Oatmeal Stout NHC 2010

Category 13: Stout

477 Entries

Sponsored by Brew & Grow

Glenn Quinting, Timonium, Md., Chesapeake Real Ale Brewers Society (CRABS)

Gold Medal

"Oatmeal Stout"

Oatmeal Stout

Ingredients for 10 U.S. gallons (22.71 L)

18.0 lb (8.16 kg) British pale malt

2.0 lb (0.9 kg) flaked oats

1.5 lb (0.68 kg) Victory malt

1.0 lb (0.45 kg) black barley malt

12.0 oz (340 g) chocolate malt

12.0 oz (340 g) pale chocolate malt

1.0 lb (0.45 kg) 80 L crystal malt

0.2 oz (5.7 g) brewers licorice (in boil, 60 min)

3.6 oz (102 g) East Kent Golding pellet hops, 4.95% alpha acid (60 min)

2.0 L White Labs WLP 002 ale yeast starter

2.5 vol. forced CO2 to carbonate

1 tsp yeast energizer

Original Specific Gravity: 1.060

Final Specific Gravity: 1.018

ABV (%): 5.51

IBU: 35

SRM: 33.5

Boiling Time: 75 minutes

Primary Fermentation: 14 days at 65° F (18° C)

Directions

Mash grains at 154° F (68° C) for 90 minutes. For oats: Spread oats out on cookie sheets. Sprinkle oats with water, turning to lightly saturate. Bake for 15-20 minutes at 300° F, turning and mixing midway through. Allow oats to sit in brown paper bag or empty cereal box for 1-2 weeks so volatile/bitter flavors smooth out.

Runners-Up

Silver Medal: Paul Gagnon, Santee, CA, American Stout, QUAFF

Bronze Medal: Bryan Jamrosz, St Louis, MO, Russian Imperial Stout, Innovative Brewers of Saint Louis