Oatmeal stout with 50% wheat malt?

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Oatmeal stout with 50% wheat malt?

Postby HTH1975 » Mon Dec 19, 2016 23:25

I've got a load of wheat malt to use up and I've decided to redo one of my favourites - an oatmeal stout. However, I'll be replacing half of the base malt with wheat malt as I've got loads of wheat malt and very little barley.

I normally mash at 67C for this one, but I'm thinking that a 65C mash might be better to offset the extra body from the wheat.

Alternatively, I could mash at 67C and use some sugar to thin out the body (or rather to balance it out to where it would normally be).

Ideas, comments, suggestions etc welcome.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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Re: Oatmeal stout with 50% wheat malt?

Postby robwalker » Tue Dec 20, 2016 00:01

I wouldn't worry much about body persay, wheat won't create that much more body than barley malt.

Boil for 90 mins, cool quickly and you should avoid dms.
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Re: Oatmeal stout with 50% wheat malt?

Postby HTH1975 » Tue Dec 20, 2016 00:33

Cheers Rob - thanks for the sanity check. I'll just brew it as normal then (albeit with 50% wheat malt).

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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HTH1975
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Posts: 1087
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: Oatmeal stout with 50% wheat malt?

Postby robwalker » Tue Dec 20, 2016 12:22

I can see the spiciness really working in a stout. good luck!
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Re: Oatmeal stout with 50% wheat malt?

Postby HTH1975 » Tue Dec 20, 2016 18:48

robwalker wrote:I can see the spiciness really working in a stout. good luck!


I've got about 300g of rye I could chuck in too (speaking of spiciness). Might not even make any discernible difference at that amount mind.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
User avatar
HTH1975
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Posts: 1087
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: Oatmeal stout with 50% wheat malt?

Postby robwalker » Tue Dec 20, 2016 21:17

Imo, just brew this and enjoy. Rye is good in a lot of beers so it'll find a place soon.
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Re: Oatmeal stout with 50% wheat malt?

Postby HTH1975 » Wed Dec 21, 2016 00:01

Aye, you're right. Trying to 'use up' too much at one time.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
User avatar
HTH1975
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Posts: 1087
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire

Re: Oatmeal stout with 50% wheat malt?

Postby HTH1975 » Tue Jan 17, 2017 19:32

Still got my oatmeal wheat stout in the fridge from Xmas. More than ready to bottle now. Thinking I might put 5L into a DJ on coffee beans and/or cacao nibs. Got any experience with either?

Maybe even some vanilla pod and oak chips too?

Anyone?

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
User avatar
HTH1975
Brewer
 
Posts: 1087
Joined: Sun Jan 24, 2016 19:16
Location: Thirsk, North Yorkshire


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