The Oatmeal Stout recipe :
- Color : Black
- Alcohol content : 5.1%.
- Quantity : 20L
- Bitterness : Mild
- Brewing time : 5h
- Difficulty : Easy
- Cost : Cheap
Ingredients
- 4kg of Malt Maris Otter
- 200g of Flocons d’avoine
- 200g of Malt d’avoine Naked
- 200g of Malt Caramunich III
- 400g of Malt Carafa II
- 40g of East Kent Goldings hops
- 30g of East Kent Goldings hops
- 2 yeast packets of M15 Empire Ale
- Total water volume : 33L (Preferably Sulfate < Chloride : 1:2)
Brew our oatmeal stout recipe step by step
Step 1
Heat 17 liters of water to 72°C and pour in the crushed grains.
Stir well to avoid lumps.
The temperature should drop to 67°C, and hold for an hour.
At the same time, heat 16 liters of rinse water to 77°C.
Step 2
Once the saccharification hour is over, move on to filtration and rinsing.
Step 3
Then heat your wort for a 60-minute boil.
Infuse 40g of East Kent Goldings hops at the start of the boil.
Infuse the remaining 30g during the last 15 minutes of the boil.
Step 4
Then cool the wort to 19°C and transfer to the fermenter, not forgetting the yeast.
Your initial specific gravity should be around 1.051.
Ferment at 19°C for 3 to 4 weeks.
To be sure you’ve finished fermenting, raise the temperature to 22°C for the last 4 days.
On this oatmeal stout recipe, the final specific gravity should be around 1.013.
Step 5
Add 4g per L of sugar at bottling. This type of beer must not be too carbonated, as this would impair its roundness in the mouth.
Over View
This beer is superb for the coming winter. Although it’s not very strong in alcohol, the oats add a nice creaminess. Combined with the chocolate notes of the dark malt and a slight caramelized edge from the Caramunich, it will be a perfect comfort in front of the fireplace. Feel free to add vanilla or coffee for even more creaminess and taste !
