Oatmeal Cream Stout

Yum. I'll say it again: Yum. My first taste of these was only 4 days after bottling. At the time they were bitter with a chalky aftertaste. Since that time, they have aged, mellowed, and otherwise turned into a smooth, sweet and creamy experience.

The oatmeal adds a chewy mouthfeel, and the overall full-bodiedness (is that a word?) reinforces the fact that these are not meant to cool you off on a hot summer afternoon, but would be right at home around the fireplace on a cold winter's day.

Gravities:

Initial 1.069
Transfer 1.020
Final 1.020
6.43% ABV How is this calculated?

Ingredients:

7 lbs pale liquid malt extract
1 lb roasted barley
1/2 lb chocolate malt
1/2 lb black patent malt
1 lb flaked oats
1 lb lactose
2 oz Northern Brewer hops (divide into 1.5 and 0.5 oz sections)
1 oz Fuggles hops
1 tsp Irish Moss
1 vial Wyeast 1084 Irish Ale yeast
.75 cup cane sugar (for priming)

Directions:

Place grains and oats in a mesh grain bag and steep in 3 gallons of water for 30 minutes at 175
Disolve liquid malt extract and bring kettle to a boil
Add 1.5 oz Northern Brewer hops and boil for 45 minutes
Add remaining Northern Brewer hops and Irish Moss. Continue boil for 5 minutes
Add Fuggles hops and boil for 10 more minutes
Remove kettle from heat, cool wort to about 90 degrees and transfer to primary fermenter
After 1 week, transfer to secondary fermenter for 2 additional weeks
Disolve .75 cup cane sugar in 2 cups of boiling water
Siphon beer from secondary to bottling bucket, mixing in sugar water.
Bottle and store for 2 weeks before chilling

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