What is oatmeal stout

Can be opaque if not, it should be clear. Mild roasted grain aromas, generally with a coffee-like character. A light malty sweetness can suggest a coffee-and-cream impression. Fruitiness should be low to medium-high. Diacetyl medium-low to none. Hop aroma medium-low to none, earthy or floral. A light grainy-nutty oatmeal aroma is optional. Similar to the aroma, with a mild roasted coffee to coffee-and-cream flavor, and low to moderately-high fruitiness.

Oats and dark roasted grains provide some flavor complexity; the oats can add a nutty, grainy or earthy flavor. Dark grains can combine with malt sweetness to give the impression of milk chocolate or coffee with cream. Medium hop bitterness with the balance toward malt. Medium-sweet to medium-dry finish. Hop flavor medium-low to none, typically earthy or floral. Medium-full to full body, with a smooth, silky, velvety, sometimes an almost oily slickness from the oatmeal.

In the case of the flaked oats available to homebrewers and the rolled oats you find in your local store, this gelatinization as been done for you. These can be added directly to your mash. Add two gallons of water per pound of oatmeal and cook, stirring frequently, until it becomes a uniform consistency throughout. Then add to your mash.

As far as I know there is no real advantage to buying these unprocessed oats, beyond a small price difference. And having to perform the gelatinization process yourself, will add as much as two hours to your brew day.

If you are an extract brewer , be warned: Oats require a mash. You cannot do this style justice without at least a mini-mash. For a mini-mash , combine all your specialty grains what you would have steeped along with about a pound of pale malt and the oats.

The pale malt will contribute enough enzymes to deal with the oats and specialty grains. Follow the same process outlined in the mashing section. Hopping rates are low and geared toward a low to moderate bitterness, with minimal emphasis on aroma and flavor. It is rare to use finishing hops or do dry hopping. American interpretations often increase the bitterness slightly and use American varieties, such as Cascade , Columbus , or Willamette.

Think of that last gummy bowl of oatmeal you had and imagine trying to sparge through it. English yeast is traditionally used in the style. What variety you use is going to depend on what sort of mouthfeel and body you want in the finished beer.

If using liquid yeast, make a yeast starter or use two packages, so that you have a bumping crop of healthy yeast. In the case of dry yeast , cast more than the stated minimum. With most dry yeast the manufacture minimum is one satchel, so rehydrate two and cast.

You want enough healthy yeast in there to eat most of the residual sugars. It is a good idea to step up your fermentation temperature over a number of days if using a low or medium attenuating yeast strain.

This will push it to go the entire distance and not fall out too early. In all you should have 3 to 4 temperature increases. A low carbonation volume of around 2. If you want it a little more sprizzy you can go a little higher, 2. After bottling, your much anticipated oatmeal stout will likely be quite harsh. Most stouts need a couple months of aging to allow their profiles to round and mellow. Just log in using your Google, Facebook or Twitter account and fill out a quick form to share your latest and greatest with craft beer fans across the country.

Are you sure you want to delete your account? Your information will be erased and your published posts will be reassigned to the site's admin account. This action cannot be undone. Skip to content Beer Styles. Tasting Sheet Study Guide. English-Style Oatmeal Stout was last modified: July 18th, by cindywebdirector. Category: Very dark beers that are fermented at warm temperatures and vary in strength. Hop bitterness is medium Malt Coffee-like roasted barley and roasted malt aromas are prominent.

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