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Treasure Type "T"

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Batch Size (gallons)5.5
Recipe typeAll Grain
Style13C. Oatmeal Stout
Original Gravity1.063
Final Gravity1.018
ABV5.91% (basic)   /   5.92% (advanced)       [what's this?]
Color33.2 SRM
Boil Time60 min

YeastWhite Labs WLP004 (Irish Ale Yeast)

Pale Malt, Maris Otter9 lbs69.6%3
Oats, Flaked 11 oz5.3%1
Victory Malt 8 oz3.9%25
Oats, Flaked (toasted) 8 oz3.9%15
Caramel/Crystal Malt - 40L 8 oz3.9%40
Black Barley (Stout) 8 oz3.9%500
Chocolate Malt, Pale 8 oz3.9%225
Caramel/Crystal Malt - 60L 4 oz1.9%60
Carafa III 4 oz1.9%525
Barley, Flaked 4 oz1.9%1.7

Goldings, East Kent (Boil)1.85 oz605%33.3

DirectionsMash @ 154 degrees F for 60 minutes.

Collect one gallon of the first runnings.  Boil this until it thickens to a syrup (I personally ended up with a little over a quart of syrup).  Beware that this will expand by an amazing amount - boilovers are a constant worry unless your pot is quite large.  Keep a close eye, as the syrup can easily scorch - especially at the point when it thickens.  Expect this step to add a good 30-45 minutes to your process.

Add the syrup back to the kettle, then boil the wor
t you boiled off while making the syrup.  If you add it to your syrup pot first, you can get every drop of your syrup - and get your pot pretty clean in the process. 

Ferment @ 64 degrees F.  Consider cold crashing at the end of fermentation so as to preserve any diacetyl produced - the butter flavor from diacetyl will meld with the caramel flavors from the specialty grains to produce toffee notes.

This beer has a pleasant, smooth roastiness with the creamy mouthfeel you want from an oatmeal stout. I get nice caramel tones as well as some nutty notes; overall, there's a lot going on in this beer.

All told, this is a very tasty beer - I would be very happy to buy a six pack of it.

Unfortunately, the toffee flavor I was looking for is all but absent in this beer. Back to the drawing board!

CreditsThis is my original recipe.  With that being said, I did strongly consider stouts by Jamil Z. and by Yooper of homebrewtalk.  I took input from homebrewtalk and /r/homebrewing, and I spent a lot of time with Ray Daniels' superb Designing Great Beers.

The name of the beer is a truly nerdy Dungeons and Dragons reference, from back in the 2nd edition days when treasure was specified on a random table and categorized by letters of the alphabet.  "T" was selected, of course, to indicate toffee, which is a fairly uncommon (difficult?) flavor to achieve in beer. 

Recipe Reviews

Type: Drank this Beer

First bottle:

Poured down the side of the glass and had to back off fairly quickly. One finger of liquid and the brown head filled the rest of the glass. I let the head settle and poured the remainder very carefully. Smoky on the nose. Almost smells a little of camp fire. This was medium bodied with little flavor to distinguish it. There is nothing objectionable, but, there just seems like there is little to bring me back to the glass. Nothing calls to me for the next sip.

Well, 3 out of 4 ain't bad (Old Meatloaf reference). This one needs something. I'm not sure what, but, I don't get much flavor out of it. Perhaps it was the pepperoni and jalapeno pizza I had with it tonight, but, I don't think so. Still, there is no real flaw (well, maybe a tad overcarbonated), but this one just didn't get me jazzed. Maybe I'll have the other one without spicy food.

Second bottle:
Treasure Type "T" was a different animal tonight with Tomato Bisque. The carbonation was still a tad high, but, there was plenty of malt and caramel to keep me interested. I also didn't get the camp fire on the nose. I thoroughly enjoyed it tonight with dinner.

posted by vinpaysdoc on 9/3/2014

This all grain Oatmeal Stout homebrew recipe was submitted by homebrewdad.