I love stouts.
I mean, love them. Like if I had to survive in the wild and could only take one comfort item it would be a
keg of creamy Oatmeal Stout picture of my beautiful wife. Seriously, they are that tasty she is that wonderful. This recipe is a slightly modified version of Jamil Zainasheff’s Oatmeal Stout from Brewing Classic Styles.
The Recipe ( 10 Gallons )
Grain : 2 lbs Flaked Oats, 1.5 lbs Pale Chocolate, 1.5 lbs Vienna, 1 lbs Crystal 80, 1 lbs Roast (500°), 5 lbs Munich, 14 lbs 2Row
Mashing : Single infusion for 60 minutes @ 154°
Hop Schedule: 2oz Perle @ 60 minutes, 1oz Hallertau @ 15 minutes
Original Gravity : 1.060 SG, 15 Brix
Final Gravity : 1.013 SG, 3 Brix
ABV : 6.5%
Yeast: White labs san diego super yeast
“14 lbs 2 row! In a Stout! Where’s the Marris!” Yea well we had a bunch left and we are moving the brewery soon so this seemed like a decent usage. “SD Super Yeast in a Stout! Do you even know what a stout is?” Yea well I had this harvested from an amazing Pale and I figured I alright got all that 2 row so… Other than that it was a standard brewday: 5am mashin; epic breakfast burritos. My brother Dan and I seemed to hit all our numbers.
Tasting Notes: Much more Coffee than Oatmeal due to the massive % of dark malts although still some slight creamy oatmeal head. This beer was brewed for a good friends wedding and was well received.