brēowanthorpe

The Homestead of Beer

Oatmeal Stout

By thomas #30 Minute Boil, #Barley, #Beer, #BIAB, #Homebrew, #Hops, #No-Sparge, #Oatmeal, #Oatmeal Stout, #One Gallon, #Rye, #ryetirement, #Water, #Westfort, #Yeast

Codename : Westfort Ryetirement Oatmeal Stout

The second in my Ryetirement series, building on what has become my cornerstone beer, an oatmeal stout.

Ingredients

  • 1 lb 8 oz Pearl pale malt (2.8L)
  • 3 oz Rye malt (3.5L)
  • 3 oz Oatmeal
  • 2 oz Caraaroma malt (130L)
  • 2 oz Carafa Special III (525L)
  • 1 oz Chocolate malt (350L)
  • 0.10 oz Cascade hops at 30 minutes
  • 0.20 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 Willemette hops at 5 minutes
  • 0.20 oz Fuggle hops at 0 minutes
  • 3 ml Nottingham dry yeast

Vital Stats

BJCP Style : Oatmeal Stout
Anticipated ABV : 5.5%
Anticipated IBU : 32
Anticipated SRM : 35
Pre-boil SG : 1.044
Original SG : 1.056
Target SG : 1,014
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 6.2L 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 refractometer, aka 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 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 14-21 days.

Bottling Day

Brew Notes

  • Gravity measurements, 1.042 & 1.053. This will give an anticipated ABV 5.3%.
Ferment the stout for about 10 days.

Brew day : 17-April-2023
Bottling day : 

NFT :