The Portsmouth Brewery’s Navish’s Oatmeal Stout clone, All-Grain

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.025
IBU = 50  SRM = 35  ABV = 5.3%

Ingredients

11 lbs. (5 kg) pale malt
1 lb. (0.45 kg) caramel malt (60 °L)
0.2 lb. (91 g) chocolate malt
0.2 lb. (91 g) black malt
0.8 lb. (0.36 kg) roasted barley
1 lb. (0.45 kg) rolled quick oats
0.5 lb. (0.23 kg) steel-cut oats (45 min.)
14 AAU Chinook hops (75 min.) (1.2 oz./33 g of 12% alpha acids)
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
0.75 cup corn sugar (if priming)

Step by Step

Mash the grains and rolled oats at 160 °F (71 °C) for one hour and then sparge and run off enough wort into the kettle for a 90-minute boil.

Add 1.2 ounce (33 g) of Chinook hops at 15 minutes into the boil. Add 0.5 lbs. (0.23 kg) of steel-cut oats (Irish oatmeal) in a mesh bag to the boil during the last 45 minutes. Remove bag of Irish oatmeal and cool wort.

Move cooled wort to fermenter and add Irish stout yeast. Ferment at 65–68 °F (18–20 °C) until reaching terminal gravity (about 7–12 days).