Classic Oatmeal Stout
Oatmeal stout is earthy and rich. This simple recipe is a perfect base for experimenting with flavor. See the section above for adding fruit, spice, chocolate, or coffee.
- Prep Time: 2 hours
- Cook Time: 1.5 hours
- Total Time: 0 minute
- Yield: 18 Litres 1x
- Category: Beverages
- Method: Brewing
- Cuisine: European
Ingredients
Units
Scale
- 5.2 lbs light malt Extract
- 1.2 lbs Pale 2-row malt
- 0.8 lb. flaked oats
- 0.4 lb. wheat malt
- 0.6 lb. roasted barley
- 0.2 lb. chocolate malt
- 0.6 lb. crystal malt
- 1 ounce Northern Brewer hops
- Wyeast #1084 Irish ale yeast
- 3/4 cup dextrose (to prime the carbonation)
Instructions
- Heat 4 gallons of water to 160F (71C). Pour over the grains and malt in the mash tun and allow to steep for 45 minutes.
- Drain wort and rinse grains with another 1 gallon of water at 158F (70C). There should be about 5 gallons of liquid in your brew pot at this point.
- Add in the malt extract and bring to boil.
- Once it’s boiling, add hops, cover, and maintain the boil for 60 minutes.
- Cool to 20C. Once it’s cool, pitch the yeast.
- Ferment at approx. 66F (19C) for 1 week.
- Rack to clean jugs for secondary fermentation. If you want, you can add in extra flavors at this point. See the section above for details and suggestions.
- Ferment for 1 more week before bottling.
- Mix the dextrose into the beer and bottle. I usually just divide the dextrose evenly between the carboys before bottling.
- Allow beer to mature at room temperature for another 4 weeks. Enjoy!
- I recommend drinking this preservative-free beer within 3 months of bottling.
Notes
- The inspiration for this recipe comes from Beer Recipes.org with some adaptations to suit our smaller boiling pot.
Keywords: beer, stout, coffee, chocolate, prunes, raisins, vanilla bean, ginger, chai, cinnamon, homebrew
Find it online: https://www.fermentingforfoodies.com/classic-oatmeal-stout/