Creamy oatmeal Stout Recipe
- Thread starter castillo
- Start date
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Heres mine that I really like. My friends also seem to enjoy it.
Grain
10 lbs 2 Row
1.5 lbs Flaked Oats
.5 lb Crystal 120
.5 lb Chocolate Malt
.25 lb Black Patent
.25 lb Dextrine
.25 lb Wheat malt
Hops
1 oz Pearle @ 60
1 oz Kent Goldings @ 5
WLP001 Yeast
Mashed at 154 for 60 minutes. Fermented at 64.
Grain
10 lbs 2 Row
1.5 lbs Flaked Oats
.5 lb Crystal 120
.5 lb Chocolate Malt
.25 lb Black Patent
.25 lb Dextrine
.25 lb Wheat malt
Hops
1 oz Pearle @ 60
1 oz Kent Goldings @ 5
WLP001 Yeast
Mashed at 154 for 60 minutes. Fermented at 64.
Several things help with a creamy mouthfeel.
Lower bitterness
Lower carbonation
More malto dextrins/residual sugars
Nitrogen serving
Assuming you don't have the capability of serving the stout from a keg on Nitrogen some things you can do.
Reduce your hops addition and eliminate the late additions
Use less sugar for carbonation.
Increase your mash temp, flaked oats and/or crystal malt
Add lactose
My smooth oatmeal stout is quite creamy but the biggest key is keeping the carbonation fairly low. At normal carbonation levels the CO2 provides a bite.
Craig
Lower bitterness
Lower carbonation
More malto dextrins/residual sugars
Nitrogen serving
Assuming you don't have the capability of serving the stout from a keg on Nitrogen some things you can do.
Reduce your hops addition and eliminate the late additions
Use less sugar for carbonation.
Increase your mash temp, flaked oats and/or crystal malt
Add lactose
My smooth oatmeal stout is quite creamy but the biggest key is keeping the carbonation fairly low. At normal carbonation levels the CO2 provides a bite.
Craig
