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Oatmeal Stout

This recipie was a twist on Marty Nachel's "Pride of Dublin" which won 1st place at the Chicago Beer Society.

Brewer: Two TKE's Brew Email: gte859e@prism.gatech.edu
URL: http://www.prism.gatech.edu/~gte859e
Beer: Oatmeal Stout Style: Oatmeal Stout
Type: Extract w/grain Size: 5 gallons
Color:
160 HCU (~48 SRM)
Bitterness: 53 IBU
OG: 1.057 FG: 1.020
Alcohol: 4.8% v/v (3.8% w/w)
Grain: 8 oz. British black patent
12 oz. Roasted barley
8 oz. Flaked oats
Steep: Steeped the grains in the 3 gal. at 150° for 20 minutes.
Boil: 60 minutes SG 1.096 3 gallons
3.3 lb. Light malt extract
3.3 lb. Dark malt extract
8 oz. Brown sugar
The brown sugar was only boiled for 30 minutes. All other sugars were boiled the full time.
Hops: 2 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Northern Brewer (8.5% AA, 30 min.)
1 oz. Fuggles (4.75% AA, 15 min.)
Yeast: Wyeast #1084-Irish Ale Yeast
Log: Primary fermentation for 1 week. Secondary for 3 weeks at 70°.
Carbonation: 3/4 cup priming (corn) sugar.
Tasting: This beer is very good. Very dark and good thick head. Excellent aroma but a little bitter for my tastes. I would cut down on hops next time, maybe just 1 oz. of Northern brewer for 60 minutes. Slight diacetyl, but within acceptable range for a stout. The mouth feel is typical of oatmeal stouts, which I like. Give it a try and let me know what you think.

Recipe posted 09/13/99.