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BPO Oatmeal Stout

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BPO Oatmeal Stout

back to search Back to Search  Style Details 

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

Oatmeal Stout

Description:

This was the second batch of beer I ever made. Since then, it has gone through several brew cycles and after a few adjustments were made, this became the final variation. Originally I had included 2 tsp. Gypsum. This was before I found out that the local spring I was getting my water from was EXTREAMLY hard. According to the BeerTools website, it scores a 96%. It lost points due low IBUs (22.8). The recipe was developed by me and a friend of mine, (who I have since lost contact with). Taste testing has been done by my brother who described it as a beer you can chew. After consuming 2 pints he suggested serving it with a T-Bone or Steak Modiga. That may have been my brother looking for a free meal.
I managed to hide a few bottles in my basement for just over a year. At the last testing my brother did, he described it as incredible. Good luck waiting that long. If you cant wait a year, try to wait 6-8 weeks. At 2 weeks, it is good. The Hops and Special B dominate the flavor and aroma, but you can just get a hint of the Oatmeal. At 6-8 weeks, the flavors and aromas have leveled off and it becomes great. When people ask how dark it is, I tell them to take a pint of their favorite beer, hold it in front of their face and close their eyes. If your afraid of dark beer this is not the recipe for you.
As I mentioned before, this recipe was developed for a friend of mine and was actually given to him for a birthday present. In fact the title has his initials. If you see him, let him know I have a 6-pack waiting for him.
P.S. The Steak Modiga Recipe is available on request.

Ingredients:

  • 0.5 lb. Flaked Oats
  • 0.5 lb. Special B
  • 0.25 lb. Crystal Malt (1200)
  • 0.25 lb. Chocolate Malt
  • 6.6 lbs. Dark LME
  • 4 fl. oz. Dry Flaked Oats
  • 5 oz. Malto Dextrin
  • 1 oz 5.5% AA Fuggle (Bittering)
  • 1/2 tsp. Irish Moss
  • .5 oz 4.5% AA Willamette (Aroma)
  • Danstar Nottingham Ale Yeast
  • 5 oz. Corn Sugar (Priming)

Additional Instructions

Primary Ferment: 6 Days
Secondary Ferment: 4 Days

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.016
Alcohol by Vol: 4.45%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Add grains and slowly heat to 150 deg. hold for 20 min. (We did this slowly and it took almost an hour.)
Remove and rinse grains over brew pot with 1/2 gallon of hot water 170-180 deg. water.
Do not squeeze out, Discard.
Add malt extract, 4 fl. oz. Dry Flaked Oats, Malto Dextrin.
Bring to a boil.
Add Bittering Hops and boil for 45 min.
Add Irish Moss and continue the boil for 15 min.
Add Aroma Hops and continue the boil for 5 min.
Add cold water to 5 gallons.
Transfer cooled wort (70 deg) to fermenter.
Measure Starting Gravity 1.050. (1/7/06)
Dry Pitch yeast.
Ferment at 68 deg.for 6 Days.
Transfer to Secondary.
Gravity after transfer to Secondary 1.018. (1/13/06)
Ferment in Secondary for 4 Days.
Final Gravity before adding Priming Sugar 1.016. (1/17/06)
Bottle using 5 oz. Corn sugar.
Condition for 2 weeks.

Source:

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