RSSI have always wanted to try my hand at creating an oatmeal stout at home so for my latest batch I decided to put together a recipe. This stout is very chocolaty in the nose and mouth and has a nice Irish stout dry finish. Note: This is an imperial stout because the ABV on this bad boy is 7.7% 10%.
This is an intermediate level recipe because it involves steeping malted grains and oatmeal and adding additional sugar to your wort and it leaves a lot of room for you the brewer to try different hops and sugar sources if you want…
Ingredients:
4.5 Gallons of water
1lbs of 550L Black Patent Crushed Malt Grains
1lbs Steel Cut Oatmeal
8lbs of Stout Malt Extract
1lbs 8oz Brown Sugar
2oz US Golding Hop pellets @ 60min
.5oz US Golding Hop pellets @ 30min
1.5oz US Golding Hop pellets @ end of boil
Wyeast 1084 Irish Ale yeast
Extra Equipment Needed: The only extra equipment you might need to make this beer is a steeping bag. They run about 5 bucks at your local homebrew shop.
Directions: Place the pound of Black Patent and Steel Cut Oatmeal in your steeping bag make sure to tie the top tight so the grains do not escape. Place the steeping bag in your water as it comes to a boil. Your water should take a good half hour to come to a boil so make sure to stir your steeping bag every 5 minutes. You should immediately see that your water turns almost black from the crushed grains. Remove your steeping bag when the water reaches 170 degrees.
When your water hits 170 degrees lift out your steeping bag allowing it to drain into your pot…don’t squeeze the bag, just let it drip dry and then place aside. Once your water begins to boil, remove from heat and add in your stout extract making sure to stir the water so the bottom doesn’t scorch. Next add your brown sugar also stirring the wort to mix it in. Once both extract and brown sugar has been added, crank up the heat and bring your wort to a boil.
When a good rolling boil has been reached add 2oz on Golding Hop pellets and start your timer for 60min. Keep an eye out for boil overs. After 30min of boiling add your flavoring hops (.5oz US Golding Hop pellets). At 60min turn off the heat and add your last 1.5oz of US Golding Hop pellets.
Once your wort stops boiling use your spoon to create a whirlpool in your wort and set aside for your normal way of cooling… I use a water bath. Once your wort is cooled down to about 68 degrees move to your fermenter, top off your water to 5 gallons and pitch your yeast. Also make sure to take note of your starting gravity so you can figure out your final ABV.
Let this guy ferment for about 10 days and then bottle. Once bottled, store at room temperature for another 10 days in a dark place and then pop in the fridge for consumption.
OG: ~1.095
FG: ~1.018
ABV: ~7.7% ~10%
Update: I realized way after the fact that I calculated the ABV wrong on this guy… the actual ABV is 10%!
I was a lucky enough to have a one these bad boys!! I was so impressed with the beer. This such a limited production beer. I can see it going for around 6.50 a 22oz. Umm chocolate oatmeal!!