Oatmeal Stout Recipes?

I was pretty happy with this one this Oatmeal Coffee Stout. Might up the mash temperature a few degrees when I brew it again. You'd be fine just leaving the coffee out if you don't want that flavor.

 

My oatmeal stout is 75% 2 row, 10% oats, 5% each roasted barley, chocolate, and c80. It is very smooth and not acrid or harsh at all. I usually bitter it to 25 ibus with willamette at 60 minutes and ferment with us-05 at 68*. OG is 1.055 and it finishes around 1.012 with a mash temp of 152.

 

Here is one that I have brewed a few times. Always a big hit

10 lb Pale Malt (2 Row) US
1 lb Caramel/Crystal Malt - 40L
1 lb Chocolate Malt (350.0 SRM)
1 lb Oats, Flaked
0.50 lb Roasted Barley
1.50 oz Williamette [5.50 %] (60 min)
WLP 001

Mash @ 156 for 60 minutes
Mash out @ 168 for 10 minutes
Ferment @ 65
OG:1.070
FG: 1.019

 

I made one about 2 months ago that is now available for consumption. It's very good, IMO. I don't have the recipe handy but I used three kinds of roasted grain- pale and dark English chocolate malt, and a black roasted barley. I think they were approximately in equal proportions, but I cold steeped about half of the dark chocolate and roasted barley to tame the biting roasty notes a bit. I believe I used American pale ale malt (Briess) as the base malt, and had at some medium crystal malt in there. I fermented with WLP007. It's probably hopped at about 35 BUs? I think the key is in the blend of roasted and crystal malts.

 

The oatmeal stout I've been brewing for years with great success and popularity looks very similar to this. The quantities might be different but the ingredients are the same, pale malt, chocolate malt, medium crystal, roasted barley, flaked oats, about 25 IBUs, sometimes a touch of willamette or goldings at 10 min for a little somehing interesting, sometimes not. I've used various yeasts over the years (001, 004, 013) all with good results, and I've varied the OG from 1.055-1.080, again always with good results.

 

I also used WLP007 to great effect:

http://kettleandcellar.blogspot.com/2012/09/smokey-poo-bear-tasting.html
(follow the internal links for the recipe)

Mine is a bit different in that it omits the med crystal, but it is a pretty tasty beer (and a little different than the average oatmeal stout). Try it without the smoke and add a 1/4 lb of honey malt to bring up the honey sweetness.

 

I got many of the details wrong. My recipe follows. I was sort of thinking about Shakespeare Stout when I made the recipe, but the cascade hops don't come through in any overt way. The overall character of the beer is much more like an English stout than an American one.

Estimated: OG 1.061, FG, 1.015
Estimated ABV 6.1%
Estimated BUs 43
Est Color 3SRM
5# Pale Ale (Crisp) (4.0 SRM)
5 # Pale Ale Malt 2-Row (Briess) (3.5 SRM)
1# Oats, Malted (1.0 SRM)
.5 # Crystal, Dark (Simpsons) (80.0 SRM)
.5# Pale Chocolate Malt (207.0 SRM)
5 oz Chocolate Malt (Simpsons) (430.0 SRM)
5 oz Chocolate Malt (Simpsons) -- cold steep (430.0 SRM)
4 oz Crystal, Medium (Simpsons) (55.0 SRM)
3 oz Roasted Barley (Simpsons) (550.0 SRM)
3 oz Roasted Barley (Simpsons) -- cold steeped (550.0 SRM
1 oz glacier 60 min
2 oz cascade 20 min.
WLP007 (starter).

 

I'm not on a good computer right now, so I can't do a web search for you. I know that if you look up a clone for SAM SMITH'S oatmeal stout it's like 4 or 5 ingredients and it's amazing. Souts are a wonderfuly forgiving style if you're just getting into all grain.

On a sidenote for a new AG brewer:
Two huge factors that will help your beers shape up are aeration (make sure you're at least dumping your beer through a strainer) and temperature control. This will help cut out a lot of the off flavors that take a while to settle out.

 

Let me know how it turns out

 

I am glad that your Oatmeal Stout turned out well!

If you have patience I would recommend that you let some your Oatmeal Stouts to age a bit (3-4 months or more) in the bottle.

I brew an Oatmeal Stout twice a year and it has been my consistent experience that while the beer is tasty when it is carbonated (two weeks in the bottle) it really improves with age. I have had a few bottles last up to 6 months and those bottles were excellent. It is my understanding that with age the dark malt flavors mature and ‘mellow’ out (for the better).

Cheers!

 

Toasting the oats (15-20min @ 350) adds another level of awesomeness...a flavorful addition to many British styles.

 

Or buy oat malt

 

Glad you liked it I am brewing another batch of this beer this weekend, always a hit around here