Oatmeal Stout
|
Dry Stout
|
5.5 Gallons |
1.046 |
1.01 |
4.79 |
38.55 |
34.83 °L
|
209 |
0 |
|
|
Boil
Size: 6.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.039 |
Efficiency: 78 |
Mash Thickness: 1.25 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 3/3/2020 11:24 PM |
Notes: |
|
Simon's Morning Stout
|
Dry Stout
|
100 Litres |
1.045 |
1.009 |
4.73 |
28 |
40.38 °L
|
209 |
0 |
|
|
Boil
Size: 135 Litres |
Boil Time: 70 |
Boil Gravity: 1.04 |
Efficiency: 55 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/2/2022 1:07 PM |
Notes: |
|
Nixon Brew Breakfast Of Champions Adaptation
|
Sweet Stout
|
32 Litres |
1.057 |
1.017 |
5.27 |
82.78 |
44.05 °L
|
209 |
2 |
|
|
Boil
Size: 39.6 Litres |
Boil Time: 60 |
Boil Gravity: 1.042 |
Efficiency: 75 |
Mash Thickness: 2.72 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 19 ° C |
Priming Method: sucrose |
Priming Amount: 132.9 g |
Creation
Date: 3/5/2022 11:15 AM |
Notes: Second or third attempt to adapt this recipe for my local fermentables/hop availability. All brews of this have been fantastic. All credit to Nixonbrew.
All my friends and family loved this one. Definately one to try.The IBU seem high, but magnum is very smooth and balances perfectly. Bottle condition for at least a month. My FG came out to 1.019.
Oats, milk sugar, and a hint of coffee makes one good breakfast of champions.
Age this for a few months and it gets even better.
Made it again.. Same recipe, same awesome beer. Going to submit to a local homebrew contest..
Update; This baby got me the first place trophy! 1st out of 14 entries in a local homebrew contest. Stuff is fantastic |
|
IRISH STOUT
|
Dry Stout
|
20.8 Litres |
1.057 |
1.01 |
6.12 |
35.22 |
39.86 °L
|
209 |
0 |
|
|
Boil
Size: 28.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/2/2022 7:24 PM |
Notes: |
|
Baltic Porter
|
Baltic Porter
|
6 Litres |
1.076 |
1.014 |
8.02 |
48.69 |
21.32 °L
|
209 |
0 |
|
|
Boil
Size: 11.4 Litres |
Boil Time: 60 |
Boil Gravity: 1.04 |
Efficiency: 75 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/5/2021 9:15 PM |
Notes: |
|
Colombian Cacao Stout
|
Sweet Stout
|
40 Litres |
1.076 |
1.019 |
7.4 |
40.54 |
43.47 °L
|
209 |
0 |
|
|
Boil
Size: 45 Litres |
Boil Time: 60 |
Boil Gravity: 1.067 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/27/2021 10:08 PM |
Notes: |
|
Bridget's Milk Stout
|
Sweet Stout
|
6 Gallons |
1.069 |
1.022 |
6.22 |
19.77 |
50 °L
|
209 |
0 |
|
|
Boil
Size: 7.27 Gallons |
Boil Time: 90 |
Boil Gravity: 1.056 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/28/2020 9:48 PM |
Notes: |
|
Chocolate Vanilla Porter
|
Robust Porter
|
5.5 Gallons |
1.062 |
1.015 |
6.18 |
32.12 |
29.96 °L
|
209 |
0 |
|
|
Boil
Size: 7.05 Gallons |
Boil Time: 60 |
Boil Gravity: 1.049 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: -15.55 psi |
Creation
Date: 11/4/2020 5:32 AM |
Notes: Dissolve 6 oz. cocoa powder with 5 oz. corn sugar / brown sugar
in 1qt hot water to make syrup. Add syrup
45 minutes into the boil.
2-3 vanilla beans soaked for a week
in rum added to secondary.
The rum and vanilla beans are what make this standout
for the final taste and richness. I would
recommend to age at least 2 months.
|
|
Imperial Porter
|
Robust Porter
|
1755 Litres |
1.122 |
1.03 |
11.98 |
28.34 |
50 °L
|
209 |
0 |
|
|
Boil
Size: 2100 Litres |
Boil Time: 60 |
Boil Gravity: 1.113 |
Efficiency: 75 |
Mash Thickness: 4 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 7/31/2020 3:53 AM |
Notes: |
|
Oatmeal Stout
|
Oatmeal Stout
|
5 Gallons |
1.048 |
1.017 |
4.08 |
0 |
33.81 °L
|
209 |
0 |
|
|
Boil
Size: 7.5 Gallons |
Boil Time: 60 |
Boil Gravity: 1.043 |
Efficiency: 70 |
Mash Thickness: 2 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: N/A |
Creation
Date: 4/16/2020 2:31 PM |
Notes: I did not have the midnight wheat so substituted 1/2 lb. chocolate rye for colour. Did not have an English 85L crystal so substituted American 80L caramel. Also only have dry yeast so used Safale US-04.
Make Your Best Oatmeal Stout
Bring out the Oatmeal Stout when you want a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. Here’s how to make your best.
JOSH WEIKERT Jun 18 - 6 min read
Make Your Best Oatmeal Stout Primary Image
When you want to make a stout but you know the people drinking it aren’t roast heads (like hopheads, but for roast—we should try to make that happen, linguistically), you might be tempted to go with the Sweet Stout. That can make for a beer that’s too dessert-like and/or a poor fit for warmer weather, though. A better option is to trot out a beer that’s not bone dry, not intensely roasty, not saccharine-sweet, and not overly alcoholic—but still clearly a stout. It’s Oatmeal Stout time.
Style
Oatmeal Stout is, in my humble estimation, the easiest-drinking stout there is. Some point to Dry Stout, which runs lower in ABV and in body, but where Dry Stout often relies on nitrogen to smooth out its rougher, drier edges, Oatmeal Stout creates a beer that doesn’t overwhelm the palate or the liver while still providing a lot of great secondary flavors. You find mild roast aromas and flavors, full grainy flavor (whether from oats or not, but more on that in a moment), some good balancing bitterness, and a full but not thick mouthfeel. As for the roast, in Oatmeal Stout, it’s much more like a latte than a cup of black coffee, and the difference is nicely noticeable: my father, who hates coffee and anything that tastes like coffee, will drink a healthy dimpled mug of this beer with a smile (and a Happy Father’s Day to all!).
The style also allows for a significant level of creativity, which means that you can choose to dress up whichever part of the profile you prefer, making the beer sweeter, more bitter, less roasty, or more “oaty,” as you like it.
Ingredients
There’s a bit of a debate on just what contribution is or should be made by the oats in Oatmeal Stout. In this recipe, they’re added almost exclusively for mouthfeel. Maybe they add some flavor, too, but don’t count on it: the “oat-like” flavors you get will come from the rest of the grist, not the oats. And for those contemplating the “roast your own oats” route, be forewarned that I’ve frequently seen that ruin a beer and never seen it create one that outperformed its competitors by virtue of their addition.
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Start with
- 5 pounds (2.3 kg) of Maris Otter and
- 1 pound (454 g) of 10L Munich malt: that will give us a bready baseline from which to work up. To that we add
- 1 pound (454 g) each of flaked oats (no surprise there!),
- 1 pound Victory malt, and
- 1 pound pale chocolate malt. The oats will add some smoothness, the Victory will add what people think the oats should taste like, and I like pale chocolate here because it prevents the roastiness from getting too aggressive while ensuring that it’s still evident (a flavor that can actually be “missed” if you go with something dehusked or with my old stand-by, chocolate rye). Then, to round things out, I add
- ½ pound (227 g) of English 45L crystal for that nice, nutty flavor and a touch of sweetness and another
- ½ pound (227 g) of Midnight Wheat. Why the Midnight Wheat? Because I want this beer to be black as night, but I don’t want to pay the roasty piper by using roasted barley or black patent.
I go low on IBUs in this recipe to prevent people from mistaking “bitter” for “roasty,” so 25 IBUs of anything at the top of the boil will suffice, and then add 1 ounce (28 g) of Fuggles with 10 minutes left in the boil: I love what that “taste of English dirt in the morning” flavor does for this beer.
Finally, select London Ale III (Wyeast 1318) for fermentation. For one thing, it finishes a little sweet, but for another it’s a highly consistent yeast, which can’t be said for some of the ESB-style strains. You’ll get just a bit of berry aroma out of it, but otherwise it’s clean and simple.
Process
Since we want body, I recommend mashing this beer a little warmer than usual (154°F/68°C), but even that might be overkill: the grist really should do most of the heavy lifting here.
A simple and steady 66°F (19°C) fermentation is good enough here. Attenuation isn’t a principle concern, so there’s no need to drive the fermentation with a whip the way we do in other styles, and this yeast isn’t a prolific diacetyl producer (though a diacetyl rest at the end of fermentation is a good habit to get into, needed or not).
Finally, carbonate a bit higher than you ordinarily would with your English-inspired ales. It will add a fuller mouthfeel, and since we went a little easier on the IBUs, we can accommodate a little bit more “bite” from the carbolic acid. About 2.25 volumes should be good, but if it seems sharp on the palate, dial it back. The slight increase in mouthfeel isn’t worth making the flavor profile noticeably rougher.
In Closing
This is a true year-round beer that will be as nice to drink on a warm summer evening on the porch as it is on a cold winter night by the fire. Trust your grist, and enjoy. Cheers! |
|
None, None More Black
|
Dry Stout
|
23 Litres |
1.077 |
1.02 |
7.51 |
46.17 |
27.75 °L
|
209 |
0 |
|
|
Boil
Size: 28.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.062 |
Efficiency: 70 |
Mash Thickness: 3 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.75 |
Primary
Temp: 21 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/29/2018 10:29 AM |
Notes: |
|
Oatmeal Stout
|
Oatmeal Stout
|
19 Litres |
1.059 |
1.016 |
5.63 |
28.34 |
38.12 °L
|
209 |
0 |
|
|
Boil
Size: 21.5 Litres |
Boil Time: 60 |
Boil Gravity: 1.052 |
Efficiency: 80 |
Mash Thickness: 2.7 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 11/19/2019 10:08 PM |
Notes: |
|
Pumpkin Chocolate Vanilla Porter
|
Robust Porter
|
6 Gallons |
1.06 |
1.014 |
6.02 |
26.91 |
34.76 °L
|
209 |
0 |
|
|
Boil
Size: 8 Gallons |
Boil Time: 75 |
Boil Gravity: 1.042 |
Efficiency: 73 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: co2 |
Priming Amount: 4 oz |
Creation
Date: 10/29/2019 8:07 PM |
Notes: 1800 mil starter
dissolve cocoa powder with 5 oz corn sugar
in 1 qt hot water to make syrup.Add syrup
45 minutes into the boil.
2-3 vanilla beans soaked for a week
in rum added to secondary.
This beer finished at 1.020 due to the
unfermentables and high mash temp.
The F.G was 5.0 a bit lower than
expected.Efficiency was way off.
In my 14 years of brewing this is my
personal favorite beer.
Head retention and lacing last to the
bottom of the glass.
Batch #2 finished at 1.015 and shows
in final ABV.This is where I want this
beer to finish,it is more to the style.
Brewhouse efficiency was around 62% in first batch.Batch #2 was 73% which is
about right for my system.
ABV 5.70 nice winter beer with some
alcohol warmth.First batch was thin.
Chewy,nice chocolate-coffee flavors
with a touch of vanilla.
I`ve made 4 batch`s of this and found
that this last batch from 1-2-14 has hit
it`s peak after 4 months.
The longer it ages the better it gets.
Batch 3 and 4 I made this year (2014)
Jan. and April.I`ve got it dialed in
at 5.70 ABV and recipe is solid at 70%
efficiency.If you try this recipe I hope
you have good luck with it.The rum and vanilla beans are what make this standout
for the final taste and richness.I would
recommend to age at least 2 months.
Great Holiday brew - enjoy-
- Cheers - |
|
Awesome Recipe
|
Oatmeal Stout
|
5 Gallons |
1.072 |
1.015 |
7.43 |
44.4 |
50 °L
|
209 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 60 |
Boil Gravity: 1.056 |
Efficiency: 75 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 10/12/2019 2:06 AM |
Notes: |
|
KaCHO Stout
|
Dry Stout
|
50 Litres |
1.047 |
1.009 |
5.08 |
44.48 |
45.85 °L
|
209 |
1 |
|
|
Boil
Size: 44 Litres |
Boil Time: 60 |
Boil Gravity: 1.054 |
Efficiency: 65 |
Mash Thickness: N/A |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/20/2019 9:30 AM |
Notes: |
|
Strutter - LTM
|
Baltic Porter
|
18.9 Litres |
1.094 |
1.025 |
9.16 |
54.63 |
50 °L
|
209 |
1 |
|
|
Boil
Size: 29 Litres |
Boil Time: 90 |
Boil Gravity: 1.071 |
Efficiency: 70 |
Mash Thickness: 2.13 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: 22 ° C |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 5/16/2019 6:39 PM |
Notes: |
|
Chocolate Darkness
|
Sweet Stout
|
5 Gallons |
1.064 |
1.025 |
5.11 |
24.91 |
44.67 °L
|
209 |
0 |
|
|
Boil
Size: 7 Gallons |
Boil Time: 70 |
Boil Gravity: 1.046 |
Efficiency: 70 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: Dextrose |
Priming Amount: N/A |
Creation
Date: 3/29/2019 8:47 PM |
Notes: BIAB in the Mash Tun...
TOTAL WATER NEEDED
8.76 Gallons
STRIKE WATER TEMP
160 Fahrenheit
TOTAL MASH VOLUME
9.56 Gallons
PREBOIL WORT
7.96 Gallons
POSTBOIL WORT
6.50 Gallons
INTO FERMENTER
5.50 Gallons |
|
Double Chocolate Vanilla Stout
|
Oatmeal Stout
|
23 Litres |
1.053 |
1.016 |
4.9 |
20.75 |
32.52 °L
|
209 |
0 |
|
|
Boil
Size: 30 Litres |
Boil Time: 60 |
Boil Gravity: 1.041 |
Efficiency: 75 |
Mash Thickness: 2.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 2/6/2019 12:05 PM |
Notes: |
|
Priest Stout
|
Oatmeal Stout
|
12 Litres |
1.07 |
1.016 |
7.08 |
31.87 |
50 °L
|
209 |
0 |
|
|
Boil
Size: 18 Litres |
Boil Time: 60 |
Boil Gravity: 1.045 |
Efficiency: 60 |
Mash Thickness: 3.1 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: 0.35 |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 1/13/2019 11:25 PM |
Notes: |
|
OMJ Sassy Stout
|
Oatmeal Stout
|
10 Gallons |
1.054 |
1.012 |
5.44 |
0 |
36.65 °L
|
209 |
0 |
|
|
Boil
Size: 14 Gallons |
Boil Time: 60 |
Boil Gravity: 1.038 |
Efficiency: 72 |
Mash Thickness: 1.5 |
Sugar
Scale: Specific Gravity |
Brew
Method: All Grain |
Pitch Rate: N/A |
Primary
Temp: N/A |
Priming Method: N/A |
Priming Amount: N/A |
Creation
Date: 12/7/2018 4:40 PM |
Notes: |
|
|
|