Oatmeal Cream Stout

Source: Michael Middleton
Recipe added: 06/08/97
Email: skpmjm@connectnet.com

You must try this recipe. I use pale malt extract, so that I can better control the roasted flavors. And this has an excellent chocolaty roasted flavor to it. The oatmeal lends itself to a rich frothy head, and the lactose smoothes out the finish. This was only my 2nd batch after a long layoff, and it's my own recipe. If I do it again, I will perhaps prepare the oatmeal prior to adding it to the boil. Otherwise, I'm quite satisfied with the results. Even my fiancee loves the stuff.

Specifics

Recipe type: Extract
Batch Size: 5
Starting Gravity: 1.050
Finishing Gravity: 1.020
Time in Boil: 60 min
Primary Fermentation: 4 days @ 68 degrees
Secondary Fermentation: 5 days @ 68 degrees

Ingredients:

7.5 lb Alexanders Pale Malt Extract
1 lb Roasted Barley
1/2 lb Chocolate Malt
1/4 lb Black Patent Malt
1 lb Oatmeal Flakes
1 1/2 oz Bullion Hops (boil)
1 oz Fuggles Hops (finish)
1/2 oz Bullion Hops (finish)
Wyeast 1084 (Irish Ale)
2 oz Lactose
3/8c Corn Sugar
4 tsp Table salt

Procedure:

Lightly toast oatmeal flakes in 350 degree oven for 5 minutes. Do not burn. Place 1 1/ gallons cold water in a 10-12qt stockpont. Add roasted barley, chocolate malt, black patent malt and oatmeal flakes with 4 tsp salt. Bring to a boil. Remove grains. Slowly stir in extract, and add 1 1/2 oz bullion hops. Boil for 60 minutes. During last 10 minutes of boil, add 1 oz fuggles hops and remaining 1/2 oz bullion hops. Primary fermentation takes about 4-6 days, secondary about the same. Add 2 oz lactose to beer along with corn sugar at bottling.

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