Big Eddie Oatmeal Stout
Source: Dave Blersch
Recipe added: 01/04/01
I had tryed many combinations trying to emulate Alaskan Brewery's oatmeal stout with no luck. All my previous tries were good beers, but were either too harsh or too sweet as a clone. This one I feel I have hit right on the money if not better. At a silky smooth 6% ABV, it only takes a couple after dinner to become one with my recliner. If you try the Big Eddie, let me know what you think at email@example.com. Enjoy!
Recipe type: All Grain
Batch Size: 6 gallons
Starting Gravity: 1.065
Finishing Gravity: 1.016
Time in Boil: 1 hour
Primary Fermentation: 14 days
Secondary Fermentation: 3-5 days
- 10# British pale
- 1# Quaker quick oats
- .5# Crystal 145L
- .5# Roasted barley 400L
- .5# Chocolate
- .5# Wheat malt
- .25# Dextrin
- .75 oz Centennial 15.5 %aa (60)
- WL Irish ale yeast
Take the pound of quick oats and 1.5 gallon water to a boil for 5 minutes. Let oats cool to 165 and add approximately 1# of the grist to start cereal conversion. Temperature should stablize between 152 and 155. Set aside and stir occasionally for 15 to 20 minutes.
Add 3 gallons 170 to remaining 12# of grist to achieve conversion temperature of 152. Once cereal mash has sat for 15 to 20 minutes (it should have loosened considerably indicating start of conversion), add it to the main mash and stabilize at 152 to 154 for 1 hour. Mash out using 1 gallon boiling water raising mash to 165 for 10 minutes.
Sparge with approximately 4 gallons 175 to collect 7 gallons in the brew pot.
Start boil and add .75 oz centennial bittering hops. Continue boil for 1 hour.
Chill wort to 70 and rack to 6.5 gallon primary. Aerate well, pitch yeast, and attach blow off tube (I highly reccommend blow off tube for this one; for the fermentation is violent and produces quite the krausen).
Ferment primary at 65 for 14 days. Rack to secondary if you choose (but not neccessary as clarity is out of the question) for another few days.
Bottle using 1/2 cup corn sugar. Let carbonate at 65 for 1 week. Store in a cool place or refridgerator for 2 weeks and enjoy.
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