Straightforward · 20 litres · all grain
Oatmeal Stout
Fuller and sweeter than an Irish stout, with a silky texture from oats that no amount of crystal malt reproduces.
Original gravity
1.058
at 70% efficiency
Final gravity
1.017
70% apparent attenuation
Alcohol
5.3%
by volume
Bitterness
27 IBU
Tinseth
Colour
36.4 SRM
72 EBC, Morey
Grain bill
5.60 kg
0.28 kg per litre
Brewed to Oatmeal Stout, and all five computed figures land inside the published ranges for it.
OG inFG inABV inIBU inSRM inWhat decides this beer
Mash high. The whole point is body, and a 68C mash leaves the dextrins that give it.
Fermentables
| Malt | Weight | Colour | Extract | Of grist |
|---|---|---|---|---|
| Pale two-row malt | 4.00 kg | 2 L | 37 ppg | 71% |
| Flaked oats About 12% of the grist. Past 20% the mash turns to porridge and the gain stops. | 0.70 kg | 1 L | 33 ppg | 13% |
| Crystal 60L | 0.35 kg | 60 L | 34 ppg | 6% |
| Chocolate malt | 0.35 kg | 350 L | 28 ppg | 6% |
| Roasted barley | 0.20 kg | 500 L | 25 ppg | 4% |
Colour and extract are read from the malt reference, not typed into this recipe, so they are the same figures every other page on the site uses.
Crushing your ownGrain mill$92.90Hop schedule
| Hop | Weight | Alpha | Time | Contributes |
|---|---|---|---|---|
| East Kent Goldings | 50 g | 5% | 60 min | 26.9 IBU |
Alpha acid varies by crop year and lot, which is why it lives on the recipe rather than on the variety. Brew to the figure printed on your packet and the bitterness will move; the IBU calculator will tell you by how much.
Method
- 01Mash at 68C for 60 minutes. Rice hulls will save you a stuck sparge.
- 02Single bittering addition; the roast provides plenty of perceived bitterness on its own.
- 03Ferment at 19C.
- 04Package at 2.2 volumes.
Numbers for the day
- Mash
- 68 C for 60 min
- Strike water at 3 L/kg
- 74.6 C
- Strike volume
- 16.8 L
- Boil
- 60 min
- Ferment
- 18-20 C
- Carbonate to
- 2.2 volumes
- Priming dextrose
- 104 g
- Yeast
- English AleSafAle S-04
Strike temperature assumes grain at 20C and priming assumes the beer peaked at 20C after fermentation. Recompute both for your own kitchen on the strike and priming calculators.
For the mashDigital thermometer$12.31
For the fermentTemperature controller$36.00Before you package
Take a gravity reading two days apart and only package when it has not moved. A beer bottled while still fermenting keeps fermenting in the bottle, and the sugar you prime with lands on top of whatever was left. At 2.2 volumes this one needs about 104 g of dextrose for the batch.
To know it has finishedHydrometer and trial jar$21.99