Samuel Smith's Oatmeal Stout
Good for you (or at least your mom)
Originally a drink for lactating mothers, oatmeal stout was described as nutritional on early labels. Oats are in the same family as barley, and a small addition yields great flavor. Popular in the late 1800ís, the last oatmeal stout was brewed before the First World War until Samuel Smith reintroduced this style in 1980.
Samuel Smith's Oatmeal Stout is a great example of extra little 'something' that an adjunct can lend to a beer. The addition of flaked oats brings about a very smooth, satin-like texture and gives this beer a very pleasing, almost velvet mouth feel. The color, as expected, is almost opaque due to the 450L Chocolate malt. A smooth, subtly roast/caramel taste with a bittersweet finish. The East Kent Goldings hop addition serves as a nice, if not hidden, foundation to balance this beer perfectly.
All Grain Recipe - Samuel Smith's Oatmeal Stout ::: 1.055/1.014 (5.5 Gal)
Grain Bill (70% Efficiency assumed)
8 lbs. - 2 Row Pale Malt (UK if you have it, but whatever)
1 lb. - Flaked Oats
1/2 lb. - Crystal Malt (60L)
1/2 lb. - Chocolate Malt
1/4 lb. - Roasted Barley
Hop Schedule (31 IBU)
1.75 oz. - East Kent Goldings - 90 min.
White Labs Irish Ale Yeast (WLP004) - 1800 ml starter
Mash at 151° for 60 min.
Sparge as usual
Boil for 90 minutes (remember to compensate your water)
Cool and ferment at 65° to 68°