×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Oatmeal Stout 4

back to search Back to Search  Style Details 

Oatmeal Stout 4

back to search Back to Search  Style Details 

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

Oatmeal Stout

Description:

This stout has a smokey aroma---probably due to the large amount of roast barley. Even though it has a lot of hops, it seems balanced. I think that Oatmeal makes the resulting beer quite sweet. If served too cold (say 45 or below) it will be quite bitter. At 50-55 it is like nectar. Sip, sip---writing this article gave me a thirst so I opened up a bottle. Mmm, good stuff.

Ingredients:

  • 7 pounds, pale malt
  • 1 pound, roast barley
  • 1 pound, rolled oats
  • 1/2 pound, light caristan (15--20L)
  • 1--1/4 ounce, Chinook pellets (13% alpha) (boil 60 minutes)
  • Whitbread ale yeast

Beer Profile

Original Gravity: 1.054
Final Gravity: 1.020
Alcohol by Vol: 4.45%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Treat 7 gallons water with 5 grams gypsum and 1 gram chalk.

Mash in with 8 quarts 137 F. water, target temperature 123. After 30 minutes, step with 5 quarts boiling water, target temperature 154. Conversion is done in 20 minutes or so. Mash out at 168. Sparge with remaining water to collect 6 gallons. Boil 60 minutes with Chinook hops. Chill, pitch with dry Whitbread yeast.

Source:

spacer