Description:

We did a taste test against Youngs Oatmeal Stout, Sam Smiths Oatmeal Stout, and Watneys Cream Stout. It came out tasting very similar to Youngs: same hop character, a little heavier, sweeter, and slightly less roasty; a bit lighter in color (brown/red vs. brown/black). It was not as rich tasting and full-bodied as the Sam Smiths. It was not as roasty or burnt as Watneys, nor as jet-black. Next time, I would reduce the OG to about 1.050 to reduce alcohol a bit, but add some dextrin malt for improved body. I'd aim a little more toward the Watneys, as it's one of my all-time faves: slightly less lactose, but more roasted malt.

Ingredients:

• 10 pounds, pale ale malt
• 1 pound, roasted barley (500L)
• 1/2 pound, flaked barley (1.5L)
• 1/2 pound, crystal malt (60L)
• 1/2 pound, chocolate malt (400L)
• 1--1/3 pound, steel cut oats (from health food store)
• 1/2 pound, lactose
• 9 AAU, Bullion pellets (9% alpha), boil 60 minutes
• 1/2 ounce, Fuggles pellets (3.4% alpha), boil 15 minutes
• 1/2 ounce, Fuggles pellets, steep
• 2/3 stick, brewers licorice (boil)
• Wyeast Irish ale #1084

Beer Profile

Original Gravity: 1.062
Final Gravity: 1.021
Alcohol by Vol: 5.37%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Procedure:

Source: Chris Shenton