Oatmeal Stout

[Colin Cummings]

I brewed kind of a badass oatmeal stout weekend before last.  Brewed 7 gallons, split it into a 5 gallon and 2 gallon batch, and this past weekend I added oak chips soaked in bourbon to the 2 gallons.  It's gonna be dope.

After much consternation I decided to brew this with almost 100% Amarillo water.  Our tap water has the bicarbonates to keep the PH in check with so many crystal and roasted malts in this recipe, and has the chlorides to bring out a round malt profile.  I was a little worried about the effect of the sodium on the flavor (our tap water is very high in sodium), but since mine is not an especially bitter recipe, I think it will be fine.  Tasted very good at 1 week.

Recipe for 7 gallons, ~85% efficiency, 90 min. boil

12 lbs. Warminster floor malted maris otter

1.25 lbs quick oats

1 lb. brown malt

12 oz. black malt

8 oz. English extra dark crystal

4 oz. roasted barley

1 oz Galena (60 min)

1 oz Willamette (30)

1 oz Northern Brewer (10)

White Labs English Ale (3rd gen.)

Sach rest at 152 for 60 mins

Batch sparge

For the 2 Gallons, soak 1 oz oak chips in 2 fl oz bourbon for a couple of days, dump it all after primary fermentation has ended.

Cheers,

Colin Cummings
Amarillo, TX

[Kevin C]

That sounds extremely delicious. I would love to make a trade to try a sip of that haha. We too brewed an oatmeal stout with a decent amount of lactose to give it a nice and smooth finish and we think it tastes a bit different but since we are still very amateur I would be extremely curious to see what a real oatmeal stout home brew tastes like! 

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