Codename : Westfort Oatmeal Stouthorpe (2024)
It has been a while since I did an oatmeal stout, so it was finally time to put together a batch. I did my own research, and discovered that real brewers recommend using a maximum of 20% oats in the grain bill, so I followed the guideline. Maybe people will someday look at me like I am a real brewer 🤓. A little about the beer,
A dark, roasty, full-bodied stout with enough sweetness to support the oat backbone.
Ingredients
- 1 Lb 2 oz Maris Otter malt (3.8L)
- 6 oz Oats (1.3L)
- 2 oz Carastan malt (30L)
- 2 oz Pale chocolate malt (225L)
- 1 oz Chocolate malt (300L)
- 1 oz Black malt (450L)
- 1 oz Roasted barley malt (300L)
- 1/4 Campden tablet in strike water (optional)
- 0.10 oz Chinook hops at 30 minutes
- 0.10 oz Minstrel hops at 30 minutes
- 1 oz White sugar at 20 minutes
- 1/2 tsp Irish Moss (optional) at 15 minutes
- 0.20 oz Willemette hops at 10 minutes
- 4 ml Mangrove Jacks Empire Ale dry ale yeast
Vital Stats
BJCP Style : Oatmeal Stout
Anticipated ABV : 4.9%
Anticipated IBU : 33
Anticipated SRM : 33
Pre-boil SG : 1.038
Post-boil SG: 1.049
Original SG : 1.049
Target SG : 1.012
Carbonation : 2
Water profile : Oatmeal Stout
Brewhouse (in)efficiency : 70%
Brew Day
- Prepare 6.6L strike water, 152F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 90 minutes, and maintain the temperature at 152F. It is acceptable if the temperature varies by a couple of degrees in either direction.
- If you find the gravity is reached before 90 minutes, you can jump to lifting the bag out.
- Stir occasionally.
- Calibrate the refractometer, aka the sonic screwdriver.
- 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, per manufacturers directions.
- Transfer the wort to the carboy, splash the wort around to aerate the contents.
- Put the airlock on the carboy.
- Store in a cool dark place for primary fermentation for 7-14 days.
Bottling Day
- Detailed instructions.
- Prepare 0.5 oz corn sugar.
- Bottle condition at least 4 weeks.
Brew Notes
- I have been experimenting with dual hop additions at the start of boil, jury is out, but I will continue to do it for a little while, at least until I formulate an opinion.
- Despite what the recipe said, I used 3 ml of the Empire and 1 ml of the Nottingham yeast. I have also been experimenting with blending yeasts, and liking the flavour I get.
- While I am admitting things, the astute might detect instead of a full 20% oats in the grainbill, it is more like 19.3%.
Brew day : 17-Oct-2024