Its Breakfast Time Oatmeal Stout

Its Breakfast time!

OATMEAL STOUT

INGREDIENTS

Malt

• 3.4 kg Maris Otter pale malt
• 400 g Pale Crystal
• 200 g Cara Aroma malt
• 200 g Aromatic malt
• 250 g Roasted Barley
• 250 g Light Chocolate malt
• 340 g rolled oats

Hops

• 18 g Magnum hops, (60 min.)
• 30 g UK Kent Goldings hops, (10 min.)
• 30 g Sabro hop pellets, (dry hop)

Yeast

• Safale 04 English-style ale yeast or Nottingham yeast

Specifications:

Yield: 23 L

Original Gravity: 1.051

Final Gravity: 1.014

ABV: 4.90%

IBU: 30

Boil Time: 60 minutes

Directions:

Mash for 1 hour at 68 degrees C.   Sparge with 78 degree C  water to bring pre boil volume to 26L.

Boil for 1 hour with hop additions as per recipe.  Add Irish Moss or Koppafloc at last 10 min of boil.

Chill to 21 degrees C before pitching yeast

 Add dry hops when vigorous stage of fermentation has passed (probably about day 4).  Leave for 4 days before clearing.

Optional:

This stout ages well and if you wish, it can have Bourbon Barrel Chunks added to the fermenter to add complexity and a supporting bourbon flavour to this beer.