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make sure you toast your oatmeal in the oven at 350 for 30 minutes.
Thanks for the info guys. Since I haven't delved into this style before I think I will stick as close as my LBS can get me to Jamil's version in Brewing Classic Styles.
This recipe is a modified version of one that I got from another forum:9# American 2-row1.5# Flaked oats.75# Caramel 60L.63# Chocolate Malt.5# Roasted barley.5# Victory malt.13# Caramel 120L3 oz Willamette (4.5%) - 60 minWhite Labs #WLP004 Irish ale yeastMay not be 100% authentic (high IBUs), but it turned out to be an amazing beer.
You can toast tor not, it's not a "requirement" for an oatmeal stout. I use 2 pounds of Quaker oats in the mash, per 5 gallons, untoasted and it makes a great beer.
Wanna know why I don't enter competitions anymore?
I brewed it for my annual fall fishing trip & one of my buddies was hoping to have a coffee stout.We never needed to add coffee.It naturally has a coffee flavor that is just awesome.Dang...I really oughta make that one this weekend.