brēowanthorpe

The Homestead of Beer

Oatmeal Stout

By thomas #30 minute boil, #Barley, #Beer, #BIAB, #Homebrew, #Hops, #Molasses, #No-sparge, #Oatmeal, #Oatmeal Stout, #one-gallon, #Stout, #Torrified Wheat, #Water, #Westfort, #Yeast

Codename : Westfort Molasses Oatmeal Stouthorpe

I have added honey, maple syrup and assorted sugars to my recent beers, it was to expand my repertoire, and try a stout with molasses. Spoiler alert, the wort was delicious.

Ingredients

  • 1 lb 7 oz Maris Otter malt (3.8L)
  • 3 oz Oatmeal (1.6L)
  • 2.5 oz Roasted barley (488L)
  • 2 oz Caramel malt (120L)
  • 1 oz Torrified wheat (1.5L)
  • 0.20 oz Cascade hops at 30 minutes
  • 2 oz molasses (60L) at 20 minutes
  • 2 oz lactose sugar at 20 minutes
  • 0.20 oz Willemette hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 3 ml Nottingham dry ale yeast

Vital Stats

BJCP Style : Oatmeal Stout
Anticipated ABV : 5.3%
Anticipated IBU : 32
Anticipated SRM : 33
Pre-boil SG : 1.037
Original SG : 1.055
Target SG : 1,015
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.
  • Raise the temperature to 145F, set the timer for 30 minutes.
  • Raise 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, molasses, lactose 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, splash the wort around to aerate the contents.
  • Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

Brew Notes

  • Pre-boil gravity was 1.043 was higher than expected.
  • Post boil gravity was 1.060, again, higher than expected. I added 250 ml of cold water to bring it down to 1.055. This does not affect the anticipated ABV.
The weighed molasses.

 

Stout fermenting in the carboy.

Brew day : 21-Dec-202