Project Description
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
90 min |
25.090325 |
30.638338 |
1.061 |
1.016 |
6.026364 |
|
Actuals |
0 |
0 |
|
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Oatmeal Stout |
13 C |
1.048 - 1.065 |
1.012 - 1.016 |
25 - 40 |
22 - 40 |
0 - 0 |
0 - 0 % |
Fermentables
| Name |
Amount |
% |
| UK Pale Ale Malt |
8.5 lbs |
65.7 |
| US Flaked Oats |
1.5 lbs |
11.59 |
| US Victory Malt |
12 oz |
5.8 |
| US Chocolate Malt |
12 oz |
5.8 |
| UK Medium Crystal |
9 oz |
4.35 |
| US Roasted Barley |
8 oz |
3.86 |
| US White Wheat Malt |
3 oz |
1.45 |
| US Carapils Malt |
3 oz |
1.45 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| UK Golding |
1.3 oz |
60 min |
Boil |
Pellet |
6.4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.15 oz |
90 min |
Boil |
Other |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Wyeast 1084-Irish Ale |
|
73% |
32°F - 32°F |
Mash
| Step |
Temperature |
Time |
| Rest at |
154.4°F |
60 min |
Fermentation
| Step |
Time |
Temperature |
| Aging |
0 days |
32°F |
Notes
Samuel Smith Old Brewerv was the first to revive the forgotten Oatmeal Stout style by bringing it back to life in the 1980s.
The dense, lacy head is light brown with fine bubbles. The rich aroma is dominated by roasted malt, fruit, and butterscotch. The very smooth and silky taste balances mild hop bitterness and bittersweet malt for a complex medium dry, palate.
On a cookie sheet spread out half of flaked oats. Place the sheet in an oven and heat to 325oF. Leave the oats in the oven for 60 minutes, turning the oats every 15 minutes. Mash oatmeal with British 2-row pale malt with the specialty grains at 154oF (raised from 150o) for 90 minutes. Sparge with 170o water to reach 6.5 gallons. Add 5.5 IBU of bittering hops for 90 minutes of the boil.
Add the Irish moss for the last 15 minutes of the boil.
Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter.
Bottle when fermentation is complete.
Serve in a mug at 55'F. |
