Irish Stout
4.2% ABV 25 IBU
Dublin, Ireland

Aroma
Hints of roasted coffee and chocolate

Appearance
Dark Ruby Red with a creamy head

Taste
Smoothly balanced with bitter, sweet, roasted notes

Guinness Draught

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Stout - Oatmeal
6.7% ABV
22 IBU
Millstream Brewing, Amana, IA
This dark brew boasts an invitingly roasty, coffee-like aroma. Brewed with oatmeal, this stout has a thicker body that carries the roasty notes right into a rounded finish.

In a large mash tun, combine the pale malt, oat flakes, roasted barley, chocolate malt, and crystal malt. Heat 5 gallons of filtered water to approximately 165°F (74°C). Pour the hot water over the grains and stir to ensure all grains are wet. Maintain the temperature at around 152°F (67°C) for 60 minutes.

Prepare the Mash

After 60 minutes, sparge the grains with hot water (around 170°F / 77°C) to collect the wort. Collect enough wort to reach a final volume of about 6 gallons.

Sparging

Bring the collected wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes.

Boil the Wort

With 15 minutes remaining in the boil, add the flavor hops to the wort.

Add Flavor Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the Irish ale yeast. Seal the fermenter with an airlock.

Pitch Yeast

Allow the beer to ferment in a dark, cool place for about 2 weeks or until fermentation activity has ceased.

Fermentation

After fermentation, dissolve the priming sugar in a small amount of boiling water and let it cool. Gently mix this solution into the beer.

Prepare for Bottling

Transfer the beer into sanitized bottles, leaving about an inch of headspace at the top. Cap the bottles and store them at room temperature to carbonate for 1-2 weeks.

Bottle the Beer

Pale Malt

Oat Flakes

Roasted Barley

Chocolate Malt

Crystal Malt (60L)

Bittering Hops (e.g., Magnum)

Flavor Hops (e.g., Fuggles or East Kent Goldings)

Irish Ale Yeast

Filtered Water

Priming Sugar

Back Road Oatmeal Stout

Reds

1/2 priced bottles and glasses of wine

Whites

Sour - Other
6.4% ABV
5 IBU
7 Hills Brewing, Dubuque, IA
Sour Ale with Grape Drink mix, Cotton Candy and Lactose added.

Purple Reign

Lager - Munich Dunkel
5% ABV
18 IBU
Exile Brewing Company, Des Moines, IA
5X Medal Winner. Make way for the elegant combination of G.G.'s intricate taste and smooth body. Noble hops and dark chocolate bitterness strike a perfect balance with the sweetness of the caramel and Munich malts.

G.G.

Cider - Other Fruit
6.9% ABV
Bridgehouse Cider, Long Grove, IA
A sweet cherry cider made by cofermenting apples including king david, jonagold, roxbury russet and hudson golden gem together with montmorency cherry juice.

Lamplighter Cherry Cider

Make Back Road Oatmeal Stout Recipe in just 4h . Stout - Oatmeal
6.7% ABV
22 IBU
Millstream Brewing, Amana, IA
This dark brew boasts an invitingly roasty, coffee-like aroma. Brewed with oatmeal, this stout has a thicker body that carries the roasty notes right into a rounded finish.

Back Road Oatmeal Stout Recipe

Descriptors

Tasting Notes

Food Pairings

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