After spending most of my now limited brewing time working on the beers for the wedding I wanted to get back to experimentation for my latest batch. With winter quickly approaching and not a dark beer insight I decided to do an oatmeal stout. After all, theres nothing better then sipping on a smooth, malty, oatmeal stout on a Sunday afternoon in December.
I used the stout as an opportunity to purge my grain stash a bit and ended up with a slightly more specialty malts then usual. The grist ratio breaks out to be 75% Base 15% Specialty Malts and 10% Oats. I selected a wide breadth of specialty malts in an effort to increase the complexity of the final beer. Some of my favorite stouts have a lot of layers to them and aren’t overpowering with one flavor in particular. I finished the beer with some Chinook for bittering and some EKG for aroma.
Now you might be thinking I thought I said I wanted to get back to experimentation, that oatmeal stout looks pretty standard. While I agree that it is, for this batch i’m looking to experiment in the secondary. Ill be adding several different combinations of flavor, in order to create two totally different yet complementary oatmeal stouts.
For the first five gallons I plan on adding a mixture of some dried Kung Po peppers from our garden, Abuelita (Mexican Chocolate), and cinnamon sticks. While I haven’t quite hashed out the preparation of these ingredients, im thinking that I will add all three to a saucepan and let it cook for a bit to meld the flavors and sanitize the peppers. Im envisioning this beer as a silky chocolate type stout with a warming pepper heat to finish it off.
The second batch will receive an addition of 8 oz of Coocoa nibs, .75 Oz Rum Soaked Oak Chips, and a vanilla bean. Im hoping this take on the oatmeal stout will be sweeter with a more subdued chocolate flavors. Ideally, this sweeter stout will pair well with the more robust, spicier first stout. Ill make sure to provide an update when I finalize the additions, preparation, and time of each in secondary as I will most likely stagger them.
Oatmeal Stout 2 Ways
Batch Size: 10.5 Gallons
Original Gravity: 1.066
Est. Final Gravity: 1.016
Color: 33.9 SRM
Boil Time: 60 Min
19% Marris Otter
10% Oats, Flaked
4.2% Amber Malt
2.7% Chocolate Malt
2.5% Black Patent Malt
1.7% Roasted Barley
1.4% Crystal 40
1% Crystal 120
2 Oz Chinook (13.1% AA) at 60 min
1 Tbsp Irish Moss at 15 min
3 Oz East Kent Goldings (4.06%AA) at 15 min
2 L Starter White Labs 028 Edinburgh Ale
60 minutes at 154F (Saccharification Rest)
10 minutes at 165F (Mash Out)