How to Make Oatmeal Stout

Oatmeal stout was originally made for nursing mothers and was viewed highly for its nutritional content. It was popular during the 1800's but fade out of sight before the First World War until Sam Adams brought it back to life in 1980.

Things You'll Need

• 3/4 lb rye
• 1/4 lb black malt
• 1/2 lb pale malt
• 6 oz oatmeal
• 2 oz hops
• 4 lb sugar
• 4 gallons water
• rolling pin
• 2 gallon bucket
• immersion heater
• thick blanket
• large pan for boiling mash
• 5 gallon fermenting bucket
• quart beer bottles

Instructions

How to Make Oatmeal Stout

1. Crack the pale malt using a rolling pin then add it and the black (uncracked), and all the malt to the bucket with 2 gallons of water at 150F.

2. Put the immersion heater into the bucket and wrap with the blanket. Leave the heater on for eight hours.

3. After eight hours, pour into a large pan and add the hops, rye and oatmeal and boil for an hour. Add an extra handful of hops in the last five minutes.

4. Strain into the fermenting bucket add the sugar and top up to 4 gallons with cold water.

5. Cool to 75F then add yeast, cover and allow to ferment.

6. As the surface wort clears and bubbles are collecting on the surface, bottle adding 1 tspn of sugar to each quart bottle.

7. Store in a cool, dark place until it has cleared.

Tips & Warnings

• Pour bottles carefully to avoid disturbing the sediment.