Brew Day: Oatmeal Coffee Stout

Brew Day: Oatmeal Coffee Stout

All setup outside Brew Brothers.

Since I’ve moved to Portland a few months ago I have been itching to brew.  Unfortunately I moved from a 2 bedroom place with a full size basement and outdoor area to a single bedroom with no outdoor space.  Therefore I had nowhere to use all of my equipment.  I quickly found a local homebrew club and became a member. After attending a meeting, two of the members offered the space in front of their homebrew shop in order to brew a batch of beer.

I finally found a free weekend and made it out to their shop to brew my first batch of beer in Portland. I’ve been wanting to design a new recipe and was looking forward to a lower alcohol dark beer, so I finally settled on an Oatmeal Stout. Living in a town known for their micro roasteries I knew I wanted to add coffee to it as well.  I consulted Ray Daniels “Designing Great Beers” and finally came up with a recipe that I was satisfied with.  (Check out the full recipe at the end of the post.)

The guys at Brew Brothers really hooked me up.  It was cold and rainy and they had a tent setup, along with water and everything else I needed for brew day.  The brew day started well, but during my first sparge I ended up making a huge mistake by leaving my valve open on my mash tun when pouring in my sparge water.  This of course caused a stuck sparge.  To try to resolve the issue, I first recirculated some wort I had already collected so that the grain bed was covered in wort. I then took my tube that drains the wort and held it upright and blew into it while opening the valve.  Then the valve was quickly shut.  This did work somewhat, as I was able to get more wort out.  However, I underestimated my sparge water and collected less than desired for the boil.

When the boil was finished I was just about a gallon short of my estimate.  I topped off with some water and pitched my yeast starter.  Fermentation took off in just under 24 hours.

Oatmeal Coffee Stout
Oatmeal Stout
Type: All Grain Date: 11/20/2011
Batch Size
5.50 gal
Brewer: Aaron
Boil Size: 7.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Coleman 70-Quart Xtreme Cooler
Final Bottling Volume: 5.50 gal Brewhouse Efficiency: 70.00
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:







9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 70.6 %
1 lbs 6.1 oz Roasted Barley (300.0 SRM) Grain 3 10.3 %
1 lbs 3.0 oz Chocolate Malt (350.0 SRM) Grain 4 8.8 %
1 lbs 6.1 oz Oats, Flaked (1.0 SRM) Grain 2 10.3 %
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 6
0.75 oz Nugget  [13.00 %] – Boil 60.0 min Hop 5 43.1 IBUs
3.50 oz Coffee (Secondary 2.0 days) Flavor 7

Beer Profile

Est Original Gravity: 1.059 SG Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: —–
Est Color: 47.4 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 13 lbs 7.2 oz
Sparge Water: 4.66 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20
Mash Steps



Step Temperature

Step Time
Mash In Add 16.81 qt of water at 164.8 F 153.0 F 75 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F


Brewed 1/14/2012. Got a stuck sparge b/c I forgot to close the valve before putting in the sparge water. Sort of unclogged it by recirculating the wort and blowing into the tube with the valve open then quickly shutting it. Ended up with 4 gallons post boil w/ a gravity of 1.081. Added another gallon of water and then the starter. Really started taking off early Sunday morning on 11/15/12.

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