Friday, October 11, 2013

#11 Samuel Smith Oatmeal Stout Clone - Recipe

Recipe     -     Brewday     -     Tasting

I recently received a raven from Winterfell bearing a message from Lord Stark.  It bore a simple message, "Winter is coming."  Well thanks, dick.  I could have told you that.

But with colder weather on the way, I now have a good excuse to brew something ... darker.  I would love to brew a big imperial stout, but with nothing in the fermenters for the last few weeks, I need to get something quicker going.  I'll definitely get to that shortly though, so in the meantime I'll try a bit softer beer: oatmeal stout.  Hopefully it will be slightly more accessible, and something I can take to share with the family over Christmas vacation.

Oatmeal stout, as the name implies, is a stout brewed with oats, typically up to 30% of the grist.  Though oatmeal stout was popular for its supposed nutritional properties in the late 1800's, it faded from existence after World War II.  (See BeerSmith's blog post for a nice concise overview of the style and it's history.)  Modern oatmeal stouts are descended from the version reintroduce by Samuel Smith's in the late 80's, so it seems logical that, for my first oatmeal stout, I brew a clone of that.

The following recipe is an amalgamation of two clone recipes, one from brew365 and another from HomeBrewTalk that I think was originally included in the CloneBrews book.  On his Brewing With Style Podcast, Jamil Zainasheff recommends toasting the oats to get the rich oatmeal cookie flavor that people expect from the oats, so I'm going to give that a shot.  And since I haven't brewed in awhile, I might as well make this a big batch: 8 gal split into two fermenters so I can test the difference between the Guinness yeast and the Chico yeast I've been using.

Samuel Smith Oatmeal Stout Clone
Batch Size (fermenter): 8.00 gal
Estimated ABV: 5.5 %
Estimated OG: 1.061 SG
Estimated FG: 1.019 SG
Estimated Color: 40.0 SRM
Estimated IBU: 31.6 IBUs
Brewhouse Efficiency: 50.00 %
Est Mash Efficiency: 56.3 %
Boil Time: 90 Minutes

Amt           Name                                     %/IBU         
16 lbs        Pale Malt, Maris Otter (3.0 SRM)         60.0 %
2 lbs 10.0 oz Oats, Flaked (1.0 SRM)                   9.8 %
2 lbs         Munich Malt - 10L (10.0 SRM)             7.5 %
1 lbs 12.8 oz Pale Malt (2 Row) US (2.0 SRM)           6.7 %
1 lbs 4.0 oz  Caramel/Crystal Malt - 60L (60.0 SRM)    4.7 %
1 lbs 4.0 oz  Chocolate Malt (450.0 SRM)               4.7 %
1 lbs         Barley, Flaked (1.7 SRM)                 3.7 %
12.0 oz       Black Barley (Stout) (500.0 SRM)         2.8 %
2.75 oz       Goldings, East Kent [6.30 %] - Boil 90.0 31.6 IBU
1.00 tsp      Irish Moss (Boil 10.0 mins)              -
1.1 pkg       Irish Ale Yeast (White Labs #WLP004)     -
1.0 pkg       Safale American  (DCL/Fermentis #US-05)  -

Mash Schedule: BIAB, 156F
Total Grain Weight: 26 lbs 10.8 oz
Estimated Cost: $50.47

This recipe reflects brewday shenanigans.  See the brewday post for the explanation/excuses.

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