wanted: good oatmeal stout recipe please

[loganb]

i had a Samuel Smith's oatmeal stout last night after not having one for a while and it reminded me why i love oatmeal stouts and stouts in general. and i was wondering if anyone could point me in the right direction to a good oatmeal stout recipe that has worked for them. it doesnt have to be a clone of Samuel Smiths but just a good one. oh and off topic but my inlaws are down for thanksgiving and i made my Bud Light drinking father inlaw try an Arrogant Bastard and to my suprise he liked it. he said it was different but that he liked it. he also liked the oatmeal stout but who doesnt like oatmeal stout. thanks and hope yall have a good thanksgiving. oh yeah i forgot to ask for an all grain recipe sorry

 

[LakeErieBrew]

This is a good starting point:

8 lbs base malt
2 lbs flaked oats
1 lb roasted barley
.5 lb chocolate malt
.5 lb crystal 60

Mash at 153 for 60 mins

2 oz East Kent Goldings 5.0 AA - 60 mins

Nottingham/S-05/1056 yeast

 

[jacksonbrown]

Lil' Sparky's OMS. Check my sig. I love that beer, just brewed up 10 gallons last weekend.

 

[loganb]

awsome thank you very much LakeErieBrew

 

[ramthebuffs]

I did the patriot stout from byo a while back, it was really good.
Patriot Stout

 

[StAnthonyB]

This is a good starting point:

8 lbs base malt
2 lbs flaked oats
1 lb roasted barley
.5 lb chocolate malt
.5 lb crystal 60

Mash at 153 for 60 mins

2 oz East Kent Goldings 5.0 AA - 60 mins

Nottingham/S-05/1056 yeast

Indeed that is a good starting point....

Here's John Palmer's Oatmeal Stout.

9.5# British Pale
1# Flaked Oats
12oz Chocolate Malt 350L
12oz Victory Malt 28L
8oz Crystal Malt 80L
8oz Roasted Barley

Mash at 154F to 90 minutes (in order to convert the oats)

2 oz Kent Goldings 4.8 AA - 60 mins

White Labs WLP002, Wyeast 1968, or Safale S-04.

Ferment 68F.

 

[permo]

CP Email: -
Oatmeal Stout Style: Oatmeal Stout
All grain Size: 5 gallons
81 HCU (~30 SRM) Bitterness: 29 IBU
1.064 FG: 1.015
6.3% v/v (5.0% w/w)
10 lb. Maris Otter
1 lb. Cara Amber
1 lb. American chocolate
4 oz roasted barley
1 lb. Rolled oats
75% efficiency
minutes SG 1.053 6 gallons
.5 oz. Northern Brewer (8.5% AA, 60 min.)
.5 oz. Northern Brewer (8.5% AA, 30 min.)
.5 oz. EKG (5% AA, 15 min.)
.5 oz. EKG (aroma)

Yeast S-04 safale


I mashed this bad boy at 154 degrees for 60 minutes. Batch sparged twice with two gallons at 170 deg. I hit 1.0615 OG which isn't bad. It dropped down to 1.015 FG and is absolutely delicious. Coffee, toffee, malt, smoke, bitter, slightly sweet and rich/heavy/oily in texture do to oatmeal. Perfect for thanksgiving.

 

[loganb]

dang thanks for all the recipes yall.

 

[petep1980]

Partial Mash: you can thank me later, epic recipe

5.5 gallon batch

3# Amber dry extract (15 min late add)
6# Pale Malt - 2 row
1# chocolate malt
1/2# flaked barley
1/2# roasted barley
1/2# 40L
1/2# baked, flaked oats

1oz Northern Brewer @ 60 min
1/2 or 1/4 oz Cascade @ 60 min

2 packages Nottingham yeast

Make sure you let it age long enough for the piney hop flavor to disappear

My notes say: "Impressive, indimating beer w/o off flavors".

 

[StAnthonyB]

Has anybody ever worked up an oatmeal stout using Oat Malt and Oat Pale Malt?

Fawcett Oat Malt is 4 Lovibond, and Simpson Golden Oat Malt is 15 Lovibond. A usage rate of up to 25% is given.


Some other discussion had already been started on this rather unfinished topic.
https://www.homebrewtalk.com/f12/oat-malt-quick-oats-61565/

 

[Slowfro]

Petep, to say to make sure to let it age long enough. How long is "long enough" for this beer? Most extract/partial mash brews I've done were 3-4 weeks, should it be about the same? Thanks!