Oatmeal Cream Stout Beer Recipe
Category Stout
Recipe Type All Grain
Fermentables
10 lbs pale ale malt
1 lbs roasted barley (500L)
.5 lbs flaked barley (1.5L)
.5 lbs crystal malt (60L)
.5 lbs chocolate malt (400L)
1-1/3 lbs steel cut oats (from health food store)
2/3 stick brewers licorice (boil)
Hops
9 AAU Bullion pellets (9% alpha)
.5 oz Fuggles pellets (3.4% alpha)
.5 oz Fuggles pellets
Other
.5 lbs lactose
Yeast Wyeast Irish ale #1084
Procedure 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 2 quarts boiled wort for priming, ferment the rest.
Oatmeal Stout
Category Stout
Recipe Type All Grain
Fermentables
7 lbs pale malt
1 lbs roast barley
1 lbs rolled oats
.5 lbs light caristan (15--20L)
Hops
1-1/4 oz Chinook pellets (13% alpha) (boil 60 minutes)
Yeast Whitbread ale yeast
Procedure Treat 7 gallons water with 5 grams gypsum and 1 gram chalk.
Mash in with 8 quarts 137 F. water, target temperature 123. After 30 minutes, step with 5 quarts boiling water, target temperature 154. Conversion is done in 20 minutes or so. Mash out at 168. Sparge with remaining water to collect 6 gallons. Boil 60 minutes with Chinook hops. Chill, pitch with dry Whitbread yeast.
Oatmeal Stout
Category Stout
Recipe Type Partial Mash
Fermentables
3 lbs English 2-row pale malt
3.3 lbs dark extract
3 lbs dark DME
1 lbs steel cuts oats
Hops
2 oz Centennial leaf hops (AU=11.1, total=22.2
1 oz Cascade leaf hops (AU=5)
Yeast Wyeast Irish Ale yeast starter (#1084?)
Procedure Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2 1/4 English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts. Added dark extract and dark DME to the wort and boiled with 2 oz. of Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I like hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment.
Oatmeal Stout
Category Stout
Recipe Type Extract
Fermentables
8 lbs amber malt extract
.5 lbs black patent malt
.5 lbs roast barley
.5 lbs chocolate malt
1 lbs steel cut oats
Hops
2 oz Eroica hops (boil)
1 oz Fuggles hops (finish)
Yeast Whitbread ale yeast
Procedure Crack all grains (except oats), add to 2 gallons cold water, add oats, bring to boil. Remove grains with strainer when boil is reached. Add malt extract and boiling hops. Boil 60 minutes. Add finishing hops and boil another minute or so. Remove from heat, let steep 15 minutes. Put 4-6 inches of ice in bottom of plastic fermenter and strain wort into fermenter. Sparge. Bring volume to 5-1/4 gallons and mix. The temperature should now be below 80 degrees. Rack to 6 gallon glass carboy and pitch yeast. Bottle when fermentation is done (about 2-3 weeks).
Oatmeal Wheat Stout
Category Stout
Recipe Type Extract
Fermentables
3.3 lbs Edme Irish stout extract
3.3 lbs Edme light beer extract
3 lbs pale
2 lbs crystal malt
1 lbs wheat malt
1 lbs old-fashion oatmeal
2.5 cups roasted barley
4 cups black patent malt
1 stick brewers licorice
Hops
2 oz Hallertauer leaf hops
1 oz Tettnanger leaf hops
Other
.5 tsp Irish moss
1 tsp diastatic enzyme powder
Yeast 1 pack Edme ale yeast
Procedure Crush pale and crystal malt. Loosely crush black patent malt. Place oatmeal in cheesecloth. Mash all except 2 cups of the black patent malt for 1-1/2 hours. Add diastatic enzyme. Sparge and begin boil. Add extracts and licorice. After 15 minutes of boil, add 1 ounce Tettnanger and continue boil. After another 15 minutes, add 1/2 ounce Hallertauer. During last 15 minutes, add Irish moss and 2 cups black patent malt. During last 2 minutes of boil add 1 ounce Hallertauer. Cool rapidly and pitch yeast. Ferment in 5-gallon carboy with blow tube attached. Proceed with normal single-stage fermentation.
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