Black Treacle Oatmeal Stout - Tasting Notes

Tasted 2/7/2011

Appearance

Deep black, with a nice tan head that recedes after pouring but never quite disappears.

Smell

Lots of heavy roasty notes (more coffee-like than chocolate), with a little sourness from the roast barley and a hint of smooth butterscotch (presumably from the black treacle).

Taste

Similar to the smell; it begins with tons of roasty flavors, then progresses to a sort of tangy molasses-like sourness that’s probably due to a combination of the dark malts used, the oatmeal, and the treacle. It finishes smooth with some serious (but not overpowering) coffee bitterness and some of the complex caramel flavors I tasted in the treacle.

Mouthfeel

Nice thick body with medium carbonation.

Notes

The finish is fantastic (it reminds me a bit of Deschutes’ The Abyss), but overall it’s a little more bitter and sour than I would like. Still, it’s definitely drinkable and a fun experiment, even if the recipe could use a bit more tweaking.

See the recipe for this beer.

Heather ESB

As a change from making strong beers, I thought it'd be fun to do a unique Extra Special Bitter (ESB). This is a classic British style that has a relatively low level of alcohol (at least compared to what I've been making and drinking recently), a slightly sweet malt character, and plenty of hop bitterness, but without a really hoppy flavor.

With that flavor profile in mind, it seemed that heather tips, which have a slightly floral, somewhat woody character, could be a great addition. Heather was one of the early herbs used to bitter beer in lieu of hops, and is still used in some Scottish beers like Fraoch. Since I've never really used heather tips before, I mostly guessed at the amounts by looking at some other beer recipes I found that use heather. To complement the heather, and (hopefully) keep it from dominating the flavor too much, I also dry hopped the beer with Northern Brewer and Amarillo hops, which should add a slightly spicy and citrusy character.

In regards to the malts, there's some crystal for sweetness, British brown for aroma, color, and a little bit of malt-oriented bitterness, and torrified wheat to help ensure that it has a thick, creamy head of foam.

Heather ESB

(Partial Mash)

Batch Size: 5 Gal

OG: 1.051

Anticipated Alcohol: 4.9% abv

Anticipated SRM: 12

Anticipated IBU: 43

Wort Boil Time: 60 Minutes

Fermentables:

5 lbs Light malt extract syrup

2 lbs Pale ale

1 lb Crystal 55L

0.5 lbs Torrified wheat

0.5 lbs British Brown

Hops:

0.75 oz Amarillo (9.9% AA) – 60 min

0.25 oz Northern Brewer (8.0% AA) – 15

0.25 oz Northern Brewer (8.0% AA) – 5

0.5 oz Northern Brewer – dry hop

0.25 oz Amarillo – dry hop

Extras:

1 oz Heather tips - 15 min

1 oz Heather tips - 5 min

2 oz Heather tips – “dry hopped”

Yeast:

Wyeast 1084 Irish Ale

Mini Mash Schedule:

60 min @ 150˚ F

Notes:

Brewed 12/30/10

Added dry hops and heather directly to the primary

Racked 1/16/11

Black Treacle Oatmeal Stout

Inspired by a post on reddit, I decided to try brewing an oatmeal stout with black treacle. Though somewhat similar to molasses, black treacle seems to have a smoother flavor with more pronounced caramel/butterscotch notes, and lacks the more pungent character that molasses (especially blackstrap) generally seems to have.

The recipe is based on the Samuel Smith Oatmeal Stout clone in Clone Brews, but has a little more base malt (to kick up the amount of fermentable sugar) and a little extra roastiness to compensate for the higher alcohol content. Hopefully I'll get a rich, smooth, roasty stout with lots of complexity!

Black Treacle Oatmeal Stout

(Partial Mash)

Batch Size: 5 Gal

OG: 1.074

Anticipated Alcohol: 7.1% abv

Anticipated SRM: 39

Anticipated IBU: 41

Wort Boil Time: 60 Minutes

Fermentables:

8.5 lbs Light malt extract syrup

1 lb Black treacle

0.5 lbs Chocolate

0.5 lbs Flaked oats, toasted at 325˚ for 75 mins

0.5 lbs British brown

0.5 lbs Crystal 70-80L

0.25 lbs Roasted barley

Hops:

1 oz Brewer’s gold (9.4% AA) – 60 min

Yeast:

Wyeast 1084 Irish Ale

Mini Mash Schedule:

60 min @ 150˚ F

Notes:

Brewed 11/27/10

Racked 12/4/10

Bottled 12/18/10

See the tasting notes for this beer