Oatmeal stouts include oatmeal in their grist,
resulting in a pleasant, full flavor and a smooth profile that
is rich without being grainy. A roasted malt character which is
caramel-like and chocolate-like should be evident - smooth and
not bitter. Coffee-like roasted barley and roasted malt aromas
(chocolate and nut-like) are prominent. Bitterness is moderate,
not high. Hop flavor and aroma are optional but should not
overpower the overall balance if present. This is a medium- to
full-bodied beer, with minimal fruity esters.
8 ounces flaked oats
8 ounces 55º L British crystal malt
8 ounces British chocolate malt
3 ounces roasted barley
6 pounds light DME
2 ounces East Kent Goldings hops
1 teaspoon Irish moss
Wyeast 1084 Irish ale yeast
1-1/4 cup corn sugar
Place the oats on a cookie sheet and then in
a 325º F oven for 75 minutes, turning the oats every 15
Once the oats are finished, combine them
with the rest of the crushed specialty grains in a nylon hop
bag and steep them in 1 gallon of preheated 150º water for
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract and the hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Irish moss.
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 68-72º F for 1 week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.