Subject: Re: Wanted: Oatmeal Stout Recipe
Date: 1992-07-20 19:11:59 GMT
On Mon, 13 Jul Murray Robinson <firstname.lastname@example.org> wrote:
Does anybody out there have a good oatmeal stout recipe? I am a
relatively inexperienced home brewer (so the simpler the better)
but am willing to tread new ground (ie full mash brews) in
anticipation of an oatmeal stout to warm me on those winter days.
Here's an update on a message I sent in over a year ago. The recipe is
one of my all time favorites, and my beer guzzling friends thought it
was my best ever, also.
I wash shooting for something somewhere between Sam Smiths Oatmeal
Stout and Watneys Cream stout -- two of my faves. A totally biased
review follows the recipe.
If you don't want the Cream Stout characteristic, omit the lactose.
I'm not sure how it would work if you don't do a mash, but
Wegeng.Henr@Xerox.COM mailed me this comment:
A mini-mash of the oatmeal will work as long as you also mash some
malted barley with it, so that there will be enough enzymes to
convert the starch in the oatmeal into sugar (oatmeal lacks the
necessary enzymes). I've done this a couple times with good
You might talk with Jay Hersh -- he once sent me a digest of his
extract-based oatmeal stout recipes.
Here's the recipe for my Oatmeal Cream Stout. It was pieced together by
comparing a number of Oatmeal and Cream Stout recipes posted to the HBD, as
well as information in Eckert's book: Essentials of Beer Style.
10# pale ale malt
1# roasted barley (500L)
0.5# flaked barley (1.5L)
0.5# crystal malt (60L)
0.5# chocolate malt (400L)
1.3# steel cut oats (from a health food store)
9 aau bullions pellets (9% alpha), boil 60 minutes
0.5 oz fuggles pellets (3.4% alpha), boil 15 minutes
0.5 oz fuggles pellets (3.4% alpha), steep
0.7 stick brewers licorice (boil)
starter culture of Wyeast Irish Ale #1084
Mash with 5 gallons 18 oz (48 oz/#) at 155-150F for 90 minutes.
Sparge with 3 gallons water at 165F, collecting 6.5 gallons for boil.
Boil 75 minutes, then force chill.
Save 1.5 liters boiled wort for priming, ferment the rest.
FG: 1.021 (high due to unfermentable lactose)
We did a taste test against Youngs Oatmeal Stout, Sam Smiths Oatmeal Stout,
and Watneys Cream Stout. It came out tasting **very** similar to Youngs:
same hop character, a little heavier, sweeter, and slightly less roasty; a
bit lighter in color (brown/red vs. brown/black). It was not as rich
tasting and full-bodied as the Sam Smiths. It was not as roasty/burnt as
Watneys, or as jet-black.
Next time, I would reduce the OG to about 1.050 to reduce alcohol a bit,
but add some dextrin malt for improved body. I'd aim a little more toward
the Watneys, as it's one of my all-time faves: slightly less lactose, but
more roasted malt.
As popular as this was, it didn't last very long. Next time, I'll
definitely do a double batch!
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