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Award Winning Oatmeal Stout All-Grain Beer Recipe
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- Опубликовано: 17 окт 2021
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Learn how to brew your best Oatmeal Stout! I've collected data from 28 Award Winning recipes and analyzed them for you to develop your best homebrew. Lots of good info on the style in here so watch till the end. If you brew this recipe, tell me about it in the comments!
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If you have winning recipes you would like to share to include in our dataset, please email us as many details of your recipe as you can including Times and temperatures, pitch rates, water chemistry, etc.. The more data the better the end product for our videos. email us at meanbrews@gmail.com
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On to the recipe!
Meanbrews Recipe:
recipe.brewfather.app/RMU3HZm...
If you brew this send me a bottle!
Love watching your views, massive amount of good information.
Love what you're doing and I really appreciate the analysis put into your recipes.
Thanks!
I have to compliment your huge work! I really respect the amount of work you put in to this and you should know that your videos really help! Great inspiration!
Wow, thank you!
genial la labor que estás haciendo!! excelente contenido
Gracias!
Just found you while researching some stout recipes, keep up the good work.
Will do. Thanks!
Good job. I think I might need to brew this one!
You should!
Yay
Thanks for this interesting video, I definitely will try your recipe, as I am gonna brew some Porter (Brow Brau Clone) soon and will reuse the yeast (WLP 002) for your delicious sounding recipe.
Sounds great!
My friends ! It looks so delicious. You're very good at cooking. That's a good recipe. wow good Information. 🧏🏻♀️❤️🧡
You need to include Residual alkalinity or Bicarbonate. This is critical info for hitting mash ph.
I'd love to if people would start reporting it. Thats why I build my recipes from RO.
hey there - don't know if you'll see this but I've used this recipe a few times now. I absolutely love the results - it's exactly what I'm looking for in a stout, EXCEPT my FG is always way off. Fermentation is vigourous to begin with (and I always build a starter, aerate the wort, etc) but dies off pretty quickly. A week into fermentation and my current batch seems to have stalled out at 1.020.
I use BIAB method (no sparge). Any ideas on what I could adjust to get closer to the target FG next time?
1.020 is exactly where the recipe should finish according to brewfather, using these grains, gravties, mash profile and yeast. Before you go changing things, how does it taste? Are you worried about a number or is the beer just too sweet for your tastes? If the former, I would do nothing. WLP002 is a low attenuator.
If you would like it to dry out more I would try some of the following in this order. the order below is the least impactful to other attributes of the recipe to the most impactful IMHO:
1) change the mash temperature from 154F to 149F. or to get a very fermentable wort, switch to a Hochkurz mash (144F for 30 minutes then ramp to 158 F for 30 minutes)
2) cut back on some maris otter and replace with American 2-row barley base malt. Maybe 50/50. Maris otter brings more dextrins to the beer which would be reduced by cutting it with 2-row
3) Switch to WLP 007 (Whitbred Dry) yeast. This has a much greater attenuation than WLP 002 with a similar flavor profile.
@@MeanBrews Thanks for the reply! Much appreciated.
The results have always tasted great - it's just this time I'm so far off I'm worried it's going to be a bit on the sweet side.
Couple points of clarification:
When I import the recipe into Brewfather, and change the equipment profile to BIAB, it predicts an OG of 1.051, and a FG of 1.013, which should result in a ABV of 5.0%. For this batch, my OG was 1.048 and now it's sitting at 1.020, so 3.7% ABV.
I use Wyeast 1056 every time I brew this.
Thank you so much for the suggestions - I think next time I will definitely change the mash temp.
Love your channel!
While I do understand the tradition of adding crystal malts to this style, I wonder if the effort wouldn't be better focused on oats, adding a toasted, or larger percent of golden naked oats. If the beer is supposed to taste like oats, why not lean into that and let the higher percentage of adjuncts add the sweetness.
I feel like a harder water mineral profile pulls a lot more out of this malt bill. Doubling the calcium, at least doubling the sodium, and letting the chloride climb into the 150 range with a similar amount of sulfate will stiffen up the mouthfeel and pull some more subtlety out of the adjuncts.
I can understand the sodium, but my personal feeling is that we all really don't know how much calcium we really have, as we pull alot of calcium from the mash. The data was sparse on the minerals so I'll update that in the future brewfather recipe if I get more data.
@@MeanBrews That's definitely a fair point. I I've read something about there being a fair amount of calcium in the malt too. That being said I still feel like these beers benefit from that subtle chalkiness that comes from north of 80 PPM of calcium
Hmmm .... what would happen if you remove highest and lowest outliers in that Pearson's analysis?
would probably show a better correlation!
@@MeanBrews what constitutes a better correlation … closer to zero or no change?
@@mustyditch4703 for the Pearson's correlation coefficient it's closer to 1 or -1. I tested removing the high/lows and it has random effect, either increasing or decreasing the correlation. I probably need a bigger dataset to have more faith in the Pearson number.