Stout and porters are some of my favourite beer styles. My first brushes with drinking were with Guinness, and although I still enjoy it, you can make a beer that is every bit its equal, or better!
In fact, when I order a stout at a craft beer pub, I frequently find that I prefer this stout recipe.
By the way, in case you’re wondering if stouts are difficult to brew, in my humble, but correct, opinion, stouts are probably the best place to start, as they are more forgiving, and you don’t have to worry about the beer’s clarity.
Anyway, here’s my tried-and-tested All-Grain Oatmeal Stout recipe…
The oatmeal brings a creamier mouthfeel, and this recipe includes about a pint of black coffee, which complements the dark chocolate, toffee and coffee flavours that the beer will already have.
My Tried-and-Tested All-Grain Oatmeal Stout Recipe - GarageBeers
Anyway, here's my tried-and-tested All-Grain Oatmeal Stout recipe...
Type: Oatmeal Stout
Cuisine: Oatmeal Stout
Recipe Yield: 20 L
Preparation Time: PT
Cooking Time: PT
Total Time: PT3H00M
Recipe Ingredients:
- Weyermann Pilsner Malt 3.3kg;
- Crisp Brown Malt 369g;
- Low Colour Chocolate Malt 360g;
- Weyermann Roasted Barley 360g; Chocolate Malt 180g;
- Weyermann CaraAmber 360g;
- Crisp Flaked Torrified Oats 1.65 kg;
- Centennial hop pellets 95g;
- Cascade hop pellets 75g;
- Lallemand BRY-97 Pale Ale Dried Yeast
4
I hope you enjoy this All-Grain Oatmeal Stout recipe as much as I did. It’s definitely rather more-ish! And if you like it, you may also like to try this Dry Irish Stout recipe.
(New to All-Grain Brewing? Check out the essential beer brewing equipment list…)
Dry Irish Stout – Brew day 1st July 2020
