Oatmeal Stout – All Grain

Statistics

General Info

Formulated to be a great Oatmeal Stout with a good bit of flavor reminiscent of dark chocolate.

Comments

Racked to primary in my brand-spankin’-new glass carboy; pitched the yeast. The color is black as midnight and nearly opaque.

Maybe I should call this one Murphy’s Law Stout. First, the electronic thermometer I was using gave out (again) and was reading too hot. Consequently, the mash water temperature was initially 15 degrees cooler, which had to be corrected. Then, 50 minutes into the boil, I ran out of propane and had to finish the boil on the stovetop (December 10, 2006).

Racked to secondary, added 2 ounces of Hershey’s cocoa powder and set in the basement to condition for a couple of weeks (December 20, 2006).

This one will be kegged instead of bottled as orginally planned. It will be ready to drink February 3, 2006 (January 5, 2007).

I took a sample this weekend. Very dark, very roasty and a bit more bitter than I’d like, probably due to the higher concentration of dark malts. We’ll see how this one mellows in the next few weeks, but I believe it will still be an excellent stout (January 28, 2007).

Notes for next time:

  • Use significantly less roasted barley and chocolate malt to ease up on the bitter bite
  • Use cacao nibs instead of cocoa powder to save head head retention

Malts and Grains

Amount Malt/Grain %
5.50 pounds British Maris Otter Pale Malt 55%
2.00 pounds British Chocolate Malt 20%
1.00 pounds British Roasted Barley 10%
1.00 pounds Flaked Oats 10%
0.50 pounds Flaked Wheat 5%
10.00 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 15 minutes
2 ounces Cocoa Powder  

Hops

Amount Hop Time AA
1.00 ounces Kent Golding 60 min 5.5%
1.00 ounces Fuggle 30 min 4.2%
2.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
Irish Ale (WLP004) White Labs Liquid 35 ml.

Mash Infusion

Step Description Temp. Time
Dough In 152° F 5 min.
Mash 152° F 60 min.
Batch Sparge #1 168° F 15 min.
Batch Sparge #2 168° F 15 min.

Procedure

  • Single infusion mash with 3.5 gallons of 152 degree water
  • Batch sparge with 3.5 gallons of 168 degree water
  • Boil 60 minutes, adding hops and miscellaneous ingredients according to schedule
  • Cool wort and pitch yeast
  • Primary ferment for 7-14 days
  • Rack to secondary and add cocoa powder. Ferment for 14 days.
  • Rack to bottles or keg and condition cool for at least 28 days.

Fermentation and Aging

Primary:
10 days @ 68° F
Secondary:
10 days @ 68° F
Age:
28 days @ 55° F

Sexual Chocolate Stout

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 3.3                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 6.8    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 7    
Post-Boil Amt: 5.25    
Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: