Samuel Smith Old Brewery was the first to revive oatmeal stout, beginning in the 1980s. The brewery brews in what are called Yorkshire squares, two-leveled fermenters made of Welsh slate. This method of fermentation imparts natural carbonation and a rich, full body to the beer. The dense, lacy head is light brown with fine bubbles resting on an almost opaque black stout. The rich aroma is dominated by roasted malt, fruit, and butterscotch. This brew is smooth and silky with a mild hop bitterness balanced by a bittersweet malt for a complex, medium-dry palate. It ends with roasted malt, fruit, and a slightly sweet aftertaste. This oatmeal stout was a platinum-medal winner at the World Beer Championships.
Original Gravity: 1.050-1.051
IBU: 30
SRM: 68
ABV: 4.8%
Yield: 5 GALLONS (18.9 L)
Final Gravity: 1.012-1.013
| Quantité | Nom | Malterie | Forme | Addition | Couleur | Proportions | Coût total |
|---|---|---|---|---|---|---|---|
| 3.75 kg | maris otter | bairds | Grains | - | 6 EBC | 79.8 % | - |
| 250 g | dark crystal malt 1 | fawcett | Grains | - | 275 EBC | 5.3 % | - |
| 250 g | Flocons d'Avoine | oio | Grains | - | 1 EBC | 5.3 % | - |
| 250 g | Chocolate malt | bairds | Grains | - | 985 EBC | 5.3 % | - |
| 125 g | rice hulls | Grains | - | 1 EBC | 2.7 % | - | |
| 75 g | Orge torréfié (Roasted Barley) | bairds | Grains | - | 1450 EBC | 1.6 % | - |
| Quantité | Nom | Forme | Alpha | Addition | Temps | IBU | Coût total |
|---|---|---|---|---|---|---|---|
| 44 g | East Kent Goldings | Pellets | 5.8 % | Ébullition | 90 minutes | 39.4 | - |
| Quantité | Nom | Addition | Temps | Coût total |
|---|---|---|---|---|
| 5 ml | Irish Moss (Lichen carraghen) | Ébullition | 10 minutes | - |
| Quantité | Nom | Laboratoire | Forme | Coût total |
|---|---|---|---|---|
| 125 ml | 1084 Irish Ale | Wyeast Labs | Liquide | - |
This stout is ready to drink as soon as it is carbonated. It will peak at 2 to 4 months and will keep at cellar temperatures for 6 months. Serve in a mug at 50°F (10°C).