First Stout

[Tfwebster]

I am brewing a stout with toasted oats. 5 gallons on a system with relatively low efficiency (68%…I’m working on it!).  I’m milling my own grains for the first time. Suggestions appreciated.

10 lb Maris Otter
1.5 lb flaked oats
1 lb Bairds Caramel/ Crystal
1 lb. Breiss Chocolate
8 oz Bairds roasted barley
1.75 Fuggle at 60
0.75 Kent Goldings at 30
1 tsp Irish Moss at 15
WLP004

Mash 60 minutes at 160F
90 minute boil

I will likely add ground cocoa nibs to the fermenter with one week left and whole bean coffee in the last  three days through cold crash.

I should note I will likely swap out a couple of the above with grains from Riverbend Malthouse.

Thanks

[Richard.Swent_gmail.com (Richard)]

I like the use of Maris Otter, but that is a lot of chocolate and roasted barley for my taste. I use about half that amount.

[Tfwebster]

Thanks for the reply!

[goschman (Iliff Ave)]

Maybe bring the chocolate down a bit?

[MNWayne]

I’d back off on the chocolate and either increase the roasted or use some Carafa.  I don’t like crystal, so I’d eliminate it.  Also no need for irish moss.

[fredthecat]

yup, imho a really good stout base is the eternal 80% pale 10% high-lovibond (+450) roasted barley and 10% flaked barley.

if you wanted to modify it from there, maybe add a few ounces chocolate or crystal.

i’ve been thinking about a stout of 75% pale, 5% roasted barley, 10% brown malt, 10% flaked barley. any thoughts? i really want to try it.

[Nujackk]

@Tfwebster

I am brewing a stout with toasted oats. 5 gallons on a system with relatively low efficiency (68%…I’m working on it!).  I’m milling my own grains for the first time. Suggestions appreciated.

10 lb Maris Otter
1.5 lb flaked oats
1 lb Bairds Caramel/ Crystal
1 lb. Breiss Chocolate
8 oz Bairds roasted barley
1.75 Fuggle at 60
0.75 Kent Goldings at 30
1 tsp Irish Moss at 15
WLP004

Mash 60 minutes at 160F
90 minute boil

I will likely add ground cocoa nibs to the fermenter with one week left and whole bean coffee in the last  three days through cold crash.

I should note I will likely swap out a couple of the above with grains from Riverbend Malthouse.

Thanks

Try adding some rice hulls to mash probably help your efficiency. Especially with the oats

[majorvices]

What you will have will make a good beer but a couple of thoughts. Swap the chocolate malt with the roasted barley. Feel free to add the cacao nibs if that’s what you are going for but if it is your very first stout recipe you might consider leaving them out of at least half the batch so that you can evaluate your base beer without confusing where the flavors are coming from.

[denny]

@Nujackk

@Tfwebster

I am brewing a stout with toasted oats. 5 gallons on a system with relatively low efficiency (68%…I’m working on it!).  I’m milling my own grains for the first time. Suggestions appreciated.

10 lb Maris Otter
1.5 lb flaked oats
1 lb Bairds Caramel/ Crystal
1 lb. Breiss Chocolate
8 oz Bairds roasted barley
1.75 Fuggle at 60
0.75 Kent Goldings at 30
1 tsp Irish Moss at 15
WLP004

Mash 60 minutes at 160F
90 minute boil

I will likely add ground cocoa nibs to the fermenter with one week left and whole bean coffee in the last  three days through cold crash.

I should note I will likely swap out a couple of the above with grains from Riverbend Malthouse.

Thanks

Try adding some rice hulls to mash probably help your efficiency. Especially with the oats

Maybe, but it’s very system dependent.  With my system, for instance, it would do nothing.

[chumley]

That looks like a pretty good stout recipe to me. Sure, it won’t be a dry Irish stout. But it will be a stout. If you are aiming for something like Samuel Smith’s oatmeal stout, this will get you in the ballpark.