tag:blogger.com,1999:blog-8066877917844499643.post8040043736070703851..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Oatmeal Coffee Stout #3 - Bigger and BolderThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-8066877917844499643.post-30503239954170888912014-11-23T09:56:14.385-05:002014-11-23T09:56:14.385-05:00I used 2-row and Munich for my base. The taste is ...I used 2-row and Munich for my base. The taste is actually fantastic. Guess I will bottle and cross my fingers. Thanks!Aaronhttps://www.blogger.com/profile/00246035959206575086noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55871067646478333632014-11-23T08:21:49.269-05:002014-11-23T08:21:49.269-05:00You're at 68% apparent attenuation, which isn&...You're at 68% apparent attenuation, which isn't crazy for a big beer. I'd worry more about how it tastes than the hydrometer reading.<br /><br />A large amount of starchy adjunct could lower conversion if you didn't use a highly enzymatic base malt (e.g., American pale/brewer's). Lots of Munich or Maris Otter, which have enough amylase to convert their own starches and not much more could lead to a wort high in dextrins. Protein rest shouldn't have much of a role in fermentability. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28719430159329412862014-11-22T10:53:10.891-05:002014-11-22T10:53:10.891-05:00I brewed a imperial brown ale with 30% toasted fla...I brewed a imperial brown ale with 30% toasted flaked oats. I did a single infusion mash at 156º. The OG was 1.071 and in the past month it has only gotten down to 1.023. I used WLP007 and fermented at 68º for 3 days then boosted the fermentation to 70º for a few weeks. Would the large percentage of oats and no protein rest be what caused such a low attenuation? I am a bit worried about bottling.Aaronhttps://www.blogger.com/profile/00246035959206575086noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-62023103540083679242014-01-24T09:59:52.104-05:002014-01-24T09:59:52.104-05:00Thanks for the info Mike; I have noticed that most...Thanks for the info Mike; I have noticed that most recipes say to use flaked oats. I'll stick with that. Thanks again,Anonymoushttps://www.blogger.com/profile/09884423862105090178noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75452114706246107542014-01-23T18:34:41.826-05:002014-01-23T18:34:41.826-05:00Steel-cut oats haven't been gelatinized like f...Steel-cut oats haven't been gelatinized like flaked oats are during processing. To make the starches in steel-cut oats available for conversion and extraction, it need to be boiled with plenty of water before they go into the mash. I've used them in that way, but didn't find their contributions to flavor or body distinguishable from flaked oats.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29493204945154534402014-01-21T15:54:22.007-05:002014-01-21T15:54:22.007-05:00I love these 3 stout recipes you've got here. ...I love these 3 stout recipes you've got here. I've been thinking of brewing a coffee stout recipe I have and now you've got me thinking about adding some oats. I'm thinking some steel cut Oats might add a nice mouth feel. I'm assuming the oats also add some fermentable sugars and maybe some starch. Anonymoushttps://www.blogger.com/profile/09884423862105090178noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-57208294494215650712013-11-20T21:07:04.654-05:002013-11-20T21:07:04.654-05:00Use whatever coffee you like to drink. I tend to p...Use whatever coffee you like to drink. I tend to prefer light/medium roasts, so that's what I brew with. I don't go to Starbucks very often, but try whatever blend first as a cup of coffee.<br /><br />The character imparted by cold brewed coffee tends to fade quicker in my experience. The later you add the coffee the more its aromatic will carry through. Try as many ways as you want and decide for yourself!<br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83702528099521926632013-11-20T20:18:10.882-05:002013-11-20T20:18:10.882-05:00Also what are your thoughts of cold press coffee a...Also what are your thoughts of cold press coffee added to either boil or secondary instead of grounds? I'm guessing there is a reason you're adding the coffee like you are, but had to ask. Anonymoushttps://www.blogger.com/profile/06011707173889685464noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-63346309440415693202013-11-20T20:02:53.011-05:002013-11-20T20:02:53.011-05:00thanks for that, one more question. I can't g...thanks for that, one more question. I can't get the mocha java blend from Whole foods because I don't have one here. I was thinking of using espresso beans from Starbucks or another blend from Starbucks. One of the folks there said their yukon blend works well with oats.<br />What do you think?Anonymoushttps://www.blogger.com/profile/06011707173889685464noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-40807893628033046252013-11-18T17:22:50.387-05:002013-11-18T17:22:50.387-05:00I don't see a reason to rack many ales to seco...I don't see a reason to rack many ales to secondary. Yep, just bag up the beans (knee highs work well for grounds) with a few marbles to weigh them down. Usually only takes about 24 hours to get enough coffee character for my tastes.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-24511227813304099132013-11-18T10:01:50.829-05:002013-11-18T10:01:50.829-05:00Did you rack to secondary for any iterations of Bl...Did you rack to secondary for any iterations of Black House? It doesn't look like it from the notes on each batch. So I'm assuming you are adding the coffee approximately 2 weeks into fermentation directly to the primary fermentation vessel. Is that right?Anonymoushttps://www.blogger.com/profile/06011707173889685464noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88222421495525381082013-03-19T06:54:13.475-04:002013-03-19T06:54:13.475-04:00My only experiences w9th beers made with oat malt ...My only experiences w9th beers made with oat malt have been disappointing. I've tasted a couple beers brewed with it as a base malt, and wouldn't have realized they were made with oats unless I'd been told. As you said, it didn't add the mouthfeel that unmalted oats do.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-26722579394585125152013-03-18T23:17:19.848-04:002013-03-18T23:17:19.848-04:00Have you used "Oat Malt" previously for ...Have you used "Oat Malt" previously for this type of beer? How do you think subing the flaked oats for oat malt would effect the end product? I've heard that oat malt provides less mouthfeel and isnt quite as creamy though.cobalt60https://www.blogger.com/profile/00077492675354736914noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71708297236433720302013-02-05T17:29:28.064-05:002013-02-05T17:29:28.064-05:00There is some risk, but I've never had a probl...There is some risk, but I've never had a problem. Coffee beans don't seem like an attractive place for microbes to hang out, but doesn't mean there aren't a few. Luckily the pH and alcohol of a fermented beer aren't an easy place for microbes to get established. You could certainly put them in the oven for a few minutes, but I don't think its necessary.<br /><br />At Modern Times we'll be roasting our own beans, which will further reduce the risks as we can control it after roasting.<br />The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-8173785233894741962013-02-05T11:50:37.528-05:002013-02-05T11:50:37.528-05:00Hi Mike! I really like the look of this recipe and...Hi Mike! I really like the look of this recipe and will give it a go in the next week or so. Am I right in thinking that there is no risk of contamination from just crushing the coffee beans and putting them in the sanitised bag? I bought some beans for the brew and the guy that sold them just fished them out of the sack with his hand - am I being too paranoid about infecting the beer?James Poulternoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-75330940836540337882013-02-03T09:55:24.120-05:002013-02-03T09:55:24.120-05:00What wouls you recommend for hops if I don't h...What wouls you recommend for hops if I don't have extract?damonghttps://www.blogger.com/profile/18115178232258930245noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77685004778833917812013-01-26T09:46:16.826-05:002013-01-26T09:46:16.826-05:00There are some fantastic beers brewed with relativ...There are some fantastic beers brewed with relatively low attenuation, but that residual sweetness need to be balanced by hops/roast etc. For example, Hill Farmstead Everett is 7.5% ABV and finished around 1.030. That means it starts around 1.087, and has 65.5% apparent attenuation<br /><br />I try not to chase numbers. There is a big difference in the flavor of a beer that is mashed hot and stops at 1.025 and one that is mashed cool and doesn't attenuate well. The later having simpler sugars and tasting sweeter.<br /><br />In this case I'll admit that I was surprised that it didn't go lower (although to be fair the last batch was only 70% AA, mashed at 154F). This batch may have also dropped another point or two given that it was still just a week old when I took the gravity reading. I gave the bucket a few twists to rouse the yeast, and placed it next to a radiator to make sure the yeast really is done. <br /><br />I was happy with the flavor of the sample, and in the end that is what really matters!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59651665805625713852013-01-26T08:44:14.736-05:002013-01-26T08:44:14.736-05:00I wanted to follow up on the attenuation. Is 62% a...I wanted to follow up on the attenuation. Is 62% acceptable in this case? I'm always looking to get to at least 70% but would prefer 75-80% in my ales. You mentioned a higher mash but were you expecting to have the amount of sugar left in solution? Thanks for the great posts and valuable information.markhttps://www.blogger.com/profile/02629477662540676675noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-84195429221266697862013-01-25T08:43:25.582-05:002013-01-25T08:43:25.582-05:00My chocolate's 330L I believe.My chocolate's 330L I believe.Unknownhttps://www.blogger.com/profile/01317351474387670162noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21236284115476787002013-01-24T17:12:20.144-05:002013-01-24T17:12:20.144-05:00I have, most recently I used .75 lbs of chocolate ...I have, most recently I used .75 lbs of chocolate rye in the <a href="http://www.themadfermentationist.com/2012/11/malt-whisky-barrel-rye-stout-recipe.html" rel="nofollow">rye stout</a> I had as the second beer aged in my Balcones Malt Whisky barrel. I like the grain, but it has a similar color/flavor to the dark grains in this one. I also add it in a lower amount in the <a href="http://www.themadfermentationist.com/2012/08/india-red-rye-ale-recipe.html" rel="nofollow">Red/Rye IPA</a> I've been developing. <br /><br />There really isn't a way to replace the flavor of one grain with another that is so different. Cutting the amount in half would help and make a good beer, but it won't taste exactly the same. Do you have the 350L chocolate malt I used, or a more-standard ~450L variety?The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55607322623963204132013-01-24T16:19:18.209-05:002013-01-24T16:19:18.209-05:00I have all the grain to make this recipe except th...I have all the grain to make this recipe except that my Roasted Barley is English and it's 680L. How much would you recommend increasing the Roasted Barley / decreasing Chocolate Malt by in order to get a similar balance of roast/chocolate/coffee, etc?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-72691886711803284102013-01-24T16:07:33.407-05:002013-01-24T16:07:33.407-05:00I'm also curious if you have used any chocolat...I'm also curious if you have used any chocolate rye malt in the past? I cold-steeped a couple lbs for a Dark Saison. I tasted some before adding it to the boil and it tasted like the best coffee I've ever had (And I'm not much of a fan of coffee because of the bitter astringency). So this might work well with your profile and the rye aspect will help build that body.<br /><br />Maybe you can make a tea of some and see if it works for you. Just a thought. Jeffrey Cranehttps://www.blogger.com/profile/01520169652639837640noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83634214270292347042013-01-24T07:27:00.416-05:002013-01-24T07:27:00.416-05:00Sorry, I'd covered it on the previous iteratio...Sorry, I'd covered it on the previous iterations of this recipe. I add coffee by steeping the coarsely crushed beans directly in the beer for about 18 hours right before kegging. I find that it contributes a great fresh-coffee aroma without a harsh/acrid bite of "old" coffee. I also find the flavor is more persistent than adding cold brewed coffee.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-41825693956294923442013-01-24T07:13:21.672-05:002013-01-24T07:13:21.672-05:00hang on, I think I missed where/how you added the ...hang on, I think I missed where/how you added the coffee in the process? any more info?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-35032097582857969362013-01-23T17:55:20.597-05:002013-01-23T17:55:20.597-05:00Any medium crystal/caramel malt would work fine in...Any medium crystal/caramel malt would work fine in this recipe, but I prefer the slightly dark-frutier flavor of CaraMunich compared to something more caramel-heavy like American crystal 60, or an English medium crystal. All personal flavor preference, looking for a character to go with the more straight-forward dark-caramel of the C90.<br /><br />Lee, exactly. The 300 L is a much softer, more chocolate/coffee/toasty contribution than the burnt/charcoal I get from really dark roasted barley. I like both in the right place/amount, but in this case I wanted to leave room for the roasted character contributed by the coffee. <br /><br />Good timing on the aeration stone cleaning question. I'd just been rinsing it with hot water after each use and then going into Star-San before each subsequent use. Clearly that wasn't adequate as I found that a ring of gunk had accumulated when I took it apart (before this batch). Acid sanitizer helps to remove beerstone, so it is a good choice, but I'm planning on boiling it after each use, as well as Star-San before from now on. That and taking it apart more often to make sure it is completely clean.<br /><br />With these moderately roasted grains, I haven’t had any issues with astringency. I’ll also say that just because mash/conversion pH wouldn’t be an issue in that case, it doesn’t mean that you could ignore water treatment because you’d still be pushing boil/wort pH down to where the flavor may not be where you want it. I know Gordon Strong is a big proponent of roasted malts cold steeped or added during the sparge, but I haven’t found it necessary.<br /><br />I’d seen a mention of the issues with chalk from Kai, but hadn’t read the entire explanation. Adding the chalk did raise the mash pH slightly, as Kai suggested it just isn’t completely ineffectual. In the link he says: “I have brewed many excellent beers by adding chalk directly to the mash or by not dissolving it in brewing water and only just recently started to dissolve the chalk for my brewing water.” The technique may be something we look into when we scale to production batches.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.com