The following beer recipe is featured in the January/February 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
After hopping from brewery to brewery in Singapore in 2009, Charlie Papazian got inspired to make this damn good oatmeal stout based on his experience at Brewerkz Riverside Point. Charlie assures that any beer lover should make this spot a destination as soon as they hit the ground in Singapore. This version (created by Charlie himself) has a smooth, velvety texture and a creamy brown head. When you put this one up to your nose, you'll get a light cocoa and coffee flavor with subtle enhancement of aroma hops. Just over 4% alcohol by volume, this beer is truly for all seasons and surprisingly refreshing, even in the warmth of summer.
- 7 lb. (3.2 kg) Maris Otter pale malt
- 1 lb. (454 g) English crystal 15°L
- 8 oz. (225 g) Belgian aromatic malt
- 12 oz. (340 g) roasted barley
- 8 oz. (225 g) black malt
- 8 oz. (225 g) chocolate malt
- 12 oz. (340 g) rolled oats
- 1.25 oz. (35 g) UK Challenger hops, 5.8% a.a. (60 min.)
- 1 oz. (28 g) UK Kent Goldings hops, 6.3% a.a. (10 min.)
- 0.5 oz. (14 g) Crystal hop pellets, 5.5.% a.a. (dry hop)
- 1 tsp. gypsum
- 0.25 tsp. (1 g) powdered Irish moss
- Cry Havoc yeast or English-style ale yeast
- 0.75 cup (175 mL) corn sugar
Yield: 6 gallons (23 L)
Original Gravity: 1.048
Final Gravity: 1.016
Boil Time: 60 minutes
A step infusion mash is employed to mash the grains. Add 11 quarts (10.5 L) of 140°F (60°C) water to the crushed grain, stir, stabilize, and hold the temperature at 132°F (53°C) for 30 minutes. Add 5.5 quarts (5.2 L) of boiling water, add heat to bring temperature up to 155°F (68°C), and hold for about 30 minutes. Raise temperature to 167°F (75°C), lauter, and sparge with 3.5 gallons (13.5 L) of 170°F (77°C) water; Collect about 6 gallons (23 L) of runoff. Add 60-minute hops and bring to a full and vigorous boil. The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and place the pot (with cover on) in a running cold-water bath for 30 minutes. Continue to chill in the immersion or use other methods to chill your wort. Strain and sparge the wort into a sanitized fermenter. Bring the total volume to 6 gallons (23 L) with additional cold water if necessary. Aerate the wort very well. Pitch the yeast when temperature of wort is about 70°F (21°C). Ferment at about 70°F (21°C) for about one week or until fermentation shows signs of calm and stopping. Rack from your primary to secondary and add the hop pellets for dry hopping. If you have the capability, “cellar” the beer at about 55°F (12.5°C) for about one week.
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