Crisp Oatmeal Stout

  • Creamy, smooth and roasted
  • ABV 4.2%
  • IBU 18
  • OG 1043 SG

Our version of the classic Oatmeal Stout recipe is heavy on the torrefied oats with a 10% addition lending in the beer a smooth slickness. The Brown, Crystal and Black Malts give a full roasted and chocolate flavour to the stout and the medium mash temperature leads to a moderate fullness in the end.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1043 SG

FINAL GRAVITY:

1010 SG

IBUs:

18

COLOUR (EBC/SRM):

50 / 25

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

COLLECTION TEMP:

18°C / 64°F

FERMENTATION TEMP:

21°C / 70°F

MASH LIQUOR VOL (LITRES):

773

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

BEST ALE

217

80

BROWN

6

2

CRYSTAL 400

6

2

BLACK

18

6

FLAKED T OATS

39

10

YEAST

LONDON ESB

HOPS(g)Contribution%Alpha Acid%Addition

JARRYLO

275

30

16

Start of boil

JARRYLO

275

30

16

Middle

JARRYLO

367

40

16

Flame out

HOPS

JARRYLO

(g)

275

Contribution%

30

Alpha Acid%

16

Addition

Start of boil

JARRYLO

(g)

275

Contribution%

30

Alpha Acid%

16

Addition

Middle

JARRYLO

(g)

367

Contribution%

40

Alpha Acid%

16

Addition

Flame out

CARL'S TOP TIP

Use brewing salts to get a chloride:sulphate ratio of 2:1 for this beer.

Malts used in this Recipe

Best Ale Malt

Our Best Ale Malt is the workhorse of many a brewery and is at home in a variety of beer styles. The 2-row winter barley varieties that go into our Best Ale have been planted in the light, sandy soils of North Norfolk. We source the lowest nitrogen barley from our farmers.

During malting, high cast moistures and a balance of optimal germination time and temperature results in an even, well modified malt with a rich colour and balanced sweet, malt flavour which is ideally suited to ale brewing.

Find out more here.

Dark Crystal Malt

Dark Crystal Malt has the highest degree of caramelisation. The flavours are now transformed into sultanas, raisins, plums and dark, dried fruits. By now the sugars are actually being broken down by chemical processes and so the residual sweetness that the other Crystal Malts impart are being replaced by an increase in bitter flavours. 

Crystal Malt sugars are non-fermentable so add a level of dextrin sugars that are preserved through to the final beer. 

Find out more here.

Black Malt

The darkest of our roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.

This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.

Find out more here.

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