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Oat (what a) meal stout

This is a simplified variation of many oatmeal stout recipes that I have experimented with for a couple years. The focus on oats is more apparent here and it is creamy and chewy as a result.

Brewer: Greg Kessler Email: kessler@ohio.edu
URL: http://gregling.net
Beer: Oat (what a) meal stout Style: Foreign-Style Stout
Type: Extract w/grain Size: 5 gallons
Color:
233 HCU
Bitterness: 40 IBU
OG: 1.064 FG: 1.008
Alcohol: 7.2% v/v (5.7% w/w)
Water: Brita filtered
Grain: 8 oz. American crystal 60L
1 lb. American chocolate
8 oz. American black patent
8 oz. Roasted barley
1 lb. 8 oz. Rolled oats
Steep: Oats are steeped alone for an hour before adding the remainder of the grains...this allows easier monitoring of the utilization of oats.
Boil: 60 minutes SG 1.107 3 gallons
7 lb. Dark malt extract
Irish Moss
Gypsum
Hops: 2 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Fuggles (4.75% AA, 15 min.)
Yeast: Muntons dry ale yeast
Log: 10/5/03
Should bottle in five days and have ready for local homebrew competition in 19 days
Carbonation: 5 oz corn sugar for bottling
Tasting: Waiting...but other preceding versions have been great!

Recipe posted 10/06/03.