Coopers [Milk Chocolate] Oatmeal Stout v3

All Grain Recipe

Submitted By: djalikell (Shared)
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Batch Size: 2.91 galStyle: Oatmeal Stout ()
Boil Size: 4.31 galStyle Guide: BJCP
Color: 55.6 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 33.3 IBUsBoil Time: 60 min
Est OG: 1.063 (15.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.011 SG (2.8° P)Fermentation: Ale, Single Stage
ABV: 6.8%Taste Rating: 35.0

Amount Name Type #
12.77 oz Flaked Oats (2.2 SRM) Adjunct 1
3 lbs 15.83 oz Maris Otter (Crisp) (4.0 SRM) Grain 2
8.51 oz Chocolate Malt (350.0 SRM) Grain 3
8.51 oz Pale Chocolate Malt (200.0 SRM) Grain 4
8.51 oz Roasted Barley (450.0 SRM) Grain 5
4.26 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6
4.26 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 7
2.13 oz Black Patent Malt (525.0 SRM) Grain 8
0.97 oz Cascade [4.0%] - Boil 60 min Hops 9
0.26 oz Goldings - B.C. [5.0%] - Boil 60 min Hops 10
0.38 oz Willamette [4.0%] - Boil 10 min Hops 11
0.5 pkgs Dry English Ale (White Labs #WLP007) Yeast 12
8.51 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 13


Mash pH was 5.31st runnings were at 1.064Preboil was 1.054 at 12 gallons. Added 2 gal of water to reach preboil of 1.048Created a 1.040 starter on Wednesday night and pitched the yeast on Thursday night ~9:00pm because I forgot the yeast at work Wednesday.Pitched the starter after 19 hours at 4:00pm on Friday 4/6/12Oxygenated full bore (but I think the bottle is getting low) for 1:20 in the 6 gal carboy and 1:00 in the 6.5 gal carboyActive Fermentation @8:00am Sat 7/74/9/12 - 1.022@69F - Tastes too roasty bitter. Could be the additional homegrown cascade but the bitterness seems to come from the roasted grains instead of hops. I plan to add Lactose sugar and vanilla at kegging time.5/2/12 - Added 1 pound of lactose to each 5 gallon batch. I thought it might be a bit too much at first with a bit of a Lactose bite at the end of a sip but over time that has mellowed (about a week or two). Lactose was dissolved in aproximately 4 cups of boiling water and then cooled and added to the keg and then the beer racked on top.I also added 2 oz of vanilla to each keg after tasting side by side one with vanilla and one without. The one without vanilla had much more roasty character and the percieved bitterness was greater. I suspect most of the percieved bitterness was/is coming from the dark grains and not the hops. A little bit more vanilla could be added with benefit to the overall impression. The beer is well balanced but has a strong roasty character. Chocolate in the nose, roasty middle with a hint of bitterness that quickly fades into the smooth mouthfeel and a bit of slickness.Next version I might lower the roasted barley and Black Patent malts. The cascade hops were all home grown so the actuall alpha content is unknown but using the default bitterness seems to be fairly acurate to taste.

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