Codename : Maple Oatmeal Stouthorpe

Trying a variation on the honey, doing with a maple for this batch.


  • 1 Lb 4 oz 2 Row Barley malt
  • 7 oz rolled oats
  • 4 oz roasted barley 300L
  • 2 oz caramel malt 120L
  • 2 oz dark munich malt 8L
  • 0.1 oz Centennial hops at 60 minutes
  • 2 oz Maple syrup at 20 minutes
  • 0.1 oz Challenger hops at 15 minutes
  • 0.1 oz Challenger hops at 10 minutes
  • ¼ Whirlfloc tablet at 10 minutes (optional)
  • 0.1 Challenger hops at 0 minutes
  • 4 ml Nottingham Ale dry yeast

Vital Stats

Anticipated IBU : 34
Anticipated ABV : 5.6%
Target OG : 1.055
Target FG : 1.012
Brewhouse (in)efficiency : 65%

Brew Day

  • Prepare 8.5L strike water, 154F.
  • Add the grains to the bag.
  • Calibrate sonic screwdriver.
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for a minimum SG 1.027
  • Lift the bag out, allow it to drip into the pot. Capturing every bit of potential sugar is good.
  • Bring wort up to 212F to boil for 10 minutes, then bring down to 205-210 F.
  • Set the timer for 90 minutes. Add hops, maple syrup, Whirlfloc hot chocolate and coffee at the prescribed times above. Looking for a minimum SG 1.052
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively. (Switched to ice bath, snow is finally gone)
  • Prepare yeast mixture.
  • Add wort to the jug. Pitch yeast.
  • Store in a cool place for primary fermentation for 14-21 days.

Bottling Day

  • Sanitise everything required for bottling.
  • Transfer from carboy to bottling pot.
  • Prepare 24g corn sugar with enough hot water to dissolve it. Add to pot.
  • Bottle.
  • Preferably conduct bottle conditioning for at least 3-4 weeks.

Brew Notes

  • Pre-boil SG, 1.026, post-boil SG, 1.050.


Tasting notes

This has most of the stout characteristics. The maple syrup made it a little sweeter than I prefer, but it was within tolerance.

Brew day : 17-Apr-2022
Bottling day : 31-May-2022