Batch 20: Oatmeal Stout
Previous Batch 
Brew Log 
 Next Batch


By Volume
Primary Secondary Keg
1.054 1.012 5.5 % 62 % 11 days 31 days 8 days


rewed on Sunday, June 26th, 2005
A yeast starter was made on Monday, June 20, 2005 for the White Labs Irish ale yeast with 550 mL of water, 3 oz of Light LME, and 1 tsp yeast nutrient. This was my second time brewing this recipe with oats and everything went fine with the mash hitting the right temperatures. I skipped the Malto-Dextrine addition at 30 minutes so the final gravity should be lower this time. The previous batch 13 ended at 1.020, which was a little too sweet for my taste.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
3.00 lb Light Liquid Malt Extract (8 L) $4.50
4.00 lb Briess 2-row Pale Malt (2 L) $3.80
1.13 lb 1-Minute Quick Oats (1 L) $2.29
1.00 lb Briess Roasted Barley (450 L) $1.35
0.63 lb Briess Chocolate Malt (375 L) $0.85
0.50 lb Briess Caramel Malt (120 L) $0.57
0.25 lb Briess Caramel Malt (80 L) $0.29
1.00 oz Progress Hops (6.00 %) at 60 min $0.95
1.00 oz Fuggles Hops (4.00 %) at 60 min $0.95
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs White Labs English Ale (WLP002) $4.95


Time Step
2:30 PM Sanitized equipment
  Heated 2.25 gal strike water to 172 F, preheated mash tun
3:15 PM Doughed in at 167 F, mashed at 154 F for 60 min, 152 F for 30 min, 151 F for 0 min
  Heated 2.25 gal sparge water to 180 F, preheated hot liquor tank
4:15 PM Lautered 3.5 gal of wort, 1.037 @ 138 F = 1.053 SG, 62% Mash Efficiency
5:15 PM Boiled, added hops on schedule
6:15 PM Cooled to 75 F
7:45 PM Fermented for 11 days, 1.052 @ 75 F = 1.054 OG (Estimate: 1.055 OG)
8:00 PM Cleaned equipment


acked to Secondary on Thursday, July 7th, 2005
After 11 days in the primary fermenter at 70 F the Oatmeal Stout was racked to secondary. The yeast cake on the bottom was really solid like gel, probably from using the oats.


egged on Sunday, August 7th, 2005
After 31 days in the secondary fermenter at 70-75 F the Oatmeal Stout was kegged in a 5-gallon Cornelius keg. It stayed out of the fridge for a day at 15 PSI and then into the kegerator at 10 PSI at 40 F. I'm a lot happier with this final gravity then my last attempt at this recipe which ended at 1.020.

1.010 @ 75 F = 1.012 FG
5.5% ABV


asted on Monday, August 15th, 2005
The carbonation is coming around nicely after 8 days in the fridge at 10 PSI. I've adjusted the serving pressure down from 12 PSI on this keg because I think they were becoming too carbonated at a higher pressure, my regulator may be slighty off. The taste of this oatmeal stout is fantastic, a little drier than most but great roasted flavor and clean finish. Color is very black and there is no problem with head retention. I may try experimenting with just adding a couple ounces of the Malto Dextrine on later batches to make it slightly sweeter.