Best picture I found about oatmeal
That’s right, beer isn’t just for dinner and lunch anymore, now it’s for breakfast. My friends over at the Brew Dudes have also been in on the Oatmeal Stout and I haven’t brewed one since I used to kit brew. I think it’s time to re-visit this classing breakfast drink.
Seriously though, I am going to be continuing on my path of less is more in my brewing. This is a simple stout with some flaked oats to hopefully give the beer some body. I am currently at 3lbs of flaked oats, but I might be splitting that half flaked oats and half flaked barley.
Here is what I have so far:
Amount Item Type
26.00 lb Pale Malt (2 Row) UK (3.0 SRM) Grain
3.00 lb Oats, Flaked (1.0 SRM) Grain
3.00 lb Roasted Barley (300.0 SRM) 60 min
1.00 oz Warrior [15.00 %] (60 min) Hops 30 min
1.00 oz Northern Brewer [8.50 %] (30 min) Hops 10 min
1.00 oz Fuggles [4.50 %] (10 min)
Irish Ale Yeast (1085)
This is going to be a single mash infusion held at 154 for 60 min with two batch sparges. In case it wasn’t obvious by the recipe, this is a 10 gallon batch. I want to treat the water with some calcium, but we’ll see how the brew day goes.
Cheers.
Wilford Brimley wouldn’t steer you wrong! Seriously, it’s a worthy style and one that should be revisited every few years (at least).
Mike has been working his oatmeal stout recipe for many years now. When are you brewing this one up?
Yes, Wilford is the man. I am going to be brewing this hoss this weekend. Most likely Saturday afternoon. It will be nice once the weather really turns to have a good stout to sip on. This is long overdue!
Hay Travis, its a style that’s long overdue for me as well. I also brewed one, on the 8th. I went with a more lengthy oatmeal process, hoping that it would provide even more mouthfeel. I pre-cooked 2 pounds of McCanns Irish steel cut oats for about 45min. With some additional water to thin it before pouring into the mash half way through conversion, it was almost 3 gallons of oats.
Its an 8 gallon batch, half of which was dry hopped with 1 oz Willamette plugs. Already though, I can tell it has a wonderfully rich and silky mouthfeel. I’ll definitely write about it later this month. It’s my latest post.
I like how your recipe doesn’t have any crystal malts or other character malts. I’d like to know how you like it.
Ted, great to hear from you! I’ve got 5 gallons on tap already and it’s outstanding. When I was racking, I was a little concerned about the hops being a bit more that I had wanted, but it’s really settled with the carbonation and is silky smooth drinking beer. There are wonderful notes of dry chocolate and some light hints of coffee. It’s a very mature sweetness that makes the bitterness fall into the background. I have a few bottled if you want to do a trade!
PS – I didn’t treat the oats on mine, Ed from the brew shop said they were good to put right into the mash tun. How was the dry hopping on the flavor?