Add A Comment December 4th, 2012

Doorbuster Oatmeal Stout

Posted by Kyle

The first inaugural Black Friday brew with my dad, Wally.

I found this really intriguing oatmeal stout recipe a while back and thought it would make a great annual Thanksgiving brew. I scaled it down for a 3 gallon batch this first go-round, and then tweaked it just a bit.

In the end, it was pretty tough to find “toasted” oats in a brick-and-mortar store, but Trader Joe’s came through in the 11th hour. For the coffee beans, I decided to use some from a local roaster, Crimson Cup’s Dark Reign, a really robust and flavorful dark roast.

On brew day, we ran into a stuck sparge due to a malfunctioning false bottom, but we were super close on all our numbers. And even though we missed our original gravity by 0.002, I think we’ll more than make up for it with our yeast starter.

Full review to follow in about 5 weeks or so.

Batch

  • 3 gallons

Grist

  • 4.50 lb. Maris Otter
  • 1.25 lb. Toasted Oats (Country Choice Organic Oven Toasted Oats – Old Fashioned)
  • 0.50 lb. Roasted Barley
  • 0.50 lb. Chocolate
  • 0.25 lb. Caramunich
  • 0.25 lb. Caramel/Crystal

Hops

  • 1.50 oz. Cascade (55 min.)

Adjuncts

  • 1.50 oz. crushed coffee beans (36 hours before bottling)

Yeast

  • Wyeast 1968 London ESB Ale (w/yeast starter)

Process

  • 65 min. Mash
  • 90 min. Boil
  • 2 weeks primary fermentation
  • 2 week secondary fermentation
  • 2 weeks bottle conditioning

OG

  • 1.058

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