Oatmeal Stout Recipe - Dark Side of the Malt Oatmeal Stout ABV boost

Recipe Info

Recipe Image

Dark Side of the Malt Oatmeal Stout ABV boost

by on
Extract
6 Gallon(s)
2.5 Gallon(s)
60 min
75%
I like a little higher ABV in my oatmeal stout and a 6-gallon scale. This recipe was adapted from "Extract Recipe: Darkside of the Malt Oatmeal Stout, Posted on October 30, 2014 By Briess Contributor" http://blog.brewingwithbriess.com/extract-recipe-darkside-of-the-malt-oatmeal-stout/. My goal was to push the ABV while attempting to retain the original balance and scale to a 6-gallon recipe. I used 10 lbs of Briess CBW® Traditional Dark Liquid Malt Extract.

This recipe was cloned from Darkside of the Malt Oatmeal Stout.

Fermentables

11% - Flaked Oats - US
1.5
37
1
Steep
5% - Special Roast - US
0.66
33
50
Steep
2% - Black Malt - US
0.33
28
500
Steep
2% - Chocolate Malt - US
0.33
34
350
Steep
2% - Roasted Barley - US
0.33
25
300
Steep
2% - Black Barley - US
0.33
25
500
Steep
37% - Liquid Malt Extract - Dark - US
5
36
18
Extract
37% - Liquid Malt Extract - Dark - US
5
36
18
Late

Hops

Goldings
2
Pellet
Boil
60 min(s)
5
26.6
Goldings
1
Pellet
Boil
15 min(s)
5
6.6

Yeast

Fermentis Safale S-04
72%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Bloom yeast in 1 cup of room temperature water.
2.
Get the four grains together and crush.
3.
Put grains in one mesh bag and oatmeal in another.
4.
Put grain bags in 2.5 gallons hot water in 20 qt pot.
5.
Steep at 154 F for 30 minutes
6.
Remove grains and stir in 5 lbs Tradidional Dark Liquid Malt Extract
7.
Bring water to a boil, add 1 oz of Kent Goldings hops boil 60 min
8.
At 15 min before flameout, add 1 oz of Kent Goldings hops
9.
At flameout stir in 5 lb Tradidional Dark Liquid Malt Extract
10.
Cool wort to less than 100F in sink
11.
Pour wort into 6.5 gallon primary fermentor, through strainer.
12.
Fill to 5 gallons with cold water 56F.
13.
Pitch yeast at 72F and stir/aerate.
14.
Seal fermentor with fermentation lock.
15.
Ferment 7 - 10 days at room temperature.
16.
Rack to secondary fermentor, condition 2 - 4 weeks.

Tasting Notes (3)

PepperRanchBrewer

Tasted on 3/16/2019 by PepperRanchBrewer

Notes:

Starting Brix% 17.1 today Brix% 10.2 Brix% today SG 1.024 ABV 6.12% Kegged today, pulled off a liter and carbonated. Quite good! Not too sweet. Smooth creamy mouthfeel, good body, tangy, roasty-toasty, coffee-chocolate.

PepperRanchBrewer

Tasted on 2/23/2019 by PepperRanchBrewer

Notes:

Racked today. SG = 1.023 (6.17%). Tasted at room temp. w/o CO2. Has a good flavor. Rich, chocolate, a little sweet.

PepperRanchBrewer

Tasted on 2/23/2019 by PepperRanchBrewer

Notes:

Note that about 3/4 gallon was lost in the rack due to the large amount of sediment. Heavy on the bottom then lighter on the top. It was above the spigot on the 6.5 gallon bigmouth bubbler fermentors.

Recipe Facts

Dark Side of the Malt Oatmeal Stout ABV boost
Oatmeal Stout
  • 6.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.070 OG
  • 1.019 FG
  • 33.2 IBU (tinseth) Bitterness
  • 0.48 BG:GU
  • 42.0° SRM Color
  • 75% Efficiency
  • 6.5% ABV Alcohol
  • 238 per 12oz Calories
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