Vanilla Oatmeal Stout

Oatmeal Stout - Extract

Recipe Description

Generic oatmeal stout with a hint of vanilla.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 3 gal (11.4 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 6.6 lbs (2.99 kg) Light Dry Malt Extract (4 °L)
  • 8 oz (226.8 g) Roasted Barley (300 °L)
  • 4 oz (113.4 g) Crystal 120 (120 °L)
  • 1 lbs (0.45 kg) Flaked Oats (1 °L)
  • Hops
  • 1 oz (28.35 g) Northern Brewer Pellet 10.5% AA (First Wort - 60 mins)
  • Miscellaneous
  • 1 Vanilla Bean (Secondary)
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • Yeast
  • Nottingham Ale Yeast (Whitelabs WLP039) (Dry)

Directions

Steep grains for 30 minutes at 155 F. Remove from heat and dissolve extract in to wort. Bring wort to a boil. Add bittering hops and boil for 60 minutes. With 15 minutes left, add irish moss.

Cool wort to 100 F and re-hydrate yeast for 20 minutes. Transfer wort to fermenter and top off to 5 gallons with cold water. Add yeast and stir.

After 7-10 days, when fermentation finishes, transfer to secondary and add a vanilla bean split in half. Bottle after a week. For a strong vanilla flavor, leave in secondary longer or add a second bean.

Hold in primary fermentor for 8 days at 68 °F (20 °C).

Transfer to secondary fermentor for 7 days at 68 °F (20 °C).

Allow to carbonate and age for 10 days at 65 °F (18 °C).

If you started brewing this beer today you could be drinking it by Nov. 12, 2018. Start brewing this recipe.