The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Kass's Oatmeal Stout

Here's a nice, chewy oatmeal stout that's easy to brew and easy to drink!

Brewer: Bob Davis Email: bob@reconstructinghistory.com
URL: http://www.freewebs.com/nq3x
Beer: Kass's Oatmeal Stout Style: Oatmeal Stout
Type: Extract w/grain Size: 5.5 gallons
Color:
157 HCU (~48 SRM)
Bitterness: 24 IBU
OG: 1.047 FG: 1.015
Alcohol: 4.1% v/v (3.2% w/w)
Water: My well provides fairly hard water, and the liquor was not treated in any way.
Grain: 8 oz. American victory
1 lb. Roasted barley
1 lb. Quaker quick oats
Steep: Grains are cracked and mixed into ~1 gallon of water and heated until bubbles are seen (not a rolling boil). This "mash" is then strained and "sparged" with a tea-kettle's worth of hotter liquor. [Note: I know I'm not helping you much with replicating this recipe there; I've used the same kettle in the same way for about ten years, so...call it a half-gallon of liquor at ~170°F.] This liquor is added to 1.5 to 2 gallons of liquor already heating in the main brewkettle.
Boil: 60 minutes SG 1.064 4 gallons
5 lb. Dark dry malt extract
Extracts added as normal. Hops added five minutes after first sighting of hot break.
Irish moss added at 40 minutes.
Hops: 2 oz. Willamette (4% AA, 60 min.)
Yeast: House yeast is Nottingham Ale (Danstar); 2 11g sachets reconstituted in 12oz warm water.

Recipe posted 12/22/07.