Oatmeal stout is a style I rather enjoy but commercially you don't see a lot. On My last visit to Kansas City I brought back some of the EXCELLENT Free State Brewing Oatmeal Stout, which happens to be my favorite pro version. Inspired, I started pouring through my brewing tomes, favorite beer blogs and brewery sites for recipe ideas. Come to find out that nailing this style is not as simple as adding flaked oats to your favorite stout recipe. It is a balance of mouthfeel you expect from the style, with subtle sweetness and roast. To much attenuation and it becomes more of a dry stout, too little and you end up with a sweet stout. I hope that learning from others will get me a drinkable recipe that I can further tweak to perfection.
Oatmeal Stout - Brewed 09/04/11
6 lb Marris Otter
2 lb Flaked Oats
2 lb Munich 10L
1 lb Flaked Barley
10 oz Roasted Barley
8 oz Chocolate Malt
8 oz Caramel 40L
2 oz Fuggle 60 Min
Chicago water with 1 gram baking soda per gallon to drive up bicarbonate
Dough in and raised to 122F for 15, raised to 156F for 60, raised to 165F for 15. Recirculate until cleared and fly sparged to pre boil volume.
Fermented on the cooler range with Fermentus US-04
I plan on taking a keg of this to Wisconsin on a disc golf outing. Will post tasting notes and tweaks next month.
9 hours ago