Oatmeal Cream Stout

Classification: stout, oatmeal stout, Young's Oatmeal Stout, all-grain

Source: Chris Shenton (css@srm1.stx.com) Issue #929, 7/21/92

We did a taste test against Youngs Oatmeal Stout, Sam Smiths Oatmeal Stout, and Watneys Cream Stout. It came out tasting very similar to Youngs: same hop character, a little heavier, sweeter, and slightly less roasty; a bit lighter in color (brown/red vs. brown/black). It was not as rich tasting and full-bodied as the Sam Smiths. It was not as roasty or burnt as Watneys, nor as jet-black. Next time, I would reduce the OG to about 1.050 to reduce alcohol a bit, but add some dextrin malt for improved body. I'd aim a little more toward the Watneys, as it's one of my all-time faves: slightly less lactose, but more roasted malt.

Ingredients:

10 pounds, pale ale malt
1 pound, roasted barley (500L)
1/2 pound, flaked barley (1.5L)
1/2 pound, crystal malt (60L)
1/2 pound, chocolate malt (400L)
1--1/3 pound, steel cut oats (from health food store)
1/2 pound, lactose
9 AAU, Bullion pellets (9% alpha), boil 60 minutes
1/2 ounce, Fuggles pellets (3.4% alpha), boil 15 minutes
1/2 ounce, Fuggles pellets, steep
2/3 stick, brewers licorice (boil)
Wyeast Irish ale #1084

Procedure:

Mash with 5 gallons 18 oz (48 oz/#) at 155-150F for 90 minutes. Sparge with 3 gallons water at 165F, collecting 6.5 gallons for boil. Boil 75 minutes, then force chill. Save 2 quarts boiled wort for priming, ferment the rest.

Specifics:

O.G.: 1.062
F.G.: 1.021