Gordon Strong’s Oatmeal Stout
Oatmeal Stout, all-grain
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.018 IBU = 25 SRM = 42 ABV = 6.0%
Ingredients
10 lbs. (4.5 kg) pale ale malt
1 lb. 4 oz. (567 g) flaked oats
12 oz. (340 g) crystal malt (80 °L)
10 oz. (283 g) chocolate malt (450 °L)
8 oz. (227 g) roasted barley (550 °L)
4 oz. (113 g) crystal malt (40 °L)
4 AAU UK Golding hops (60 min.) (0.75 oz/21 g at 5.3% alpha acid)
2 AAU UK Golding hops (30 min.) (0.75 oz/21 g at 5.3% alpha acid)
Wyeast 1318 (London Ale III) or Imperial Yeast A38 (Juice) or White Labs WLP066 (London Fog) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 1 tsp. of calcium chloride to the mash. Mash the pale ale malt and oats at 154 °F (68 °C) for 60 minutes. Once conversion is complete, add the crystal and dark malts as well as the roasted barley, then begin to increase mash temperature to 168 °F (76 °C) using direct heat or infusion, and recirculate for 15 minutes before beginning the lauter process. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. A kettle fining can be added near the end of the boil, but is not necessary. Chill the wort to 64 °F (18 °C), aerate the wort with oxygen, pitch the yeast, and ferment until complete. Rack and package the beer, or rack and clarify the beer if desired with finings before packaging (prime and bottle condition, or keg and force carbonate).
Oatmeal Stout, partial mash
(5 gallons/19 L, partial mash)
OG = 1.063 FG = 1.018 IBU = 25 SRM = 42 ABV = 6.0%
Ingredients
5.5 lbs. (2.5 kg) pale liquid malt extract
1 lb. 8 oz. (680 g) pale ale malt
1 lb. 4 oz. (567 g) flaked oats
12 oz. (340 g) crystal malt (80 °L)
10 oz. (283 g) chocolate malt (450 °L)
8 oz. (227 g) roasted barley (550 °L)
4 oz. (113 g) crystal malt (40 °L)
4 AAU UK Golding hops (60 min.) (0.75 oz/21 g at 5.3% alpha acid)
2 AAU UK Golding hops (30 min.) (0.75 oz/21 g at 5.3% alpha acid)
Wyeast 1318 (London Ale III) or Imperial Yeast A38 (Juice) or White Labs WLP066 (London Fog) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 2 gallons (7.6 L) of water in the brew kettle; heat to 154 °F (68 °C). Steep the pale ale and flaked oats in a mesh bag for 30 minutes at this temperature then add the crystal and dark malts and steep for another 30 minutes, trying to maintain temperature at 154 °F (68 °C) then remove and wash grains with 1 gal. (4 L) hot water. Top the kettle off to 6 gal. (23 L). Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil.
Boil the wort for 60 minutes, adding hops at the times indicated. Chill the wort to 64 °F (18 °C), pitch the yeast, and ferment until complete. Rack and package the beer, or rack and clarify the beer if desired with finings before packaging (prime and bottle condition, or keg and force carbonate).
