Friday, October 9, 2009

Steel Cut Oatmeal Stout

An ale I've sortof been longing to brew for some time now. Trying one years ago, I felt it didn't have nearly the mouthfeel that creates a lover of the style.

Mouthfeel/Body is a quality in a solid beer that's probably as important as it's distinctive flavors/aromas. While writing this post, I'm tasting the "straight" version of my latest Hop Blend IPA 2. In this beer, the cleanliness is remarkable, and the body is not weighed down by the crystal malts. But with an oatmeal stout, the body can be as prominent as the rich flavors of roasted malts.

Instead of using flaked oats in the mash, and hoping it will break down enough to add sufficient body, I wanted to try something a bit different. Much like the precooked Quinoa in my Quinoa Lager, 2 full pounds of Irish steel cut oats were cooked for about 30-45min. After they were finished, another 1/2 gallon of cool water was added to thin it and bring the temp to about 158 (to keep the mash at 153). The oats were thick, gooey and definitely gelatinized.

1.7 pounds of American Black Roasted Barley, with some chocolate and brown malt, the wort was black, and with quite roasty aroma! Some beers in the past have not had enough roast, and then some had too much. I'm hoping what Mosher says in Radical Brewing is correct, that a lot of oats can take some harshness away from lots of roasted barley in a beer.

Hops should provide solid bitterness, cause one thing I try to avoid is brewing too sweet of beers. I need the bitterness to be a sortof base for the beer flavors. Half the batch will get dry hopped in secondary with an ounce of Willamette plugs.

Steel Cut Oatmeal Stout

Grains
14.0 lb. UK 2-Row Pale
0.8 lb. Amer. Crystal 10L & UK 25L
0.5 lb. UK Crystal 45L
1.7 lb. Amer. Black Roasted Barley
0.5 lb. Amer. Chocolate
.35 lb. UK Brown
2.0 lb. Irish Steel Cut Oats
Rice Hulls


Hops
1.3 oz. Centennial, 9.1%, pellet, 60min
1.0 oz. Willamette, 4.8%, pellet, 60min
1.2 oz. Willamette, 4.8%, pellet, 10min
1.0 oz. Willamette, 4.5%, Plug, Dry in 4.25 gallons


Yeast
Wyeast 1056: American Ale starter

Brew Day Stats

Brewed: 10/9/09
Straight Keg/Bottled: 10/23/09
Racked on Hops: 10/23/09


Water Adjustment:
Strike: 1.75 tsp Gypsum, .25 tsp Acid Blend, 1.35 tsp Chalk
2nd Sparge: 1.25 tsp Gypsum, 1.35 tsp Chalk
Boil: .9 tsp Kosher Salt

H2O/Grain Ratio: 1.25 qt/lb
Mash Ph: 5.2
Sacch. Rest Temp/Time: 153°F/75min
Oats: Precooked & added after 30min
First Running SG: 1.074

2nd Batch Sparge H2OTemp/MashTemp: 178°F/169°F
2nd Batch SG: 1.029

Pre-Boil Vol: 11.1 gallons
Pre-Boil SG: approx. 1.050
Boil Time: 75min
Post-Boil Vol: approx. 8.5
Mash Efficiency: 74.3%

OG: 1.060
IBU: 42
Color/SRM: Black/42+
Ferment Temp: mid 60's °F

FG: 1.022
ABW: 4%
ABV: 5%