Oatmeal Stout Recipe
I told you it was a work in progress, so here is the latest iteration of my Oatmeal Stout Recipe. This time I added a little flaked barely rather than all Oatmeal. This is an attempt to force a creamy mouthfeel. I also increased the amount of Black Patent and Roasted Barely, while cutting back on the chocolate. In retrospect this may be a mistake, but its all about learning.
I also tried to do some bittering with a high alpha hop (Nugget), and do flavoring with the EKG. Using a low alpha hop for bittering means using more of it, which does carry over some flavor because you use so much more. By using I high alpha hop addition for bittering the flavor contribution will be less. Then by using the EKG as a flavoring addition, I use less overall EKG (saves on precious EKG right now), but I still get an EKG and English Stout character. At least that’s how it plays out on paper (or blog), I’ll post some tasting notes on this in a few weeks once the beer is servable.
Oatmeal Stout#2
13-C Oatmeal Stout
Size: 6.5 gal
Efficiency: 65%
Attenuation: 70.0%
Calories: 212.9 per 12.0 fl oz
Original Gravity: 1.063 (1.048 – 1.065)
Terminal Gravity: 1.019 (1.010 – 1.018)
Color: 35.4 (22.0 – 40.0)
Alcohol: 5.83% (4.2% – 5.9%)
Bitterness: 33.57 (25.0 – 40.0)
Ingredients:
12.0 lbs English 2-row Pale
1 lbs Wheat Malt
0.75 lbs American Caramel 40°L
0.25 lbs American Caramel 120°L
0.75 lbs American Chocolate Malt
1 lbs American Black Patent
1 lbs Roasted Barley
1 lbs Rice Hulls
1 lbs Oats Flaked
1 lbs Barley Flaked
0.75 oz Nugget (13.0%) – added during boil, boiled 60 min
1.0 oz East Kent Goldings (4.5%) – added during boil, boiled 30 min
2 pkg Safale-04 (Fermentis)
Schedule:
Mash In – Liquor: 4.94 gal; Strike: 178.3 °F; Target: 156 °F
Conversion – Rest: 60 min; Final: 156.0 °F
Mash out Infusion – Water: 5.09 gal; Temperature: 181.9 °F; Target: 168 °F
Results generated by BeerTools Pro 1.0.29
on January 11th, 2008 at 10:21 am
[...] brewed up another batch of Oatmeal Stout with a few minor tweaks (I’ll post the recipe separately). Got up at 5AM on Sunday morning to brew so I could hopefully finish before my wife went to work [...]
on June 17th, 2008 at 9:38 pm
[...] constantly refining his Oatmeal Stout recipe, he came to a conclusion about Roasted Barley. He feels that this ingredient should be the [...]
on March 12th, 2009 at 10:30 am
[...] almost time to fire up the brew kettle once again. The top of the list is a revisit my Oatmeal Stout recipe with some revisions. I thought I would be able to start brewing sooner, so does it make sense to [...]
on October 7th, 2009 at 10:25 pm
[...] just for dinner and lunch anymore, now it’s for breakfast. My friends over at the Brew Dudes have also been in on the Oatmeal Stout and I haven’t brewed one since I used to kit brew. I think it’s time to re-visit [...]
on October 18th, 2010 at 4:29 pm
[...] Oatmeal Stout - I’ve been brewing this one for years, and it’s a must have to get through the winter months. I plan to brew this on the back side of the Best Bitter and repitch the yeast. I have some Fuggles plugs and EKG pellets in stock, but I do need to go pick up some more Black Patent. I recently toasted off a half pound of oats too. So this one is 50-60% ready to brew too. [...]
on March 28th, 2011 at 5:14 pm
I just started my fourth batch ever,I am tweaking the mcquaker oatmeal stout recipe with these extras.2 lbs of clover honey,1 more # of light dme and i toasted the oatmeal.So far it blew the bubbler off the bucket after 3 hours of adding the yeast .Cleaned it up and replaced it hope it turns out? starting gravity was 1.95
on March 28th, 2011 at 9:51 pm
Wow Tony – Good luck!
on January 3rd, 2012 at 2:01 pm
[...] my scoresheets from the Oatmeal Stout I submitted. I posted my current “in progress” recipe on the site a while back. Now I want to make some notes to change a few [...]
on January 26th, 2012 at 4:48 pm
[...] saddest part of this story is that I have a keg of Oatmeal Stout and Winter Warmer fully carbed and ready to drink. I’ll have to just drink them up before [...]