This stout boasts a dark roasty flavor and silky mouthfeel. Oatmeal stout. It’s the right thing to brew.
I used peanut butter extract and cordial oil, but you could also use 6 oz. of low fat peanut butter and add it at intervals during the boil just like the cocoa powder is added.
Despite names like Fat Spider Ale, Turkey Stout and Black Kitty Brown, only one BYO recipe has ever featured animals as an ingredient — Black Pearl Oyster Stout. We’ve been lucky enough to taste this beer, brewed by Joe Walton and Jim Michalk, and it’s delicious. The beer has a complex dark grain character and a slightly silky mouthfeel. There’s no strong oyster flavor, but you may detect a slight salty/briney character. For best results, use hard water with a moderate to high level of carbonates.
This recipe by Ben VanderMeer placed Best of Show, Great Arizona Homebrew Competition 2010 (151 entries).
This recipe, by Reed Vander Schaaf, won Best of Show, Santa Cruz County Fair 2008 out of 85 entries.
Shade Mountain Stout, which is 100% organic, definitely meets the style
guidelines for a true oatmeal stout. The aroma exhibits roasted grain
characters followed by coffee and chocolate notes. A rich, light brown
head tops the nearly opaque liquid and holds all the way to the bottom
of the glass. The flavor exhibits a smooth roast grainy profile
combined with chocolate and a slight nuttiness. The high percentage of
oats contributes to a full bodied mouthfeel and silky smoothness. A
higher temperature and somewhat thick mash produces a slightly sweet
finish. The one hop addition serves to be just enough to balance the
Bigger and more heavily hopped so that it could survive being exported out of England. IPA, right? Not this time. The same story applies to foreign extra stout. Find out how to brew this big stout. Plus: two extra stout recipes.