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Simple Oatmeal Stout

Simple Oatmeal Stout

Oatmeal Stout • Partial Mash • 5 gal

BuddyEllis

Simple base for an oatmeal stout

July 13, 2017 at 04:29pm

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • .5 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .5 lbs Roasted Barley; Briess

    Roasted Barley; Briess

    Intensely bitter coffee flavor. Characteristics & Applications: • Use 3-7% for coffee flavor in Porter and Stout • Use 2-5% in Nut Brown Ales. • Use Chocolate Malt or Black Malt in combination with Roasted Barley to obtain desired color. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .5 lbs Chocolate Malt; Muntons

    Chocolate Malt; Muntons

  • .5 lbs Maris Otter Malt; Bairds Malt

    Maris Otter Malt; Bairds Malt

    Maris Otter is a British barley malt variety known for producing beers with a full malty flavor.

  • 4.5 lbs Dry Light; Muntons

    Dry Light; Muntons

    Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.

  • 1.2 lbs Oats (Pregelatinized Flakes); Briess

    Oats (Pregelatinized Flakes); Briess

    Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.

  • 2 oz East Kent Goldings - 5.0 AA% whole; boiled 30 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 oz Fuggle - 4.8 AA% whole; boiled 20 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

    Slight residual diacetyl and fruitiness; great for stouts. Clean, smooth, soft and full-bodied.

Style (BJCP)

Category: 16 - Dark British Beer

Subcategory: B - Oatmeal Stout

Range for this Style
Original Gravity: 1.055 1.045 - 1.065
Terminal Gravity: 1.013 1.010 - 1.018
Color: 31.2 SRM 22 - 40
Alcohol: 5.4% ABV 4.2% - 5.9%
Bitterness: 32.1 IBU 25 - 40

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