Oatmeal Stout – Just a nice mellow dark beer. No story behind it, just a beer I like to brew every so often. Smooth, rich, intensely dark but neither overwhelmingly strong nor particularly bitter. This is an English stout, not an Irish one.
- 7 lbs. 2-row pale malt
- 1/2 lb. roasted barley
- 1/2 lb. chocolate malt
- 1/2 lb. dark crystal malt (120°L)
- 1/2 lb. rolled oats
- 2 oz. East Kent Goldings hop pellets (at 4.5% aa)
- White Labs London Ale Yeast (WLP013)
- 3/4 cup corn sugar (for priming)
- 1 cup lactose
Procedure: Crush grains. Heat 14 quarts water to 165°F, mash in grains and hold 60 minutes at 154°F. Heat another 14 quarts water to 170°F. Begin runoff and sparge, collecting 25 quarts of sweet wort. Bring to a boil and add 1 oz. EKG hops. Boil 30 minutes, add the other oz. EKG hops. Boil another 30 minutes (60 total), remove from heat and chill to 80°F. Take a hydrometer reading and pour wort into a sanitized fermenter, splashing well to aerate. Pitch yeast, seal and ferment at 65 – 68°F for eight to ten days. Rack to secondary and condition cool (50 – 55°F) for three weeks. Prime with corn sugar and add lactose (dissolved in 1/2 cup boiled water), bottle and age three to four weeks.
Note on ingredients: Lactose (milk sugar) is an unfermentable and non-sweet sugar that adds a bit of body and smoothness to the beer.
For more information on brewing stouts in general, I recommend consulting Michael Lewis’ contribution to the AHA Style Series, appropriately titled “Stout”.