Truth. #winter #cozy #beefstew #oatmealstout

Snowing outside, so a glass of #RafterRBrewing #OatmealStout and NFL #football inside #MapleCreek #Saskatchewan

After assessing Oatmeal Stout #1, a second attempt trying to change a few things. The first one being to reduce the grain bill which was too high for my system last time.

Brew day – August 8th 2023

The grain bill is the same as last time as this turned out ok. Everything just rescaled down from 1.5Kg to 1.0Kg:

For the mash I tried a 67 degrees for 60 minutes (instead of 65 last time) in 2.5L of RO water as usual. This was followed by a sparge of 4.5L of RO water and the following additions for a 60 min boil:

The idea with the candi sugar was to maybe bring the toffee flavour missed last time. After the end of the boil the wort was at 10.52 and went into the fermenter with 3g of Lallemand London.

Bottle day – August 20th, 2023

The final gravity was at 10.06 and resulting to an ABV of 6.7 %. I did a batch priming with 30g of my usual priming sugar dissolved in 150ml of RO water.

Tasting

The colour turned out ok but there was no head. The biggest problem with the batch though was a strong aftertaste which, considering the change made compared to last time, must come from the Candi Sugar. For next time I should probably put half of the amount or maybe even less. Also add it a bit earlier so it has more time to caramelise.

https://conceptfermentationlab.wordpress.com/2023/11/18/oatmeal-stout-2/

#1 #Beer #OatmealStout

Living in Ireland means seeing a lot of stout being poured in the bars, and drinking quite of few of it too. The Guinness stout is by far the front runner but actually not my favourite from that brand. I prefer to it their West Indies porter which I find to have a more interesting set of flavours. It seems that “stout” was originally coined to denote a strong porter but in this precise example the degree of alcohol comparison works the other way around. I thought I would aim for some kind of stout version of the West Indies porter; a beer with notes of toffee and chocolate, and a thicker body.

Brew day – June 18, 2023

After looking around it seems the best way to achieve that is to use a range of torrefied malts. Besides this, oats can make the beer a bit more thick and creamy. So I added some too. Finally I thought I would try to source all the grain for a single brand so I picked everything from Crisp and also use their Oatmeal stout as inspiration.

All that grain was used in a 2.75 litre mash of RO water at a temperature of 64 degrees for 60 minutes. 4.25 litre of sparge RO water it was time to move to a boil of 60 minutes. For the boil additions I wanted to go for single hop and I picked Fuggle. It seems to be a good match for oatmeal stouts.

No fining agent as I did not have any but I think it’s less of an issue in a stout anyway. At the end of the boil I had a wort with a gravity of 1.052 into which I added 3g of London ESB from LalBrew.

Bottling day – July 1st, 2023

The final gravity was 1.016 so that translates to about 4.7% ABV. I added 30g of priming sugar dissolved in 150ml of water to batch prime all the beer and then bottled it in seven 500ml pints.

Tasting

The result was a stout with a thick and solid brown head and a strong chocolate taste. The only miss was on the caramel taste, nothing of that came through. It was a bit thick to drink too probably because of the lack of fining but that was also the target with the oats so it may be fine as is.

Takeaways to consider for round 2: try to boil at higher temperature and/or add some brewer sugar to get caramel notes; decrease the grain bill! 1.5 Kg was too much for my current system; add a bit of Irish moss to the boil.

https://conceptfermentationlab.wordpress.com/2023/11/04/oatmeal-stout-1/

Calling #stoutSunday ‘cause these new buys just won’t wait.

Devil’s Cave oatmeal stout from #islandCity Brewing is a solid sweet (lactose bump) and vanilla base with a chocolate finish and coffee hints. Lightly carbonated and smooth, a good add to the collection!

#stout #oatmealStout #devilsCave @beersofmastodon

Letra C Oatmeal Stout from Vila Verde, Portugal ... Very nice!

Tastes like something I'd brew... always thought my stout was unique
This is tasty and reassuring for me.