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16B1. Oatmeal Stout

187 calories 18 carbs
Beer Stats
Method: All Grain
Style: Oatmeal Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 187 calories (Per 12oz)
Carbs: 18 g (Per 12oz)
Created Saturday August 26th 2017
1.057
1.013
5.69%
33.54
32.31
5.53
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
9.50 lb United Kingdom - Golden Promise9.5 lb Golden Promise 37 3 82.6%
0.75 lb United Kingdom - Chocolate0.75 lb Chocolate - (late addition) 34 425 6.5%
1 lb Rolled Oats1 lb Rolled Oats 33 2.2 8.7%
4 oz Briess - Midnight Wheat Malt4 oz Midnight Wheat Malt - (late addition) 25 550 2.2%
11.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.75 oz East Kent Goldings1.75 oz East Kent Goldings Hops Pellet 5 Boil 60 min 33.54 100%
 
Mash Guidelines
Amount Description Type Temp Time
3.61 gal Single Infusion Infusion 152 °F 90 min
5.59 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
4.25 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
26.46 ml Phosphoric acid Water Agt Mash 1 hr.
8.41 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5lbs for grain to help with heat distribution.

Roasted Barley:
Hot steep and cold steep with short boil.
Milled separately and finely ground.
1lb grain to 2qts water.
Mix with cold water and leave at room temperature for a full day.
Add to last 10 min of boil.

Chocolate:
Add after mash-out, during vorlauf.

Black Patent:
Add after mash-out, during vorlauf.

Flaked Oats:
Roast in the oven at 325◦F for 75 minutes, turning every 15 minutes.
Cook flaked oats by simmering them with twice their volume in water.
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

Finely grind the dark roasted malt and steep overnight using 2qts. water for each 1lb. malt. Add to the boil.

Great on nitro.
Mash Chemistry and Brewing Water Calculator
 
Notes

Overall Impression:
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. The sweetness, balance, and oatmeal impression can vary considerably.

Aroma:
Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional.

Appearance:
Medium brown to black in color. Thick, creamy, persistent tan- to brown-colored head. Can be opaque (if not, it should be clear).

Flavor:
Like the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness. Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Diacetyl medium-low to none. Hop flavor medium-low to none, typically earthy or floral.

Mouthfeel:
Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal. Creamy. Medium to medium-high carbonation.

Comments:
Generally, between Sweet and Irish Stouts in sweetness. Variations exist, from sweet to quite dry, as well as English and American versions (American versions tend to be hoppier, less sweet, and less fruity). The level of bitterness also varies, as does the oatmeal impression. Light use of oatmeal may give a certain silkiness of body and richness of flavor, while heavy use of oatmeal can be intense in flavor with an almost oily mouthfeel, dryish finish, and slight grainy astringency. When judging, allow for differences in interpretation.

History:
A variant of nourishing or invalid stouts of the late 1800s using oatmeal in the grist, like the development of sweet stout that used lactose. An original Scottish version used a significant amount of oat malt. Later went through a shady phase where some English brewers would throw a handful of oats into their parti-gyled stouts to legally produce a ‘healthy’ Oatmeal Stout for marketing purposes. Most popular in England between the World Wars, was revived in the craft beer era for export, which helped lead to its adoption as a popular modern American craft beer style that uses a noticeable (not symbolic) quantity of oats.

Characteristic Ingredients:
Pale, caramel and dark roasted malts (often chocolate) and grains. Oatmeal or malted oats (5-20% or more) used to enhance fullness of body and complexity of flavor. Hops primarily for bittering. Can use brewing sugars or syrups. English ale yeast.

Style Comparison:
Most are like a cross between an Irish Extra Stout and a Sweet Stout with oatmeal added. Several variations exist, with the sweeter versions more like a Sweet Stout with oatmeal instead of lactose, and the drier versions more like a nuttier, flavorful Irish Extra Stout. Both tend to emphasize the body and mouthfeel.

Vital Statistics:
OG: 1.045 – 1.065
FG: 1.010 – 1.018
IBUs: 25 – 40
SRM: 22 – 40
ABV: 4.2 – 5.9%

Commercial Examples:
Anderson Valley Barney Flats Oatmeal Stout, Broughton Scottish Oatmeal Stout, Figueroa Mountain Stagecoach Stout, St-Ambroise Oatmeal Stout, Samuel Smith Oatmeal Stout, Young's Oatmeal Stout

Tags:
standard-strength, dark-color, top-fermented, British-isles, traditional-style, stout-family, balanced, roasty

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  • Last Updated: 2019-12-08 18:49 UTC
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