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Tuesday, September 27, 2011

Recipe: JP's Oak and Dry Nibbed Oatmeal Stout

After years of typing out my recipe to brewers, I am finally putting it in this stupid blog.  This way I can just link to it and not have to make excuses as to why I'm too much of a lazy mess to dig my sheet out and bang these keys.

This is a beer that I have been working on for almost 3 years, and it is one that does very well at my house, but not so great at competitions.  It hovers in the 35-40 rang every time, but never clears a medal.  Comments are that it is too light, not roasty enough, or some other crap.  Which is all true, and I deny none of it.  My oat stout is a beer that I make for myself and I purposely made it on the lower end of the style because that's how I like my oat stouts.  If you do, too, you might like this beer.  It's also the recipe I brought to NHC this past year, with oak and cacao nibs added - details of which I'll post below.

11 Gallons
60 min boil
70% Eff.
1.058 SG
WLP001 @ 64F

17 lbs British Pale
2.5 lbs Flaked Oats
1.5 lbs Carafoam
1.5 lbs Crystal 75
1.5 lbs Pale Chocolate Malt
.75 lbs Black Roasted Barley
.75 Carafa II

3 oz NB @ 8% AA for 60 min boil
3 oz BKG @ 7.5% AA for 5 min

Now, if you want to add some oak, I would suggest adding about an ounce of French Oak Chips to the fermenter.   This will create some mouthfeel and give a good foundation for the oak cubes later.

Once the beer is in the kegs, add an ounce or two of cubes (not chips.  C-U-B-E-S) and let that beer age for a few months.  If you want to add nibs, put about 6-8 ounces in a hop bag and drop into the keg.  Let those sit as long ass the oak.  With this beer, I usually let it sit for a month before I can't help myself and start drinking it, leaving the oak and the nibs in the keg until it blows.  But it doesn't peak until about 2 months have been put  on it.

Of course, this beer sits well by itself - no oak or nibs needed.  I sometimes only oak and nib one keg, so I have one straight and the other all funked up.  Good times.

6 comments:

  1. Hey Jipper, couple of questions. At what temp do you mash and what toast level of oak do you generally prefer?

    I think I need to try this one out sometime!

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  2. I think I recall you saying you like Hungarian... are those the cubes you use?

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  3. Travis - sorry man! I mash at 152, and I enjoy medium toast.

    Spider - I use French, but yes Hungarian are great!

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  4. Hi. I am new to brewing and have a question about when to add the wood and cacao. I am not using a keg and plan to bottle this beer so do I add them to the fermenter? If so, do they need to be sanitized somehow or can you add them directly to the fermenter. They do come in a sealed foil bag.

    Thanks

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  5. is that 11 gallons into fermenter or preboil? thanks for the recipe man. bn for life.

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