Breakfast of Champions (Oatmeal Stout)

Breakfast of Champions (Oatmeal Stout)

(5 gallons/19 L, all-grain)
OG = 1.052  FG = 1.013
IBU = 33  SRM = 25  ABV = 5.0%

8.5 lbs. (3.9 kg) 2-row pale ale malt
12 oz. (0.34 kg) flaked oats
10 oz. (0.28 kg) crystal malt (40 °L)
6.0 oz. (0.17 kg) crystal malt (60 °L)
5.0 oz. (0.14 kg) chocolate malt
4.0 oz. (0.11 kg) roasted malt (500 °L)
1 tsp. Irish moss
9 AAU Kent Goldings hops (1.8 oz./51 g of 5% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast (1.5 qt./~1.5 L yeast starter)
3.5 oz. (100 g) corn sugar (for priming)

Step by Step
Although unusual for an English-style ale, a step mash will work well for this beer. In your kettle, heat 12 quarts (11 L) of water to 133 °F (56 °C). Mix hot water and grains in your kettle and mash in to 122 °F (50 °C). (This is a thick mash at this point.) Let mash stand for 30 minutes. In a large kitchen pot, heat 5 quarts (~5 L) of water to a boil and stir this into mash after initial rest. (Now the mash with be at a “normal” thickness for an infusion mash.) Then, add direct heat to the kettle to bring mash to 154 °F (68 °C).

Let mash rest for 45 minutes. Heat mash to 170  °F (77 °C), transfer mash to lauter tun and let rest for 5 minutes (to settle). Recirculate wort until clear, then begin running off wort. Heat sparge water to point that grain bed temperature remains around 168 °F (76 °C) during sparge. Collect 6 gallons  (23 L) of wort. Bring wort to a boil. Once hot break forms, add hops and boil for 60 minutes.

Add Irish moss with 15 minutes left in boil. Cool wort and transfer to fermenter. (You should have 5 gallons/19 L at this point.) Aerate wort and pitch yeast. Ferment at 70 °F (21 °C).

Countertop partial mash option:
Replace amount of 2-row pale ale malt in all-grain recipe with 1 lb. 11 oz. (0.77 kg) 2-row pale ale malt, 14 oz. (0.40 kg) light dried malt extract and 4.0 lbs. (1.8 kg) light liquid malt extract. Heat 5.5 qts. (5.2 L) of water to 167 °F (75 °C) and pour it into a 2-gallon (7.6-L) beverage cooler. Add crushed grains and flaked oats to a large
steeping bag and slowly submerge in cooler. Open bag and stir grains with a spoon.

Break up any “lumps.” Note level of water in cooler after grains are added. Let partial mash rest, starting at 154 °F (68 °C), for 45 minutes. While mash is resting, bring 0.75 gallons (2.8 L) of water to a boil in your brewpot. Also, bring 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in another pot. Open spigot on cooler and collect first wort. Add it to boiling water in brewpot. Begin heating this wort to a boil. Add 180 °F (82 °C) water to cooler until liquid level is the same as before.

Stir grains and let sit for 5 minutes, then collect second wort and add it — along with the dried malt extract — to your brewpot. Bring wort to a boil, add hops and boil for 60 minutes. Stir in liquid malt extract and Irish moss for final 15 minutes of the boil. Cool wort and transfer to fermenter. Add water to fermenter to make 5 gallons (19 L). Aerate, pitch yeast and let ferment at 70 °F (21 °C).

Issue: March-April 2007