US-05 Yeast Starter:
none Batch Size (Gallons):
5 Original Gravity:
1.048 Final Gravity:
1.011 Boiling Time (Minutes):
60 Primary Fermentation (# of Days & Temp):
7 Secondary Fermentation (# of Days & Temp):
14 Tasting Notes:
Creamy mouth feel with evident chocolate and roast flavor.
This is my first time posting a recipe on here and am writing this as I drink the first glass poured from the keg. This is a recipe from my LHBS (The Brew Hut... If you're in the Denver area, by far the best place to go) and is suppose to be a Samuel Smith's Oatmeal Stout clone. I have never had the original so I can't attest to that, but it is absolutely delicious.
6 lbs light LME
12 oz. Flaked Oats
8 oz English Medium Crystal
4 oz English Roast
8 oz English chocolate
1.5 oz East Kent goldings (60 minutes)
I roasted the oats at 375 for 30 minutes. However, I did this on accident, and the recipe calls for them to be roasted at 325 for 75 minutes, stirring every 15 minutes (I misread but it still turned out with a great mouthfeel from the oats).
I fermented in a closet that is anywhere from 65-68 degrees.
I have brewed this twice now. The first time, my 2nd batch ever, turned out fairly watered down and lacking flavor and body. This time around, I did a full boil, about 6.3 gallons of water to end up with 5.5(ish) to account for trub loss, and it turned out full bodied and much better (IME, full boils make a HUGE difference).
To those who say you can't steep oats and you have to mash them to get full effects, you're wrong!