February 9, 2011


Impromptu Oatmeal Stout

by admin
Categories: 13C, All-grain, BJCP Style, Recipes
Tags: No Tags
Comments: Leave a Comment

This past Saturday night, I ended up with the house to myself while the girls had a sleepover at a friends.  Of course I had honey-do’s to finish and I had an itch to go see The Mechanic (which was pretty good), but what I really wanted was to knock out a batch of beer.

I had already toasted some oats in the oven the week before at 250F for about 20 minutes.  They were put back in the container to mellow for the week after toasting.

After the house was clear I quickly ran down and milled grain while my strike water was heating.  Setup was the small batch rig on the kitchen island.

Here’s the recipe:

Batch Size: 2.50 gal
Boil Size: 3.96 gal
Estimated OG: 1.047 SG
Estimated Color: 30.9 SRM
Estimated IBU: 28.2 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Amount        Item                                      Type         % or IBU
3.25 lb       Pale Malt (2 Row) UK (3.0 SRM)            Grain        74.20 %
0.50 lb       Oats, Flaked (1.0 SRM)                    Grain        11.42 %
0.25 lb       Caramel/Crystal Malt – 80L (80.0 SRM)     Grain        5.71 %
0.25 lb       Chocolate Malt (450.0 SRM)                Grain        5.71 %
0.13 lb       Black (Patent) Malt (500.0 SRM)           Grain        2.97 %
0.75 oz       Goldings, East Kent [4.50 %]  (60 min)    Hops         25.2 IBU
0.25 oz       Goldings, East Kent [4.50 %]  (10 min)    Hops         3.0 IBU
1 Pkgs        Irish Ale (White Labs #WLP004)            Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.38 lb
Single Infusion, Medium Body, Batch Sparge
Step Time     Name               Description                         Step Temp
60 min        Mash In            Add 5.48 qt of water at 166.0 F     154.0 F

I knew to overcompensate the strike temp on the small cooler due to the low initial mash temp I experienced on the Amber.  I hit around 152F this time instead of 154F, but a little boiling water from the tea kettle brought it right up.  I had a lot of fun running to paint closet doors between the mash stirs at 20 and 40 minutes.  Luckily I got both doors done during the mash.

I batch sparged twice with about 1.25gallons at 175F and got my 3gallons of wort in the kettle.

The boil was very smooth and I got a second coat on the doors between the hop additions.  Chilled down to pitching in about 20 minutes in the sink and got the 3gallon Better Bottle down to the fermentation fridge.  OG was 1.060 and the efficiency calculation was around 89%.

After a little cleanup, I enjoyed a 10:40 showing of The Mechanic and then a pint of Port Mongo at Taco Mac after the movie.



Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Today is Monday
January 22, 2018

Bad Behavior has blocked 61 access attempts in the last 7 days.