Oatmeal Stout uses oats to build body and add a touch of silkiness to the mouthfeel. It is dark and rich, full of roasted flavors and aromas. It is full-bodied and has substantial coffee and chocolate notes. The appearance is dark brown to black in color.
5 Gallon yield, malt extract recipe
2 cans Briess Dark Malt Extract (3.3 lbs. each)
1 lb. Caramel Malt 90L, milled (for steeping)
¼ lb. Roasted Barley, milled (for steeping)
¼ lb. Black Patent Malt, milled (for steeping)
½ lb. Chocolate Malt, milled (for steeping)
1 lb. Flaked Oats (for steeping)
1 oz. Fuggle hop pellets (AA = 4%) – bittering (boil for 60 minutes)
1 oz. Kent Golding hop pellets – aroma (boil for 5 minutes)
California Ale Yeast (WLP001) or your favorite ale yeast
Heat three gallons of water to 170 degrees. Turn off heat and steep the milled grains in a muslin or nylon bag for 15 minutes, then remove the grains and bring the liquid to a boil. Turn off heat and stir in the malt extract until completely dissolved. Return to a boil, set a timer for 60 minutes, and add the Fuggle hops. When there are 5 minutes remaining on the timer add the Kent Golding hops. After boiling, cool to 80 degrees or less and top up with bottled water to just over 5 gallons before adding yeast. Aerate well and ferment at 70-72 degrees Fahrenheit. When fermentation subsides (after 10-14 days) bottle the beer using ¾ cup of corn sugar for priming.
O.G. = 1.056
F.G. = 1.012
ABV = 5.6%