Recipe: Bill’s Oatmeal Stout
General Information
Method: Partial Mash
Source: Woody
Scale Recipe
Enter desired final yield (volume):
1.00 pounds Amber malt extract 11.4% of grist
6.00 pounds Dark malt extract 68.6% of grist
7.00 pounds Total Extract Weight 80% of grist
Malts and Grains
0.25 pounds Flaked oats  
2 oz Gypsum (Calcium Sulfate) @ 60 minutes  
1 oz Licorice Root @ 60 minutes  
~1 tsp Irish Moss @ 10 minutes  
Total Boil Time: 60 minutes
Irish Ale yeast


I've learned a lot since this beer. Luckily, it is very forgiving. It's a good recipe if you're getting started, but please don't make the same mistakes I list below.


Got the recipe from Bill Weppner as a good stout to start with. Make a ~1 gal. tea with Crystal, choc, black patent and roasted barley malt. Add tea to 2+ gallons water and all other ingredients. Add water to get 5 gallons. Brewed on Sept 29, 2010. Some mistakes were made, but we’ll see how the taste comes out. First, the tea was boiled instead of steeped at 160 F and may not have been given the time for full extraction. Then the mash was left a little too long and some of the extract burnt on the bottom of the pot. Then all was strained and thrown into the carboy with crockneck tube into a jar of water as the airlock. Half the yeast was thrown in that night, but the other half was saved for morning in case it was still too hot. It wasn’t and the fermentation was well under way when the rest was pitched. Carboy and improv airlock were placed in laundry sink and covered with a towel to keep out sunlight. Oct 16 - Added 3/4 cup corn sugar in boiling water then bottled. Total of about 1 gallon of sediment. Just over 15L (4 Gallons) bottled. Oct 23 - First bottle opened. Yummy! The sediment in the bottom of the bottle was very oaty, not yeasty and may want to be swirled into the beer before pouring. Overall, very pleased with how it turned out.

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