Wolaver’s Organic Oatmeal Stout clone

Wolaver’s Organic Oatmeal Stout clone

(5 gallons/19 L, all-grain)
OG = 1.059   FG = 1.018
IBU = 40   SRM = 35   ABV = 5.6%

9.5 lbs. (4.3 kg) organic 2-row malt
1.4 lbs. (0.64 kg) organic roasted barley (300 °L)
0.7 lb. (0.32 kg) organic rolled oats
0.5 lb. (0.23 kg) organic crystal malt (120 °L)
0.7 lb. (0.32 kg) organic Munich malt (10 °L)
0.28 lb. (0.13 kg) organic unmalted wheat
9.2 AAU Magnum hops (60 min.) (0.67 oz./19 g at 14% alpha acids)
0.4 AAU organic Hallertau hops (15 min.) (0.1 oz./4 g at 4 % alpha acids)
2.5 AAU organic Cascade hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
White Labs WLP036 (Dusseldorf Alt) or Wyeast 1007 (German Ale) yeast(1.5 qt./1.5 L yeast starter)
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

Heat 4.5 gallons (17 L) water up to 165 °F (74 °C). If you have soft water, you may want to mix in some dissolved chalk or baking soda. Mash at 152 °F (67 °C) for one hour. Sparge with enough water to collect 7 gallons (26.5 L) wort in the kettle. Total boil time is 90 minutes, adding hops at times indicated. After the boil is complete, cool, aerate and ferment at 68 °F (20 °C). Bottle or keg as normal.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 0.42 lb. (0.19 kg) and add 6 lbs. (2.7 kg) Briess organic light liquid malt extract. Mash the crushed grains for 45 minutes at 152 °F (67 °C) in 5 qts. (4.7 L) of water. Bring wort volume to 3 gallons (11.4 L) and boil for a total of 60 minutes. Add hops according to ingredient list and liquid malt extract for final 15 minutes of the boil. Top off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Wolaver’s describes its Oatmeal Stout as a “smooth-as-silk stout brimming with darkly roasted malts and rich notes of chocolate and coffee. A mocha-topped, black-as-night body gives way to a surprisingly smooth, full-bodied experience in this unfiltered offering.”