Ninkasi Brewing Co.’s Vanilla Oatis Oatmeal Stout clone

Ninkasi Brewing Co.’s Vanilla Oatis Oatmeal Stout clone

(5 gallons/19 L, all-grain)
OG = 1.072   FG = 1.022
IBU = 50   SRM = 40   ABV = 7%


13 lbs. (5.9 kg) 2-row pale malt
1 lb. (0.45 kg) extra dark crystal malt (135–165 °L)
1 lb. (0.45 kg) chocolate malt (350 °L)
1 lb. (0.45 kg) flaked oats
12 oz. (0.34 kg) Vienna malt
6 oz. (170 g) black barley
4 oz. (113 g) rice hulls
2 vanilla beans (added during fermentation)
9.8 AAU Nugget leaf hops (60 min.) (0.75 oz./21 g at 13% alpha acids)
9.8 AAU Nugget leaf hops (30 min.) (0.75 oz./21 g at 13% alpha acids)
1⁄2 tsp. Irish moss (15 min.)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Lallemand Windsor yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

This is a single step infusion mash. Mix the crushed grains with 5.5 gallons (21 L) of water at 163 °F (73 °C), stabilizing at 152 °F (67 °C) for 60 minutes until conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) with approximately 3.1 gallons (11.7 L) of 200 °F (93 °C) water, and then collect 7 gallons (26.5 L) of wort to begin your 60-minute boil. Add hops and Irish moss at times indicated. At the end of the boil there should be 5.5 gallons (21 L) wort left in your kettle. Chill the wort rapidly and pitch the yeast when the temperature is less than 75 °F (24 °C), and allow to cool to 68 °F (20 °C) for fermenting. Add the 2 vanilla beans to the fermenter after slicing one side of the bean open to expose the inside of the vanilla bean. When fermentation is complete, do a 3-day diacetyl rest, and then bottle or keg. Carbonate to approximately 2 to 2.5 volumes.

Partial mash option:
Substitute the 2-row pale malt in the all-grain recipe with 6.6 lbs. (3 kg) pale liquid malt extract and 1.5 lbs. (0.68 kg) extra light dried malt extract. Place the crushed Vienna and flaked oats in a muslin bag and mash in 2 qts. (2 L) of water at 150–160 °F (66–71 °C) for 30 minutes. Then, add 3 gallons (11.4 L) of 150–160 °F (66–71 °C) water and the crystal and roasted grains in a separate muslin bag. Hold for 30 minutes more. Remove both grain bags from the hot water and wash them with 1 gallon (4 L) of hot water. Bring wort to a boil. When boiling starts, remove pot from the burner and slowly add all of the dried malt extract, stirring to dissolve. Return to a boil for 60 minutes, adding the hops and Irish moss as indicated. Top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Issue: September 2015

Ninkasi describes Vanilla Oatis Oatmeal Stout as, “Characterized by a roasted front flavor, smooth rich oats, a touch of chocolate flavor, and a rich vanilla complexity imparted by whole vanilla beans. To achieve this higher level of decadence, we added in whole vanilla beans to the final stage of conditioning — the same process we use to dry hop a beer. It is bigger than a traditional stout with more alcohol, body, and a touch more bitterness to keep it balanced.”