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-   -   Smooth Oatmeal Stout (http://www.homebrewtalk.com/f68/smooth-oatmeal-stout-50756/)

CBBaron 01-10-2008 05:12 PM

Smooth Oatmeal Stout
OG 1.055 (80% efficiency, adjust base malt for your system)
IBUs 36
6.75# Pale malt
0.5# roasted Barley (350l)
0.75# chocolate (330l)
0.5# crystal 40
0.5# crsytal 120
0.75# victory
1# flaked oats
2oz Willamette hops at 60
S-04 yeast

Single infusion mash at 156F for 60 min.

I threw this recipe together when I had concerns about the astringency of my previous stout.
This one is very smooth and full bodied even at 2 weeks in bottle, no problems with astringency. The roast flavors are subdued compared to most bold stouts but it tastes oh so good. :D


McSwiggin' 05-27-2008 04:52 PM

Did you batch sparge?

CBBaron 05-30-2008 12:59 PM


Originally Posted by McSwiggin' (Post 691586)
Did you batch sparge?

Yes, 2 equal sparges.

I have gotten more positive comments about this beer than any other beer I have made. It seems everyone likes it.
I will have to brew it again as I'm all out.


mrk305 06-10-2008 09:47 PM

CBBaron's Oatmeal Stout recipe mashin' in the carport
I grabbed a can of oatmeal at the store the other day, then searched HBT for some good recipes. I actually wrote down four recipes, but I decided to go with this one from CBBaron. It was my first choice and it was all in stock at the LHBS. I have never made a beer with no late addition hops, but this recipe and others called for two ounces (in this case Williamette) for 60. I did increase the base grains to 9# to make up for normally low efficiency of my "system", and I make 6 gallons instead of 5. Other than that, I went straight by the recipe. I am drinking an Edwort's Haus Pale Ale while waiting for the mash to finish and my sparge water is already up to temp. Outside temps are nice and cool though..... only 91 degrees this afternoon. Yesterday was 98!

CBBaron 06-16-2008 10:43 AM

Good luck with the brew and let me know what you think of it.
I really don't think that many stouts need late addition hops. There is plenty of flavors going on with the roasted grains that late hops additions just muddles up. There are ofcourse exceptions :D

A friend of mine told me he wanted me to brew a batch of this for his party, unfortunately the party is in 4 weeks so I don't have the time, but it was an indication of how others liked it.


Amiaji 08-03-2008 11:49 PM

Used this recipe today as my first all grain. Everything went pretty well with only a couple minor mistakes. I forgot to put the flaked oats in when I started the mash. Had been mashing about 45 minutes when I noticed it. Added them and 2 qts of boiling water and let it sit for 40 more minutes, so a 90 minute mash instead of 60.

OG came in a bit high. I had figured it at 75% efficieny and got close to 80. I'm sure it will be a good beer, smells delicious. I'll let you know how it turns out.

Special Hops 08-04-2008 12:28 AM

Brewed this a little while ago and am just at the moment enjoying a pint of it.

Turned out really well. I pretty much followed the recipe but I did toast the oats prior to mashing until they were golden brown.

CBBaron 08-04-2008 02:51 PM

Glad to see this recipe is working for so many people.

The toasted oats should make an interesting addition to beer.

The long mash may make for a slightly dryer beer but it should still be very good. I think much of the reason this seems so smooth compared to most American stouts is the restrained use of dark malts. But the high FG and low hops also contributes.


431brew 08-13-2008 05:56 PM

CBBaron, I'm a newbie and have not done all-grain yet. Is there an extract/partial version of this? I like that it is not so bold and would like to give it a whirl. Thanks.

CBBaron 08-13-2008 08:56 PM


Originally Posted by 431brew (Post 799386)
CBBaron, I'm a newbie and have not done all-grain yet. Is there an extract/partial version of this? I like that it is not so bold and would like to give it a whirl. Thanks.

I'll see if I can convert it using Beersmith this evening.

However i don't recommend using flaked oats without at least a partial mash. The starches in oatmeal are unconverted and need the enzymes from the 2-row to convert.

However it is a nice mellow stout so it should be exactly what you are looking for. I'm guessing you would get a very similar beer if you replaced the pale malt and the flaked oats with an equivalent amount of pale DME (or LME). Just target the same gravity using software such as Beersmith or online using beertools


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