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

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

This full-bodied, creamy, Milk Stout has been touched by the gentle hand of Sidecar Coffee Roasters.

Heat 5 gallons of water to 165°F (74°C).

Heat Water

Add the crushed grains (Pale Malt, Crystal Malt, Roasted Barley, and Chocolate Malt) to the hot water and maintain a temperature of 152°F (67°C) for 60 minutes.

Mash Grains

After mashing, sparge the grains with enough hot water to collect approximately 6.5 gallons of wort.

Sparge

Bring the wort to a boil and add the East Kent Goldings hops. Boil for 60 minutes.

Boil Wort

After boiling, cool the wort quickly to around 70°F (21°C) using a wort chiller.

Cool Wort

Transfer the cooled wort to a sanitized fermenter and pitch the Irish Ale yeast.

Pitch Yeast

Seal the fermenter with an airlock and let it ferment for about 2 weeks at a stable temperature of around 68°F (20°C).

Ferment

Once fermentation is complete, add 1 cup of cold brew coffee to the fermented beer.

Add Cold Brew Coffee

Dissolve 3 oz of priming sugar in a small amount of water and add it to the beer before kegging or bottling.

Priming Sugar Addition

Keg the beer or bottle it in sanitized bottles, then allow it to carbonate for an additional 1-2 weeks.

Keg or Bottle

Pale Malt

Crystal Malt

Roasted Barley

Chocolate Malt

East Kent Goldings Hops

Irish Ale Yeast

Cold Brew Coffee (from Sidecar Coffee Roasters)

Priming Sugar

Water

SingleSpeed Tip the Cow

Made in the style of traditional Belgian wheat beer. Brewed with a generous portion of wheat and spiced with coriander, chamomile and Curaçao bitter orange peel.

WS Wit Beer

Subtle lime and floral notes from the hops combine with light citrus flavors imparted by the coriander and deep minerally water profile to make this complex but crushable Gose.

W4 Dry-Hopped Gose

Belgian style wit has subtle shades of pink and red from the hibiscus and a bright citrus flavor from the orange peel and hop additions.

W3 Hibiscus Orange Imperial Wit

Brewed using a traditional Belgian yeast for esters of ripe fruit & dry hopped with a heavy hand to add nuances of citrus peel & stone fruit.

TI Tripel Ale

Freshly harvested spruce tips from upstate NY give this beer a beautiful delicate piney flavor and Chinnok hops back up the evergreen flavor profile.

SX Spruce Tip Saison

Saison brewed with pilsner malt and flaked rice to lighten the body. New school german hop additions.

S8 Rice Saison

Make SingleSpeed Tip The Cow Recipe in just 3h 30m. This full-bodied, creamy, Milk Stout has been touched by the gentle hand of Sidecar Coffee Roasters.

Singlespeed Tip The Cow Recipe

Descriptors

Tasting Notes

Food Pairings

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