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Clydesdale Stout

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Clydesdale Stout

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

Oatmeal Stout

Description:

While CAMRA may very well make this assertion, there is one major problem with it, namely that Oats have been used in making ale since at least the middle ages. Maclay was making an Oatmeal stout in 1909 (according to Old British Beers and

Ingredients:

  • 300 g Roasted Barley
  • 300 g Chocolate Malt
  • 600 g Crystal Malt (I've been using a fairly low lovibond crystal)
  • 500 g Rolled Oats
  • 2 kg pale malt
  • 50g Northern Brewer (boil 60min)
  • 15g Northern Brewer (boil 15min)
  • 10g Northern Brewer (end of boil)
  • 1/2 teaspoon Irish moss
  • Wyeast Irish ale yeast

Beer Profile

Original Gravity: 1.070 (about)
Final Gravity: 1.021
Alcohol by Vol: 6.41%
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Infusion mash this stuff for about 45min., initial strike temp. is 156 F. Do decoctions as necessary to maintain temp. and then to mash out.

After sparging, etc. add about 2kg dark malt extract powder and 250g demerarra sugar plus the hops (all pellets).

No hops strained out or racking off trub. That's right, everybody into the pool. Top up to about 22 L or so. Pitch with Wyeast Irish Ale yeast starter.

Source:

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