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

A creamy unfiltered oatmeal stout with roasted and black patent malts shining through. Complex, medium to dry palate with a bittersweet finish. 5.4% ABV

Heat 4.5 gallons (about 17 L) of brewing water to ~168°F (76°C) to achieve a mash temperature of 152°F (67°C). If adjusting water profile, add gypsum or calcium chloride dissolved in strike water before heating.

Heat strike water

Add the crushed Maris Otter, flaked oats, crystal 80L, chocolate malt, roasted barley, and black patent malt to the strike water. Stir to avoid dough balls and ensure even hydration. Target mash temperature 152°F (67°C). Hold for 60 minutes.

Mash in

After 60 minutes, perform a 10–15 minute mash-out by raising temperature to ~168°F (76°C) by adding hot water or applying direct heat to stop enzymatic activity and improve wort run-off.

Mash rest

Recirculate first runnings until clear (vorlauf). Collect wort into the kettle, then sparge with ~3 gallons (11 L) of water heated to ~170°F (77°C) to reach a total pre-boil volume of ~6.5 gallons (24.5 L). Aim for ~6.0 gallons (22.7 L) into the boil after losses.

Lauter and sparge

Bring the collected wort to a vigorous boil. Watch for a hot break at the start of the boil and control boil-overs.

Bring to a boil

With 60 minutes remaining in the boil, add 1.0 oz Northern Brewer (or East Kent Goldings) bittering hops. Start timer.

Bittering addition

With 15 minutes left in the boil, add 1 tsp Irish moss or Whirlfloc to help clarify the wort (optional; for an unfiltered oatmeal stout you may omit to keep creaminess).

Kettle fining (optional)

With 5 minutes remaining, add 0.5 oz Fuggle (or East Kent Goldings) for aroma and gentle bitterness rounding.

Aroma hops

At the end of the 60-minute boil, turn off heat and begin chilling wort promptly to yeast pitch temperature.

End of boil

Chill the wort rapidly to ~68°F (20°C) using an immersion, counterflow, or plate chiller. Rapid chilling reduces risk of off-flavors and preserves hop character.

Chill wort

Transfer chilled wort to a sanitized fermenter, leaving trub behind. Top up with water if necessary to reach 5.25 gallons (19.9 L) total. Aerate by shaking, splashing, or using pure oxygen. Rehydrate or prepare your English ale yeast per manufacturer instructions and pitch to achieve healthy fermentation.

Aerate and pitch yeast

Ferment at 66–68°F (19–20°C) for 7–10 days or until vigorous fermentation subsides (specific gravity should drop toward target FG). The selected English yeast will produce mild fruity esters and a rounded malt profile appropriate for an oatmeal stout.

Primary fermentation

If fermentation slows above expected FG, hold at 68–70°F (20–21°C) for 2–3 days for diacetyl rest. Then allow the beer to condition in primary for a further 5–7 days to settle yeast and trub.

Conditioning / Diacetyl rest

Sanitize bottles and equipment. If bottling, dissolve 3.5 oz (100 g) corn sugar in 1 cup (240 ml) boiling water, cool, and gently mix into the beer while transferring to bottling bucket. Bottle and cap. If kegging, add priming sugar if natural carbonation desired, or force carbonate to 1.8–2.2 vols CO2 (slightly lower for a creamy stout mouthfeel).

Rack and prime

Allow bottles to condition at ~68°F (20°C) for 10–14 days to reach carbonation. If kegging with force carbonation, chill to serving temperature and carbonate to target level.

Carbonation

Serve slightly cool, about 50–55°F (10–13°C), on nitrogen-lean draft or standard CO2 depending on equipment. The stout should be creamy, unfiltered, medium-dry with roasted and black malt notes and a bittersweet finish.

Serving

Maris Otter pale malt (crushed)

Flaked oats

Roasted barley (finely ground)

Black patent malt

Chocolate malt (medium-dark)

Crystal (caramel) 80L

Northern Brewer (or East Kent Goldings) - bittering

Fuggle (or East Kent Goldings) - aroma

English ale yeast (e.g., Wyeast 1968 or Safale S-04)

Irish moss (or Whirlfloc) - kettle fining (optional)

Corn sugar (dextrose) for priming (bottle) or corn sugar for keg carbonation

Water (brewing liquor)

Gypsum (CaSO4) and/or calcium chloride (optional for water profile adjustment)

OLD MAN OATMEAL STOUT

Make OLD MAN OATMEAL STOUT Recipe in just 16h . A creamy unfiltered oatmeal stout with roasted and black patent malts shining through. Complex, medium to dry palate with a bittersweet finish. 5.4% ABV

OLD MAN OATMEAL STOUT

Descriptors

Tasting Notes

Food Pairings

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