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Oatmeal Stout 3

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Oatmeal Stout 3

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

Oatmeal Stout

Description:

My notes on it were that it was clean, smooth, and hoppy. The hops overwhelmed any oat flavor, but the oats may have added to the smoothness. Reduce the hopping level by 1/2. Also, not enough roasted barley "bite". Increase RB from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz. would be best. There was also 1/2 oz. of crystal used.

Ingredients:

  • 3 pounds, English 2-row pale malt
  • 3.3 pounds, of dark extract
  • 3 pounds, of dark DME
  • 1 pound, steel cuts oats
  • 2 ounces, of Centennial leaf hops (AU=11.1, total=22.2

Additional Instructions

Primary Ferment: 5 days
Secondary Ferment: 2 weeks

Click to Print Recipe

Procedure:

Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2 1/4 English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts. Added dark extract and dark DME to the wort and boiled with 2 oz. of Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I like hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment.

Source:

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