 Oatmeal
Stout
by Stephen Galante
Oatmeal Stout
5 gallons, extract with grains
OG = 1.054 IBU = 34
The grains are mashed prior to
the addition of the dry malt extract. The oats have a negligible
enzyme content. Hence the American six-row barley with its high
enzyme content is used to saccharify the oats.
Ingredients:
6 lbs. amber, dry malt extract
1 lb. crystal malt, 60° Lovibond
1.5 lb. American six-row pale ale malt
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss, for 15 min.
2 oz. Fuggles hop pellets (4.2% alpha acid), for 45 min.
Wyeast 1084, Irish ale yeast
Step by Step:
Prepare a yeast starter a day or
two before brew day. Crush the specialty grains and malt, and
mix them with the oats in a coarse, nylon bag. Tie up the nylon
bag to seal it. Heat 3 gals. of water to 155° F in a pot with a
lid and add the bag of grains. Keep this pot covered,
maintaining a temperature between 150° and 158° F for one hour
to convert the starch. This can be done, for example, by placing
the entire pot in an oven preheated to 150° F. Remove the grain
bag, and pour 1 qt. of rinse water over it and into the pot.
This rinses some of the residual sugars from the grains. In a
separate pot bring 3 gals. of water to a boil for at least 15
min. Add 2 of these gallons to a clean, sanitized fermenter.
Keep the other gallon of water covered, in reserve. Bring the
wort to a boil, and slowly but vigorously mix in the dry malt
extract. Boil the wort vigorously for 15 min. and add the hops.
Boil for 30 more min. Add Irish moss and boil 15 more minutes.
Total boil is 60 min. Cool the wort to room temperature within
30 min. of the end of the boil. Siphon the wort off of the trub,
into the fermenter, adding the reserved water as necessary to
bring the final wort volume to 5.5 gals. Aerate the wort for 15
minutes. Mix the yeast starter into the wort. Seal the fermenter
with an air lock, and ferment until completion.
Oatmeal Stout
5 gallons, all-grain
OG = 1.052 IBU = 35
The recipe specifies about 10
percent oats, for which a single-step infusion mash will
suffice.
Ingredients:
8 lbs. pale two-row English ale
malt
1 lb. crystal malt, 60° Lovibond
18 oz. oatmeal (quick)
0.5 lb. chocolate malt
0.5 lb. roasted barley
1/2 tsp. Irish moss
2 oz. Fuggles hops for boiling (4.2% alpha acid), for 45 min.
1 pack Wyeast 1084, Irish ale yeast
Step by Step:
Prepare a yeast starter a day or
two before you start your brewing. Mix the crushed grains well
in a clean, dry bucket. Heat 11 qts. of water to 174° F. Mash in
slowly in stages, as described below. The temperature of the
mash should be between 150° and 158° F. Within this range,
higher levels give a less fermentable wort and a more
full-bodied beer. Lower temperatures give a more fermentable
wort. Acidify 5 gals. of sparge water to a pH of 5.7 using
lactic acid. Homebrewing shops sell solutions of 88 percent
lactic acid concentration. A stock solution of the acid may be
prepared by mixing 2 tsp. into 3 cups of water. This stock
solution can be stored, and using about 1/2 cup will reduce the
pH of 5 gals. of tap water to nearly 5.7. Be sure to verify this
using pH papers or some other means. Acidification prevents
excessive extraction of husk tannins. Heat the acidified sparge
water to a temperature at or just below 170° F. Maintain the
mash vessel at temperature for at least 1 hour. Mash out,
raising the temperature of the mash to 168° F. To begin the
sparge, slowly drain and collect 1/2 gal. wort from the lauter
tun, then gently pour this back on top of the grain bed. Repeat
twice more; this establishes the grain bed and produces
relatively clear initial runnings of wort by filtering out any
fine grain particles within the bed. Begin the sparge,
maintaining the sparge water at or just below 170° F. Typically
sparging for this recipes takes 45 min. to 1 hour. More time is
needed if the oat content is increased. Collect 6.5 gals. of
wort.
Boil the wort vigorously for 15
min. Add hops and boil 30 more min. Add Irish moss and boil 15
more minutes. Total boil is 60 min. Cool the wort to room
temperature within 30 min. of the end of the boil. Siphon the
wort off the trub into a sanitized fermenter. Aerate the wort
for 15 min. Pitch the yeast starter. Seal the fermenter with an
air lock, and let the fermentation proceed until complete.
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