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!

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.

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!

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.

I'm interested in both recipes also I you guys could post them in this thread or pm me.

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.

Northern has a good kit. Cheap too.

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!!!

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.

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!

Peanut, for the specialty grains did you do a 30 minute steep at 150-155? And what yeast do you recommend?

oze152 said:

Peanut, for the specialty grains did you do a 30 minute steep at 150-155? And what yeast do you recommend?

Click to expand...

I believe i steeped 45 min at 150. I think that parts up to you though. Best to use would be rogue pacman yeast, but you can only get it from one carrier (forget who). I used white labs american ale. Im out of town so cant get to the exact strain.

You could always harvest the yeast from rogue bottles

How do the Flaked Oats affect the taste?
What is the difference in taste between using 8 ounces of Flaked Oats vs. 16 ounces?

>>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

2.5# of grain to 1# of Oats?

Are there enough enzymes (2.5 - 1 ratio) to break down the oats?
Will you be able to sparge, since the oats are kind of gunky?


This recipe (and instructions) look idetenticle to the Northern Brewer oatmeal Stout Partial Mash Kit, but that kit comes with just 8 ounces of flaked outs, not 16.

I am concerned that 8 ounces is not enough though, I'm just not sure 16 ounces will work out.
Have you had success using 2.5# of grain to 1# of Oats?

This is a great recipe... I'm compelled to make it

ArcLight said:

>>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

2.5# of grain to 1# of Oats?

Are there enough enzymes (2.5 - 1 ratio) to break down the oats?
Will you be able to sparge, since the oats are kind of gunky?

Click to expand...

2 row will convert at 50% of the grain bill in small batches like this.

ooo, that partial mash recipe looks good. I have 2 newbie questions

1. 1 mash with 1.25 gallons of water and sparge with another 1.25 gallons making 2.5 gallons total after that. do I do a partial boil with the 2.5 gallons or am I required to do a full boil ??? (only reason I haven't done BIAB yet is I don't have a wort chiller so I have to top off with chilled water to dip the temps fast enough)

2. also.... I can't remember the 2nd all of a sudden... durr

You can do a partial boil. I may top up to 3-3.5gallons.