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Choco Oatmillet Stout

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Choco Oatmillet Stout

back to search Back to Search  Style Details 

Beer Style: Oatmeal Stout  (13C)
Recipe Type: all-grain
Yield: 5 US gallons

Oatmeal Stout


A dry-nibbed all-grain stout. Wonderful chocolate, caramel and coffee flavors extracted from the Grouse Malts complimented with Fuggle hops to make an awesome all-grain stout.


  • 8 lb pale millet malt (Grouse)
  • 2 lb toasted rolled oats (Bobs Red Mill)
  • 2 lb Medium roast millet malt (Grouse)
  • 2 lb Buckwheat groats toasted
  • 2 lb rice hulls (Lauter)
  • 1.5 lb Light roast millet malt (Grouse)
  • 1 lb Dark roast millet malt (Grouse)
  • .75 lb Vienna malt (Grouse)
  • .75 lb Crystal malt (Grouse)
  • 1/2 tsp amylase enzyme (at start of mash and after mash boil)
  • 1/2 tsp calcium carbonate (mash)
  • 1/4 tsp calcium chloride (mash)
  • 1/4 tsp gypsum (mash)
  • 1.5 oz fuggle (60 min)
  • .5 oz fuggle (15 min)
  • 1 tab whirlfloc (10 min)
  • 1 pkg Danstar nottingham
  • 8 oz cacao nibs to secondary 10-14 days

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 14 days
Secondary Ferment: 10-14 days

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.016
Alcohol by Vol: 4.7%
Bitterness IBU: 38.0
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash according to Andrew Lavery's mash regime. Then sparge and bring kettle to 7.5 gal and start 90 min boil. Add hops and finings according to above. Cool,transfer to carboy and pitch yeast. Primary 14 days, secondary add cacao nibs 10-14 days, keg or bottle.