A good oatmeal stout, cream stout or porter

brackbrew · 12-26-2005, 06:59 AM

Very shortly, my future father-in-law will be helping me brew a batch of beer, most likely because Santa was good to me with brewing equipment. He's a fan of darker beers--porters, black and tans, stouts, etc. Does anybody have a really good oatmeal stout, cream stout or porter recipe? Or can somebody give me some guidelines on how to formulate a good recipe for the above styles? I'm still an extract brewer, but I'm going to start utilizing a partial mash step in my brewing as described by Chris Colby in his Oct. 2005 BYO article entitled "10 Keys to Extract Glory." Thanks. Hope everyone had a great holiday.

El Pistolero · 12-26-2005, 02:53 PM

Here's a cream stout recipe from Beer Captured.

Samuel Adams Cream Stout

10 oz. US 60°L Crystal Malt
8 oz. US Chocolate Malt
6 oz. British Roasted Barley

4.5 lb. Muntons Light DME
1 lb. Muntons Wheat DME
1 lb. Malto Dextrin
1 oz. East Kent Goldings @ 5% AA (5 HBU)
½ oz. Fuggles @ 4.9% AA (2.4 HBU)

¼ oz. East Kent Goldings
1 tsp Irish Moss

WLP002 English Ale Yeast (Wyeast 1968 London ESB), or
WLP011 European Ale Yeast (Wyeast 1338 European Ale)

If you're going to do a mini-mash, mash 2 lb. 2-row with the specialty grains for 90 mins at 150°F, then follow above, omitting 2 lb. of light DME (you'll get some argument about that last part...BC seems to assume perfect efficiency in your mini-mash.).

Beer Snob · 12-27-2005, 03:06 PM

Black and Tan.... now there is a good beer I have not had in a long time. Can we make them or is it a processing trick?

El Pistolero · 12-27-2005, 03:07 PM

Quote:

Originally Posted by Michael_Schaap

Black and Tan.... now there is a good beer I have not had in a long time. Can we make them or is it a processing trick?

It's a pouring trick...Orrelse has some pictures on here somewhere.

**Dude** · 12-27-2005, 04:23 PM

Quote:

Originally Posted by El Pistolero

It's a pouring trick...Orrelse has some pictures on here somewhere.

MS--You can buy some pre-mixed black and tans but I stay away from most of them unless it is a last resort when I'm out.

Here's that thread:

Brutul.

For some reason, I'm intrigued by black and tans. They look cool as hell.

BTW....I like that beer captured recipe. If my next batch (Oatmeal Stout) doesn't turn out, I'll try that one....

brackbrew · 12-27-2005, 06:13 PM

I threw the black and tan possibility in there because my father-in-law (soon to be, that is) likes Yuengling Black and Tan, which I guess is a blend of their premium and their porter. It's unfortunate really, because I'm a huge hophead and he's not.