Eureka, its time for yet another tasting post. Today, we are looking at the #49 Belgian Oatmeal Stout. The recipe was a straight forward stout recipe with some oatmeal flakes in the grist and fermented with Wyeast’s private collection strain #1581 Belgian Stout yeast. Original gravity was 1.053 (13.2°P) and finished at 1.016 (4.3°P) with an ABV of approximately 4.9%. Lets have a look how the beer turned out after 7 weeks of maturation in a keg.
Aroma: Metallic roasty aroma with huge coffee and smokey notes. Could detect some bready sweetness (maybe from the oatmeal?). No phenolic or banana aroma notes. Although, there were some aroma which reminded me of raisins. Very nice!
Appearance: Pours with a black ruby-red appearance and a tan creamy head. The head was not very long-lasting since I had a lot of trouble pouring it in a glass…
Flavor: Lots of coffee and roasty notes. Could detect some metallic notes as well. Rather subtle flavor profile. No typical Belgian yeast characteristics such as phenolic or banana notes.
Mouthfeel: Medium body, average carbonation level. Finishes with a slightly bitter and roasty aftertaste. The bitterness could be due to the roasted barley.
Overall Impression: A pretty neat brew. Not an aroma and flavor bomb but rather easy to drink and enjoy. I already decided to do another batch and use Wyeast’s #1084 Irish Ale yeast for a comparison. Wyeast describes the #1581 Belgian Stout yeast as following: Very versatile ale strain from Belgium, ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics. This description is spot on in my opinion. I will use this strain for a Russian Imperial Stout soon. Stay tuned for further post to come!