Codename : Westfort Toujour Pas St. Ambroise

My previous attempt at cloning St. Amboise, was close, but not quite. I have adjusted the recipe to reduce the dark malts, in an attempt to emulate the taste of the original. The not so clever name you ask? Still Not St. Ambroise.


  • 1 lb 8 oz Pearl pale malt (2.8L)
  • 2.5 oz Roasted Barley (488L)
  • 2 oz Dark Crystal (100L)
  • 2 oz Oatmeal (1.5L)
  • 2 oz Torrified Wheat (1.5L)
  • 1.5 oz Chocolate malt (300L)
  • 0.5 oz Black malt (625L)
  • 0.20 oz Cascade hops at 30 minutes
  • 0.30 oz Willemette hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Willemette hops at 10 minutes
  • 0.20 oz Bramling Cross hops at 5 minutes
  • 0.20 oz Bramling Cross hops at 0 minutes
  • 3 ml Nottingham dry ale yeast

Vital Stats

BJCP Style : Oatmeal Stout
Anticipated ABV : 5%
Anticipated IBU : 47
Anticipated SRM : 42

Pre-boil SG : 1.043
Original SG : 1.054
Target SG : 1,015
Brewhouse (in)efficiency : 69%

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 6.1L 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, 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 dark place for primary fermentation for 14 days.

Bottling Day

Brew Notes

  • Got the gravity I was looking for.
  • I roasted the oatmeal for 10 minutes at 350 F. This is purely an optional step.
  • The original recipe called for Golding hops, I ran out so I substituted in the Bramling Cross
  • Similarly, the original used a London dry yeast, I substituted in Nottingham dry yeast
Pay no attention to the label. The stout will age for 14 days in the carboy.

Brew day : 6-February-2023
Bottling day :