Tag Archives: oatmeal

Al’s Oatmeal Stout

Brewed this one last week.  Checked it a couple days ago, looking good!  Will bottle in around a week or so.

  • 10 lbs maris otter
  • 1 lb crystal 60
  • 0.5 lb crystal 120
  • 1 lb chocolate malt
  • 0.5 lb roasted barley
  • 2 lb oatmeal
  • 3 oz serebrianka hops (2.3% AA) at 60
  • 5 oz serebrianka hops (2.3% AA) at 15
  • OG 1.065
  • SRM 36
  • ABV 6.7
  • IBU 35

Coffee Oatmeal Stout (with secondary)

Today I brewed an oatmeal stout with coffee added. Well, the coffee hasn’t been added yet, but the beer is in the bucket, and it’s fermenting!

I’m going to do a split secondary fermentation, 3 gallons straight up in my new 3 gallon better bottle, and the rest in my Mr Beer keg using vanilla beans.  There should be a small amount of extra beer at this time which I will bottle without secondary, and without coffee*.  I plan to secondary for about 7-10 days.

I’ll add the coffee into the secondary.  I’m going to try the cold brew method with a total of 6 oz coffee added to a sanitized container of boiled spring water, steeped about two days in the fridge.  I will probably use a grain bag to keep the grinds out of my beer.

The actual amount of vanilla beans I’m going to use is small, probably less than one bean (the stuff is pretty strong, or so I’ve read).  I will decide exactly how much to use in the next couple weeks.  I’m afraid to make the whole batch with vanilla, which is why I’m only putting two gallons of beer on vanilla.

On both secondary fermentations I’ll also add just a little bit of boiled DME/water mix so that it creates an additional fermentation (thus leaving a layer of CO2 on top, preventing oxidation).  We’ll see how it comes out!

Here’s the ingredient list and procedure:

  • Briess Golden Light Liquid Extract  3 lbs, 3 oz
  • Briess Golden Light Dry Extract      1 lbs, 0 oz
  • Crisp Maris Otter  2 lbs, 8 oz
  • Briess Flaked Oats  1 lbs, 0 oz
  • Crisp Crystal Malt 120L  8 oz
  • Crisp Black Malt  8 oz
  • Briess flaked wheat 4 oz
  • Crisp Roasted Barley  8 oz
  • Fuggles Pellets, UK  2 oz @ 60 mins
  • Tettnang, German Pellets  .5 oz @ 60 mins
  • White Labs Burton Ale

Note that I’m using 5 lbs of malt here, thus making this quite a large amount of grains.  Thus, I’ll be using a somewhat improvised procedure for this one.

  1. prepare checklist
  2. lay out ingredients and equipment
  3. bring 2 gallons spring water to 160 F
  4. add grains (it took four mesh bags)
  5. steep for 50 minutes at 155F
  6. In separate pot, pre-boil 1 gallon spring water
  7. when grains are finished steeping, remove grain bags, add 1 gallon boiling water and bring entire pot to a boil for one hour
  8. add bittering hops, 0.e oz Tettnang, 2 oz Fuggles at 60 minute mark.  I used a hops bag this time, thus eliminating the need to strain after the boil is complete.  I did use a strainer to get the crud from the boil out of the pot before chilling though.
  9. During boil, added wort chiller, dried malt extract, liquid malt extract
  10. 20 minutes begin sanitation procedures on spoon, thermometer, bucket, etc
  11. 20 minutes add 1/4 tsp Irish moss powder
  12. stir occasionally with sanitized stainless spoon during cooling
  13. while wort is cooling, add 2 gallons chilled spring water to sanitized primary fermenting bucket, allowing it to fall into bucket to increase aeration
  14. when wort gets to about 75F, add to fermentation bucket 
  15. top to 5.5 gallons with chilled spring water
  16. thoroughly aerate wort with sanitized stainless steel spoon
  17. ensure wort is 70F or a little less before pitching yeast
  18. pitch yeast
  19. gently stir using sanitized stainless steel spoon
  20. install sanitized bucket lid and airlock
  21. ferment in closet for 7-10 days at 69F ambient air temp.
  22. two days before transferring to secondary, put 6-7 oz coffee into sanitized grain bag and steep two days in 1 quart boiled spring water in the refrigerator
  23. transfer coffee to wort just before transferring to secondary, along with a small amount of boiled DME to create carbonation in secondary and minimize oxidation
  24. transfer to secondary – 3 gallons in better bottle, 2 gallons in Mr Beer keg
  25. add vanilla beans to Mr Beer keg**
  26. take FG sample and bottle (after a minimum of 7-10 days in secondary)
  27. use 4 oz corn sugar at bottling

Targets:

OG 1.055
FG 1.015
IBU 29.3
SRM 38.86
ABV 5.24

I didn’t get my new gravity meter in the mail yet, so no OG reading.  Not worried!

*I just did this with my Bleach Blonde Ale.  I had to transfer from the glass carboy to the 3 gallon better bottle in order to make room for new brews (I need the glass carboy for bottling, and put my oatmeal stout in my new 8-gallon bucket).  It was a bit early for the blonde ale but I would have dumped out about 20oz of beer, so might as well toss it in a bottle and see what happens!

**exact procedure for preparing vanilla beans TBD

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