brēowanthorpe

The Homestead of Beer

Oatmeal Stout

By thomas #Barley, #Beer, #BIAB, #Homebrew, #Hops, #Irish Moss, #No-sparge, #Oatmeal, #Oatmeal Stout, #one-gallon, #Stout, #Torrified Wheat, #Water, #Westfort, #Yeast

Codename : Westfort Pas St. Ambroise (2022)

Back mid/late 2000s, I discovered McAuslan St. Ambroise Oatmeal Stout while I was in Ottawa, it has been a mainstay of my beer consumption almost every trip into la Belle Province. Between the vital stats they list on their site, plus finding an enthusiast’s cloned recipe online, I have tried to emulate my own version.

Recipe inspiration : https://www.homebrewtalk.com/threads/oatmeal-stout-recipe-advice.142485/

Ingredients

  • 1 lb 4 oz Maris Otter malt
  • 3.5 oz Roasted barley (300L)
  • 2.5 oz Black malt (625L)
  • 2 oz Chocolate malt (444L)
  • 2 oz Crystal dark (100L)
  • 2 oz Flaked oatmeal
  • 2 oz Torrified Wheat
  • 0.20 oz Cascade hops at 60 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.10 oz Willemette hops at 15 minutes
  • 0.20 oz Willemette hops at 10 minutes
  • 0.10 oz East Kent Golding hops at 5 minutes
  • 0.10 oz East Kent Golding hops at 0 minutes
  • 4 ml London ESB yeast

Vital Stats

Anticipated IBU : 45
Anticipated ABV : 5%
Anticipated SRM : 67
Target OG : 1.052
Target FG : 1,013
Brewhouse (in)efficiency : 68%

Brew Day

  •  Prepare 7.5L strike water, 155F
  • Add the milled grains to the bag.
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F. Looking for SG 1.035.
  • Calibrate the sonic screwdriver.
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring wort up to 212F, let boil for 10 minutes, then reduce temperature to 205F.
  • Set the timer for 60 minutes. Add hops and Irish Moss as prescribed above. Looking for SG 1.052.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare yeast mixture.
  • Add wort to the jug. Pitch yeast.
  • Store in a cool place for primary fermentation for 7-14 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 4 weeks. You can crack one open early, but you might be disappointed. You have been warned.

Brew Notes

  • Pre/post-boil gravity achieved

Brew day : 13-Oct-2022
Bottling day : 21-Oct-2022