Oatmeal Stout Recipe

Oatmeal Stout Brewing Directions

1. 1

   Prepare the Mash

   In a large pot, combine rolled oats and water. Bring to a boil, then reduce heat and let simmer for about 30 minutes, stirring occasionally.

2. 2

   Add Grains

   After the oats have simmered, add malted barley, chocolate malt, and roasted barley to the pot. Stir well to combine, then continue to cook at a low temperature for another 30 minutes.

3. 3

   Strain the Mixture

   Once the cooking time is up, strain the mixture through a fine mesh sieve or cheesecloth into a fermenter to separate the liquid from the grain solids.

4. 4

   Add Hops and Sugar

   To the strained liquid, add the bittering hops and brown sugar. Bring the mixture back to a boil and let it boil for about 15 minutes.

5. 5

   Cool the Wort

   After boiling, remove from heat and cool the wort (the liquid) quickly using an immersion cooler or by placing the pot in an ice bath.

6. 6

   Pitch the Yeast

   Once the wort has cooled to room temperature, sprinkle the ale yeast over the surface. Stir gently to incorporate it. Cover the fermenter with an airlock.

7. 7

   Fermentation

   Let the stout ferment in a dark, cool place for about 1-2 weeks. Check for activity in the airlock; fermentation is complete when bubbles stop.

8. 8

   Add Coffee and Cocoa

   During the last few days of fermentation, add the coarsely ground coffee and cocoa powder to the fermenter. Stir gently and let it infuse the flavors.

9. 9

   Bottling

   Once fermentation is complete, bottle the stout using sanitized bottles and caps. Allow it to carbonate for another 1-2 weeks at room temperature.

10. 10

    Enjoy

    Chill the bottles in the refrigerator before serving. Pour the stout into a glass and enjoy the creamy, coffee-chocolate flavor!