The oatmeal stout is a warming winter classic. Oats add a distinctly smooth mouthfeel to any beer, but lend itself to the rich and dry stout style.
Darkside of the Malt Oatmeal Stout was built to reflect the complexity an oatmeal stout can have when emphasis is put on the coffee and chocolate flavors already present. Four different dark grains are used, with Special Roast to add counterpoint and nuance to the rich, dark flavors and aromas of the roasted grains.
Darkside of the Malt Oatmeal Stout
- Type: Ale
- Style: Oatmeal Stout
- Batch Size: 5 gallons
- Recipe Type: Extract & Steeping Grains
- Recipe Contributed By: Aaron Hyde
- 6 lbs—CBW® Traditional Dark Dry Malt Extract (DME)
- 1 lb—Pregelatinized Oat Flakes
- 0.5 lb—Special Roast
- 0.25 lb—Chocolate Malt
- 0.25 lb—Black Malt
- 0.25 lb—Roasted Barley
- 0.25 lb—Black Barley
- 1—Whirlfloc Tablet, Last 15 minutes of boil
- 1 oz—Kent Goldings Hops (5% AAU)—60 minutes, full boil
- 1 oz—Kent Goldings Hops (5% AAU)—last 15 minutes
- 2 pouches— Wyeasts 1318 London Ale III Yeast
- Bring 2.5 gallons of water to 154ºF.
- Place all grains in steeping bag, and steep at 154ºF for 30 minutes.
- Remove grains, and add 3lbs CBW® Traditional Dark Dry Malt Extract (DME.) Stir in until dissolved.
- Bring water to a boil and add 1oz of Kent Goldings hops.
- After 45 minutes of boiling, add 1oz of Kent Goldings hops.
- Continue to boil for 15 more minutes.
- Turn heat off and stir and dissolve 3lbs Briess CBW® Traditional Dark Dry Malt Extract (DME.)
- Cool beer to 70ºF.
- Transfer to primary fermentor and fill to 5 gallons with cool water.
- Pitch two packs of Wyeast 1318 London Ale III yeast.
- Primary Fermentation: 1 week at 68ºF-72ºF
- Secondary Fermentation: 2 weeks at 62ºF-70ºF
- Fermentation Notes: Force carbonate at 1.8-2.2 volumes, or bottle condition with ¾ cup priming sugar for 3-4 weeks.
- Original Gravity: 1.060
- Final Gravity: 1.015
- ABV: 5.88%
- IBU: 30