Pitch Black American Oatmeal Stout - Home Brew Forums
Register Now For Free!

Home Brew Forums > HomeBrewTalk.com Recipe Database > Homebrew Ale Recipes > Pitch Black American Oatmeal Stout

Thread Tools
Old 01-05-2010, 05:25 PM   #1
petep1980's Avatar
Nov 2008
Posts: 1,905
Liked 15 Times on 15 Posts

Recipe Type: Partial Mash   
Yeast: House Ale   
Yeast Starter: God yes   
Additional Yeast or Yeast Starter: ~2L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.073   
Final Gravity: 1.020   
IBU: 38   
Boiling Time (Minutes): 60   
Color: 35   
Primary Fermentation (# of Days & Temp): 14 @ 60-72   
Additional Fermentation: Lager if possible   
Secondary Fermentation (# of Days & Temp): None   
Tasting Notes: Ridiculously smooth for such a big beer. The multi-colored head is very enticing.   

This started as EdWort's Robust Porter, so I better give credit where credit is due. This does NOT fit any BJCP guidelines btw. I lager after bottling (8) weeks and the flavor and smoothness and the alcohol will floor you. One batch I even double primed since my kegger went hay-hire and it was still a giant hit.

Grain Bill:
4# Amber Dry Extract
6# Pale 2-row
1# 40L
1# Chocolate Malt
1/2# Flaked Barley
1/2# Instant Oats (make sure you bake them before mash)

1oz Northern Brewer @ 60 min
1/2oz Cascade @ 60 min

You can use your favorite house yeast. I would avoid any real fruity yeasts, but you can use whatever you want.

Mash in 11.25quarts with a target temp of 154F for 60 minutes. I had a 12F temp drop in 70F ambient, so I mash in 166F. If you're going all grain you may want to mash in at the higher end for more body.

I sparge ~ 8-10 quarts twice @ 185F. Beersmith says 168, but I don't know how I'm going to achieve 170F mash out temps by adding 168F water to 154F mash.

60 minute boil. I do a late extract add for no real reason.

Use your immersion chiller to cool to pitching temps, and pitch your favorite yeast. Please make sure to consult the boards or mrmalty for proper pitching rates.

I have found a GREAT improvement in the quality and smoothness of this beer with a 4-8 week lagering period. I lager it in phases easily because it's not a chugging beer. I can lager 1-case @ a time.

Minor tweaks are needed to meet BJCP guidelines:
1. Lose the barley, oats, hop differently and lager for a Baltic Porter.
2. Lose some gravity and call it an Oatmeal Stout.

I love the recipe as-is and do not enter contests.

All grain changes:
1. Swap out 4# Amber DME and increase 2-row to 13#

I am not sure it's that possible. There are 3# total specialty grains and adjuncts and I believe they require mashing.

salty_dog_68 Likes This 
Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
"American" or "Imperial" Oatmeal Stout Recipe: Critiques please! cladinshadows Recipes/Ingredients 5 11-23-2015 11:14 PM
Widmer pitch black IPA jmo88 General Beer Discussion 22 06-26-2010 12:52 AM
Serving temp for an American Oatmeal Stout petep1980 General Beer Discussion 2 11-12-2009 02:32 PM
oatmeal stout and oatmeal raisin cookies BeerPressure Cooking & Pairing 2 11-04-2009 12:13 PM
Black Dog Ale - American Stout Bob Homebrew Ale Recipes 0 06-21-2008 03:47 PM

Forum Jump