Oaty McOatface – Oatmeal Stout Recipe
A smooth creamy moreish stout with a velvety mouthfeel and a nice fruity finish from the London Ale yeast. This was based on the recipe from Brewing Classic Styles.
Batch size: 19 Litres
Brewhouse efficiency: 75%
OG: 1.058
FG: 1.015
IBUs: 35
EBC: 68
ABV: 5.7%
MALT/GRAIN BILL
3.45 kg Maris Otter
0.50 kg Oats (Toasted)
0.25 kg Golden Naked Oats
0.22 kg Biscuit Malt
0.22 kg Chocolate Malt
0.17 kg Cara 75
0.17 kg Roasted Barley
Mash @ 67c for 60m
HOPS & ADDITIONS SCHEDULE
40g EKG 60 minutes
YEAST
Wyeast 1318 London Ale 3
Ferment at 19c for 2 week
Have to say, one of the nicest Oatmeal Stouts I’ve had in a very long time. Smooth, rich and eminently smashable. Did not last long in the glass. Worth a brew if you’re in the market for a crushable dark beer that isn’t hugely heavy. Top beer Tricky.