Three Great Tips On How To Brew An Excellent Oatmeal Stout

Рет қаралды 9,498

10 жыл бұрын

My top three items to focus on when trying to perfect your own Oatmeal stout. After brewing Oatmeal Stout for several years we discuss three points that I think make the biggest difference in getting close to that silky smooth indulgence that Oatmeal Stout seems to be.
Read more information here:
www.brew-dudes.com/oatmeal-sto...

Пікірлер: 32

@dylanwilkerson811 3 жыл бұрын

Awesome tips, thanks a lot

@BrewDudes 3 жыл бұрын

Thank you! - John

@iyanadull5933 5 жыл бұрын

I scored an Irish style stout recipe kit from my neighbor. I decided I’m gonna add oatmeal when I make it. Definitely gonna have to toast some of the oats! Thanks for the tip. Cheers.

@BrewDudes 5 жыл бұрын

Toasted Oats are the way to go! -Mike

@jacktyrrell2050 6 жыл бұрын

Thanks for letting me know cheers

@BrewDudes 6 жыл бұрын

Thanks for watching and brew on! - John

@user-pi4cf6fj7b 4 жыл бұрын

What great tips, beautiful!

@BrewDudes 4 жыл бұрын

Thanks for the support! -Mike

@gregmorris2022 4 жыл бұрын

Great tips. I’ve got an oatmeal stout nearing the end of fermentation now. Regarding tip #1, how would one go about accomplishing that?

@BrewDudes 4 жыл бұрын

Make your wort as fermentable as possible. Use a healthy pitch of yeast.

@hesuus 4 жыл бұрын

Good ones! is cold mashing dark malts an important step to do? if so... how do you recommend to do it?

@BrewDudes 4 жыл бұрын

Well that video was posted a long time ago and I think some of my approaches have changed. Cold steeping can give a taste difference but its not vital. Most of the time I don't try it any more because it doesn't fit my process. If you want to try it you want to use 20% more or so than the recipe calls for, crush it really fine and just add it to cold or room temperature water overnight. Separate out the grain from the colored water before adding it to the first runnings or the kettle. Substitute that volume of water in the main batch though. There is no good way to predict the right amount of grain and the amount of water. For reproducibility I think that's another reason why I stopped doing it. Cheers! -Mike

@NachoMontamat 6 жыл бұрын

What mashing temp would you use for that FG? What water/grist ratio? Thanks!

@BrewDudes 5 жыл бұрын

155° F - 1.5 quarts per pound. - John

@jacktyrrell2050 6 жыл бұрын

Hi dudes how did your top mash stout work out after was it any better than your standard mashing thanks

@BrewDudes 6 жыл бұрын

Hard to say. I haven't done a real clear side-by-side before. I general when I have top mashed I tend to crush a little finer the dark malts to be sure I get the color I want. I don' really think the flavor is any better or smoother than full on mash. Maybe I'll revisit this technique; but since this video originally posted my understanding of water chemistry has increased. As a result I tend to set up my mash now to handle the dark grains and get a good mash pH. CHEERS! -Mike

@felipemonte362 7 жыл бұрын

how is the appropriate range for bu:gu and the percentage of oats in your grist?

@BrewDudes 4 жыл бұрын

Probably .5-.6 for the bu:gu - 5% for the oats.

@jacktyrrell2050 5 жыл бұрын

Hi dudes how long would you recommend leaving your oatmeal stout in your fementer but not too long sitting on the trube for any off flavour I've been brewing oatmeal stouts now for around 9years but it's hit and miss very hard to get it consistently right but I normally get my final gravity down to around 1012 thanks

@BrewDudes 5 жыл бұрын

Hi Jack - Typically we leave them in the fermentor for two weeks for primary. We hit our target gravity in 2 weeks.

@juliocbp9389 7 жыл бұрын

How do you "dry down" gravity? If my final gravity comes out very high, what can I do next time?

@slaprakshas 4 жыл бұрын

julio _cbp Mash at lower temperatures for longer periods.. let’s say at 62c-64c for about 40 to 50 minutes.

@gregmorris2022 4 жыл бұрын

Nuts. My mash temp was high.

@BrewDudes 4 жыл бұрын

Yeah, lower mash temps.

@CaratGlobbins 4 жыл бұрын

does DME help or just use crystal 40 and 80?

@BrewDudes 4 жыл бұрын

Using the crystal malts are the most helpful to dial in that flavor. - John

@elsbethsteele9285 9 жыл бұрын

What is this gravity stuff?

@BrewDudes 9 жыл бұрын

Elsbeth Steele It refers to the relative density of the wort as compared to water. In other words, a higher gravity means there is more sugar in the wort for the yeasts to consume. Higher gravity = more sugar = more alcohol in the final beer.