Wolaver’s Organic Oatmeal Stout clone
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.”
Wolaver’s Organic Oatmeal Stout clone, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.018
IBU = 40 SRM = 35 ABV = 5.6%
Ingredients
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 Oatmeal Stout clone
(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.016
IBU = 40 SRM = 60 ABV = 5.6%
Ingredients
0.4 lb. (0.19 kg) organic 2-row malt
1.4 lbs. (0.64 kg) organic roasted barley
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
1.5 lbs. (0.68 kg) Briess organic light dried malt extract
4.63 lbs. (2.1 kg) Briess organic light liquid malt extract (late addition)
9.2 AAU Magnum hops (60 mins) (0.65 oz./19 g of 14% alpha acids)
0.4 AAU organic Hallertau hops (15 mins) (0.1 oz./2.8 g of 4 % alpha acids)
2.4 AAU Cascade hops (15 mins) (0.48 oz./14 g of 5% alpha acids)
Ale yeast (Wolaver’s uses a proprietary alt strain) (1.5 qt./1.5 L yeast starter)
0.75 cup corn sugar (for priming)
Step by Step
Steep grains for 45 minutes at 152 °F (67 °C) in 5.0 qts. (4.7) of water. Add dried malt extract to wort from steeping, bring wort volume to 2.5 gallons (9.5 L) and boil for 60 minutes, adding hops at times indicated in the ingredient list. Add liquid malt extract for final 15 minutes of the boil. Ferment at 68 °F (20 °C).
