Barrel Aged Oatmeal Stout Recipe
Our Year Round Oatmeal Stout conditioned in emptied High West Bourbon barrels and Stranahan Whiskey barrels; this aging imparts wood and vanilla aromatics lending to a slightly earthy and caramel finish.
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Ingredients
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Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large brew kettle, heat 3 gallons of water to approximately 165°F (74°C). Add the Pale Malt, Flaked Oats, Crystal Malt, and Roasted Barley, stirring well. Maintain a temperature of about 150°F (65°C) for 60 minutes, allowing the grains to convert their starches into sugars.
- 2
Lautering
After mashing, sparge with 170°F (77°C) water to collect wort, aiming for a total of 6 gallons in your brew kettle.
- 3
Boiling
Bring the wort to a boil. Once boiling, add the Bittering Hops and boil for 60 minutes. Add the Aroma Hops in the last 5 minutes of the boil.
- 4
Cooling and Fermentation
Cool the wort rapidly to 70°F (21°C) and transfer to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Allow it to ferment for 1-2 weeks or until fermentation is complete.
- 5
Aging
Once fermentation is complete, transfer the beer to a secondary fermentation vessel. Add the Bourbon and Whiskey barrel staves to impart the desired wood and vanilla flavors. Let it age for 4-6 weeks.
- 6
Bottling
After aging, prepare for bottling by sanitizing bottles and caps. Transfer the beer into bottles, adding priming sugar if carbonating. Cap the bottles and let them condition for another 2 weeks.
