Recipe and Brew Day: Oatmeal Stout

Mashing In

Mashing In

I brewed an Oatmeal Stout with a first time brewer – my cousin Luke, when he came to visit for an extended weekend. We did an all grain brew and he got to jump in on all the fun parts of brewing (mashing, boiling, sampling home-brews throughout the process) while avoiding the not so fun parts: cleaning equipment!

Mashing In

Mashing In

The beer is currently on tap, and turned out great! In fact, I can see why Rob Vrabel of Farmington Hills, MI received a Gold on this recipe in the 2014 National Homebrew Competition! I may bottle a few to enter into a competition – it turned out that good. While the beer probably will not last that long, I’ll save several bottles and bring them your way around Christmastime Luke!

Finished Product

Finished Product

The recipe for this easy to brew, and great for the holidays beer is listed below. I mashed at 154 for 60 minutes and ended up with an OG of 1.058 (a little lower than I had hoped – but still good). The yeast (which I did a 1L starter for) burned through the sugars and I ended up with an FG of 1.010, leaving an ABV of 6.3%.

 

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 35.0 IBUs 35.9 SRM 1.062 1.021 5.4 %
Actuals 1.058 1.01 6.3 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 8.75 lbs 70
Oats, Flaked 1 lbs 8
Victory Malt 1 lbs 8
Black Malt - 2-Row (Briess) 8 oz 4
Caramel/Crystal Malt - 80L 8 oz 4
Chocolate Malt 6 oz 3
Chocolate Malt (Pale) 6 oz 3

Hops

Name Amount Time Use Form Alpha %
Goldings, B.C. 2 oz 60 min Boil Pellet 4.6

Yeast

Name Lab Attenuation Temperature
English Ale (WLP002) White Labs 67% 65°F - 68°F

Mash

Step Temperature Time
Mash In 154°F 60 min

 

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