I've only got a few allgrains under my belt, so I definitely need some advice/input and overall knowledge thrown at me. I made this stout a few weeks ago:
Oatmeal Stout
Ingredients
Amt Name Type # %/IBU*
4.0 oz Rice Hulls (0.0 SRM) Adjunct 1 1.9 %*
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 66.7 %*
2 lbs Oats, Flaked (1.0 SRM) Grain 3 14.8 %*
1 lbs Chocolate Malt (450.0 SRM) Grain 4 7.4 %*
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.6 %*
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.7 %*
2.00 oz Goldings, East Kent [5.80 %] - Boil 60.0 min Hop 7 32.9 IBUs*
Mash @ 155 for 60 minutes
Beer Profile*
Est Original Gravity: 1.064*
Est Final Gravity: 1.018
Est Alcohol by Vol: 6.1 %
Bitterness: 32.9 IBUs*
Est Color: 36.7 SRM
I used a smack pack of Scottish Ale for it.
I'm not upset with the way it came out, but I'm not thrilled either. It seems to be lacking in malt flavor. It smells of roast and coffee, but the flavor doesn't back up the aroma. I think the oats are masking the specialty grain.
The head retention is adequate. There's always a small layer of bubbles at the top, but they never reached any sort of puffy, creamyness that I was hoping for. I didn't toast my oats, but I will next time.
My thoughts are that I need to cut the oats in half, toast them, and add more specialty malts such as Melanoidin, Aromatic, or more Caramel malt.
Any thoughts?
Oatmeal Stout
Ingredients
Amt Name Type # %/IBU*
4.0 oz Rice Hulls (0.0 SRM) Adjunct 1 1.9 %*
9 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2 66.7 %*
2 lbs Oats, Flaked (1.0 SRM) Grain 3 14.8 %*
1 lbs Chocolate Malt (450.0 SRM) Grain 4 7.4 %*
12.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5 5.6 %*
8.0 oz Roasted Barley (300.0 SRM) Grain 6 3.7 %*
2.00 oz Goldings, East Kent [5.80 %] - Boil 60.0 min Hop 7 32.9 IBUs*
Mash @ 155 for 60 minutes
Beer Profile*
Est Original Gravity: 1.064*
Est Final Gravity: 1.018
Est Alcohol by Vol: 6.1 %
Bitterness: 32.9 IBUs*
Est Color: 36.7 SRM
I used a smack pack of Scottish Ale for it.
I'm not upset with the way it came out, but I'm not thrilled either. It seems to be lacking in malt flavor. It smells of roast and coffee, but the flavor doesn't back up the aroma. I think the oats are masking the specialty grain.
The head retention is adequate. There's always a small layer of bubbles at the top, but they never reached any sort of puffy, creamyness that I was hoping for. I didn't toast my oats, but I will next time.
My thoughts are that I need to cut the oats in half, toast them, and add more specialty malts such as Melanoidin, Aromatic, or more Caramel malt.
Any thoughts?