Clydesdale Stout

Classification: stout, oatmeal stout, all-grain

Source: Rick Cavasin (cav@bnr.ca), Mead Digest #118, 4/21/93

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 How to Brew Them). Sounds to me like they are being sticklers. I mean, it's not like anyone is suggesting we use *maize*, or heaven forfend ...*rice*!!

Here's a partial mash Oatmeal stout that's given consistently good results for 4 or 5 batches (this is a robust, full bodied beer).

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

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.

Specifics:

O.G.: 1.070 (about)
F.G.: 1.021