Oatmeal Stout – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
7.00 pounds British Maris Otter Pale Malt 59.6%
0.50 pounds British Chocolate Malt 4.3%
0.25 pounds British Black Patent Malt 2.1%
1.00 pounds Flaked Oats 8.5%
1.00 pounds Flaked Wheat 8.5%
1.00 pounds British Dark Crystal Malt 8.5%
1.00 pounds German CaraMunich Malt III 8.5%
11.75 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 75 minutes
1/4 tsp. Super Irish Moss 15 minutes
2 oz. Cacao Nibs  

Hops

Amount Hop Time AA
1.50 ounces Kent Golding 60 min 4.0%
0.50 ounces Fuggle 30 min 4.2%
0.50 ounces Fuggle 10 min 4.2%
2.50 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
English Ale (WLP002) White Labs Liquid

Procedure

  • Single infusion mash with 4.0 gallons of 154 degree water
  • Batch sparge with 4.5 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 cacao nibs.  Ferment for 14 days.
  • Rack to bottles or keg and condition cool for at least 28 days.

Fermentation and Aging

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

Notes

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