Oatmeal stout recipe if you please!?

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Clint

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Hello all,
As per title. I'm looking to get an oatmeal stout done for my empty pb.
Two recipes from my books...the Jon Finch and GH from the bible.
Any more to consider!
Cheers
Clint
 

Cheshire Cat

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Clint
Here's mine for 12 litres not made yet but will do soon
2500g MO
250g Roasted Barley
200g Rolled Oats
150g Chocolate malt
12g Target at 60m
Nottingham type yeast
I'm doing a no sparge mash 18 litres @66C
 

Clint

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I've had the JBH and rather liked it! I only have about half the amount of lactose though,no brown malt,no carafa1.
I might do a loosely based recipe...use some Amber instead of brown and Special B instead of carafa1 and use all the lactose I have.
 

foxy

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Gordon Strong's recipe for a smoother taste.

Oatmeal Stout
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.018
IBU = 25 SRM = 42 ABV = 6.0%

Ingredients
10 lbs. (4.5 kg) pale ale malt
1 lb. 4 oz. (567 g) flaked oats
12 oz. (340 g) crystal malt (80 °L)
10 oz. (283 g) chocolate malt (450 °L)
8 oz. (227 g) roasted barley (550 °L)
4 oz. (113 g) crystal malt (40 °L)
4 AAU UK Golding hops (60 min.) (0.75 oz/21 g at 5.3% alpha acid)
2 AAU UK Golding hops (30 min.) (0.75 oz/21 g at 5.3% alpha acid)
Wyeast 1318 (London Ale III) or Imperial Yeast A38 (Juice) or White Labs WLP066 (London Fog) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Mash the pale ale malt and oats at 154 °F (68 °C) for 60 minutes. Once conversion is complete, add the crystal and dark malts as well as the roasted barley, then begin to increase mash temperature to 168 °F (76 °C) using direct heat or infusion, and recirculate for 15 minutes before beginning the lauter process. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added near the end of the boil, but is not necessary.

Chill the wort to 64 °F (18 °C), aerate the wort with oxygen, pitch the yeast, and ferment until complete. Rack and package the beer, or rack and clarify the beer if desired with finings before packaging (prime and bottle condition, or keg and force carbonate)

You can adjust it for a lower ABV.
 

The-Engineer-That-Brews

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Gordon Strong's recipe for a smoother taste.

Oatmeal Stout
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.018
IBU = 25 SRM = 42 ABV = 6.0%

Ingredients
10 lbs. (4.5 kg) pale ale malt
1 lb. 4 oz. (567 g) flaked oats
12 oz. (340 g) crystal malt (80 °L)
10 oz. (283 g) chocolate malt (450 °L)
8 oz. (227 g) roasted barley (550 °L)
4 oz. (113 g) crystal malt (40 °L)
4 AAU UK Golding hops (60 min.) (0.75 oz/21 g at 5.3% alpha acid)
2 AAU UK Golding hops (30 min.) (0.75 oz/21 g at 5.3% alpha acid)
Wyeast 1318 (London Ale III) or Imperial Yeast A38 (Juice) or White Labs WLP066 (London Fog) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash.

Mash the pale ale malt and oats at 154 °F (68 °C) for 60 minutes. Once conversion is complete, add the crystal and dark malts as well as the roasted barley, then begin to increase mash temperature to 168 °F (76 °C) using direct heat or infusion, and recirculate for 15 minutes before beginning the lauter process. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.

Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added near the end of the boil, but is not necessary.

Chill the wort to 64 °F (18 °C), aerate the wort with oxygen, pitch the yeast, and ferment until complete. Rack and package the beer, or rack and clarify the beer if desired with finings before packaging (prime and bottle condition, or keg and force carbonate)

You can adjust it for a lower ABV.
By gum that looks good
 

phildo79

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I've a recipe for Wolaver's organic oatmeal stout that I could dig out for you, if interested? Made it years ago but didn't stick to the recipe 100%. It was still decent but I think I may have used porridge oats instead of malted oats and the trub was SERIOUS.
 

Cptn_Needa

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I'm brewing this at the moment
Not sure how it'll turn out but I've always got my fingers crossed

I cold steeped the chocolate malts for 24 hours and added them to the boil for the last 5 mins.

Not taken the plunge in to liquid yeast yet so using Nottingham for this.

Malts (5 kg)
4.4 kg (78.6%) — Crisp Maris Otter — Grain — 6 EBC
400 g (7.1%) — Harraway's Rolled Oats — Grain — 2.7 EBC
200 g (3.6%) — Crisp Crystal Malt — Grain — 125 EBC
200 g (3.6%) — Crisp Chocolate Malt — Grain — 1045 EBC ]
200 g (3.6%) — Weyermann Chocolate Wheat — Grain — 1000 EBC ]
200 g (3.6%) — Crisp Low Colour Chocolate Malt — Grain — 550 EBC]
Hops (67 g)
42 g (25 IBU) — East Kent Goldings (EKG) 4.5% — First Wort
8 g (9 IBU) — Magnum (Whole) 9.2% — First Wort
17 g (3 IBU) — East Kent Goldings (EKG) 4.5% — Boil — 10 min
Yeast
1 pkg — Lallemand (LalBrew) Nottingham Yeast 75%
 

Oneflewover

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Has anyone tried toasting/toasted oats?

It's still in the fermenter, but I'll be kegging in the next few days so will have a taster then. It was somewhat thrown together, but inspired by published recipes
 

aw72

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My first attempt at Oatmeal Stout. Bottled it a few weeks ago and leaving it until Christmas I hope.

1.6kg Maris Otter Malt
0.5kg dark dme
0.15 kg Flaked Barley
0.13kg light crystal
0.25kg flaked oats
0.15kg Chocolate malt
0.1 kg Roasted Barley
0.2kg brown malt
0.1kg caramunich 1
0.2kg brown sugar

16.2g [email protected]
10g Bramlings @30

Safale US05 yeast.
 

Fatcontro11er

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I’m drinking one at the moment, I brewed it and was drinking within the fortnight Half from my Pb and beer engine and now finishing the other half from the corny.
It used GW Guinness recipe and added 1/2 kg porridge oats in the mash.
Really simple, quick and very tasty!
 

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