Oatmeal Stout

Aromas of chocolate, coffee, and toffee, with slight spicy aroma from the hops.  Flavors to match with  hops and chocolate malt  bitterness on the finish.  Medium heavy body.  Full tan head diminshes to a slight ring around the glass.  (Need to fix that next time.)  Very rich flavor profile.  Very satisfying and somewhat filling.

I used one of these to bake a Chocolate Stout Poundcake and it turned out delicious!  One full beer goes into the recipe!  One cup of beer in the batter and 1/2 cup in the chocolate glaze.

Thanks for reading!  Cheers!

Oatmeal Stout

I'm getting ready bottle the Oatmeal Stout in a few minutes.  The FG is 1.020.  Good residual sweetness and smoothness.  Flavor is nice and roasty, chocolately with some coffee notes.  Caramel flavor comes out slightly in the finish.  We'll see how it does with some carbonation and a little aging.  Thanks for reading!  Cheers!

Oatmeal Stout

Racked to secondary tonight.  Gravity at 1.020 which puts ABV around 5.25%.  Flavor is definitely dark roasted malt with flavors of coffee, chocolate, and hints of caramel.  Medium to heavy body and very smooth so far.  About a week in secondary to go, until the gravity stabilizes.  It should drop to around 1.018 or so, making it around 5.5% ABV.  Cheers! 

American Amber Ale

Hi all.  Flavor is good with silght maltiness, a little on on the lighter side.  Aroma is floral from the hops with good hops bitterness and flavor.  Very similar in style to a British ESB.  Nice mouthfeel with medium body and smoothness.  Nice clean and crisp finish.  I think this one turned out quite well.  Thanks for reading.  Cheers!

Oatmeal Stout

The fruits of my labor are as follows: Starting gravity : 1.060, Color: Deep redddish brown, On the nose: Coffee, chocolate, and slight caramel/toffee aromas,  Taste:  Coffee, chocolate, caramel, with a velvety, smooth full body.  Can't wait for this one to finish up!  I'll keep you posted!  Thanks for reading!  Cheers!

Birthday Oatmeal Stout

Mashed in at 156F to get more body into my stout.  Aromas of toffee, chocolate, and coffee while it is mashing.  (Wish this had smellavision!)  A quick taste reveals chocolate, toffee, and coffee notes with a very smooth and creamy mouthfeel and full body, which is what I'm aiming for.  About another 15 minutes to mash, then the 90 min boil will start.  I'll be bittering with Chinook hops and shooting for about 33 IBU's to keep a good balance as the chocolate malts and toasted oats will add some slight bitterness also.  Well, back to it.  Thanks for reading!  Cheers!

My Birthday Brew Day

On February 24 I will become another year older, maybe a little wiser, (who knows) and will definitely be brewing an Oatmeal Stout in honor of my day of birth.  Oatmeal Stout is one of my favorite styles of beer and as I have a "fondness for oddness", I'll have a slightly different mash bill than most partial mash oatmeal stouts.  My mash bill will contain the following: Maris Otter Pale Malt, Carastan Malt, Carapils Malt, Chocolate Malt, Chocolate Wheat Malt, toasted raw oats, and flaked barley.)  I guess not so odd, just a few of the malts are different than most recipes would use.)  I'll also use 3 lbs of dark liquid malt extract to hit my final gravity and I should end up with a full-bodied, creamy, smooth oatmeal stout.  I'll post more tomorrow on brew day! 
Thanks for reading!  Cheers!