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Oatmeal Cream Stout

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Oatmeal Cream Stout

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

Oatmeal Stout

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

Click to Print Recipe

Procedure:

Mash with 5 gallons 18 oz (48 oz/#) at 155-150F for 90 minutes. Sparge with 3 gallons water at 165F, collecting 6.5 gallons for boil. Boil 75 minutes, then force chill. Save 2 quarts boiled wort for priming, ferment the rest.

Source:

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