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Black Dwarf Imperial Oatmeal Stout

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Black Dwarf Imperial Oatmeal Stout

back to search Back to Search  Style Details 

Beer Style: Oatmeal Stout (13C)
Recipe Type: extract
Yield: 5 US gallons

Oatmeal Stout

Description:

A heavy thick brew. The flavor lasts for upwards of a minute. (hops and dark grains followed by full malt and grain flavor, finishing with molasses. Bit alcoholic tasting when warm.

Ingredients:

  • 3.3 pounds, liquid Northwestern amber
  • 3.3 pounds, liquid Northwestern dark
  • 3 pounds, pale 2 row
  • 2 pounds, dark crystal (90 Lovibond)
  • 2 pounds, flaked barley
  • 1-1/2 pounds, steel cut oats
  • 1 pound, wheat malt
  • 3 cups, roasted barley
  • 1-3/4 cups, black patent
  • 1-1/2 cups, molasses
  • 5 ounces, malto dextrin
  • 1 stick, brewer's licorice
  • 1-1/2 ounces, Northern Brewers leaf hops
  • 1/2 ounce, Mt. Hood pellets
  • 2 ounces ,3.0 alpha Hallertau
  • 1 quart+, starter---Wyeast Irish Ale

Additional Instructions

Primary Ferment: 7 days

Beer Profile

Original Gravity: 1.090
Final Gravity: 1.032
Alcohol by Vol: 7.59%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Mash all grain like substances for 1 hour at 130-140 degrees in 2-1/2 gallons water. Add 1-1/2 gallons boiling water to bring to 160 degrees. Hold there for 1-1/2 hours. The high temp is used to get a high final gravity. Sparge with 5 gallons fresh 170 degree water. Bring to a boil, and add Northern Brewers. Boil for 60 minutes. Add Mt. Hood and irish moss 15 minutes before the end of the boil. Cool, place in fermenter and pitch yeast. Dryhop with Hallertau in secondary.

Source:

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review rating
 Reviewed by Llewellyn on Sun Jul 10 2016

yours is close to mine, leave out the licorice and molasses add 1lb steel cut oats, after the primary fermentation, I hit it with Champaign yeast, let it sit for another 2 weeks, I then add 4z of lactic acid. bottle let set for a month or so.