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Oatmeal stout

This is a very toasty, very tasty oatmeal stout with a lot of oat character. I lightly toasted one pound of oats for 10-20 minutes in a 400 degree oven a few days before brewing, and this adds a wonderful depth to the beer. I also roasted my own 2-row malt. 1/4 pound for 15 minutes, 1/8 for 30, and 1/8 for 45. You must do this a week or two before brewing to allow flavors to mellow, but I highly recommend it.

Brewer: Mike Pullmann Email: -
Beer: Oatmeal stout Style: Oatmeal stout
Type: All grain Size: 5 gallons
Color:
78 HCU (~30 SRM)
Bitterness: 59 IBU
OG: 1.063 FG: -
Alcohol: -
Water: Added 3 tsp gypsum salts to VERY soft water.
Grain: 7.5 lb. American 2-row
.5 lb. Wheat malt
.25 lb. American crystal 20L
.25 lb. American crystal 120L
.25 lb. American chocolate
.5 lb. Roasted barley
1.5 lb. Flaked oats
Mash: 82% efficiency
Mashed-in with 2 1/2 gallons of 170 degree water. Stabalized at 147 degrees for 45 minutes. Added 1 gallon of boiling water to bring the temperature to 156 degrees. Stabalized for one hour. Sparged with five gallons of water over 50 minutes.
Boil: 65 minutes SG 1.048 6.5 gallons
Irish moss
Hops: 1 7/8 oz. Fuggles (5.5% AA, 60 min.)
1.7 oz. Fuggles (5.5% AA, 15 min.)
Yeast: Wyeast British ale II -- 1/4 gallon starter.
Carbonation: Primed with 3/4 cup corn sugar.

Recipe posted 08/06/97.