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Oatmeal Stout ( All Grain)

Lynnae Endersby all grain oatmeal stout


Boil duration: 1 hour
Final volume: 20 Liters
Original/starting gravity: 1.050
Final gravity: 1.014
Alcohol: 5.1%

Ingredients needed

5 kg Pale Malt
200 g Pale Malt
300 g Pale Crystal 
160 g Oat malt
200 g Brown Malt
200 g Roasted Barley Malt
300 g Chocolate Malt
10 g Southern passion hops (60 min)
28 East Kent Goldings hops 
5 ml Irish Moss
Fermentis Safale US-04
120 g Sucrose (to carbonate)

Water needed:

13 Liters @ 78 C to soak grain in (referred to as mashing)
20 Liters @ 80 C to rinse grain (referred to as sparging)

Work Order

  1. Measure out 13 Liters of water into a pot and heat to 78 C°.

  2. Fill cold mash tun  with the crushed grain, add water and mash for 60 min (target temp is 68 degrees but between 65 and 68 will work)

  3. Heat 20 Liters of water to 80oC. Sparge the grain and drain wort into your brew pot (the temp will drop to 77 degrees) Bring the wort to the boil and add the first hop addition (10 g of Souther Passion) . Boil for 60 minutes

  4. When there is 20 minutes left before the end of the boil, add 20 g East Kent Goldings hops

  5. 15 minutes before the end of the boil

  6. - Put immersion chiller in your pot
    - Add Irish moss
    - Rehydrate yeast in 120 ml tepid water

  7. 5 minutes before the end of the boil - Add 8 g East Kent Goldings

  8. At the end of the boil cool down wort to 22oC using a immersion chiller and add to the fermenter.

  9. Pitch re hydrated yeast

  10. Ideal fermentation temperature 19 - 23oC

  11. Ferment for 2 weeks. Bottle with 116 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.

  12. Shake up the fermenter to aerate the wort for 2 minutes.

  13. Swirl up the yeast and add to the fermenter.  Shake the fermenter well for another 2 minutes.

  14. Fit the airlock filled with water or vodka and leave to ferment between 18 – 24 C° for two weeks.

Carbonating your beer after 2 weeks :

  1. Firstly you will need to make a sanitising solution again with either unscented bleach or a no rinse sanitiser to sanitise your bottles, caps, bottling tube an a spoon.
  2. Measure out 250ml of water into a small pot and add the sachet of 120 g granulated sugar.
  3. Boil the mixture for 10 minutes and cover with a lid or foil (You can put the lid/foil on the pot the last minute of your boil to sanitise it).
  4. Cool the sugar solution down by putting the pot in a water bath with some ice.
  5. Once the solution is room temperature carefully pour it into your fermenter.
  6. Stir the beer gently with a sanitsed spoon to incorporate the sugar solution. Wait 30 minutes before bottling.


  1. Rinse the bottles well with water until there is no bleach residue/smell left.
  2. Fill the bottles 95 % with beer and put a sanitised cap on.
  3. Seal the cap with a capper.
  4. Leave the bottles in a dark area (20 C°) for two weeks to carbonate.
  5. After two weeks you can enjoy your beer!

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