My Favorite Oatmeal Stout

Source: Russ Schreiber
Recipe added: 10/11/98
Email: Brewer1155@aol.com

This came out nothing like Samual Smiths Oatmeal Stout, which I was aiming for, but it turned out to be an excellent brew anyway.

Specifics

Recipe type: All Grain
Batch Size: 5 Gallons
Starting Gravity: 1.055
Finishing Gravity: 1.014
Time in Boil: 70 minutes
Primary Fermentation: 4 days @ 65F in plastic
Secondary Fermentation: 7 dias @ 65F in Glass

Ingredients:

7 lbs. 2-row Klages Malt
2.5 lbs. Wheat Malt
1.lb. Crystal 60L
10 oz. Flaked Oats
8 oz. Roast Barley
4 oz. Black Malt
1.5 oz. Fuggles hop pellets (60 minutes)
0.5 oz. Fuggles hop pellets (20 minutes)
0.5 oz. Fuggles hop pellets (When heat is turned off)
Gypsum (depending on your water)
0.5 tsp. Irish Moss (last 15 minutes of boil)
Wyeast 1084 Irish Ale Yeast

Procedure:

Add 3 +/- gallons 177F water to crushed grains and stabilise temp. at 155F for 60 minutes or until conversion is completed. Add 1.5 +/- gallons of boiling water to heat mash to 170F and hold for 15 minutes. Sparge with 3 gallons of 175F water. Run off Very slowly, this will set very easily. Bring wort to boil, boil 10 minutes and add first hops, after 40 minutes add 2nd hops. Add Irish Moss last 15 minutes. Add Aroma hops when you turn off the heat. Cool as quickly as possible, top up fermenter to 5.5 gallons with boiled and cooled water. Pitch yeast starter and ferment around 65F for 4 days, then rack into secondary and ferment for an additional 7-10 days. Bottle with 3/4 cup corn sugar. Enjoy!

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