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Coffee Oatmeal Stout
| Name |
Coffee Oatmeal Stout |
| Description |
Oatmeal Cream Stout w/ wonderful coffee undertones |
| Added by |
Neb Bosworth |
| Date Submitted |
Tue, 11 Feb 2003 09:46 PM (GMT) |
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- 7 pounds liquid pale extract
- 1 pound roasted barley
- 1/2 pound chocolate malt
- 1/2 pound black patent malt
- 1 pounds cut oats
- 3/4 pound sumatra coffee
- 1/2 pound lactose
- 1.5 oz Bullion pellets, boil 60 mins
- .5 oz Bullion pellets, boil last 15 mins
- 1 oz. Fuggles pellets, boil last 10 mins
- Irish Ale Yeast (I use White Labs)
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| Steep your grains, coffee and oats in a grain bag at 150 degrees F for 45 minutes to an hour. Then add the extract and boil for 60 minutes. Adding the 1.5 oz. Bullion hops. The Remaining .5 oz. Bullion hops and 1 oz. Fuggles are added with 15 minutes and 10 minutes left in the boil in that order. Cool and pitch yeast. The lactose is added when bottling. I boiled my priming sugar and lactose at the same time and added the mixture to my bottling bucket before racking to it. |
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| Style |
Stout |
| Recipe Type |
Extract |
| Batch Size |
5 gallons |
| Original Gravity |
? |
| Final Gravity |
? |
| Boiling Time |
60 minutes |
| Primary Fermentation |
plastic 7 days |
| Secondary Fermentation |
glass 5 days |
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| I think it turned out excellent. I was going for a smooth stout and I didn't want the coffee to be overpowering. The coffee really comes through in the aftertaste. Drink one and then try to keep yourself from drinking another... I think the aftertaste makes me want more and more. |
User Comments12 Comments Posted
[ add new comment ]
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Re: Coffee Oatmeal Stout |
Feb 12th 2003, 05:30 pm
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There's abig problem with this recipe. Oats need to be mashed with pale malt in order to convert the starches to suagrs. If you don't do this, you're going to get a bunch of starchy glop on the bottom of your fermenter, and the starches provide a perfect breeding ground for bacteria that could spoil your beer. In addition, unless the oats are quick oats or flaked oats, you need to preboil them in a cereal mash in order to make the starches available for conversion. This is one of the most common recipe mistakes I see, and I've seen it for years. |
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Re: Coffee Oatmeal Stout |
Feb 18th 2003, 07:09 pm
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I meant flaked oats.... I had no idea about the starch bit... I thought it turned out just fine.. I used a starter and there aren't any off flavors that could be attributed to infection. |
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Re: Coffee Oatmeal Stout |
Feb 19th 2003, 04:29 pm
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Same deal with flaked oats...they still need to be mashed. Like I said, it's a TOO common mistake. It probably won't ruin your beer, it just won't have the effect that oats should have and could very well shorten the life of the beer by making it more prone to infections. Drink it up fast and enjoy! |
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Re: Coffee Oatmeal Stout |
Feb 20th 2003, 04:16 am
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took a couple of bottles and this conversation to my local homebrew club meeting... I asked about what you mentioned and what I was told was that since I steeped the oats w/ the specialty grains, it was essentially mashed and I had gotten everything I needed to out of the oatmeal. The general consensus was that it was pretty decent beer... even the brewmaster at my favorite brewpub dug it and he brews more w/ coffee than anyone I know.
I would note that now it has been in the bottle for about 4 weeks and the hop character has mellowed a lot in the aroma but the bitterness remains. I think it was better 2 weeks ago when the hops came through more in the nose but it is still just as good. In fact, the coffee's bitterness has come through more. I think I will try using a lighter coffee next time (sumatra is a darker roast). |
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Re: Coffee Oatmeal Stout |
Feb 20th 2003, 07:04 pm
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Sorry to say that those people were wrong...I know that might sound arrogant, but as I've said, this is a very common mistake. There were no enzymes in any of those specialty grains that would convert the starches. Here's a quote from John Palmre's "How to Brew"...
"Oats need to be mashed with barley malt (and its enzymes) for conversion." And here's a link to the chapter in his book...
http://www.howtobrew.com/section2/chapter12-2.html
I don't doubt that you made a tasty brew, but it could have been better. I'd also like people looking at this recipe to know the right way to do it.
Only tryin' to help... |
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Re: Coffee Oatmeal Stout |
Mar 7th 2003, 06:15 pm
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That's cool... I'm just trying to find out how to do it the right way too.
do the flaked oats have to be mashed or can they be steeped w/ some malt extract or something along those lines? |
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Re: Coffee Oatmeal Stout |
Oct 8th 2003, 11:45 am
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DConn is partially correct. Your friends are correct. Check out this recipie on byo's site!<br><br> <br>20 great extract recipies:<br>Quaker Stout<br>Kevin Norman <br>The Cellar Homebrew <br>Seattle, Wash. <br><br>"Full-bodied is an understatement for this dark stout. It is downright chewy. The oatmeal provides the unfermentable starches and beta-glucan gums that give this beer its remarkable mouthfeel, while the use of specialty grains gives it a distinctive roasted quality. Perfect for those winter evenings in front of the fireplace." <br><br>Ingredients: <br><br>6 lbs. Alexander's amber malt syrup <br>2 lbs. Munton's dark dry malt extract <br>0.75 lb. English crystal malt, 70° to 80° Lovibond <br>0.5 lb. chocolate malt <br>0.25 lb. black patent malt <br>0.5 lb. roasted barley <br>1 lb. rolled oats <br>1/2 stick of brewer's licorice <br>1 oz. Chinook hops (13% alpha acid), for 60 min. <br>2 oz. Willamette hops (5% alpha acid), 1 oz. for 60 min., 1 oz. for 3 min. <br>Edme dry ale yeast or Wyeast 1084 (Irish Ale) <br><br>There is nothing in this recipie to convert the starches either. If you are extracting beta glucans & steeping it's OK. All of your freinds were correct.<br> |
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Re: Coffee Oatmeal Stout |
Nov 14th 2003, 08:00 pm
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Just made the recipe you are referring to "Quaker Stout". Having problems as it fermented for less than a day, tried aerating lasted about 1/2 hour. Don't think will ever use this recipe again.<br><br> |
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Re: Coffee Oatmeal Stout |
Oct 24th 2004, 01:05 am
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don't give up on the oatmeal stouts! I've brewed several, they have all been delicious, but I had an enormous amount of bugs worked out in the process...First: one MUST steep or mash the oats COMPLETELY with a malted barley of some sort (i find that a pale hickory smoked two row barley is awsome for this type of stout), if you don't you haven't converted the glutons...you can get away without it, but trust me you want to mash them WITH another malted barley. Second: this type of stout is massive, i have clogged hoses as big as my thumb before, take caution in syphoning! Third: airate, airate, AIRATE!!! this is some of the thickest wort you can ever brew, the yeast needs as much extra oxigen as you can. Finally: I usually use twice as much yeast with this stout as normal, and use a yeast starter with both! Also, it is advisable to add some yeast nutrients and amylaze acids...I hope this helps! |
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Re: Coffee Oatmeal Stout |
Nov 9th 2004, 12:45 am
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Seanathon, I would be grateful if thee*, or anyone else, could just a explain the mashing, steeping process a bit more. As much detail as possible would be helpful. Thanks.<br><br>(* I am a plain Friend. My interest is not through the porridge, but the Quaker brewers who used to make those heavy stouts back in the 19th century) |
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Re: Coffee Oatmeal Stout |
Feb 10th 2006, 10:20 pm
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Ok, I'm new but want to try this. How do I "mash the oats?" |
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Re: Coffee Oatmeal Stout |
Mar 9th 2006, 10:52 pm
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You big know it all! Give it a rest@140F |
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