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RECIPE OF THE MONTH – OATMEAL STOUT

When cold season is coming, beer lovers tend to drink much darker and complex beers. As yesterday we celebrated the International Stout day, this time we share a stout recipe. The Oatmeal Stout is a very dark, full-bodied, malty ale with smooth roasty and oatmeal flavour. The style was first created in England, somewhen in the 50’s, but in the next decades its popularity dropped. Luckily a few breweries resurrected the style, so today many craft breweries have it in their assortment.

BJCP 16B – Oatmeal Stout
Original Gravity 1.045–1.065
Final Gravity 1.010–1.018
ABV 4.2 – 5.9%
Color 22–40 SRM
IBU 25–40

Grain bill:
The base of your grist should be an Ale style malt (to which you can add some darker base malt too). Addition of oats could be in malted or in flaked form too, both bring you smooth creaminess. For the color and roasty taste you need a blend of specialty malts, dominated by black varieties. Mid-color crystal malts impart a nutty flavour and some sweetness, while the black ones contributes to the complex „dark” mouthfeel you want. A single step mash at the higher end (above 70 ⁰C / 178 ⁰F) should work well.

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Hops:
Hops need to be primarily for bittering, but feel free to add some for aroma too. Use traditional English varieties without any fruity or citrusy aroma.

Yeast:
We recommend to use low attenuating English-style ale yeast and ferment at 20-22 °C / 68-72 °F.

Dry
Fermentis Safale S-04
Mangrove Jack M36 Liberty Bell Ale

Liquid
WLP002 English Ale
Wyeast 1469 West Yorkshire Ale

Results:
Batch size: 21 l (5,5 gallon)
Efficiency: 75%
OG: 1,052
FG: 1,011
ABV: 5,4%
Bitterness: 31 IBU
Colour: 38 SRM
Carbonation: 2
pH: 5,1

Appearance: Deep brown colour, creamy foam
Taste: Sweet maltiness, notes of chocolate and oat
Food pairing: beef dishes & desserts