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.