Stoopsitters Brewing BrewBlog > BrewBlogs > NB Oatmeal Stout [Oatmeal Stout]

BrewBlog: NB Oatmeal Stout

Specifics

Style:

Category:	Stout
Number:	13C

A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor.

Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout.

Brewer:

Dustin Zastera

Brew Date:

October 18, 2005

Yield:

5 gallons

Calories:

139 (12 ounces)

ABV:

4.1%

ABW:

3.2%

Batch No:	12
OG:	1.042
OG (Plato):	10.47° P
FG:	1.011
FG (Plato):	2.81° P
Real Extract:	4.2° P
App. Atten.:	73.1%
Real Atten.:	59.9%

General Information

Method:	Partial Mash

Method:

Partial Mash

Scale Recipe

Enter desired final yield (volume):

gallons

Extract

3.30 pounds	LME - Amber	39.8% of grist
1.00 pounds	LME - Light	12% of grist
4.30 pounds	Total Extract Weight	51.8% of grist

Malts and Grains

1.50 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

18.1% of grist

1.00 pounds

Flaked Oats

Color (L):	1 °L
Info/Use:	Adds body and creamy head. For stouts and oat ales.

12% of grist

0.50 pounds

British Roasted Barley

Color (L):	500 °L
Info/Use:	Dry, roasted flavor, amber color. For stouts, porters and Scottish ales.

6% of grist

0.50 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

6% of grist

0.50 pounds

British Dark Crystal Malt

Color (L):	145-188 °L
Info/Use:	Sweet caramel flavor, mouthfeel. For porters, stouts, old ales and any dark ale.

6% of grist

4.00 pounds

Total Grain Weight

48.2% of grist

Non-Fermentables

Whirlfloc @ 15 minutes

Hops

1.00 ounces

Chinook

Region:	United States
AAU Range:	12 - 14%
Notes:	Heavy spicy aroma, strong versatile bittering hop.
Typical Use:	Bittering.
Substitution:	Galena, Eroica, Nugget, Bullion
Example:	Pale Ale, Stout, Porter, IPA; Sierra Nevada Celebration Ale, Sierra Nevada Stout

Pellets @ 60 minutes
Type: Bittering
Use: Boil

1.00 ounces

Total Hop Weight

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Irish Ale
Manufacturer:	Wyeast
Product ID:	1084
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	62–72°F
Amount:	125 ml

Equipment Profile

3 Gallon/11 Liter Kettle

Batch Size:	5.00 gallons	Boil Volume:	2.50 gallons
Evaporation Rate:	9.00% per hour	Mash Tun Dead Space:	0.25 gallons
Efficiency:	72%	Mash Tun Weight:	3.00 pounds
Hop Utilization:	100%	Mash Tun Volume:	3.00 gallons
Loss:	0.00 gallons	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Procedure

Mash at 155F for 60 minutes, maintaining the temperature in a warm oven. Heat to 170F to finish.

Mash at 155F for 60 minutes, maintaining the temperature in a warm oven. Heat to 170F to finish.

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

View Dustin's Brewing Calendar

Dustin's BrewBlogs

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NB Witbier	May 18, 2005
NB Cream Ale	Apr 28, 2005
NB Dark Cherry Stout	Apr 25, 2005
NB Tongue Splitter	Mar 5, 2005
NB ESB	Mar 5, 2005
NB New Old Ale	Dec 20, 2004
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Dustin's Brew Status

Dubbel	Bottled
Gout Stout (2013)	Bottled
Gout Stout (2014)	Bottled
Gout Stout (2015)	Bottled
Otis	Bottled
Verboden Vrucht	Bottled
Dead Ringer	On Tap
Gout Stout (2017)	On Tap
Gout Stout (2018)	Primary
Grand Cru	Primary
NB Cream Ale	Primary
NB Winter Warmer	Primary
Pumpkin Harvest Ale	Primary
Saison 1	Primary