Stout - Oatmeal Stout


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I understand that this kit is for all-grain brewers and requires specialized equipment to brew. Instructions and BeerSmith files are available to help determine strike and sparge volumes and temperatures. It is up to the brewer to determine if this kit is appropriate for their equipment and techniques.




Author: Gordon Strong

Source: BYO Dec 2018 (Style Profile)

Style: Stout

Tasting Notes: This is a dark, malt forward, roasty beer that is full bodied.  The addition of oats adds to the mouthfeel and adds a complimentary oatmeal type flavor to the beer.

 

19L @ 65% efficiency

OG 1.063
FG 1.018
ABV  6.0
SRM  42
IBU  25
Mash Temp 68°C (154°F)
Mash Time 60 minutes

 

Ingredients Quantity Addition and Time
Maris Otter  10 lb  Mash 60 min
Flaked Oats  1.25 lb  Mash 60 min
Crystal 75  0.75 lb Mash 60 min
Chocolate Malt   0.62 lb Mash 60 min
Roasted Barley
 0.50 lb Mash 60 min
Crystal 40  0.25 lb Mash 60 min
East Kent Golding (EKG)
 21g Boil 60 min
East Kent Golding (EKG)  21g Boil 30 min


Yeast included with this kit: S-04

Notes: Gordon likes to mash the Maris and oats alone and add in the roast and crystal malts at the end of the mash.  He then increases the temperature to 76°C (168°F) and recirculates for 15 minutes before lautering.  He also recommends a 90 minute boil for this beer.

Liquid yeast recommendations:

White Labs: WLP002, WLP066

Escarpment Labs: Foggy London, English Ale III