brēowanthorpe

The Homestead of Beer

Oatmeal Stout

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

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.

Ingredients

  • 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 : 

NFT :