Coffee Chocolate Oatmeal Stout

[JoeHPhil]

All,
I plan to brew this on Sunday, need to start some tomorrow so I'd apreciate your feedback on my highly modified recipe (part an oatmeal stout I've wanted to make and part Drew's porter).

Joe



Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 25.75
Anticipated OG: 1.076 Plato: 18.44
Anticipated SRM: 19.0
Anticipated IBU: 34.7
Brewhouse Efficiency: 85 %
Wort Boil Time: 60 Minutes



Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
69.9 18.00 lbs. Golden Promise Great Britain 1.038 3
19.4 5.00 lbs. Flaked Oats America 1.033 2
1.0 0.25 lbs. Chocolate Malt Belgium 1.030 350
1.9 0.50 lbs. Carafa Germany 1.030 400
1.0 0.25 lbs. Crystal 60L America 1.034 60
2.9 0.75 lbs. Crystal 80L 1.033 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Pellet 14.40 29.9 60 min.
0.50 oz. Perle Pellet 6.50 3.4 30 min.
0.50 oz. Perle Pellet 6.50 1.3 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.05 Oz Irish Moss Fining 15 Min.(boil)
4.00 Oz Cocoa Nibs Other 8 Days(fermenter)
4.00 Oz Cocoa Nibs Other 8 Days(fermenter)
1.00 gal Coffee Toddy Coffee at packaging

Yeast
-----

WYeast 1056 Amercan Ale/Chico




Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 24.75
Water Qts: 37.13 - Before Additional Infusions
Water Gal: 9.28 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.50 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 60
Recirculation Ramp to Mash-out Rest Temp : 168 Time: 30
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 11.26 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----


At least a day prior to brewing:
Roast the flaked oats in a 300oF oven for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

2 glass carboys for secondary:
Add one 4oz package of nibs to each secondary. (I have two types of nibs and thought it might be interesting if I tasted a difference, if not I'd have had it seperate anyway since I did not win the brewhemoth at the HHHC)
Age ~8 days



2 days prior to bottling:
Prepare a cold toddy brew of 1lb coffee in 4 quarts water --extremely finely ground, shaken up every time I walk by the fridge.

At bottling:
Add the filtered coffee to taste

[JoeHPhil]

OK,

Here are the modifications I am making
1) Reduce oats to 4 pounds (scared of stuck mash), increase Crystal 80 by 1/2 pound and maybe another pound of base malt
2) Add Maltodextrine for a little more body (this is a desert drink)
3) POSSIBLY add fake sugar (can't remember the name) at secondary to taste (to offset the coffee and cocoa if needed)
4) I have CArafa 2, not Carafa
Items 2 and 3 are because I can't add Lactose without my sister getting a bit stinky and she is looking forward to it the most.

Any last minute thoughts?

[ericburnley]

Hm. How stout-like do you want this? I made a stout last year I really enjoyed based on a well-respected Shakespeare Stout clone that included (for 5 gallons, note) 1.25# Chocolate malt and 1# Roasted Barley. I only say that to make sure you're getting the roasty stout-ness you want. And I recall beergoggles mentioning a recipe he did for a coffee stout (or was it a porter...) that had 2# black patent. So the roasty grains seem to be a bit low if you're looking for something dark and roasty. Usually, American brown ales have about 0.5# chocolate malt per 5 gallons, just as a data point.

Shakespeare Stout:
http://forum.northernbrewer.com/viewtopic.php?t=40009

I'm looking for others to throw in some input too, but that's my 2 cents. Best of luck.

[JoeHPhil]

Thanks Eric,

I was looking for more of a sweet milk stout - kind of like a mocha tasting beer but I have to avoid the lactose. That's why I thought the maltodextrose and Splenda. Thats new to me but it sounded good for the ladies since my wife dislikes the heavy roast astringency. I might certainly be overcorrecting here though

[siwelwerd]

What recipe did you end up going with? I would stay away from Splenda--this can give a detectable artificial taste.

[JoeHPhil]

Cafe Chocula Oatmeal Stout
A ProMash Brewing Session - Recipe Details Report

Recipe Specifics
----------------

Batch Size (Gal): 10.50 Wort Size (Gal): 10.50
Total Grain (Lbs): 25.38
Anticipated OG: 1.075 Plato: 18.26
Anticipated SRM: 22.0
Anticipated IBU: 34.8
Brewhouse Efficiency: 85 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.35 Gal
Pre-Boil Gravity: 1.064 SG 15.67 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
74.9 19.00 lbs. Pale Malt(2-row) Golden Promise Great Britain 1.038 3
15.8 4.00 lbs. Flaked Oats America 1.033 2
1.0 0.25 lbs. Chocolate Malt Belgium 1.030 350
0.5 0.13 lbs. Roasted Barley Great Britain 1.029 500
2.0 0.50 lbs. Carafa Germany 1.030 400
1.0 0.25 lbs. Crystal 60L America 1.034 60
4.9 1.25 lbs. Crystal 80L 1.033 80

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Columbus Pellet 14.40 30.0 60 min.
0.50 oz. Perle Pellet 6.50 3.5 30 min.
0.50 oz. Perle Pellet 6.50 1.4 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
5.00 Oz Maltodextrine Other 10 Min.(boil)
8.00 Oz Lactose Other 10 Min.(boil)
0.05 Oz Irish Moss Fining 15 Min.(boil)
4.00 Oz Cocoa Nibs Other 8 Days(fermenter)
4.00 Oz Cocoa Nibs Other 8 Days(fermenter)
6.00 Cup(s) Coffee Toddy Coffee 8 Days(fermenter)


Yeast
-----

White Labs WLP005 British Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 25.38
Water Qts: 38.32 - Before Additional Infusions
Water Gal: 9.58 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.51 - Before Additional Infusions

Saccharification Rest Temp : 156 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 20


Total Mash Volume Gal: 11.61 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----





At least a day prior to brewing, roast the flaked oats in a 300oF oven
for ~30-45 mins. with the door ajar. Cool in a paper bag overnight.

[david franklin]

Your recipe is presented in a very attractive format. Plus its a very tasty recipe.