Suter BrewBlog > Current > BPO Oatmeal Stout [Oatmeal Stout]

BPO Oatmeal Stout

Specifics

Style:

Category:	Stout
Number:	13C

A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.

Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout.

Brew Date:

January 10, 2012

Tap Date:

February 01, 2012

Yield:

5 gallons

BU/GU

Calories:

193 (12 ounces)

Conditioning:

Keg

ABV:

5.6%

ABW:

4.4%

Batch No:	2012-01
OG:	1.058
OG (Plato):	14.27° P
Target OG:	1.050
FG:	1.016
FG (Plato):	4.08° P
Target FG:	1.018
Real Extract:	5.92° P
App. Atten.:	71.4%
Real Atten.:	58.5%
Status:	Secondary

General Information

Method:	Partial Mash
Cost:	51.27

Cooper's Dark LME
Briess American Rolled Oats
Briess American Crystal (120L)
Muntons British 2row Chocolate Malt (438L)
Dingeman's Belgian Special B Malt (100-130L)

US Tettnang Hops -- 4.8A 2.9B
Willamette -- 4.7A 3.7B

Wyeast 1084 Irish Ale Activator

Comments

With an unexpected free evening, this was a hastily put together recipe for a hearty stout made from a partial mash recipe.

With an unexpected free evening, this was a hastily put together recipe for a hearty stout made from a partial mash recipe.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

6.60 pounds

LME - Dark

81.5% of grist

6.60 pounds

Total Extract Weight

81.5% of grist

Grains

0.50 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

6.2% of grist

0.50 pounds

Belgian Special B Malt

Color (L):	130-220 °L
Info/Use:	Extreme caramel aroma and flavor. For dark Abbey beers and other dark beers.

6.2% of grist

0.25 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

3.1% of grist

0.25 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

3.1% of grist

1.50 pounds

Total Grain Weight

18.5% of grist

Adjuncts

0.25 pounds

Flaked Oats

0.31 pounds

Corn Syrup

Miscellaneous Ingredients (Non-Fermentable)

.5tsp

Irish Moss @ 15 minutes

Hops

1.00 ounces

Tettnanger

Region:	Germany, United States
AAU Range:	3 - 6%
Notes:	Fine, spicy aroma.
Typical Use:	Aroma, finishing.
Substitution:	Saaz, Spalt
Example:	Lager, Ale; Gulpener Pilsener, Sam Adams Octoberfest, Anderson Valley ESB

4.8% Pellets @ 60 minutes
Type: Bittering
Use: Boil

4.8 AAUs

0.75 ounces

Willamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.7% Pellets @ 5 minutes
Type: Bittering
Use: Boil

3.5 AAUs

1.75 ounces

Total Hop Weight

8.3 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Irish Ale
Manufacturer:	Wyeast
Product ID:	1084
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	62–72°F
Amount:	125 ml

Water Profile

Source:

Cleveland Municipal Water

Procedure

Heat to 150. Steep grains for 20 min. Mashout at 170-180. Remove and rinse grains over brew pot with 1/2 gallon of hot water 170-180 deg. water. Do not squeeze out, Discard. Add malt extract, 4 fl. oz. Dry Flaked Oats, Maltodextrin. Bring to a boil. Add Bittering Hops and boil at 60 min. Add Irish Moss and continue the boil at 15 min. Add Aroma Hops and continue the boil at 5 min. Cool with wort chiller and top off with ice/cold water to 5 gallons. Transfer cooled wort (70 deg) to fermenter. Measure Starting Gravity 1.057+.001 temp adjust Pitch yeast. Ferment at 68 deg.for 6 Days. Transfer to Secondary. Gravity after transfer to Secondary 1.018 Ferment in Secondary for 4 Days. Final Gravity before adding Priming Sugar 1.016 Bottle using 5 oz. Corn sugar. Condition for 2 weeks.

Heat to 150. Steep grains for 20 min.
Mashout at 170-180.
Remove and rinse grains over brew pot with 1/2 gallon of hot water 170-180 deg. water.
Do not squeeze out, Discard.
Add malt extract, 4 fl. oz. Dry Flaked Oats, Maltodextrin.
Bring to a boil.
Add Bittering Hops and boil at 60 min.
Add Irish Moss and continue the boil at 15 min.
Add Aroma Hops and continue the boil at 5 min.
Cool with wort chiller and top off with ice/cold water to 5 gallons.
Transfer cooled wort (70 deg) to fermenter.
Measure Starting Gravity 1.057+.001 temp adjust
Pitch yeast.
Ferment at 68 deg.for 6 Days.
Transfer to Secondary.
Gravity after transfer to Secondary 1.018
Ferment in Secondary for 4 Days.
Final Gravity before adding Priming Sugar 1.016
Bottle using 5 oz. Corn sugar.
Condition for 2 weeks.

Fermentation

Primary:	6 days @ 70° F
Secondary:	4 days @ ° F

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Brew Status

BPO Oatmeal Stout

Secondary

Upcoming Brews

BPO Stout

Jan 10, 2012