BREWING Our First BARREL-Aged Oatmeal STOUT Recipe!!!

The Oatmeal Stout is a cousin of the classic Stout, the one major difference being a little obvious, oats! This gives the resulting beer more malty sweetness and a luxurious silky mouthfeel! Now add a barrel to the mix, and Bam! You get a Barrel-aged oatmeal stout! Aging the beer for a period of time in a barrel allows the natural tannins and organic compounds in the oak to add additional layers of complexity to the Stout that you can't get in any other way, introducing layers of Vanilla, caramel, spiciness, and even Coconut!
Full Recipe: docs.google.com/document/d/1B...
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Cheers!
Chapters:
0:00 Cold Open
0:15 Intro
0:46 grain Bill
1:30 Oatmeal Stout
2:06 Oats and Rice Hull Advice
3:09 Milling
3:45 Mashing
7:28 Sparging
8:14 Stout Sample
10:34 Boil and Hops!
12:17 Cooling
13:49 Vanilla Extract
14:36 Transferring into Fermenter!
16:18 Barreling!
21:46 Outro

[@NWsmallbatchBrewing]

Nice video. Look at all those barrels you have!

[@flyingwombattv]

Cheers mate! Yeah this hobby is like diving down the rabbit hole hahaha

[@xavierevans5868]

Another great video guys, keen to try this style next too. Gonna try a double mash, minimal sparge long boil. Looking forward to your comparison video.

[@flyingwombattv]

Cheers dude, yeah we are super keen to see how the barrel aged stackes up against the non barrel version in a couple months!

[@markpearson2085]

Great vid don’t know if I missed it how long in the barrel. Also just watched your glycol vid looking a get one of the KegLand g40 do you use the machine internal pumps. KegLand says to use external pumps for for fermenting . Tanks mark

[@flyingwombattv]

Yeah we just use the internal pumps, have been doing that for years without an issue tbh. As for the barrel not sure yet, I’m thinking we will age it for 3 months, but it’s quite a fresh barrel and a small barrel so will very likely age it much shorter than that so it’s not over oaked

[@reinmetshein2694]

Hi! What's the IBU approximately?

[@flyingwombattv]

Great question! I think we came out somewhere around 23 IBU’s

[@BrewabitRick]

I’d love to have some barrels might look out for some although I’m pretty impatient. Are you leaving it to naturally carbonate with the residual yeast left in suspension or adding a bit of sugar ? Luckily dark beers are less prone to oxygenation I think ? You’ll probably know better than me. Great great great informative and entertaining video as always can’t wait to see how it comes out ( told you I was inpatient lol 😂) cheers 👍🍻

[@flyingwombattv]

Hahaha cheers mate! Yeah we are itching to try this one too! At the moment I’m thinking I’ll keg this and then bottle from the keg, although I may just add priming sugar to bottles and allow it to naturally carb. Honestly not sure just yet

[@NoMusiciansInMusicAnymore]

My last brew was a stuck sparge and had awful efficiency, I think I had the same issue, it was my first double batch (40L worth of wort) and I just didn't have enough water at mash in. I haven't tried the barrel aged stuff, I think the biggest limit to me would be getting the barrels, they used to be dirt cheap to get a hold of but all of a sudden, they became trendy accessories and almost impossible to get without selling a kidney haha. Can I ask how you source yours?

[@flyingwombattv]

Yeah absolutely mate! We bought a lot of sun pat barrels before we stumbled across howies handcrafted barrels, HIGHLY recommend checking them out, you can order via his FB page here facebook.com/QueenslandCooperage Yeah next time we want to go for a 10%+ beer I’ll definitely increase the strike water and reduce the sparge. Absolutely did it the wrong way around this time 🤦‍♂️

[@NoMusiciansInMusicAnymore]

@@flyingwombattv awesome, thanks for the vid, response and the lead!