Codename : Westfort Oatmeal Cream Ale

Trying something completely out of the ordinary, using an almost entirely oatmeal grain bill to make this beer.


  • 1 lbs 9 oz Oatmeal (1.6L)
  • 2.5 oz Rye malt (3.5L)
  • 0.10 oz Cascade hops at 30 minutes
  • 2 oz Turbinado sugar (7,9L) at 20 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.10 oz Cascade hops at 10 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 3 ml Nottingham dry ale yeast

Vital Stats

BJCP Style : Cream Ale
Anticipated ABV : 4.9%
Anticipated IBU : 16
Anticipated SRM : 3

Pre-boil SG : 1.037
Original SG : 1.046
Target SG : 1,009
Brewhouse (in)efficiency : 65%

Brew Day

  • If you don’t want to do the mash steps, do the whole mash at 152F for 75 minutes, then skip to the part about lifting the bag out.
  • Prepare 6.2L strike water, 122F. 
  • Add the milled grains to the bag. 
  • Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
  • Stir occasionally.
  • Calibrate the sonic screwdriver.
  • Set the temperature to 145F, set the timer for 30 minutes.
  • Set the temperature to 158F, set the timer for 30 minutes.
  • 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 up to a boil, 212F, set the timer for 30 minutes. Add hops and  Irish moss, as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, an ice-bath or a snowbank work effectively.
  • Prepare the yeast mixture.
  • Pitch the yeast to the carboy.
  • Transfer the wort to the carboy.
  • Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Both the gravity readings were achieved.
  • This was super gooey (the technical term), not gonna lie, not sure even at this stage I would ever consider trying this again,
An extremely white wort in the carboy.

Brew day : 17-Dec-2022
Bottling day :