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Oatmealy Stout

Morning, everyone,

Below is an oatmeal stout I amped up from another recipe (the addition of Special B for a twist of raisin).

Any advice?

Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 65% (brew house)

Original Gravity:
1.060

Final Gravity:
1.016

ABV (standard):
5.75%

IBU (tinseth):
33.15

SRM (morey):
39.19

Fermentables

Amount Fermentable PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale 38 3.75 71.7%
1.2 lb Flaked Oats 33 2.2 8.6%
0.75 lb American - Caramel / Crystal 80L 33 80 5.4%
12 oz American - Roasted Barley 33 300 5.4%
0.5 lb Belgian - Special B 34 115 3.6%
12 oz American - Chocolate 29 350 5.4%

13.95 lb Total

Hops

Amount Variety Type AA Use Time IBU
2 oz East Kent Goldings Leaf/Whole 5 Boil 60 min 33.15

Mash Guidelines
Amount Description Type Temp Time
– – 155 F 60 min

Starting Mash Thickness: 1.5 qt/lb

Yeast

Wyeast - London Ale III 1318
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
Yes

Fermentation Temp:
68 °F

Pitch Rate:
0.75 (M cells / ml / ° P)
230 B cells required

looks good, but I would cut the Special B back to 1/4#. I think you may benefit from bumping the oats up to a full 2#, but I don’t brew a lot of oatmeal stouts.

Looks good to me. Your FG will probably be higher that 1.016 which in my opinion is an OK thing.

Have you used 1318 before? I’ve only used it once as a substitute in my bitter when I couldn’t get 1469. I felt like the bitter had less body and a lighter mouth feel with 1318. I like 1084 for my stouts.

I’ve never used 1318. It was much less ecstatic than the American Ale I typically use, which gurgles violently for three days. This one was much quieter, and it’s remaining steady. After 9 days in primary I’m only at 1.026. Temps have been steady at 65 degrees. I’ll give it five more days then try again.

By the way, if I pull/bottle at 1.020, rather than 1.016, any thoughts about that?

And you’re right about the mouth feel: it was really thick in the wort stage, but now it’s like coffee with a little cream. First attempt, tho, and I must say it is tasty.

Someone did mention bumping up the oats to 2 pounds, and I think that could thicken it up a bit, which I’ll do. The chocolate malts seem to have been subdued by the fermentation, tho. Should I up them and forget about the Special B?

Thanks again, friends. You’re making this so much easier.

Christophe

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