Toasted Oats Ale - With Pics!

[orlando]

Wow, if mine gets anywhere near that I will be OTFM. What's the key to the creamy head?

[Brotherton Lad]

First time I've made it. I'm guessing it's the oats.

[orlando]

Mine was at 5.5% oats, what about your recipe?

[Brotherton Lad]

500g toasted Scott's porridge oats in 4700g total grain bill so about 10.5%.

[orlando]

Oh! could be out of luck then. At least I used the same oats as you!

[Spud395]

A little update, been drinking my toasted oatmeal stout for a while and loving it.
Brought it along to a meet up of some other brewers yesterday and it went down very well too.

I think it will be the base for my house stout, with a tweek or 2

[orlando]

A little update, been drinking my toasted oatmeal stout for a while and loving it.
Brought it along to a meet up of some other brewers yesterday and it went down very well too.

I think it will be the base for my house stout, with a tweek or 2

Been doing the same and have been really pleased with it on the whole but admit the lack of oats compared to your recipe may be reducing an otherwise excellent beer. You mention tweaks but not what, what will you tweak?

[Spud395]

I've yet to brew the exact same beer twice but this turned out really well, so I will change very small things in the hope of Nirvana.

I had 100g of choc malt in mine, which I think I'll up just a touch, that would be the 1st tweek.

[floydmeddler]

A little update, been drinking my toasted oatmeal stout for a while and loving it.
Brought it along to a meet up of some other brewers yesterday and it went down very well too.

I think it will be the base for my house stout, with a tweek or 2

Feel the same way about my Oatmeal Stout too Spud. Defs going to be my house stout. Will add some crystal next time though. That should make it super perfect.

[Spud395]

Yeah I got a 4% crystal in it and a little Munich as well.

In fact here's the recipe
Pale Malt 5 EBC 4500 grams 72.8%
Chocolate Malt 1050 EBC 100 grams 1.6%
Roasted Barley 1350 EBC 250 grams 4%
Crystal Malt 130 EBC 250 grams 4%
Munich Malt 20 EBC 325 grams 5.3%
Oat Flakes 2.5 EBC 500 grams 8.1%

Sugar Dark Muscavado 600 EBC 0 lbs. 8.8 oz 250 grams 4%


Target Whole 9.5 % 60 mins 50 grams 71.4%
Target Whole 9.5 % 10 mins 10 grams 14.3%
Cascade Whole 5.7 % 0 mins 10 grams 14.3%


Final Volume: 30 Litres
Original Gravity: 1.049
Final Gravity: 1.012
Alcohol Content: 4.8% ABV
Mash Efficiency: 80 %
Bitterness: 40 EBU
Colour: 185 EBC

[jmc]

Hi Spud

Thanks for the recipe. Looks great.

What yeast did you use?
ATB John

[Spud395]

I just used Notty in it John, been meaning to get some wlp004 Irish ale and will some time

[Barley Water]

Just a couple things about using oats (or any other flaked grain for that matter). First of all, if you use a pump to recirculate as I do and you have a fairly high % of flakes in the mash be careful, it is very easy to end up with a stuck mash as the bed will compact especially if running at 100%. One thing you can do is use rice hulls to avoid having problems. Secondly, when toasting oats, once you smell the cookie aroma, you need to pull them out because you don't want to burn them. They may not look all that dark (actually just slightly golden) but they are done. Supposedly, it's good to toast the oats maybe a week in advance then let them sit before brewing with them. I have read that you can end up with harsh flavors if you don't do this but I have not personally tested that advice so your milage may vary. Oh by the way, to the poster who started with a 1.047 O.G. beer that got down to just 1.018, it ain't the oats, your beer is most likely under-attenuated, that's why it tastes sweet (either that or you had way too much crystal malt in your recipe). Check out your pitching rate and fermentation temperature. Too little yeast or too cold a primary fermentation will give you under-attenuated beer. Oats really don't taste that agressive, maybe slightly nutty but they will make the mouthfeel somewhat slick and creamy plus the head should be really good.

[Brotherton Lad]

It was mine. Mashed warm and fermented fairly cold, winter in Scotland. Very nice it was too. No need to eat solid food with that stuff.