Anorexic oatmeal stout

[skerrydude]

It lacks body and is watery. Where did I go wrong?

9.5 lbs Munich
.25 lb Carafa II
.25 lb Chocolate
.25 lb Roast
1.0625 lb quick oats
8g Warrior 16.7%

Mash @ 154 60 min

Ferment @ 68 (ambient basement temp, not sure exactly)
O.G. 1.051
F.G. 1.020

I can think of the following:

Calibrate my thermometer
Mash longer to convert the oats (I would imagine the high FG would provide enough body)
Calibrate my hydrometer
Mess with my water profile

Any ideas?

[spiderwrangler]

Yeast strain? Carbonation level...

[BDawg]

How cloudy is it?
Munich has DP but is usually on the weak side -- ie, enough to convert itself but not much else.
It might not have converted all the oats and the starches came along for the ride then got scrubbed out/dropped out.

I'd replace 4 lbs of the munich with 2 row and 1/2 lb with either biscuit or melanoidan malt to make up for the switch.

Then, recalibrate your thermometer. 154 should provide TONS of mouthfeel in this beer.
Also, do an iodine test to ensure you are fully converting. It's tough in a dark beer but not impossible.

HTH-

[Ozwald]

Yeast strain? Carbonation level...

And how long has it been going?

[skerrydude]

Yeast strain? Carbonation level...

And how long has it been going?

S-05 American. Carbed to about 2.2 (bottle conditioned) Maybe a month or so old.

How cloudy is it?
Munich has DP but is usually on the weak side -- ie, enough to convert itself but not much else.
It might not have converted all the oats and the starches came along for the ride then got scrubbed out/dropped out.

I'd replace 4 lbs of the munich with 2 row and 1/2 lb with either biscuit or melanoidan malt to make up for the switch.

Then, recalibrate your thermometer. 154 should provide TONS of mouthfeel in this beer.
Also, do an iodine test to ensure you are fully converting. It's tough in a dark beer but not impossible.

HTH-

It is fairly clear. I think the problem is much more than a lack in converting the oats, as it drinks like a blonde or pils... I will check my thermometer. I also think I threw out my iodine bottle, since I was never really able to accurately perform that test...

[spiderwrangler]

I also think I threw out my iodine bottle, since I was never really able to accurately perform that test...

Not sure how you would get inaccuracy in an iodine test... it's pass/fail.

[Ozwald]

I also think I threw out my iodine bottle, since I was never really able to accurately perform that test...

Not sure how you would get inaccuracy in an iodine test... it's pass/fail.

A quart of iodine to a drop of wort would do the trick

The thermometer being off by a couple degrees could create massive changes in the final product. I don't have a lot of experience with Munich, but a lack of DP could certainly explain it. I was under the impression it was just a touch weaker than Vienna DP-wise & should do mostly ok. Lack of starch-haze also makes me wonder. A month of bottle conditioning isn't exactly going to glue the sediment down either.

[skerrydude]

I also think I threw out my iodine bottle, since I was never really able to accurately perform that test...

Not sure how you would get inaccuracy in an iodine test... it's pass/fail.

Colors confuse me... I could never tell if there was starch, never got a chance/remembered to try it right at the beginning of the mash to see what it looks like when there is starch present.

However, I did happen to find my bottle of iodophor! It looks much more brown than when I remember buying it a couple years ago... It is still good? Is that what I use to run this test?