Cream of Oats Stout

Classification: stout, oatmeal stout, sweet stout, all-grain

Source: Glenn Colon-Bonet (gcb@hpfigcb.hp.com) Issue #412, 5/4/90

Very smooth, silky mouth feel. Great flavor, nice sweetness with mild roasted malt flavors. Somewhat thin for style. Will use ale malt next time. Could also use more dextrin and pale malt and possibly mash at higher temperature. Overall, a very nice beer!

Ingredients:

6 pounds, Klages 2-row pale malt
1/2 pound, Dextrin malt
1-1/8 pounds, rolled oats
1/2 pound, crystal malt
1/2 pound, chocolate malt
1/4 pound, roasted barley
1 ounce, Clusters boiling hops (7.4 alpha)
1/2 ounce, Cascade hops
10 ounces, lactose
1/2 teaspoon, Irish moss
Wyeast #1007: German ale

Procedure:

Mash in 3 quarts cold water. Raise temperature to 153 degrees and hold until iodine test indicates complete conversion. Transfer to lauter tun and sparge to yield 7 gallons. Boil 1 hour, adding boiling hops. Add finishing hops and Irish moss in last 10 minutes. Sparge, cool and pitch yeast.

Specifics:

O.G.: 1.040
F.G.: 1.015
Primary Ferment: 7 days
Secondary Ferment: 3 weeks