Oatmeal Stout

Classification: stout, oatmeal stout, all-grain

Source: Larry Barello (polstra!larryba@uunet.uu.net) Issue #929, 7/21/92

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

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.

Specifics:

O.G.: 1.054
F.G.: 1.020