Thornbridge Oatmeal Stout

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Thornbridge Oatmeal Stout

Postby Hamish » Thu Aug 18, 2011 9:10 am

I see Greg has an new recipe in the, well, recipe section, Thornbridge Oatmeal Stout.
It calls for 300 grams post boil hops. 8O Far be it from be to criticise Thornbridge, actually I'm going to anyway, :lol: I think this is completely wrong for a stout. I think stouts should have very few late hops and no post boil hops at all.
:D
Planning: Dortmunder export, dark lager
Fermenting: Centennial pale ale
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Postby greg » Thu Aug 18, 2011 1:10 pm

Well Thornbridge's slogan is Innovation, Passion and Knowledge and I guess there is no harm is pushing boundaries as far as brewing is concerned.
I find quite a few modern british brewers favour the larger aroma additions.
I have also had a recipe from FFF brewery (a great local brewery) for a porter which had lots of late additions and that worked well when I made it.
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Postby nath » Thu Aug 18, 2011 1:47 pm

Yeah baby, sounds like my cuppa tea! (or stout in this case)
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Postby Mark. » Thu Aug 18, 2011 4:04 pm

Hamish why do you not brew it and if all is not in the taste then criticise it. :x
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Postby nath » Thu Aug 18, 2011 6:00 pm

I dont think hamish is saying its not all in the taste but it's just not the norm for a stout. Stouts are not really about hops.
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Postby Hamish » Thu Aug 18, 2011 6:13 pm

I'm too tight to brew that recipe!. :lol:
Big aroma additions have their place, in a pale ale for example. One of the best beers I've brewed had about 150 grams of steeped hops. But for me a stout should taste of roasted grains and malt, I suppose its one of those horses for courses things again.
Planning: Dortmunder export, dark lager
Fermenting: Centennial pale ale
Maturing/Conditioning: Damson & port stout
Drinking: IPA, Nelson Sauvin pale ale, Export India porter & shop bought stuff
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Postby Mark. » Thu Aug 18, 2011 7:11 pm

Nath why did the Thornbridge top brewer reccommend the hops in his recipe? after all this is his job and not a homebrewer on a small scale. It must work or why did he give the recipe to Greg.

Hamish i totally agree about what you stated horses for courses, it would be no good if we all had same tastes and ideas about brewing. Good to mix it up and go against the norm i think. Be interesting to see whom of you experienced brewers attempt this recipe first :?:
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Postby nath » Thu Aug 18, 2011 9:02 pm

I think that is why he recommended the recipe, as hamish says stouts are all about malt and roasts, but (as thornbridge like) why not chuck a load of hops in there for some punchy hoppy flavours. What we are saying is that traditionally a stout is very different.
I think a lot of beers, inc lagers, will have more and more hops in them as time goes by, its just the trend (and a very good one too!). I remember when a bitter was all about malts and subtle hop flavours but now pick up any decent bottled bitter and you know theres gonna be a nice citrus or flowery smell and taste.
Me thinks lagers will become more like hoppy blondes in the future.....Mmmmmmmmm
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Postby Hamish » Thu Aug 18, 2011 9:34 pm

Hmm, maybe I'm just a tad too traditional.
Planning: Dortmunder export, dark lager
Fermenting: Centennial pale ale
Maturing/Conditioning: Damson & port stout
Drinking: IPA, Nelson Sauvin pale ale, Export India porter & shop bought stuff
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Postby Mark. » Thu Aug 18, 2011 9:41 pm

Yes Nath i see what you are saying, so it looks like Greg is correct in post 1 saying Thornbridge slogan is innovation combined with passion and knowledge. So Nath do you think this is a knowledgable recipe or based on innovation with a punt?
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Postby Mark. » Thu Aug 18, 2011 9:47 pm

Nothing wrong with tradition Hamish but will you mix it up sometime or stick with your trusted insticts and knowhow? But maybe keeping to what you know and how you do it works so then why switch from tradition?

Bit of a conundrum ??? :?
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Postby Jimbo74 » Fri Aug 19, 2011 8:27 am

Maybe I'm wrong but 300 grams of post boil hops seems a lot to me for any beer?
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Postby Hamish » Fri Aug 19, 2011 1:38 pm

Its the trend jimbo, probably due to the influence of American beers, its certainly a practice that has its place but super hopped lagers Nath, really?.
Planning: Dortmunder export, dark lager
Fermenting: Centennial pale ale
Maturing/Conditioning: Damson & port stout
Drinking: IPA, Nelson Sauvin pale ale, Export India porter & shop bought stuff
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Postby greg » Fri Aug 19, 2011 1:47 pm

Well is certainly gets a discussion going :D
Why not knock up a super hopped wheat beer Hamish, try 500g of Amarillo post boil :lol:
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Postby Hamish » Fri Aug 19, 2011 1:59 pm

Aye, nothing like a bit of controversy. :wink:
Methinks someone has been reading 'Probably Due To Network Congestion'.
Planning: Dortmunder export, dark lager
Fermenting: Centennial pale ale
Maturing/Conditioning: Damson & port stout
Drinking: IPA, Nelson Sauvin pale ale, Export India porter & shop bought stuff
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Postby Mark. » Fri Aug 19, 2011 9:29 pm

yes Hamish you opened a can of worms. lol :lol:
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Postby Matty » Mon Aug 29, 2011 10:15 pm

I'm having a BIAB pop at this tomorrow - but there's one thing I'm unsure about. The recipe calls for "Rolled Oats", but the recipe pack on the shop website specifies "malted oats". Which do you reckon is right?
I've gone with malted oats - simply because I've got some in the house, so if it's not not what the Thornbridge boys meant, it is too late: it's all measured out ready for mashing at sparrow-fart tomorrow. Never mind, I'm sure what I get in the end will be something close to "beer". Haha.
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Postby grapefruitmoon » Tue Aug 30, 2011 12:55 pm

Hi all, anyone tried this one yet? I've ordered the pack, might do it this weekend if it arrives in time. The amount of hops interests me...could be great or terrible!
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Postby Hamish » Tue Aug 30, 2011 1:15 pm

The recipe calls for "Rolled Oats", but the recipe pack on the shop website specifies "malted oats". Which do you reckon is right?

I think either will be fine, I use porridge oats in my pale ales.
Planning: Dortmunder export, dark lager
Fermenting: Centennial pale ale
Maturing/Conditioning: Damson & port stout
Drinking: IPA, Nelson Sauvin pale ale, Export India porter & shop bought stuff
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Postby Matty » Tue Aug 30, 2011 2:08 pm

Cheers Hamish. "Rolled Oats" tranlates to "porridge" in my mind too. Anyhoo, I used malted oats in the end, but as you say, either will be fine I'm sure.
I've almost finished my brew-day - the wort is chilling, and the fermenter is sterilising. Wow did I lose a chunk of beer to the 300g of aroma hops.
Can't wait to try this one. If it's rubbish I'll weep :D I'm inclined to agree with grapefruitmoon - the huge amount of low-alpha aroma hops is such a not-to-style idea that it's intriguing.
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Postby Matty » Tue Aug 30, 2011 3:46 pm

All done, and I seem to have over-shot the OG a smidge. I was expecting (from calculations in Beersmith set at 75% efficiency) an OG of 1.053. Actually ended up with 23 litres into the fermenter at 1.060 - I think that's testament to the efficiency you can get out of BIAB methods.
Cor blimey that was a lot of aroma hops though. For a stout!
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Postby grapefruitmoon » Fri Sep 02, 2011 11:16 am

Got my ingredients for this now, planning a brewday Sunday or maybe Monday. Matty, how's it looking/smelling?? :)
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Postby Matty » Fri Sep 02, 2011 4:33 pm

So far I've been able to resist the temptation to crack open the fermenter lid to have a sniff. But I can see through the translucent plastic that it's got a nice thick creamy head of yeast on top.
As soon as I've got more to report I'll let you know.
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Postby Gyro » Wed Sep 07, 2011 6:54 pm

I know of the guy that sorted the recipe for this (not the one actually credited with it, by the way), and apparently, the blokes at Thornbridge were laughing about how much he's upped the anti in the recipe....!
Not that I'm saying it doesn't work, but my mate who's one of the brewers there was telling me about it a week or two ago.
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Postby saracen » Thu Sep 08, 2011 8:46 am

I think stouts should have very few late hops and no post boil hops at all.

That's certainly the case with every recipe for stout I've ever seen. Maybe this will work, but surely it won't be a stout in the traditional sense of the word. Maybe I'm out of date with the thinking, but I reckon the more the small breweries do this sort of thing, the more they will divide the customer base and create competition amongst themselves, and that will lead to even more going under. On the other hand, maybe it's the survival of the fittest. I see more and more recipes where the boundaries seem to have become very blurred. Innovation is fine, but I really do think this one is over the top. We should know how good it is soon.
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