Oatmeal Stout

By AndrewR On 28 October 2017 In brewing

As the seasons are turning colder here in the UK, plus I really like stouts and porters, I’ve been brewing some of the different styles of stout to explore them a little more.

Aware that the festive season was fast approaching I had negotiated with “The Supreme Goddess” (as my wife is known) and booked out a series of brewing days where I could disappear into the Skip and Anchor safe in the knowledge of being undisturbed. (This is somewhat of a fallacy as the rest of the family can’t stand the smell so generally steer well clear.)

Grain bill for Oatmeal Stout

Oatmeal stout

Source: Home Brew Beers: Greg Hughes

Grain bill

Pale malt
Rolled oats
Crystal malt
Chocolate malt
Roasted Barley

Hops

Challenger
Golding

Yeast

Wyeast 1187 Ringwood Ale

Notes

Brew Day

Brew day progressed well. No issues with the mash, vorlauf or sparge and hit all the numbers.

I did forget the Irish Moss at the end of the boil, but the clarity of the finished product seems fine. Have started ensuring I get the container out and put it on the shelf near the boiler so I don’t forget in future.

Fermented for 1 week at 20℃, then for a further 2 weeks at 12℃. Then transferred to Corny keg and carbonated at 6℃ in the kegerator.

Tasting Notes

Very happy with the outcome and have had a positive response from all those that have tried it. Now just need to try and ensure it isn’t all consumed by the time Christmas comes around.