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Old 05-02-2012, 06:07 PM   #1
oze152
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Default Oatmeal Stout

I am looking for a good recipe for an oatmeal stout, but I have not yet graduated to all grain brewing. Does anyone have a good extract version of an oatmeal stout, or suggestions as to the best/easiest way for me to make this based on my limited experience?

Thanks!



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Old 05-02-2012, 06:29 PM   #2
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Have you done a partial mash at all yet? If not it would be a good time to give it a go, its really to only way to get a good oatmeal stout besides AG. I got a good P.M. recipe I could dig up if you want it.



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Old 05-02-2012, 10:44 PM   #3
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I have not done a partial mash yet, only some steeping of specialty grains, but its looking like i am going to have to give it a try in order to get what i want. Thanks!

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Next Up: Winter Ale (Snow Cap Clone)
Fermenting: Pumpkin Ale; Oktoberfest
Conditioning: Oatmeal Stout;Barleywine; White IPA
Bottled: Belgian Wit; Island Pale Ale; Mac & Jacks Clone; Temptation Ale; Not Your Ordinary Irish Red; Summer Shandy

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Old 05-04-2012, 06:18 PM   #4
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I can send you an extract Oatmeal stout recipe that is AWESOME. I just made it. I did 4 weeks in primary then bottled 4 gallons, and racked the remaining 1 gallon onto some coffee. I don't have the recipe with me, but can send tonight.

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Old 05-04-2012, 10:32 PM   #5
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I'm interested in both recipes also I you guys could post them in this thread or pm me.

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Old 05-05-2012, 11:39 AM   #6
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Oatmeal Stout PM
5 gallon batch
O.G: 1.049
1–2 weeks primary, 2-4 weeks secondary
1–2 weeks bottle conditioning or keg

SPECIALTY GRAIN
-- 2.5 lbs Maris Otter or 2-row
-- 0.5 lbs Black Malt
-- 0.5 lbs English Dark Crystal
-- 1 lbs Flaked oats
FERMENTABLES
-- 3.15 lbs Dark malt syrup
-- 1 lb Briess Dark dry malt extract
HOPS
-- 2 oz Willamette (60 min)
YEAST
-- WYEAST 1945 NB NEOBRITANNIA or I like 1056 American Ale

Heat 5 quarts of water to 164°F in your kettle.
-Pour crushed grain and oats into a nylon mesh bag and place in the kettle.
-Adjust the temperature. Take a temperature reading of
the mixture. The temperature should be as close to
152°F as possible.
-Put the lid on your kettle and wrap it in a towel
to insulate it. Leave for one hour.
-While the mash rests, collect 5 quarts of water (sparge water) in
a second pot and heat to 170°F.
-Hold at this temperature until the mash is finished.
-When the one hour mash is finished, return the mash
kettle to the stove (without towel) and apply very low
heat. Raise the temperature of the mash to 170°F, being
careful not to scorch the grains.
-Separate the grain from the liquid portion of the mash.
Remove the grains from the mash - don’t spill or waste the
liquid, which is now your wort. Lift out mesh bag and collect the
drips. If you are using a separate kettle to boil with, pour
the wort from the mash kettle to the boil kettle.
-Sparge the grain. Using a strainer or mesh bag, hold the
grain over the wort in the kettle.(A lot easier with 2 people, but can be done by yourself) Slowly pour the 170° F
sparge water through the grain, SLOWLY, one quart at a time, until
it’s gone. Collect the sparge water along with the wort in
the boil kettle. When finished, you may toss the grain.
-Top up the kettle. Add more water if necessary to
achieve your normal 2.5-3 gallon boil volume.
-Bring to a boil and add in 3.15 lbs of Dark malt syrup and
1 lb of Briess dark dry malt extract.
-- Add 2 oz Willamette hops and boil for 60 minutes.
-Then just do as you would normally do for an extract batch.

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Old 05-05-2012, 07:35 PM   #7
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Northern has a good kit. Cheap too.

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Old 05-05-2012, 08:18 PM   #8
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Austin home brew has a clone kit of Barney flats oatmeal stout. I brewed on St pats day and all five gallons are gone. Good stuff!!!

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Old 05-06-2012, 06:29 PM   #9
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Oatmeal Stout
“Shakespeare Stout Clone”

6.5 Lbs Briess Golden Light

Specialty grains
-1 LB Chocolate Malt
-1LB Crystal 60L
-.9 LB Flaked Oats
-.22 LB Roasted Barley

2.5 OZ Cascade @ 60 Min
1.25 Oz Cascade @0 Min

The original recipe called for some sugar candi to raise the alcohol level. I passed on it. I would definitely recommend adding coffee. For a 5 gallon batch, I cold-steeped 8 oz of coffee in 24 oz water for 24 hours, drained and added to bottling bucket.

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Old 05-07-2012, 03:48 PM   #10
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Both recipes look like something I can handle. Guess its time for me to venture into some more advanced brewing techniques anyway. Thanks for the help!



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Next Up: Winter Ale (Snow Cap Clone)
Fermenting: Pumpkin Ale; Oktoberfest
Conditioning: Oatmeal Stout;Barleywine; White IPA
Bottled: Belgian Wit; Island Pale Ale; Mac & Jacks Clone; Temptation Ale; Not Your Ordinary Irish Red; Summer Shandy

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