Eat Your Oatmeal Stout

Brewer: St. Arnold Email: aarnold44@excite.com
Beer: Eat Your Oatmeal Stout Style: Oatmeal Stout
Type: All grain Size: 5.25 gallons
Color:
101 HCU (~35 SRM)
Bitterness: 35 IBU
OG: 1.052 FG: 1.015
Alcohol: 4.8% v/v (3.8% w/w)
Grain: 7 lb. British pale (Marris Otter)
4 oz. Dextrine malt (Cara-Pils)
4 oz. British crystal 50-60L
8 oz. British chocolate
4 oz. British black patent
4 oz. Roasted barley
1 lb. Rolled oats
Mash: 79% efficiency
Multi-step infusion
Dough in 9.5 qt of 122° to get strike temp of 115° for beta glucanase rest for 30 min
Infuse 8 qts boiling water to get temp of 155° for conversion rest for 60 min.
Sparge with 170° to get 6.25 wort.
Boil: 60 minutes SG 1.044 6.25 gallons
Hops: .5 oz. Target (10.9% AA, 60 min.)
.25 oz. Fuggles (4.5% AA, 30 min.)
.25 oz. Kent Goldings (5.9% AA, 30 min.)
.5 oz. Fuggles (4.5% AA, 15 min.)
.5 oz. Kent Goldings (5.9% AA, 15 min.)
Yeast: WL023 Burton Ale stepped up to a 1 pint starter.
Log: Pitched yeast at 75°.
Ferment at 68° for 5 days - rack to secondary.
Secondary fermentation at 68° for 7 days.
Carbonation: 2.3 volumes Corn Sugar: 3.86 oz. for 5 gallons @ 68°F
Tasting: Nice roastiness flavor/aroma from the dark malts, great head retention. The oats give it a nice smooth creaminess.

Recipe posted 08/31/02.