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8 Ball Oat

Our first attempt at an oatmeal stout - this one had many great reviews.
Probably the best beer we've brewed yet!
Full-bodied, chewy and very tasty.

Brewer: Sampson Brewing Co. Email: -
Beer: 8 Ball Oat Style: Oatmeal Stout
Type: Extract w/grain Size: 5 Imp. gal.
Color:
158 HCU (~48 SRM)
Bitterness: 0 IBU
OG: 1.046 FG: -
Alcohol: -
Water: We used tap water from North Wiltshire, England.
Grain: 4 oz. British chocolate
8 oz. British black patent
8 oz. Roasted barley
1 lb. Rolled oats
Steep: Steeped the oats at 170°F for 30 mins before removing them and adding the rest of the grains and steeping for another 20 mins.
Boil: 20 minutes SG 1.152 1.5 Imp. gal.
4 lb. Dark malt extract
2 lb. 3 oz. Dark dry malt extract
1 tsp Irish Moss at 15 mins before end of boil.
Hops:
Yeast: Rehydrated Muntons Ale Yeast at start of sanitisation in 8 oz water with 1 tsp corn sugar.
Log: Primary Fermentation: 6 days
Secondary Fermentation: 12 days
Priming Sugar: 2 1/2 oz
Tasting: This turned out to be excellent. Next time I think we'll use only 4 oz Black Patent and 8 oz Chocolate Malt, and maybe cut down the Roasted Barley. The Malt Extract used was a hopped Stout Kit so might use plain dark extract and hops of our own choice next time. Follow this recipe and you can't go wrong!

Recipe posted 12/14/05.