Hey there buddy and thanks so much for hanging out with us yesterday during our brew day live stream! And wow this Oatmeal stout looks great! Now i am thirsty for a homebrew! lol CHeers!
Love the new logo and that is a really good looking stout. I'm surprised at the IBUs being just 35 - I made a Mikkellers clone that was 90 IBUs and was quite delicious, but it needed 3-4 months conditioning to get just right - first tasting on that was a bit harsh. Looking forward to future brews...CHEERS!
Hey Richard that looks like a nice one and reasonably sessionable at 5.4%. My impi is cold crashing now but not sure I have the jet black colour you got there and that's with around a kilo of dark malts. I only added them for the last 30 minutes of the mash but beersmiths was promising me something a lot darker. It may be yeast/trub so I will wait and see but would you think soaking some roasted barley and chocolate malt (100g of each perhaps) in a litre of water and a short boil after then add that to the fermenter during cold crash would work? It must have been an effortless brew day with only a 60 minute drop!
I've made many oatmeal stouts but have never thought to toast the oats. I might give it a go and see what it does. You think it makes much difference in a stout? More toasty biscuity type flavour I imagine.
I feel like it made a difference but that might just be because I lost an hour of my life hovering over the oven while they toasted! The theory is it should give a more biscuit/cookie type flavour to the beer but I've not done it without so can't really compare, the aroma when they came out of the oven was lovely though so if any of that carried over to the beer I'd say its worth a punt
It has a small section about basic water chemistry but it does not break it down by style unfortunately (probably the main omission from this book IMO), I use the guidelines from the 'Water' book and then use Brunwater to try and find the most simple option for getting it to where it needs to be. Cheers
@@DudesBrews I typed your recipe in my recipe calculator in. For 4980g mash at 19L, I get 1.070OG for 75% BHE with an FGF of 1.015, it will be in an attenuation of 78% and 7,6% ABV. And the calculator says the colour is 180EBC(real EBC, not IOB). How did you do that?
Hey Richard that looks like a nice one and reasonably sessionable at 5.4%. My impi is cold crashing now but not sure I have the jet black colour you got there and that's with around a kilo of dark malts. I only added them for the last 30 minutes of the mash but beersmiths was promising me something a lot darker. It may be yeast/trub so I will wait and see but would you think soaking some roasted barley and chocolate malt (100g of each perhaps) in a litre of water and a short boil after then add that to the fermenter during cold crash would work? It must have been an effortless brew day with only a 60 minute drop!
cheers Chris, yeah 1 60 minute hop drop definitely makes for a nice chilled brewday! I can't see any reason why you couldn't darken the impy with some steeped malts, I'd boil it down a bit so you aren't diluting too much other than that go for it
Hey there buddy and thanks so much for hanging out with us yesterday during our brew day live stream! And wow this Oatmeal stout looks great! Now i am thirsty for a homebrew! lol CHeers!
Great tips thanks man!
Stouts are one of my favorite styles. This sounds like a great one. Cheers!
Great video Dude. Outstanding looking stout. Love the t shirt. Cheers mate.😎👍
cheers mate!
Making an oatmeal stout at the end of the month,gotta love a good stout,looks fantastic mate
Love the new logo and that is a really good looking stout. I'm surprised at the IBUs being just 35 - I made a Mikkellers clone that was 90 IBUs and was quite delicious, but it needed 3-4 months conditioning to get just right - first tasting on that was a bit harsh. Looking forward to future brews...CHEERS!
cheers, 90IBUs is pretty high, was it a high ABV or imperial stout?
@@DudesBrews Mikkellas Breakfast Stout a 'la NewToHomeBrew Tom. I resized it for a 2.5 gallon batch.
Looks like my kind of beer there bud. 👍 Cheers
Hey Richard that looks like a nice one and reasonably sessionable at 5.4%. My impi is cold crashing now but not sure I have the jet black colour you got there and that's with around a kilo of dark malts. I only added them for the last 30 minutes of the mash but beersmiths was promising me something a lot darker. It may be yeast/trub so I will wait and see but would you think soaking some roasted barley and chocolate malt (100g of each perhaps) in a litre of water and a short boil after then add that to the fermenter during cold crash would work? It must have been an effortless brew day with only a 60 minute drop!
Sounds more tasty than the one I made but I didn’t toast the oats and you added more. Love the T Shirt👍👍👍
I could tell by the smell of them coming out the oven that it was going to work well. Cheers
I've made many oatmeal stouts but have never thought to toast the oats. I might give it a go and see what it does. You think it makes much difference in a stout? More toasty biscuity type flavour I imagine.
I feel like it made a difference but that might just be because I lost an hour of my life hovering over the oven while they toasted! The theory is it should give a more biscuit/cookie type flavour to the beer but I've not done it without so can't really compare, the aroma when they came out of the oven was lovely though so if any of that carried over to the beer I'd say its worth a punt
Does the book have the water chemistry for each style. Oatmeal stout sounds bloody tasty
It has a small section about basic water chemistry but it does not break it down by style unfortunately (probably the main omission from this book IMO), I use the guidelines from the 'Water' book and then use Brunwater to try and find the most simple option for getting it to where it needs to be. Cheers
@@DudesBrews thanks mate
interesting recipe, hugh amounts of roasted malts..... 300EBC?
not really, was about 8% of the grist in roast barley and chocolate malt EBC was around 70
@@DudesBrews I typed your recipe in my recipe calculator in. For 4980g mash at 19L, I get 1.070OG for 75% BHE with an FGF of 1.015, it will be in an attenuation of 78% and 7,6% ABV. And the calculator says the colour is 180EBC(real EBC, not IOB). How did you do that?
Hey Richard that looks like a nice one and reasonably sessionable at 5.4%. My impi is cold crashing now but not sure I have the jet black colour you got there and that's with around a kilo of dark malts. I only added them for the last 30 minutes of the mash but beersmiths was promising me something a lot darker. It may be yeast/trub so I will wait and see but would you think soaking some roasted barley and chocolate malt (100g of each perhaps) in a litre of water and a short boil after then add that to the fermenter during cold crash would work? It must have been an effortless brew day with only a 60 minute drop!
cheers Chris, yeah 1 60 minute hop drop definitely makes for a nice chilled brewday! I can't see any reason why you couldn't darken the impy with some steeped malts, I'd boil it down a bit so you aren't diluting too much other than that go for it