Oatmeal, Buckwheat Stout

Thursday, May 22nd, 2014

Running low on stout … again. This recipe is based on the 16-ton stout, but scaled back for simplicity. There will only be 3 grain sources: barely, oats, and buckwheat. We need to think of a better name.


Recipe Specifics

  • Style: 13-C Oatmeal Stout
  • Batch Size (Gal): 12.00 (for 10 bottled)
  • Anticipated OG: 1.055
  • Anticipated ABV: 5.6%
  • Anticipated SRM: 36 (black)
  • Anticipated IBU: 32 Rager (31 Tinseth)
  • Brewhouse Efficiency: 70%
  • Wort Boil Time: 60+ Minutes


  • 19 lb – 2-row
  • 1 lb – Barley, Roasted
  • 1 lb – Chocolate Malt
  • 1 lb – Caramel/Crystal Malt (80L)
  • 1 lb – Cara-pils
  • 1 lb – Kiln Coffee Malt
  • 3 lb – Flaked oats
  • 1 lb – Buckwheat


  • 1.25 oz. Chinook 12.5% @ 50 min
  • 1.25 oz. Chinook 12.5% @ 15 min


To match Dublin water water profile (starting with Portland water)
Add per 5 gallon of water pre-boil: (10 gal pre-boil are needed)

  • 1g baking soda
  • 4.5g chalk
  • 1.5g gypsum
  • Strike at 170°F
  • Mash at 153+ °F
  • 60+ min boil


  • Pacman (higher attenuation, for a dryer stout)
  • 1 week @ 60F
  • 1 week up to 70F


Enter here

Nagmay^Oatmeal Buckwheat Stout^^55^44^12^60^9^4^70^100^8.8^0.3^0^0^0^0^70^70^19^35^35^1^41^41^1^9^9^1^66^66^3^66^66^1^40^40^1^0^0^0^0^0^8^1.25^50^1^2^8^1.25^15^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^2^63^153^1.2^^^^Subs: 1# oats = buckwheat, 1# chocolate = kiln coffee, wlp001 = pacman^^^^^^^^^^^^^^^^^^^^12.5^12.5^0^0^0^0^0.2^

Brew Day Notes

We decided to brew a big, triple batch (36 gallons). Nabor J, James, Sean and Eric all came over to help  – in 2 weeks, each will walk away with 5 gallons of stout.

For the most part, everything went well. The first mash did get a bit stuck resulting in a lower OG. For the next two batches, I added some rice hulls and an extra pound of 2-row to compensate. The final mix was at 1.055 exactly.

All 36 gallons went into one of the  large, plastic barrels that I picked up from Fort Bragg, CA. On top we drilled a hole for an airlock. Near the bottom, I added a valve o a weld-less bulkhead. We did notice a tiny leak after filling (maybe a drip a day), but I will wait until this batch is complete to take care of it.

Overall, the wort tasted amazing, rich and chocolaty.

Update: 2014-06-18

The good news: there’s lots of beer. The bad news: it might all taste like peperoncini…

So, yeah. I felt fairly confident that we had removed all the residual funk from the barrel, but I was wrong. The pepper flavor must have been alcohol soluble, and left a distinct mark on the beer. Even carbonated and cold, the distinct pepperoni shines through.

Perhaps I am just looking for a bright side, but the flavor isn’t actually bad. I’ve had great pepper beers with similar attributes. That said, the combination isn’t perfect for this stout – it is lacking something. Time to experiment:

Chili chocolate stout?

I plan to add chocolate nibs and fresh vanilla to round it all out. Inspiration:

Via: http://www.maltosefalcons.com/tech/cacao-nib-extract-drew-way added 2 beans to 6oz of “eau de vie”. Will add nibs in a few days.

4 Responses to “Oatmeal, Buckwheat Stout”

  1. Mike Says:


    I am a home brewer and also design in WordPress, and am wondering how you have set up WP to record your home brewing. I use the Brew Log app on my iPad to keep track of my brewing but would rather just use WP so I could also share them.

    I tryed the chat and feedback but they did not work.
    Thanks for any advice you could give.


  2. nagmay Says:

    Nothing special here. Just a new post each time.

  3. gabriel nagmay (dot com) | Archive » Oatmeal, Buckwheat Stout (Rebrew) Says:

    […] to the fermentation vessel, our recent stout went a bit wonky. However, I think that the recipe is really solid… So, it’s time to try […]

  4. gabriel nagmay (dot com) | Archive » Oatmeal Stout (with naked oats) Says:

    […] to the fermentation vessel, our recent stout went a bit wonky. However, I think that the recipe is really solid… So, it’s time to try […]

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