Thanks 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 again.

Naked Oatmeal Stout

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• ABV: 5.57%
• IBU: 31.1
• SRM: 48.3
• OG: 1.055, FG: 1.014
• Batch size: 12 gal
• Brewhouse efficiency: 70%
• Boil time: 60 min

Grain

• 19 lbs Pale Malt (2 Row) US (36 ppg, 2 srm)
• 1 lbs Roasted Barley (25 ppg, 300 srm)
• 1 lbs Chocolate Malt (28 ppg, 350 srm)
• 1 lbs Caramel/Crystal Malt – 80L (34 ppg, 80 srm)
• 1 lbs Cara-Pils/Dextrine (33 ppg, 2 srm)
• 1 lbs Kiln Coffee Malt (28 ppg, 160 srm)
• 2 lbs Oats, Flaked (37 ppg, 1 srm)
• 1 lbs Oats, Naked (33 ppg, 9 srm)

Hops

• 1.25 oz. Chinook (12.5%) at 50 min
• 1.25 oz. Chinook (12.5%) at 15 min

Yeast

• Pacman (75% attenuation)

Water

• Profile for Dublin: Ca 118 (ppm), Mg 4 (ppm), HCO3 319 (ppm), Cl 54 (ppm), Na 12 (ppm), SO4 19 (ppm)

Water details:

To match Dublin water water profile (starting with Portland water)
Add per 5 gallon of water: (19 gal needed total)

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

Brew Day Notes

Originally, this was to be a buckwheat stout, but someone had eaten most of my buckwheat groats. I really can’t blame them, buckwheat is delicious! Instead I used naked oats, for a double oaty goodness.

Went pretty smooth, with the exception of collecting a bit too much wort pre-boil. When adjusted for temp, the final sample (below) had an OG of 1.053 which will give an ABV around 5.4%. Works for me.