Jamil’s McQuaker’s Oatmeal Stout

Jamil’s McQuaker’s Oatmeal Stout

(5 gallons/19 L, all-grain)
OG = 1.055 (13.5 °P) FG = 1.016 (4.1 °P)
IBU = 28 SRM = 35 ABV = 5.1%

Ingredients

8.5 lb. (3.85 kg) Thomas Fawcett & Sons Maris Otter pale ale malt (or similar English pale ale malt)
14.1 oz. (400 g) Great Western flaked oats 1 °L
10.6 oz. (300 g) Briess Victory® malt 28 °L
10.6 oz. (300 g) Thomas Fawcett & Sons chocolate malt 350 °L
7.1 oz. (200 g) Thomas Fawcett & Sons roasted barley 500 °L
7.1 oz. (200 g) Thomas Fawcett & Sons crystal malt 85 °L
7.5 AAU Kent Goldings pellet hops (60 min.) (1.5 oz./42 g at 5% alpha acids)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) yeast

Step by Step

Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill all of the grains together and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P).

The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.
Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes.

McQuaker’s Oatmeal stout

(5 gallons/19 L, extract with grains)
OG = 1.055 (13.5 °P) FG = 1.016 (4.1 °P)
IBU = 28 SRM = 35 ABV = 5.1%

Ingredients

5.7 lb. (2.6 kg) English pale ale liquid malt extract
14.1 oz. (400 g) Great Western flaked oats 1 °L
10.6 oz. (300 g) Briess Victory® malt 28 °L
10.6 oz. (300 g) Thomas Fawcett & Sons chocolate malt 350 °L
7.1 oz. (200 g) Thomas Fawcett & Sons roasted barley 500 °L
7.1 oz. (200 g) Thomas Fawcett & Sons crystal malt 85 °L
7.5 AAU Kent Goldings pellet hops (60 min.) (1.5 oz./42 g at 5% alpha acids)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) yeast

Step by Step

Ask your local homebrew shop for an English-style liquid malt extract or an extract made from 100% Maris Otter malt. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract (DME) instead.

Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill or coarsely crack the oats with the rest of the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle. Do not squeeze the bags. Add the malt extract and enough water to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2 liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes.

McQuaker’s Oatmeal stout
(5 gallons/19 L, all-grain)
OG = 1.055 (13.5 °P)
FG = 1.016 (4.1 °P)
IBU = 28  SRM = 35  ABV = 5.1%

Ingredients

8.5 lb. (3.85 kg) Maris Otter pale ale malt
(or similar English pale ale malt)
14.1 oz. (400 g) flaked oats (1 °L)
10.6 oz. (300 g) Briess Victory® malt (28 °L)
10.6 oz. (300 g) Thomas Fawcett & Sons chocolate malt (350 °L)
7.1 oz. (200 g) Thomas Fawcett & Sons roasted barley (500 °L)
7.1 oz. (200 g) Thomas Fawcett & Sons crystal malt 85 °L
7.5 AAU Kent Goldings pellet hops (60 min.) (1.5 oz./42 g at 5% alpha acids)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) or Lallemand London ESB Ale yeast

Step by Step

Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill all of the grains together and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 154 °F (68 °C). Hold the mash at 154 °F (68 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P).

The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil.

Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is two packages of liquid yeast or 1 package of liquid yeast in a 2-liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes.

McQuaker’s Oatmeal stout
(5 gallons/19 L, extract with grains)
OG = 1.055 (13.5 °P)
FG = 1.016 (4.1 °P)
IBU = 28  SRM = 35  ABV = 5.1%

Ingredients

5.7 lb. (2.6 kg) English pale ale liquid malt extract
14.1 oz. (400 g) Great Western flaked oats (1 °L)
10.6 oz. (300 g) Briess Victory® malt (28 °L)
10.6 oz. (300 g) Thomas Fawcett & Sons chocolate malt (350 °L)
7.1 oz. (200 g) Thomas Fawcett & Sons roasted barley (500 °L)
7.1 oz. (200 g) Thomas Fawcett & Sons crystal malt (85 °L)
7.5 AAU Kent Goldings pellet hops (60 min.) (1.5 oz./42 g at 5% alpha acids)
White Labs WLP002 (English Ale) or Wyeast 1968 (London ESB) or Lallemand London ESB yeast

Step by Step

Ask your local homebrew shop for an English-style liquid malt extract or an extract made from 100% Maris Otter malt. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract (DME) instead.

Spread the flaked oats out on a cookie sheet and toast them in the oven around 300 °F (149 °C) until they begin to slightly color up and give off a nutty oatmeal cookie character. Mill or coarsely crack the oats with the rest of the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 liters) of water at roughly 170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle. Do not squeeze the bags. Add the malt extract and enough water to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.046 (11.5 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the hops once the wort reaches a full boil and then start your timer. Add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 68 °F (20 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2 liter starter. Ferment at 68 °F (20 °C). When fermentation is finished, carbonate the beer to approximately 2 to 2.5 volumes.