Oatmealy Stout

[pastamassima]

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

[pietro]

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.

[wahoo]

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

[dannyboy58]

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.

[pastamassima]

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