Oatmeal Stout

I am happy to share my recipe with you. I would not state that it is a clone of Sam Smith Oatmeal Stout. I once did a side-by-side tasting of my Oatmeal Stout and a Sam Smith. I thought the Sam Smith had a better aroma but my homebrewed Oatmeal Stout tasted better.

Ingredients:

· 4.75 lbs. Muntons Light DME
· Pale Malt: 1 lb.
· Flaked Oats: 1 lb.
· Simpsons Chocolate Malt: ½ lb.
· Black Malt: ¼ lb.
· Northern Brewer hops: 8 AAUs
· Coopers Dry Yeast

You need to mash the grains for 1 hour. I mash at 150°F.

I ferment in the upper 60’s (e.g., 67°F)

I achieve an OG = 1.050 and a FG = 1.010.

Cheers!

 

Yes, with the exception of the need to conduct a mini-mash it really is a simple beer to brew.

As a 'head up' this beer is tasty as soon as it is done (carbonated) but this beer gets even better with time. If you have the patience, allocate some of the beers for extended aging. Maybe set aside a couple of six-packs for 4+ months of aging. With several months this beer gets even better. When I drink my last bottle of Oatmeal Stout (I usually can last 6 months with this batch) the beer is absolutely sublime; I almost feel forlorn while drinking the last of its kind.

 

“At our consumption rate, a batch hangs around a bit.” Cool!

You are in for a treat!

Cheers!

 

"iPad...no emoticons" That's sad:

 

Jack is this the "kate's pita oatmeal stout" recipe that you reference in the biab thread?

 

It sure is!

 

Awesome, thanks for sharing! I was going to ask for the recipe before you posted it here

 

You are welcome.

You and LaRose can have a 'contest' to see which of you can brew the best PITA Oatmeal Stout!

 

Why do you bother with the 1# of pale? Everything below is already converted and just needs steeped. If I were using extract, I'd call it an even 5# DME, nix the pale, and use the rest of the recipe as is. It saves 40 minutes on brew day.

 

I think he wants some enzymes for the flaked oats (I'd even use a little more)

 

Flaked Oats are not pre-converted.

 

It appears that my posse already answered the question; you need enzymes from a base malt (Pale Malt) to convert the Oatmeal.

Cheers!

 

They're gelatanized....

 

http://www.howtobrew.com/section2/chapter12-2.html I'm striking out this weekend.

 

Not the same, though that makes conversion easier in the mash.