand. anyone ever try that?

im a beginner so i've been using malt extract and making 5 gallon batches, but ill compare my recipe to the one posted here tonight to see how similar it is... and maybe borrow from it. im really looking forward to this oatmeal stout though, especially with the oak addition