I had never had an oatmeal stout before, but tried one the other day and it might just be the best beer I've ever had, so. Is I'm going to make one. I've been working on this recipe, and would like yalls input, to see if I should do anything different. This is the first recipe I've ever tried to do on my own, so go easy on me. For reference, I'm not into overly sweet beers. I like a malty, roasty flavor with a little more body and mouthfeel.
Oatmeal Stout - 5 gallons
9.6 lbs English 2-row (77%)
1.25 lbs flaked oats (10%)
1 lb English chocolate (8%)
5 oz English crystal 90 (2.5%)
5 oz roasted barley (2.5%)
1.5 oz Fuggles hops at 60 minutes
Wyeast London ale 1028 yeast.
Expected OG: 1.059
Expected FG: 1.014
ABV: 5.87%
IBUs: 23.8
SRM: 39.47
I plan on mashing at 152 for 90 minutes followed by a mashout and sparge of 170. Then a 90 minute boil. I will probably ferment around 64°. I considered the 1318 yeast, but I think I'll go with the 1028 because it is more attenuative and I prefer a drier beer over a sweet one. Let me know what y'all think. And if anything needs to be changed. Thanks!
Oatmeal Stout - 5 gallons
9.6 lbs English 2-row (77%)
1.25 lbs flaked oats (10%)
1 lb English chocolate (8%)
5 oz English crystal 90 (2.5%)
5 oz roasted barley (2.5%)
1.5 oz Fuggles hops at 60 minutes
Wyeast London ale 1028 yeast.
Expected OG: 1.059
Expected FG: 1.014
ABV: 5.87%
IBUs: 23.8
SRM: 39.47
I plan on mashing at 152 for 90 minutes followed by a mashout and sparge of 170. Then a 90 minute boil. I will probably ferment around 64°. I considered the 1318 yeast, but I think I'll go with the 1028 because it is more attenuative and I prefer a drier beer over a sweet one. Let me know what y'all think. And if anything needs to be changed. Thanks!
