Nicks Epic Oatmeal Stout

[DerbyshireNick]

High all, I have been refining this recipe over a few batches now and I am officially signing it off. The nice thing is this is drinkable after about a week in the bottle and fantastic after 2 or 3.

Water
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Aimed at the "Stout" profile on Graham's calculator

Grist
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Maris Otter 5KG / 75.8%
Quaker Oates 0.5KG / 7.6%
Crystal 60L 0.5KG / 7.6%
Roasted Barley 0.3KG /4.5%
Pale Chocolate Malt 0.3KG / 4.5%

Mashed at 68c for 60 minutes at a ratio of 2.5L / KG

Boil
----
40 IBU of EKG @ 60 Minutes

Ferment
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Re-hydrated Nottingham @ 18c + Rest at FG for 10-14 days.

Bottle
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Primed with circa 4.5g of brewing sugar / L.

[sbond10]

Looks damn tasty deffo one for the to do list

[TheSumOfAllBeers]

How is the head on it? I have seen recommendations to toast the oats first, to drive off oils that would impede head formation

[DerbyshireNick]

Lack of head certainly hasn't been an issue. The opposite if anything

[timb]

So once it's reached FG, you leave in the fermenter for 10-14 days?
Would this still be at 18c?

Cheers
Tim

[DerbyshireNick]

No sorry rereading that I appreciate its not very clear. Total fermentation time 10-14 days, start at 18c then ramp it up once it gets towards fg. This isn't vital its just how I like to ferment.

[timb]

I understand, thanks. It's going on the list!

[Monkeybrew]

Looks good to me.

I've got my first Oatmeal Stout conditioning at 12C at the moment, and some of it (1 x 9L pressure barrel) is for an annual little homebrew festival that I do for half a dozen mates, so I'm hoping that 3 weeks will be enough for it to be drinkable.

Mine definitely doesn't look dark enough to me for a stout, but as I've already sent out the beer list, I can't really call it anything else lol.

Looks like I'll have to brew a v2 at some stage

Cheers

MB