Shout It Out Oatmeal Stout

31

(provided by the Home Beer, Wine, and Cheesemaking Shop)

Oats have become a favored addition in many stout recipes thanks to the slick, almost buttery mouthfeel they add to these dark, toasty brews.

Malt Extract:Dark liquid malt extract (9 lbs)
Specialty Malts:Flaked oats (1 lb)
Roasted barley (1 lb)
Victory malt (4 oz)Special B malt (8 oz)
Black malt (4 oz)
Carawheat (4 oz)
Chocolate malt (4oz)
Marris Otter pale malt (4 oz)
Hopping Schedule:
(Variety, amount, boil time)
#1 Target (1 oz; 60 min)
#2 Challenger (0.75 oz; 20 min)
Other additions:Gypsum (1/4 teaspoon)Calcium carbonate (1 teaspoon)
Irish moss (1 teaspoon)
Starting Gravity:1.068
Fermentation Temp:65-75 degrees F
Yeast:Wyeast Labs #1084 Irish Ale

Directions:

  1. In a small pot, bring 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
  2. Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
  3. Meanwhile, fill the large brew pot half full with water and apply heat.
  4. When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
  5. After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
  6. Add some hot water to the small pot and rinse the grains in the strainer.
  7. Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
  8. Once the foaming stops, add the contents of the first hop package along with the gypsum and calcium carbonate.
  9. Sanitize your fermenter, strainer, airlock & stopper.
  10. Maintain the boil for one hour, adding the second hop package and Irish moss when 20 minutes remain in the boil.
  11. When the boil is done, cool the pot in a sink until sides are cool to the touch.
  12. Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
  13. Ferment in the temperature range recommended above.

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