Site Search:
      Home     Recipes     Store

Oatmeal Stout 2

Home | Recipes | O
Beer Brewing


  • 3 lb English 2-row pale malt
  • 3 1/3 lb Dark extract
  • 3 lb Dark DME
  • 1 lb Steel cuts oats
  • 2 oz Centennial leaf hops
  • (AU=11 1, total=22.2
  • WHOOPS!)
  • 1 oz Cascade leaf hops (AU=5)
  • Wyeast Irish Ale yeast
  • Starter (#1084?)


Mash pale malt and steel cut oats in 5 quarts of water. Sparge with 2 1/4 English 2-row pale malt, 1 lb. of steel cut oats, mashed in 5 qts. Added dark extract and dark DME to the wort and boiled with 2 oz. of Centennial leaf hops (AU=11.1, total=22.2 WHOOPS!) Good thing I like hops. Finished with 1 oz. of Cascade leaf hops. (AU=5) Pitched Wyeast Irish Ale yeast starter (#1084?), took 24 hrs. for active ferment. My notes on it were that it was clean, smooth, and hoppy. The hops over- whelmed any oat flavor, but the oats may have added to the smoothness. Reduce the hopping level by 1/2. Also, not enough roasted barley "bite". Increase RB from 1/3 oz. to 1/2 oz. at least, maybe 2/3 oz. would be best. There was also 1/2 oz. of crystal used. Primary Ferment: 5 days Secondary Ferment: 2 weeks
Recipe By : Russ Gelinas