Feedback on my (Vanilla) Oatmeal Stout

[causerofwait]

I would appreciate any thoughts or feedback on this recipe. I call it a Vanilla OS but haven't figured out when to add the Vanilla or what is best to use so it might end up being just an OS. I made it years ago but everything has changed since then. It was the first recipe that I "designed". Originally it had 8.4% Challenger (.75 for 60min and 1.25 for 5min)
Thanks!

ps. I've been lurking for a few weeks and really have enjoyed this forum and look forward to the comments anyone might have.

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Vanilla Oatmeal Stout
Brewer: East State Village Brewery
Style: Oatmeal Stout
TYPE: All Grain
Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 14.32 gal
Estimated OG: 18.753 Plato
Estimated Color: 44.4 SRM
Estimated IBU: 33.6 IBU
Brewhouse Efficiency: 68.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
25.00 lb Rahr Standard 2-Row Base Malt (2.2 SRM) Grain 69.93%
2.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.99 %
2.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.99%
2.50 lb Oats, Flaked (1.0 SRM) Grain 6.99 %
1.25 lb Black (Patent) Malt (500.0 SRM) Grain 3.50 %
1.25 lb Chocolate Malt (350.0 SRM) Grain 3.50 %
0.75 lb Roasted Barley (300.0 SRM) Grain 2.10 %
5.00 oz My EK Golding [4.50 %] (90 min) Hops 33.6 IBU
2.50 oz My EK Golding [4.50 %] (5 min) (Aroma HopHops -
2.20 tsp Irish Moss (Boil 15.0 min) Misc
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 35.75 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 44.69 qt of water at 170.0 F 154.0 F

[Fweezle]

The best vanilla you can use is the real stuff, and by real stuff I mean real vanilla beans. If possible find a local spice shop or specialty food shop and see if they have any. DO NOT get them from the local grocery store because whatever they have is going to be small, dried up, and probably really old, not to mention 2x more expensive. I was able to get to fresh, moist, super large Madagascar vanilla beans from my local spice shop for about $4.50 a piece and these things looked like brown snap green beans they were that large. Anyways, since you looking to make an 11 gal batch, I'd get maybe 3-4 good sized beans, split them, scrape out all the goodies, chop up the pods, and maybe let them sit in a little vodka incase of some little nasties hanging on the pods. Dump in the secondary.

[causerofwait]

Cool, thanks! I have a couple places in town that might have some good stuff so I will give it a try. It seems like I've read about issues some people had with the oils reducing head retention when used in the secondary. Can I cold crash after secondary to help "drop" some of the oils? Do I strain out the Vodka before adding or just add it in to?
Thanks again for your help.

[Mad Scientist]

Most people just dump it all. I can't comment on the head retention issue, but I would imagine that the oats would counteract anything form the vanilla

[causerofwait]

I just had an idea. I boil and ferment 11gal but split to 2 corny's for secondary/kegging so maybe I will just make 5gal with the vanilla then I have something to compare it to as far as added flavor/aroma and head retention. I love making beer!

[corkybstewart]

I just had an idea. I boil and ferment 11gal but split to 2 corny's for secondary/kegging so maybe I will just make 5gal with the vanilla then I have something to compare it to as far as added flavor/aroma and head retention. I love making beer!
That's a great idea. I do that a lot of times and use different dry hops, coffee, souring yeasts, etc.
As for the recipe, the only thing I would adjust is the dark malts. I would drop the black patent to about .75 and increase the roast barley and chocolate to 1.5 each. And the carapils may be overkill with all that crystal and oats, but I know I like my stouts to be very full bodied so I might try that next time.
And welcome to the board. This is the friendliest homebrewing forum I visit, the people here really just try to help each other and not slam people like I see on other forums.

[Fweezle]

That's a great idea. I do that a lot of times and use different dry hops, coffee, souring yeasts, etc.
As for the recipe, the only thing I would adjust is the dark malts. I would drop the black patent to about .75 and increase the roast barley and chocolate to 1.5 each. And the carapils may be overkill with all that crystal and oats, but I know I like my stouts to be very full bodied so I might try that next time.
And welcome to the board. This is the friendliest homebrewing forum I visit, the people here really just try to help each other and not slam people like I see on other forums.

Amen to that.
I've been to numerous boards in regards to my heavy hop pumpkin ale I'm going to be attempting only to be met with "that's stupid". But you guys have helped me out and lent me some great advice.

As far as cold crashing, I don't think head retention will be an issue. I agree that your oats will help compenstate just in case. Also about the vodka, just dump the whole vanilla/vodka mixture in.

[causerofwait]

Thanks, I made the adjustment to the dark malts per your suggestion. It was just the kind of input I was looking for. If you feel like it could you explain why? will the change make it more/less dry/roasty or something like that? Would you make that same suggestion for a regular stout or was it because it is an OS?

Like I said, I have been lurking for a few weeks here and on other forums and would have to agree with the "tone" here. I feel comfortable asking questions and respect the answers/advice that I get. hopefully soon I can add my .02 to someone elses questions. Oh, and this is about the only forum that my work doesn't block so I got lucky it's a good one.
Thanks again!

[corkybstewart]

Remember that any recommendations I make are based solely on my preferences so feel free to ignore me-I'm used to it.
BP has more of a charcoal taste that I don't really like. I prefer the flavor of the chocolate to come through, and I think the BP covers it up. And I only brew 2 kinds of stouts-oatmeal and Imperial. My Imperial stout has a bunch of all 3 dark malts, but it also has 10 oz's of hops, molasses and generally more of everything. My oatmeal stout is a much smoother, every day kind of beer.
And I wonder about your user name-are you a hated air traffic controller?

[causerofwait]

makes sense on the BP, I will keep your suggestion and not ignore you:)
The name was given to me by friends years ago because I am always late, i cause people to wait. the name just stuck even though I've gotten (a little) more punctual with age.

[causerofwait]

I'm hoping someone can make me feel good about my unplanned decision. I was planning on racking this Oatmeal Stout out of the primary today after 2 weeks but I think I will have to wait till next week. It has been at 66-68deg, and will stay at that temp. Is 3 weeks ok? better? I used 1084 yeast (2 vials in 10+gal) and it is in a stainless kegmenter. My only other concern is the vanilla. I used 2 beans, scraped and chopped, soaked in vodka. Anytime I have seen people doing this they mention doing it 24hrs before pitching into the secondary. Anybody see any problems if it soaks for 8 days instead? Thanks!

ps. I haven't taken a FG reading and probably wont till transfer time.

[Beaver-Brew]

Three weeks is fine but I'm not sure about the vanilla. I would assume that it would be OK.

[markaberrant]

don't worry about the vanilla or extra week.

[Mad Scientist]

Instaed of waiting a week, test the gravity to see if is done. A good indicator is if the yeast has dropped out of suspension, or if it is still floating.

Vanilla soaked in bourbon is better....

[causerofwait]

mmm... bourbon. I wish I would have thought of that before. Oh well, there's always (hopefully) a next time.
I can't see in the fermentor and I really didn't have a choice about waiting so it will have to be OK cause I can't change it. I just used to keep beer in the primary for 6-8 days and only recently switched to 2 weeks, I just never thought about 3. seems like I read about people who always go 3 weeks in the primary, it just always seemed a little long to me.

beginning homebrewing = trial and error?

[DecoJuicer]

Here is a great place to buy your vanilla beans. http://www.bostonvanillabeans.com/ I get all of mine from here, and I saw once that Alton Brown from the food network gets his there too(FWIW).

I always soak mine in a bit of vodka and add them into secondary, and I have never had a problem with head retention. Maybe WortChillerGoalie has something to say about that though(you're welcome for the set up).

I am doing an Oatmeal Stout tomorrow, and I do like the idea of soaking the beans in some bourbon. My wife got me a fifth of Gentleman Jack for Christmas that might just do the trick. I know that it's sour mash and not bourbon, but it still might work well. Put the beans into secondary and the whiskey in my belly.