Oatmeal Stout

Source: Mike
Recipe added: 02/17/00
Email: michael_pawlicki@hotmail.com

I actually might be able to do without the Carapils. I tried this recipe with .5 lbs of Roasted, but it definitely was not enough. Don't be afraid to add more! But watch out for the astringency. This recipe might also do well with additional hopping or maybe clusters???

Specifics

Recipe type: All Grain
Batch Size: 5 gal
Starting Gravity: 15.3
Finishing Gravity: 4.1
Time in Boil: 60 min
Primary Fermentation: 5 days
Additional Fermentation: 2 weeks in the keg

Ingredients:

8 lbs Hugh Baird 2row
1 lb Carapils
1.5 lb Steel Cut Oats
.5 lb 60-70 Crystal
.5 lb Chocolate
1 lb Roasted Barley
1.25 US Northern Brewer 6.5% boil
.5 US Northern Brewer 6.5% 10 LOB
WLP002 - White Labs English Ale (or Wyeast 1968 Special London)

Procedure:

Mash the oats up really well - almost to a flour - to get better efficiency out of them. Mash all grains for about an hour. I found English Ale yeast to be better than Irish Ale because of the lesser amounts of diacetyl. California Ale might produce a very interesting Stout. I like my beer dry, so I may try that for the next batch. Be sure to give it a good diacetyl rest and let it clarify and mellow out before refrigerating and drinking.

Back to previous Table of Contents