Brewing an Oatmeal Stout

There’s something special about a velvety smooth, easy-drinking, Oatmeal Stout in the winter. This beer is featured in our Winter Beer Pairing series for good reason (recipe below).

To make this Oatmeal Stout, I start with a base of Maris Otter malt, flaked oats, and Crystal 40 and 80. Before the sparge process, I add in the dark roasted grains to help keep the beer nice and mellow. This beer is hopped with a little Warrior and Cascade hops during the boil. The final beer has an ABV just under 6%. 

This beer pairs perfectly with barbecue, grilled beef, and other bold and spicy recipes.

INGREDIENTS
*Makes 5 gallons (19 L)

+ Maris Otter 8 lb (3.63 kg)
+ Flaked Oats 1 lb (0.45 kg)
+ Chocolate Malt 0.56 lb (0.26 kg)
+ Crystal 80L 0.5 lb (0.23 kg)
+ Crystal 40L 0.25 lb (0.11 kg)
+ Roasted Barley 0.38 lb (0.17 kg)
+ Warrior 0.35 oz (10 g) - 60 min
+ Cascade 0.25 oz (7 g) - 30 min
+ US-O5 American Ale yeast (23 g)

DIRECTIONS
+ Mash at 156°F (69°C) for 45 minutes, then raise to 168°F (76°C) for 10 minutes for mash out.
+ Add the roasted barley and chocolate malt to the mash tun at the beginning of the vorlof.
+ Lauter to the boil kettle for about 45-60 minutes, then boil for 1 hour.
+ Whirlpool for 5 minutes and let rest for 10 minutes before knock out.
+ Chill to 66°F (19°C) and pitch yeast.
+ After fermentation is complete, crash to 36-38°F (2-3°C)
 
You'll find the full homemade beer recipe and a bunch of others on the website. Cheers!

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