Anderson Valley Brewing Co.’s Barney Flats Oatmeal Stout clone

Anderson Valley Brewing Co.’s Barney Flats Oatmeal Stout clone

(5 gallons/19 L, all-grain)
OG = 1.060   FG = 1.017
IBU = 14   SRM = 34   ABV = 5.8%

Ingredients

8.75 lbs. (4 kg) 2-row pale malt
12 oz. (0.34 kg) crystal malt (40 °L)
12 oz. (0.34 kg) crystal malt (80 °L)
12 oz. (0.34 kg) Munich malt (20 °L)
1.3 oz. (37 g) roasted barley
14 oz. (0.39 kg) chocolate malt
15 oz. (0.42 kg) flaked oats
3.9 AAU Columbus hops (60 min.) (0.28 oz./8 g at 14% alpha acids)
0.25 oz. (7 g) Northern Brewer hops (0 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2 qt./2 L yeast starter)
3⁄4 cups (150 g) dextrose (if priming)

Step by Step

Mash at 154 °F (68 °C) in 18 qts. (17 L) of water. Collect wort until last runnings dip below original gravity 1.012. Adjust pre-boil volume to have enough for a 90-minute boil. Add hops at times indicated. After the boil, cool to 68 °F (20 °C), aerate, pitch yeast, and ferment at that temperature. Bottle or keg as normal.

Partial mash option:

Substitute the 2-row pale malt in the all-grain recipe with 4.5 lbs. (2 kg) extra light dried malt extract and increase the amount of Munich malt to 1 lb. (0.45 kg). Place the crushed Munich malt and flaked oats in one muslin bag and the crystal and roasted grains in a separate bag. Mash the crushed Munich malt and flaked oats at 154 °F (68 °C) in 6 qts. (6 L) of water for 45 minutes. Add the second bag to the mash and steep for an additional 15 minutes. Remove both bags and place in a colander. Wash all the grains with 1 gallon (4 L) of hot water. Top off to 6 gallons (23 L) and heat to a boil. Follow the remaining portion of the all-grain recipe.