Jump to content
Mr.Beer Community
Sign in to follow this  
canam

Oatmeal Stout suggestions

Recommended Posts

I am a beginner brewer and have done 2 beers so far, the American Lite and I just bottled the October fest with a smooth Softpack. I am about to start an Irish Stout with a Robust Softpack and wanted to use oatmeal. Any suggestions on what to use?

Share this post


Link to post
Share on other sites

I made a great oatmeal stout awhile back w/ zested orange & Sumatra coffee that turned out very nice. I "
toasted "Old Fashion" oats in the oven then steeped them.

I recently attempted the same toasted the oats with brown sugar & cinnamon on top then steeped them. We'll know soon how it turns out! Good luck!!!
[attachment=12794]image_2013-04-13-3.jpg[/attachment]

Share this post


Link to post
Share on other sites

I simply use Quaker "Old Fashion" Oats. Please don't make the mistake in using 1 minute... it will turn to mush on you. The Old Fashion Oats will hold up better while steeping... I would steep them about 15 minutes or so producing a slight milky texture. I toast them 1st because I like the toasted biscuit-like flavor you find in a Fat Tire.

Share this post


Link to post
Share on other sites

I'm gonna say about 4 cups Andy... enough to fill a big cookie sheet. You really have to watch them in the oven... and stir them around on the cookie sheet from time to time.

Share this post


Link to post
Share on other sites

"eurotexan" post=362870 said:

I'm gonna say about 4 cups Andy... enough to fill a big cookie sheet. You really have to watch them in the oven... and stir them around on the cookie sheet from time to time.

awesome, will take that into consideration on one of my many porters and stouts to come :gulp: and also how do you use a certain coffee and how much for a coffee flavored porter?

Share this post


Link to post
Share on other sites

I usually go with 8 shots from my espresso machine for a 2 gallon batch... I prefer a sumatra or just straight espresso. If no espresso machine on hand, I've heard people even going to Starbucks and just paying for 8 or so shots and making the mad dash home to add it to their wort. I have found zested oranges goes along well with the coffee flavor. I think coconut might also be good... that is my next venture... any experience there?

Share this post


Link to post
Share on other sites

"eurotexan" post=362886 said:

I usually go with 8 shots from my espresso machine for a 2 gallon batch... I prefer a sumatra or just straight espresso. If no espresso machine on hand, I've heard people even going to Starbucks and just paying for 8 or so shots and making the mad dash home to add it to their wort. I have found zested oranges goes along well with the coffee flavor. I think coconut might also be good... that is my next venture... any experience there?

Sorry cant help you on that one....still new to the HB scene but so far I feel like I have learned alot on The Borg. Thanks for the advice, me and my SWMBO love coffee porters and that sounds like something I can cook up for us in the future. I have seen flavor extracts but I prefer using real cofee/espresso. ;) and sumatra is a pretty good one.

Share this post


Link to post
Share on other sites

I was told by live chat to put the shots of espresso into the bottles not in the wort. Is it better to put into the keg for fermenting?

Share this post


Link to post
Share on other sites

"canam" post=362622 said:

I am a beginner brewer and have done 2 beers so far, the American Lite and I just bottled the October fest with a smooth Softpack. I am about to start an Irish Stout with a Robust Softpack and wanted to use oatmeal. Any suggestions on what to use?


I use flaked oats just sprinkle them on top of the grains in my mash tun, since flaked grains have already had their starches gelatinized there's no worrying about them turning to mush.

Share this post


Link to post
Share on other sites

"canam" post=363335 said:

I was told by live chat to put the shots of espresso into the bottles not in the wort. Is it better to put into the keg for fermenting?


I'd follow their advice on this once I actually got great results doing the same thing. I brewed a cup of espresso for each 1 liter bottle of St. Pat's Irish Stout and poured the cooled espresso into each bottle along with the priming sugar. It's been several years now but I still remember trying to decide whether to have one for breakfast or dinner, or both.

Share this post


Link to post
Share on other sites

I'm gonna try putting the espresso directly in each bottle next time & compare... I've had great results the other way but we'll give it a shot! How much in each bottle?

Share this post


Link to post
Share on other sites

I brewed up a double strength pot of coffee, tossed it in the fridge and added a shot to every bottle on my last batch of stout. I also used raw cane sugar to prime. Four weeks and I'll see how she tastes.

Share this post


Link to post
Share on other sites

I have yet to brew a stout but I was under the impression that you can't actually steep Oatmeal but rather you have to due at least a partial mash to get the wanted results. Am I wrong in that impression?

Share this post


Link to post
Share on other sites

I must've been completely off then when thinking I read you can't simply steep Oatmeal. I'm thinking I read a thread on the NB site where they were discussing that Oatmeal must be partially mashed compared to steep in order to get the desired results.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...