Chocolate Oatmeal Stout
  • C_BC_B
    Posts: 83,857
    While I'm bored and thinking about it I'm going to start this thread. I haven't plugged anything into hopville yet but here is where I'm coming from.

    I like the tasting notes on this recipe. Link found HERE.
    malt & fermentables
    % LB OZ MALT OR FERMENTABLE PPG °L
    66% 8 0 American Two-row Pale 37 1 ~
    8% 1 0 German Vienna 35 3 ~
    8% 1 0 Oats, Flaked 37 1 ~
    4% 0 8 Black Barley (Stout) 25 500 ~
    4% 0 8 Cara-Pils/Dextrine 33 2 ~
    4% 0 8 Pale Chocolate Malt 34 197 ~
    4% 0 8 American Crystal 120L 34 120 ~
    1% 0 2 Caramunich Malt 60 33 60 ~
    12 2
    Batch size: 5.0 gallons
    Original Gravity
    1.067 / 16.4° Plato
    (1.060 to 1.070)
    Final Gravity
    1.017 / 4.3° Plato
    (1.015 to 1.018)
    Color
    32° SRM / 62° EBC
    (Black)
    Mash Efficiency
    75%
    hops
    USE TIME OZ VARIETY FORM AA
    first wort 60+ mins 0.9 Chinook leaf 12.7
    Boil: 4.0 avg gallons for 60 minutes
    Bitterness
    29.7 IBU / 11 HBU
    ƒ: Tinseth
    BU:GU
    0.44
    It's nice and chocolaty, without being too sweet or dessert like. Just a nice easy drinkin stout that's not too dry or too sweet.
    Even the wife likes it.



    Here is Jerry's take.
    So yeah, if you make 5 gal in a 5gal mash tun do this, if 10 gal and 10 gal do this twice
    .75 special B
    .5 choc malt
    .5 120L crystal
    .25 60L crystal
    .5 roasted barly
    1.25 rolled oats (don't buy them at the brew shop)
    then fill the rest with MO
    Oh and if you dry hop stuff, you can use your old trash hops for this, just for a few IBU's.
    If not go with Brewer's Gold, and not much.
    A lb of biscuit would be good in this too.



    Somewhere between the two. Also, I'm doing a PM 10 gallon batch so 15-16 pounds of grain and fill the rest in with DME. I'll plug it into Hopville sometime and come up with a refined recipe.
    Thoughts?
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 83,857
    Malt & Fermentables
    % LB OZ °L PPG
    45% 10 0 Marris Otter (Crisp) Mash 4°
    27% 6 0 Briess DME Golden Light Late Boil 5°
    9% 2 0 Rolled Oats Mash 5°
    5% 1 0 Roasted Barley - 550L Mash 550°
    5% 1 0 Chocolate Wheat Malt Mash 400°
    5% 1 0 Caramel/Crystal Malt -120L Mash 120°
    3% 0 10 British Dextrin (Cara-Pils) Mash 12°
    2% 0 6 Caramunich Malt 60 Mash 60°
    Specific Gravity
    1.069 OG
    (1.062 to 1.072)
    16.8° Plato
    1.020 FG
    (1.018 to 1.022)
    5.1° Plato

    Color
    39° SRM
    78° EBC
    Black

    Mash Efficiency
    75 % Icon-settings


    Hops
    Use Time OZ Hop Variety AA » IBU
    boil 60 min 3 East Kent Goldings ~ pellet 5 » 31.3

    Bitterness
    31.3 IBU
    ƒ: Tinseth Icon-settings
    15 HBU
    BU:GU
    0.45

    Yeast
    White Labs British Ale (WLP005)

    Alcohol
    6.5% ABV
    5% ABW
    Calories
    229
    per 12 oz.

    Too sweet? Too much Roasted? I feel like I'm making too much out of the grain bill.
    I'm thinking about doing half with S05 and half with WLP005 or WLP002. But I think 005 finishes just a tad drier.
    Thoughts?
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 83,857
    I have done a couple PM and AG Oatmeal Stout kits using Nugget hops. I could/might use those instead of EKG... I don't know.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 83,857
    Well shucks. I just realized this recipe idea was born out of me wanting something to long age. Maybe to bourbon/oak it. Now I'm confused.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 48,640
    i'd drop the roasted a bit (50%) and add some pale chocolate.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 48,640
    C_dubbs said:

    I have done a couple PM and AG Oatmeal Stout kits using Nugget hops. I could/might use those instead of EKG... I don't know.



    i like nugget. i'd opt for that over the ekg, especially since it's only a bittering addition.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • FuzzyFuzzy
    Posts: 48,640
    C_dubbs said:


    Too sweet? Too much Roasted? I feel like I'm making too much out of the grain bill.
    I'm thinking about doing half with S05 and half with WLP005 or WLP002. But I think 005 finishes just a tad drier.
    Thoughts?



    any reason for the extract? unless you already have it on hand, it only makes the beer more complicated. i don't think the recipe will end up too sweet, given the yeast choice and gravity.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 83,857
    FromZwolle said:

    C_dubbs said:


    Too sweet? Too much Roasted? I feel like I'm making too much out of the grain bill.
    I'm thinking about doing half with S05 and half with WLP005 or WLP002. But I think 005 finishes just a tad drier.
    Thoughts?



    any reason for the extract? unless you already have it on hand, it only makes the beer more complicated. i don't think the recipe will end up too sweet, given the yeast choice and gravity.


    Already have it on hand. I need to check, but I have another 10-15 pounds left.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 83,857
    FromZwolle said:

    i'd drop the roasted a bit (50%) and add some pale chocolate.


    Pale chocolate with the chocolate wheat? I don't know anything about choc wheat, but I figured I'd try it.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 48,640
    ok, that makes sense. toss it in!
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 83,857
    FromZwolle said:

    C_dubbs said:

    I have done a couple PM and AG Oatmeal Stout kits using Nugget hops. I could/might use those instead of EKG... I don't know.



    i like nugget. i'd opt for that over the ekg, especially since it's only a bittering addition.

    Cool. I'll make some adjustments tomorrow.

    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 48,640
    C_dubbs said:

    FromZwolle said:

    i'd drop the roasted a bit (50%) and add some pale chocolate.


    Pale chocolate with the chocolate wheat? I don't know anything about choc wheat, but I figured I'd try it.


    yes.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 83,857
    On another note, what about oak or oak and bourbon? I think it's too much. Unless the chocolate is just a hint with a touch of oak and bourbon it could be gross/epic.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 83,857
    C_dubbs said:

    FromZwolle said:

    C_dubbs said:


    Too sweet? Too much Roasted? I feel like I'm making too much out of the grain bill.
    I'm thinking about doing half with S05 and half with WLP005 or WLP002. But I think 005 finishes just a tad drier.
    Thoughts?



    any reason for the extract? unless you already have it on hand, it only makes the beer more complicated. i don't think the recipe will end up too sweet, given the yeast choice and gravity.


    Already have it on hand. I need to check, but I have another 10-15 pounds left.

    Plus, a full in 10 gallon all grain batch would mean I have to finish my 15 gallon MLT.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 48,640
    C_dubbs said:

    On another note, what about oak or oak and bourbon? I think it's too much. Unless the chocolate is just a hint with a touch of oak and bourbon it could be gross/epic.



    if you toned down the chocolate, it could be nice. dragons milk is barrel aged and it's nice, but there's just a trace of chocolate.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 83,857
    Malt & Fermentables
    % LB OZ °L PPG
    47% 10 0 Marris Otter (Crisp) Mash 4°
    28% 6 0 Briess DME Golden Light Late Boil 5°
    9% 2 0 Rolled Oats Mash 5°
    5% 1 0 Caramel/Crystal Malt -120L Mash 120°
    3% 0 10 Chocolate Wheat Malt Mash 400°
    3% 0 10 British Dextrin (Cara-Pils) Mash 12°
    2% 0 8 Roasted Barley - 550L Mash 550°
    2% 0 6 Caramunich Malt 60 Mash 60°
    Specific Gravity
    1.067 OG
    (1.060 to 1.070)
    16.4° Plato
    1.019 FG
    (1.017 to 1.021)
    4.8° Plato
    Color
    29° SRM
    57° EBC
    Dark Brown to Black
    Mash Efficiency
    75 % Icon-settings

    Hops
    Use Time OZ Hop Variety AA » IBU
    Boil 60 min 1 Nugget ~ pellet 13 » 27.6
    Bitterness
    27.6 IBU
    BU:GU
    0.41

    Yeast
    White Labs British Ale (WLP005)
    Alcohol
    6.4% ABV
    5% ABW
    Calories
    222
    per 12 oz.

    After a long primary I'll sample. If the chocolate is mild enough I may oak/bourbon half.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 83,857
    Here is the recipe on Hopville. It's a bit easier to read.
    "On it. I hate software." ~Cpt Snarklepants
  • C_BC_B
    Posts: 83,857
    I want to drink this right now.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 48,640
    C_dubbs said:


    After a long primary I'll sample. If the chocolate is mild enough I may oak/bourbon half.



    with the bourbon oak in mind, you might want to sneak a little special b in there. maybe a 1/4 #, just sub it in for a 1/4# of the 120L.
    The pinnacle of lame and awesome in one singular moment. -Lake
  • C_BC_B
    Posts: 83,857
    I think this is going to be my next brew for sure. I'll try to do it while I can utilize the cold basement temps to age for a couple months before it gets too hot down there (usually May/June ish)
    I'm contemplating splitting the batch for two yeasts. I like WLP005 as I've used it before. I've also used WLP002 and this may be a good chance to compare the two, but does anyone else have a favorite Stout/Oatmeal stout yeast?
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 114,995
    C_dubbs said:

    I think this is going to be my next brew for sure. I'll try to do it while I can utilize the cold basement temps to age for a couple months before it gets too hot down there (usually May/June ish)
    I'm contemplating splitting the batch for two yeasts. I like WLP005 as I've used it before. I've also used WLP002 and this may be a good chance to compare the two, but does anyone else have a favorite Stout/Oatmeal stout yeast?



    i've used WLP005 with great success.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 83,857
    I like 005. I think 002 leaves it a dash too sweet? But that may have been a difference in the beers I used those yeasts in. This may just be a prime candidate for this experiment.
    So how important are yeast starters for liquid yeast? If I do a start for this ill have to plan it way ahead and build them at separate times since I only have one stirplate.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 114,995
    C_dubbs said:

    I like 005. I think 002 leaves it a dash too sweet? But that may have been a difference in the beers I used those yeasts in. This may just be a prime candidate for this experiment.
    So how important are yeast starters for liquid yeast? If I do a start for this ill have to plan it way ahead and build them at separate times since I only have one stirplate.



    005 should finish dryer. i've never done a starter for a liquid yeast. i pitch one vial per 5gal finished wort. If I'm pitching washed yeast, sometimes I'll pitch 3 vials into 10 gal.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • Evan_BEvan_B
    Posts: 312
    I try to do a starter for every batch, but there are some days I brew on a whim, and don't have a starter ready. I am sure it's fine to just empty a vial into the fermenter and it will do what it needs to do! However, I like to do these pseudo-starter things where ill basically make a quick starter, but only let it go for a few hours, which if nothing else, wakes the yeast up and will give them a jump start before hitting the prized wort. Just a thought. I know some like to start brewing early in the morning, so it may not be ideal.
    Amigo, lay them raises down.
  • ThymThym
    Posts: 114,995
    Evan_B said:

    I try to do a starter for every batch, but there are some days I brew on a whim, and don't have a starter ready. I am sure it's fine to just empty a vial into the fermenter and it will do what it needs to do! However, I like to do these pseudo-starter things where ill basically make a quick starter, but only let it go for a few hours, which if nothing else, wakes the yeast up and will give them a jump start before hitting the prized wort. Just a thought. I know some like to start brewing early in the morning, so it may not be ideal.



    I agree with this approach. Its basically what you're doing with one of those "activator" packs. And there's never any harm with getting the yeast fired up and ready.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 83,857
    Here's the recipe on HopVille for easier perusing. Hopville is showing an estimated FG of 1.019 with 005. That seems a lot higher than I think it should be. Is that just hopville getting it wrong or should I drop the crystal and caramunich a little?
    "On it. I hate software." ~Cpt Snarklepants
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