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Here is my idea for an Oatmeal Milk Stout recipie:
Grain Bill
10.0 lb 2-Row (US) 66 %
2.0 lb Flaked Oats 13 %
1.0 lb Caramel/Crystal 60L (US) 6 %
1.0 lb Chocolate (US) 6 %
0.5 lb Black Barley (US) 3 %
0.5 lb Caramel/Crystal 120L (US) 3 %
(I'm thinking of steeping the Chocolate and Black Barley instead of mashing it as I'm not super confident in keeping the pH of my mash in check. Also I'll probably switch out the 2-row for MO if it's available at the LHBS)
Hops and such:
2oz Helga (5.5%) at 60min
1lb of lactose at 5min
Yeast: London Ale Yeast (Wyeast Labs #1028)
Thoughts?
Posted 34 days ago.
Edited 34 days ago by go-dawgs
I love the idea for Maris Otter. It's a tad heavy on the oats, not that it will hurt anything.
Honestly, I think this looks pretty tasty.
Posted 34 days ago.
I'm with homebrewdad, Oats might be a tad heavier than you necessarily need, but the rest of the grain bill looks great.
As for the pH, I've just been using 5.2 pH Stabilizer by Five Star, it works fantastic and makes it so you don't have to worry about your pH level at all. 1 Tablespoon per 5 gallon batch will adjust your pH up or down to 5.2, and as the description suggests, I haven't noticed any difference in the flavor of my beer (except that it's better now).
As for the yeast, that's more preference than anything, but I'm a huge fan of US-05. It attenuates great, very forgiving, very clean, definitely my go to yeast for all my stouts so far. I have never tried 1028 though, so I can't say I dislike it, just another option if you're looking for one :D
Posted 34 days ago.
I've never heard of the pH stabilizer, that's a good idea, You know what's funny is the first time I posted an iteration of this recipe to a forum I had S-05 as my yeast and someone went on and on about how much they dislike it, maybe I'll use it, I've had good luck with it in the past.
I also might toast some of the oats, that might be a nice touch and reduce the oat-y-ness of the beer.
Posted 34 days ago.
I love toasted oats. I think they add something to the beer.
As for 5.2 stabilizer - I'm not a fan of this stuff. A lot of brewers won't use it, as you have to have a water profile that works well with it.
Posted 34 days ago.
Well I brewed this over the weekend, I left out the lactose because I'm not sure how dry the beer will finish and I can always add it in before bottling. I did end up toasting some of the oats. It's bubbling like mad right now and it smells quite nice. I did really awesome with my efficiency, upwards of 85%, so that's great! I'll update when this bad boy finishes up!
Posted 34 days ago.
Awesome, do keep us updated. You are right, you can always add lactose to taste before you bottle.
Posted 34 days ago.
Quick Update:
Brew day went really well OG of 1.070.
Bottled yesterday with a FG of 1.020
ABV is 6.5ish%
I didn't add any lactose, at 1.020 there is plenty going on in the beer already. It has really intense chocolate and coffee notes, I'm really excited to try this carbed up. I was shooting for 2.1 volumes of CO2.
Posted 34 days ago.
Excellent! Sounds like the brew went quite well. Can't wait to hear how it tastes.
Posted 34 days ago.
Hey, great! Check back and let us know how it turns out.
Posted 34 days ago.
As to the plan of steeping the Chcocolate Malt and Black Malt on the side, just be aware of John Palmer's calculation that Chocolate is 15 pg steeped and 28 ppg mashed (max. extract, i.e. 100% efficiency), and Black Malt is 21 ppg steeped and 25 ppg mashed. I typically assume the steeped number is the lowest extraction I will get, even if it goes in the mash.
Posted 34 days ago.
I ended up mashing the all my grains, using the pH stabilizer (I should really buy a pH probe), and going with S-05. I really like S-05, it's clean, it's reliable, and it just works for me.
Posted 34 days ago.
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