Oatmeal Stout

One of my favorite styles is a semi-sweet, smooth easy drinking Oatmeal Stout. This is my first attempt at formulating one of my own.

Recipe

Details

Batch Size: 5 gallons
Boil Time: 60 minutes
Estimated IBU: 33
OG (Est/Act): 1.058 / 1.060
FG (Est/Act): 1.017 / 1.017
ABV (Est/Act): 5.4% / 5.7%
Brewhouse Efficiency (Est/Act): 72% / 74%
Target Mash Temp: 152°F
Target Fermentation Temp: 64°F
Estimated Color: 37.6 SRM

Fermentables

I kind of designed this grain bill from scratch and admit to not really knowing what I was doing when I threw this together. I knew the Oats (15%) would add a creamy mouthfeel. I was hoping to see some stronger coffee / chocolate flavors from both the Roasted Barley and Carafa I. The Special B I thought might add some caramel flavors.

Amount Name SRM %
4lb 8oz Maris Otter (UK) 3 66%
1lb Oats, Flakes 1 15%
8oz Roasted Barley 300 7.5%
6oz Carafa I 337 5.5%
6oz Special B 180 5.5%

Hops

An early addition of Nugget made up the bulk of the bittering with a late addition of EKG for flavoring.

Amount Name AA Use Form
0.4oz Nugget (US) 13.5% FWH – 60 Minutes Pellets
0.25oz EKG 6.0% Boil – 10 Minutes Pellets

Yeast

I decided to go with a good malty British strain.

Name Lab Attenuation Temperature
WY1968 London ESB Ale Wyeast 67-71% 64°F-72°F

Water

Like with the Tripel, I used Denver tap water with no modifications.

Fermenting & Packaging

The Oatmeal Stout was fermented in a primary for three weeks. It reached FG within 7 days. I normally would package after two weeks, but the stout got an extra week because I was lazy.

I packaged in 12oz bottles w/ half a pack of champagne yeast and enough table sugar to carbonate to 2.3vols.

Tasting Notes

I have a hard time determining what I think about this one. My palette isn’t necessarily all that refined and it seems every time I would pour this beer, I would get something different.

Aroma is very malty with a touch of roastedness. The flavor is definitely dominated by roasty and coffee flavors. Sweetness is about right, though sometimes it tastes way dryer than the last bottle I poured. Notes of raisins maybe? Some toffee maybe? Hop bitterness is right about where I wanted it. Mouthfeel is silky and creamy, as one would expect with 15% flaked oats. Appearance is dark, mostly opaque due to the darkness. Pours a nice tan colored creamy head.

In future revisions, I think I will add some medium crystal malt, like Caramel 60 or so, and replace some or all of the Special B to add more lighter caramel flavors. Also, I’ll probably eliminate the late addition of EKG, I don’t think it adds anything. Overall, I think this was a good beer, and a few minor tweaks could make it even better.

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