Anderson Valley Brewing Co.’s Barney Flats Oatmeal Stout clone
Anderson Valley describes Barney Flats Oatmeal Stout with “aromas of freshly baked bread, espresso, and dried cherries meld seamlessly with rich toffee flavors and a creamy mouthfeel.”
Anderson Valley Brewing Co.’s Barney Flats Oatmeal Stout clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.017
IBU = 14 SRM = 34 ABV = 5.8%
Ingredients
8.75 lbs. (4 kg) 2-row pale malt
12 oz. (0.34 kg) crystal malt (40 °L)
12 oz. (0.34 kg) crystal malt (80 °L)
12 oz. (0.34 kg) Munich malt (20 °L)
1.3 oz. (37 g) roasted barley
14 oz. (0.39 kg) chocolate malt
15 oz. (0.42 kg) flaked oats
3.9 AAU Columbus hops (60 min.) (0.28 oz./8 g at 14% alpha acids)
0.25 oz. (7 g) Northern Brewer hops (0 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2 qt./2 L yeast starter)
3⁄4 cups (150 g) dextrose (if priming)
Step by Step
Mash at 154 °F (68 °C) in 18 qts. (17 L) of water. Collect wort until last runnings dip below original gravity 1.012. Adjust pre-boil volume to have enough for a 90-minute boil. Add hops at times indicated. After the boil, cool to 68 °F (20 °C), aerate, pitch yeast, and ferment at that temperature. Bottle or keg as normal.
Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 4.5 lbs. (2 kg) extra light dried malt extract and increase the amount of Munich malt to 1 lb. (0.45 kg). Place the crushed Munich malt and flaked oats in one muslin bag and the crystal and roasted grains in a separate bag. Mash the crushed Munich malt and flaked oats at 154 °F (68 °C) in 6 qts. (6 L) of water for 45 minutes. Add the second bag to the mash and steep for an additional 15 minutes. Remove both bags and place in a colander. Wash all the grains with 1 gallon (4 L) of hot water. Top off to 6 gallons (23 L) and heat to a boil. Follow the remaining portion of the all-grain recipe.
