Oscar’s Chocolate Oatmeal Stout clone
Sand Creek Brewing Company, Wisconsin
(5 gallons/19 L, partial mash)
OG = 1.056 FG = 1.020
IBU = 30 SRM = 20 ABV = 4.75%
6.6 lbs. (3.0 kg) Briess Light unhopped liquid malt extract
1 lb. (0.45 kg) Briess Munich malt (10 ºL)
1 lb. (0.45 kg) Briess wheat malt
4 oz. (0.11 kg) Briess roasted barley malt
4 oz. (0.11 kg) Briess chocolate malt
10 oz. (0.28 kg) Briess flaked oats
1 tsp. Irish moss (10 min.)
7.1 AAU Goldings hops (60 min.) (1.5 oz./42 g of 4.75% alpha acid)
4.75 AAU Goldings hops (5 min.) (1 oz./28 g of 4.75% alpha acid)
Wyeast 1968 (London ESB Ale) or White Labs WLP002 (English Ale) of Lallemand London ESB Ale yeast
O.75 cup corn sugar (if priming)
Step by Step
Steep the crushed malts in 1.5 gallons (5.8 L) of water at 150 ºF (66 ºC) for 30 minutes. Remove grains from wort and add water to make 3 gallons (11 L). Add the malt syrup to your wort and bring to a boil. Add the Goldings bittering hops and Irish moss then boil for 60 minutes. Add the Goldings finishing hops for the last 5 minutes of the boil.
Add the wort to 2 gallons (7.6 L) of cool water in a sanitary fermenter, and top off with cool water to 5.5 gallons (21 L). Cool the wort to 75 ºF (24 ºC) — do not aerate (you want a high ending gravity for this beer!). Pitch your yeast and allow the beer to cool over the next few hours to 68 ºF (20 ºC), and hold at this temperature until the beer has finished fermenting. Then bottle or keg your beer and enjoy!
This is a single-step infusion mash. Replace the malt syrup with 9.0 lbs. (4.0 kg) of Briess pale 2-row malt, and mix with the rest of your grains in the extract version. Mash the grains together at 150 ºF (66 ºC) for 60 minutes.
Collect approximately 7 gallons (26 L) of wort to boil for 120 minutes, so you have a 5.0-gallon (19-L) yield. The remainder of the recipe is the same as the extract. Enjoy your chocolate oatmeal stout!