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Raspberry Oatmeal Stout

Raspberry Oatmeal Stout

Oatmeal Stout • Extract • 5 gal

HS 5150 Brewing

Same as Motor Oil Stout but with raspberry extract added to final keg. As you can see, I like my oatmeal stout smooth and mild. Therefore, I reduced the hop content and do a partial boil. I start with a dark liquid base as well-- the darker the better in my book. I think the raw oats give this beer something for your tounge to ponder as opposed to flaked oats, could be me but I like a very oatsy Oatmeal Stout. I may give this a try with Cascade subbing for the Bittering hops, I'll let you know if I ever do that. Alcohol is at the high end, but not too high as to distract from my desire to drink three in a sitting. 1 week in primary, 13 days in Secondary at 69 degrees. Filtered, Kegged, and force Carbonated. Magnificent! See what you think and write back if you try this.

March 16, 2009 pm 07:38pm

5.0/5.0 1 rating

Ingredients (Extract, 5 gal)

  • .125 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .75 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .75 lbs Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • .5 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • 6.0 lbs Liquid Dark Extract

    Liquid Dark Extract

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • .75 lbs Oats Raw

    Oats Raw

    Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.

  • 2 oz Willamette - 3.8 AA% whole; boiled 30 min

    Willamette

    This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy

  • 1 oz Hallertau - 3.8 AA% whole; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 oz Raspberry concentrate - (omitted from calculations)

    Raspberry concentrate

  • Wyeast 1084 Irish Ale™

    Wyeast 1084 Irish Ale™

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

Notes

First brew I added a whole 4oz bottle of raspberry extract which was a little too strong. The next brew I added a fourth of a bottle, 1 oz. and it has a hint of raspberry aroma and flavor. If it doesn't weaken with time, it's perfect.

Style (BJCP)

Category: 13 - Stout

Subcategory: C - Oatmeal Stout

Range for this Style
Original Gravity: 1.054 1.048 - 1.065
Terminal Gravity: 1.013 1.010 - 1.018
Color: 34.4 SRM 22 - 40
Alcohol: 5.4% ABV 4.2% - 5.9%
Bitterness: 16.5 IBU 25 - 40

Discussion

HS 5150 Brewing

Absolutely Great flavor, smooth and taste great

2009-03-16 7:46pm

This is my absolute favorite. If you like a dark beer, this is it. It has a smooth taste, a slight hint of raspberry aroma at first nose and a hint of raspberry flavor. Nice balance of bittering and creaminess that will surely leave you wanting more. Mix it with a 1/4 glass of light ale or lager and you have a lighter mouthfeel more like a porter. Tastes equally great and the keg lasts longer.

HS 5150 Brewing

Full bodied with great nose and flavor

2010-01-15 6:29pm

This is my very favorite of all time. It has smooth and silky feel with wonderful aromas and not too bitter. If you like a heavy stout, you must try this.

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