What Yeast for my Oatmeal Stout

[rwing7486]

Hey guys, I am still trying to determine what yeast to use in my oatmeal stout recipe below. I was planning on using nottingham yeast and mashing at a high temp (156) because of its high attenuation, but I have read some people have experienced a "tart" taste when using it in their stouts. I am trying to stay away from liquid yeasts, but if I got that route I am potentially looking at WLP013 or WLP002. Any feedback or suggestions?

Recipe Specifications
--------------------------
Boil Size: 7.36 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.062 SG
Estimated Color: 33.1 SRM
Estimated IBU: 28.2 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 88.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
8 lbs 4.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1 70.2 %
1 lbs Oats, Flaked (1.0 SRM) Grain 2 8.5 %
12.0 oz Victory Malt (25.0 SRM) Grain 3 6.4 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 4 4.3 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5 4.3 %
6.0 oz Chocolate Malt (350.0 SRM) Grain 6 3.2 %
6.0 oz Chocolate Malt (225.0 SRM) Grain 7 3.2 %
2.00 oz Fuggles [4.50 %] - Boil 60.0 min Hop 8 28.2 IBUs
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -

 

[Brauer]

I use WLP001 for everything......EVERYTHING.
Stout...001,
APA...001,
Apfelwein...001
IPA...001
Porter...001
You get where I'm going with this.

 

[rwing7486]

I use WLP001 for everything......EVERYTHING.
Stout...001,
APA...001,
Apfelwein...001
IPA...001
Porter...001
You get where I'm going with this.

If I were to go that route I would probably go with US-05.

So many yeast options out there....makes my head spin sometimes lol

 

[mkyl428]

I like WLP002 in my oatmeal stout a nice English yeast for a nice English beer

 

[BrewerDawg]

Quick answer: WLP037 Yorkshire Square

Nottingham is fine though. Ive used S04 in porters/stouts before.

I'd go simpler with the recipe though.

65% MO
20% Flaked oatmeal
15% Roasted barley

Don't mash too high because the oatmeal will give you what you want in mouthfeel. 145 for 45 minutes, 156 for 15 (rather than full 60).

For 5 gallons, 2oz East Kent Goldings at 60 minutes

Shooting for 1.053

This combined with the yeast is basically Samuel Smiths Oatmeal Stout, which is among my favorites.

 

[ThunderpantsBrewing]

I just made a stout with American Ale II and really liked the results. It gave a bit of a citrusy flavor that goes very well with the chocolate and coffee.

 

[mrdail87]

Wyeast Irish Ale 1084 has always done well for me with stouts. Combined with the oatmeal it can help smooth an otherwise astringent stout.

Used WLP001 in a stout just recently, but it was for an American style stout, so I can't vouch for how well it works in a English style stout.

 

[slarkin712]

I've made a couple of good oatmeal stouts with the Wyeast Yorkshire Square yeast. Probably will never use another yeast for oatmeal stouts.

 

[MaxStout]

Made a few batches of Yooper's oatmeal stout, which is close to your recipe. Used WY1335--turned out great each time.

 

[estricklin]

I have a house Oatmeal Stout that I've brewed over...and over...and over...and over. I've brewed it with lager yeasts, American Ale, English Ale, Irish Ale, Scottish Ale and probably a few more I'm forgetting. I LOVE Irish Ale for it, but I will admit that I just plain ole love Irish Ale yeast anyway. Usually use 1084.

Having said that I just bottled a batch of it that I brewed with 05, and it's fine. In fact if I can't get, or didn't want to use Irish Ale, 05 would be my next choice, as it was in this case. I don't care for English Ale yeast in that beer.

Edit:

What I love about the Irish Ale IS the flavor profile of that particular yeast, it's a really pleasant buttery, yeasty, bready sort of note. Not so fruity as the English Ale. The 05 is fine, just lacks the flavor profile of the Irish Ale that I actually love. Really subtle differences here though, I only learned what I liked by brewing that recipe over and over, which mostly happened because I dialed in my recipe too.

 

[rwing7486]

I have a house Oatmeal Stout that I've brewed over...and over...and over...and over. I've brewed it with lager yeasts, American Ale, English Ale, Irish Ale, Scottish Ale and probably a few more I'm forgetting. I LOVE Irish Ale for it, but I will admit that I just plain ole love Irish Ale yeast anyway. Usually use 1084.

Having said that I just bottled a batch of it that I brewed with 05, and it's fine. In fact if I can't get, or didn't want to use Irish Ale, 05 would be my next choice, as it was in this case. I don't care for English Ale yeast in that beer.

Edit:

What I love about the Irish Ale IS the flavor profile of that particular yeast, it's a really pleasant buttery, yeasty, bready sort of note. Not so fruity as the English Ale. The 05 is fine, just lacks the flavor profile of the Irish Ale that I actually love. Really subtle differences here though, I only learned what I liked by brewing that recipe over and over, which mostly happened because I dialed in my recipe too.

I have used Irish Ale yeast in my cream stouts before and came out excellent, but I want to try something different for my oatmeal stout.

I appreciate all the feedback from everyone, but I think I am leaning towards WLP002. Has a clean fermentation with little to no esters and has a slight sweetness which is exactly what I am looking for in this brew.

 

[mkyl428]

I have used Irish Ale yeast in my cream stouts before and came out excellent, but I want to try something different for my oatmeal stout.

I appreciate all the feedback from everyone, but I think I am leaning towards WLP002. Has a clean fermentation with little to no esters and has a slight sweetness which is exactly what I am looking for in this brew.

Should be good I love WLP002